Layered Tropical Smoothies

I am fully aware that I’m a grown woman and have the right to choose whether I consume fruits and vegetables, but sometimes I find that I have to resort to my mom’s old trick of “hiding” them or presenting them in a way that’s more appetizing to me. This smoothie is a prime example of that maternal trickery and hidden away in that beautifully bright green layer is two huge handfuls of fresh spinach, two bananas, and a cup of fresh pineapple. To tie it all together I mixed up another layer of strawberries and mango to make a fun, colorful, and enticing tropical treat for you to enjoy any time of the day!

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(makes 3 large smoothies)

Ingredients:

1 mango, peeled, pitted, and diced

10-12 large strawberries, hulled and sliced

2 bananas, peeled and sliced

1 cup fresh pineapple chunks

2 cups fresh spinach leaves

1 cup almond milk (or milk of your preference)

The night before, prep all of your ingredients and freeze them. Freeze strawberries and mango either separately or in a combined bag. This will make up your red layer. Freeze bananas and pineapple chunks either separately or combined, as this will go into your green layer.

When you’re ready to make your smoothie, throw the frozen mango and strawberries into a food processor or blender and puree.

With the food processor still running, slowly pour in 1/4 cup of the almond milk and continue to process. Stop and scrape down the sides as needed. Add a bit more almond milk until you reach the desired consistency. Transfer mix into a small bowl or large glass. Place in the freezer to keep chilled while you prep your next layer.

Rinse your blender or processor out. Place spinach leaves in first for easier processing, then add frozen bananas and pineapple and puree.

With the processor still running, slowly pour in 1/4 cup of the almond milk and continue to process. Stop and scrape down the sides as needed. Add a bit more almond milk until you reach the desired consistency. Transfer mix into another small bowl or large glass.