The Anti-Inflammatory Green Smoothie I Can’t Stop Making

I’m someone who doesn’t always leave a ton of time for breakfast in the morning. My habit of getting out of bed with just enough time to get out the door isn’t the most conducive to making something elaborate. That said, I know that having a balanced morning meal  will help me keep my mood and energy levels up, something I try to prioritize even on busy days. Thankfully, that’s when this smoothie came into my life. 

I’ve found that a filling and nutritious breakfast that actually keeps me energized until lunch can make all the difference in my day. That’s what led me to try this Green Smoothie recipe, and it’s been a part of my morning routine ever since. 

One of my favorite things about this recipe is that it’s easy and simple to make. With just six ingredients, this smoothie comes together in five minutes. Keeping a stash of very ripe frozen bananas is a tip from our test kitchen that I swear by. To make it even more low-effort, you could prepare smoothie packs with all the ingredients to keep in your freezer. That way, you can just dump it into your blender, add almond milk and go. I often take it in the car with me to drink on my way to work. 

Convenience aside, this smoothie packs a nutritional punch. This recipe calls for two cups of spinach, which means I’m knocking out a whole serving of vegetables first thing in the morning. Not only does the spinach help balance out the sweetness of the fruit, it brings powerful anti-inflammatory antioxidants to the table, as well as hearty-healthy folate. Plus, if you experience iron deficiency like me, spinach provides a type of plant-based iron called non-heme iron. When paired with the vitamin-C rich pineapple in this blend, it’s better absorbed into the body.

Speaking of pineapple, it’s one of my favorite parts of this recipe. I love the slight tartness it adds while still adding to the fresh sweet flavor of the drink. The bromelain in pineapple also helps aid digestion, which could help with bloating. With the addition of chia seeds, this smoothie is the perfect way to up my daily fiber intake, a key component of reducing inflammation. 

If you don’t have all these ingredients on hand, the recipe is flexible! When I ran out of spinach, I used kale and it was just as delicious. Don’t have pineapple or mango? Any kind of frozen fruit will work. Want to add some toppings and make it a smoothie bowl? Thickening it is simple, by adding less liquid or a bit more frozen fruit it becomes the perfect base. 

I’m usually a savory breakfast person, but this smoothie may have converted me. It’s the perfect balance between smooth creaminess and that refreshing icy texture that’s perfect for these hot days at the end of summer. It keeps me energized, and I feel accomplished when I hit some of my nutritional goals as soon as I start my day. Even if you’re not the biggest fan of green smoothies, I urge you to give this one a try. With its robust nutrition profile, delicious flavor and quick and easy process, I foresee this smoothie being the perfect long-term solution to my breakfast problems.