Strawberry Spinach Smoothie

Creamy strawberry, banana and spinach blend with almond milk - quick, nourishing breakfast or snack.

# Ingredient List:

→ Fruit

01 - 1 cup hulled strawberries, fresh or frozen

02 - 1 medium frozen banana, sliced

→ Greens

03 - 1 cup packed fresh baby spinach

→ Liquids

04 - 1 cup unsweetened almond milk (or milk of choice)

→ Optional additions

05 - 1 tablespoon chia seeds or ground flaxseed (optional)

06 - 1 tablespoon honey or maple syrup (optional)

07 - 1/2 teaspoon vanilla extract (optional)

# Directions:

01 - Hull strawberries, slice the frozen banana if not pre-sliced, and pack the baby spinach. Set out a blender and measuring utensils.

02 - Place strawberries, frozen banana, packed spinach, and almond milk into the blender.

03 - If using, add chia or flaxseed, sweetener, and vanilla extract to the blender.

04 - Blend on high until the mixture is smooth and creamy, pausing to scrape down the sides with a spatula as needed.

05 - Taste and adjust sweetness or thickness: add more milk to thin or a little sweetener for additional sweetness; add ice or less liquid for a thicker result.

06 - Pour into two glasses, garnish as desired with fresh berries or a sprinkle of chia, and serve at once.

# Expert Tips:

01 -

This smoothie hides its greens so well that even spinach skeptics can't resist.
I love how you get a thick, creamy texture without needing any fancy ingredients or added sugar.

02 -

Once, I learned the hard way that overfilling the blender leads to splashes and a green-spotted shirt.
Using a frozen banana is what made my smoothies thick enough to eat with a spoon—never skip it.

03 -

Blending liquids and leafy greens first (before adding frozen fruit) ensures no sneaky spinach bits remain.
A tiny pinch of salt really brings out the sweetness—trust me.