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Green Smoothie : Spinach + Pear + Banana

green smoothie

Fact: Most of my green smoothies turn out brownish-purple, army green or nasty brown (yes, that’s a real color name in my book).

I’ve seen so many pictures of green smoothies on Pinterest that are a light green and they look so refreshing, healthy and well, like a green smoothie. So I decided to take a break from my super antioxidant berries (which turn my smoothies these disgusting colors) and make one with pears, bananas, almond milk, greek yogurt and spinach.

The result was a creamy, mild-tasting and very filling green smoothie. Truly, the closest thing to comfort food you can get in a green smoothie. And photo-worthy, I must add.

Funny thing is, my green-smoothie loving kids weren’t fans. They like the pukey-colored smoothies better (probably because it’s sweeter). Yet I think this is a great smoothie to have in the afternoon and will be making one at least once a week for myself to enjoy and pack in some protein.


Green Smoothie : Spinach + Pear + Banana

This smoothie is very creamy and chock full of protein from the yogurt and almond milk. It has a more mild taste compared to my favorite smoothie, and is a nice way to add variety into the smoothie routine. Makes 2 servings.

Ingredients

1 pear
1 banana (frozen banana will make it colder)
2 cups spinach
1 cup almond milk
1/2 cup plain greek yogurt
honey, optional

 

Directions

Blend spinach and almond milk together for 30 seconds. Next add remaining ingredients and blend until creamy. If it’s not sweet enough for you, add some honey. That’s what I did and it was oh, so good.

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11 Responses to Green Smoothie : Spinach + Pear + Banana

  1. Sandy October 19, 2012 at 12:41 pm #

    Yay! I was hoping to find a new recipe. I surprisingly am not that big of a fan of greek yogurt. But greek yogurt with honey does taste good. I will get a small container of it and try this out this weekend. Just used my last banana so gotta get more. I have all the rest of the ingredients.

    • Family Sponge October 19, 2012 at 6:04 pm #

      You could make this recipe without the greek yogurt. Just increase the almond milk to 1 1/2 – 2 cups and you will be good to go. I honestly think it would taste very similar, yet not as thick (which might be good!). Let me know what you think.

      And yes— greek yogurt with honey does taste good! Today I made a fruit dip with greek yogurt, honey, and cinnamon. I sliced up apples and dipped them in it— so yummy!

  2. Sandy October 20, 2012 at 11:46 pm #

    My husband bought greek yogurt for me but might be vanilla flavored. That dip sounds yummy. Trying to use cinnamon where/when I can for the benefit of lowering cholesterol (I read that on Family Sponge somewhere). I will make this tomorrow.

  3. Sandy October 21, 2012 at 4:33 pm #

    Just made it with vanilla greek yogurt and enjoyed it. Tasted it and then added cinnamon and blended. Like it with the cinnamon!

    • Family Sponge October 24, 2012 at 2:01 pm #

      Cinnamon is always a winner in my book. :)

  4. Laura October 24, 2012 at 2:01 pm #

    Your recipe looks very tasty!! but I think is better without the yogurt!

    “Many people believe that dairy products (milk, sour cream, cheese, YOGURT) play an important role in the diet because they contain calcium. But the fact is that in nature, dairy is not designed to be consumed by humans. If you go against the laws of nature (despite dairy being a big, profitable business), various health issues can arise. In The China Study, Dr. T. Colin Campbell found that dairy not only didn’t contribute to bone health, but that its consumption correlated with higher rates of osteoporotic fracture. This is because dairy consumption creates a state of acidity in the body. In order to neutralize this acidity, the body pulls salts from the bones, weakening them.
    Likewise, a significant portion of the population poorly tolerates the sugar in dairy (lactose), and the protein found in dairy (casein). Additionally, dairy may contain rGBH, a hormone that can increase risks of certain cancers.
    Instead, stock your fridge with nut milks such as unsweetened almond milk or coconut milk.”

    • Family Sponge October 24, 2012 at 2:18 pm #

      Thanks Laura. I make 99% of my smoothies without dairy, but every once in a while I do enjoy a super creamy smoothie. It would still be good without the yogurt, I completely agree.

      I definitely have heard the argument against cow’s milk and it does resonate with me. We use unsweetened almond milk for most things and have dramatically cut back on our dairy intake all together. But it sure is hard to change something that was ingrained in me since birth. :)

      Thanks for posting this for me and our Family Sponge readers. This is exactly what we love— sharing our knowledge with others.

  5. Tracey October 26, 2012 at 5:47 am #

    Hi, when you say add spinach to your smoothies (or kale), is this cooked beforehand or raw?

    Thanks,
    Tracey

    • Family Sponge October 26, 2012 at 6:02 am #

      Good morning Tracey. The spinach and kale are both raw— which is more nutritious and easier to make (bonus!). I just grab two handfuls of leafy greens, rinse in the sink and throw in the blender. I love how easy it is to do. If this is your first time making a green smoothie, I recommend this one:

      http://familysponge.com/simple-green-smoothies/strawberry-banana-blueberry/

      It’s my favorite and very easy. I make it almost every day— and my kids love it. Enjoy!

  6. Erin January 8, 2013 at 6:40 am #

    This was delicious! I didn’t have any almond milk so I just substituted for 1% milk. I also didn’t use any yogurt. So with just some milk, spinach, a pear, and a banana, this was sooo good! It made MORE than enough and left me feeling refreshed and full!

  7. Lisette March 27, 2013 at 8:36 am #

    Can I use ice with this recipe?

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