Tropical green smoothie

A light but satisfying healthy breakfast booster!

This smoothie is kind of sneaky. It’s fresh and light tasting yet packed with nutrition and surprisingly satisfying. I try to have smoothies for breakfast a couple of times a week, just to break up the cereal, oatmeal, granola routine in which I seem to have become happily stuck. I devised this recipe for the Ford Sustainability Breakfast at last month’s BConnected Conference in Ottawa and it was a big hit among those who sampled it. Since then, it’s become a regular in my smoothie rotation at home. Don’t tell any fussy eaters under your roof what’s in it, and they’ll be asking for it again!

Pineapple, banana, avocado and spinach leaves make this smoothie both delicious and nutritious!


  • 1 cup (250 mL) fresh or frozen pineapple chunks
  • 1 avocado, chopped
  • 1 cup (250 mL; about 2 handfuls) fresh spinach leaves, washed
  • 1 1/4 cups (310 mL) regular or almond milk
  • 1 banana
  • 1/4 teaspoon (1.25 mL) Chlorella algae powder (optional but super nutritious)
  • 4 ice cubes
  • fresh pineapple wedges, for garnish (optional)
It was exciting to see my smoothie recipe as part of the Ford Sustainability Breakfast at Ottawa's BConnected Conference last month.
  • In a high-powered blender, process all ingredients until smooth. Add extra milk as needed to achieve the desired consistency.
  • Note that if you don’t have a high-powered blender like a Blendtec or Vitamix, you may wish to crush the ice before blending your smoothie.
  • Serve cold.

Makes approximately 24 ounces, which serves 3 – 4 people.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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