Finally back home after being in Washington D.C. since Tuesday! And happy first day of Spring! The weather is beautiful here and finally warming up, and signs of buds and flowers are popping up outside. We celebrated at snack time this morning with this delicious creation. I needed some greens and was craving carrots, probably since I didn't have enough veggies yesterday while traveling. I was hoping to split this with Reese. She can sometimes be picky about smoothies, but she took this one down! I think I got three sips from this whole glass!
Smoothies are a great way to get greens in little ones that otherwise wouldn't go for raw spinach or kale. This smoothie is about half spinach, and combined with the other ingredients, you can't taste the greens at all. One of the keys things I have found about blending green smoothies is to add the greens first to the blender, then the heavier ingredients on top. The weight from the heavier ingredients helps to push the greens down toward the blade while blending, meaning no gritty salad pieces in your glass (the worst!).
I also juiced about 4 big organic carrots for part of the liquid base. Reese doesn't eat raw carrots yet (not enough teeth?) but combining the fresh carrot juice gives this a boost of vitamin A, K, and phytonutrients, which are important to little developing eyes. Combined with some frozen pineapple and banana, this one is definitely a winner, and tastes like spring!!
Prep-time: 2 minutes
Yield: One large serving
- 2-3 handfuls of baby spinach
- 4-5 organic carrots juiced (about 5 oz. juice)
- 1/4 cup unsweetened coconut milk or almond milk
- 1 frozen banana
- 1/2 cup frozen pineapple
- 1-2 tablespoons chia seeds
- dash of cinnamon and nutmeg
- Add handfuls of spinach to the blender first.
- Add the banana and pineapple next. And maybe a few ice cubes if you like it super cold!
- Add the liquids - carrot juice and coconut milk.
- Blend until smooth, then add the chia and spices, blend again.