This is our go-to smoothie recipe any time of year. Britt and I love it, the kids love it. This smoothie is truly the best way to get extra greens into your entire family. It’s dairy free and packed with tropical fruit and coconut milk. Almond butter adds protein and creates a smoothie that sticks with you a little longer. You truly won’t end up feeling hungry an hour after enjoying your breakfast. I love smoothies because they are the perfect filling snack any time of day. This smoothie packs well for breakfast or snack on the go and can even be made ahead of time.
This Tropical Green Smoothie combines pineapple, mango, banana, almond butter, coconut milk and baby spinach, creating a vitamin packed smoothie full of fiber and protein. This smoothie is Whole30 compliant too! I know that on Whole30 smoothies should be enjoyed with some restraint, but this is a recipe that you don’t want to miss.
Making the Tropical Green Smoothie:
This will literally take you less than five minutes to make. You’ll add the frozen tropical fruit mix, spinach, banana, almond butter, coconut milk and water to your blender. Puree on high until smooth and creamy. Serve immediately or refrigerate for up to 12 hours.
I’m not sure how good your blender is, but mine gets angry if I add super frozen fruit and try to blend the smoothie right away. Because of this, I put just the fruit into the blender and let it thaw for 5-10 minutes before I add in the other ingredients and blend.
I hope that you love this newest Maple and Thyme recipe and that it makes your mornings a bit easier and a whole lot tastier. I always value and appreciate your recipe feedback, so please feel free to comment here on the blog or on social media if you have a chance to make this recipe. I’d love to know how you liked it.
Other delicious breakfast recipes
- Vegan Peach and Almond Smoothie
- Best Gluten Free Pancakes
- Light and Fluffy Lemon Pancakes
- Orange Almond Baked Oatmeal
Tropical Green Smoothie
- 3 cups frozen tropical fruit I use a combination of mango, pineapple, strawberries and bananas
- 3 cups baby kale or spinach
- 1 small banana
- 2 tablespoons almond butter
- 1 and 1/2 cups unsweetened coconut milk
- 1/2 cup water
- Add the frozen fruit, spinach or kale, banana, almond butter, coconut milk and water to your blender. Puree on high until smooth and creamy. Serve immediately or refrigerate for up to 12 hours.
KITCHEN TOOLS AND INGREDIENTS THAT I USED TO MAKE THIS RECIPE:
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