Spring has sprung! And it’s the perfect time for smoothies. Making a smoothie is a great way to get essential fruits, vegetables, vitamins and nutrients in one sitting. It’s quick to make in the morning for breakfast, super refreshing after a walk or workout and can be taken with you on the go.
I don’t know about you, but I can’t eat the same exact meal every day. So I like to alternate between having smoothies for breakfast one day then maybe eggs and toast the next. For the past month, I’ve been obsessed with making my anti-inflammatory cacao & almond butter smoothie (click here for the recipe). But as Spring approached, I wanted to create something new and different—something cool and refreshing!
I started with mint; it has such a fresh taste and it has been used for years to address a host of digestive issues. I looked up a recipe, and it was a total fail: too much mint & too much almond milk. So, I went back into lab to perfect it and voila! The Pineapple Mint Breakfast Smoothie was born.
This healthy, easy-to-make recipe features avocado for healthy fats, soy milk for protein and spinach for iron & magnesium. Make this recipe vegan friendly by simply replacing the honey for a different sugar alternative, like maple syrup or coconut sugar.
½ ripe avocado
1 can diced pineapple
¼ cup of pineapple juice (from the can of pineapples)
¼ cup mint
1 cup spinach
1 cup soy milk
2 tbsp honey
2 handfuls of ice
Lemon juice from 1 lemon (optional)
Add all ingredients to a blender. Blend until desired thickness. Use less milk for a thicker texture.