Smoothie Sundays: Easy-to-make spinach & pineapple

Low in carbs and packed with fiber, spinach makes a wonderful base for a super healthy breakfast smoothie. As with most spinach smoothies, it will turn a tell-tale green colour when blended, but the taste is smooth and mild, with a splash of tropical sweetness thanks to the pineapple. 

If you like your smoothie to pack a punch, a pinch of stomach-soothing, immune-boosting fresh ginger is perfect for added zing. It’s thought to have anti-inflammatory, antibacterial as well antiviral properties, and is a good source of antioxidants. What’s not to love?

For a thicker, creamier texture, use frozen banana chunks and serve over ice for a refreshing start to your day.




– 3 cups of baby spinach
– 2 medium ripe banana
– 2 cups of milk, or unsweetened almond or oat milk
– 1 cup of frozen pineapple chunks
– Thumbnail-sized piece of fresh ginger – chopped or grated (optional)
– Sprig of fresh mint to garnish (optional)



Put all the ingredients into a blender and whizz until very smooth. Serve immediately over ice, or transfer to a bottle to refrigerate for up to two days. 


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