When I started doing hot yoga several times a week in early April my smoothie consumption jumped to an all-time high.
I received free samples of Libby’s vegetables mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s Fruits & Vegetables and am eligible to win prizes associated with the contest. I was not compensated for my time.
There is something just right about a smoothie for breakfast, lunch, or dinner, that can fill you up and cool you down without taking much time to make. All of my smoothies the past few months have included my secret ingredient – sweet peas.
You might call me crazy but sweet peas are the perfect ingredient to add to a smoothie. They are naturally high in fiber, add some protein, and offer a creamy texture and subtle sweetness. They also lend a lovely green color that I happen to adore. This veggie-heavy smoothie is complimented by bright pineapple or mango and sweet banana.
Add a little of your favorite protein powder, or try this as a smoothie bowl with granola and a drizzle of nut butter to make it even more filling. I think you’ll fall in love with the ease of throwing a can of Libby’s sweet peas into your blender with coconut milk, ginger, spinach, and frozen fruit for a smoothie that will leave you dreaming of the tropics.
- 1 can Libby's sweet peas, drained and rinsed
- 1 frozen banana
- 1 c fresh spinach or kale (can sub ½ c frozen spinach)
- ½ c frozen pineapple or mango chunks
- 1- 1.5 c coconut milk
- ¼ t ground ginger
- 1 T ground flax
- 1 t chia seeds
- Add 1 c coconut milk to your blender first. Then add the spinach or kale, followed by the banana, mango or pineapple, peas, ground flax, and ground ginger.
- Blend until smooth, adding the additional ½ c coconut milk if needed.
- Divide into two large glasses and serve immediately, top with the chia seeds.