Simple Green Smoothie

Published by Ginger Hultin, MS RDN CSO

A green smoothie can be blended in a matter of seconds and makes for a delicious breakfast, snack, or post-workout recovery drink. Juicing can remove fiber from fruits and vegetables, taking away some of the nutritional benefits of these foods.

Making a smoothie or shake instead is simpler (just throw in the whole ingredient and blend!) and keeps the fiber intact for increased satiety. Instead of basing your beverage on fruit, make vegetables your main ingredient and flavor with sweet fruit and other culinary flavors like cinnamon or vanilla. Feel free to swap in your personal favorites if desired.

Ingredients

2 cups organic baby spinach, washed
½ small green apple
1 kiwi, peeled
1 cup milk of your choice (unsweetened almond, soy, rice, cow)
1 scoop whey or vegan protein powder (look for an unsweetened brand)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 teaspoon almond butter

Procedure

Toss all ingredients in a blender and process until smooth and frothy, adding cubed ice if desired. Serve immediately.

Foodtrients: Ai, Ao, IB, MB, DP

-B vitamins
-Calcium
-Fiber
-Iron
-Magnesium
-Potassium
-Vitamin A
-Vitamin C
-Vitamin E
-Vitamin K

Ginger Hultin, MS RDN CSO

Ginger Hultin MS RDN CSO is a Seattle-based Registered Dietitian Nutritionist and long time contributor to nutrition content on Foodtrients®. She is the owner of the concierge, virtual nutrition practice Ginger Hultin Nutrition where she helps clients with complex health conditions through an integrative approach. She specializes in anti-inflammatory diets for integrative oncology nutrition, people with gastrointestinal disease, and autoimmune issues. Her 10-year partnership with Foodtrients® has focused on evidence-based anti-aging nutrition, healthy recipes, and "top foods" lists in many categories from blood sugar control to healing your gut. Ginger serves as adjunct clinical faculty at the Bastyr Center for Natural Health in Seattle. She is the director of communications at the Washington State Academy of Nutrition and Dietetics, a past Spokesperson for the Academy of Nutrition and Dietetics, and past-chair of the Vegetarian Nutrition Dietetic Practice Group. She has authored two nutrition books: Anti-Inflammatory Diet Meal Prep and the How to Eat to Beat Disease Cookbook. Ginger is a graduate of the University of Washington and Bastyr University and is currently pursuing her doctorate of clinical nutrition at the University of North Florida.