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A close up image of a green smoothie with a straw that is in front of a blurred city landscape

Anti-Inflammatory Pineapple Ginger Smoothie

Danielle Gaffen, MS, RDN, CSDH, LD
Print Recipe Pin Recipe Save
Total Time 10 minutes
Course Breakfast, Snack
Cuisine Mediterranean
Servings 1 Serving
Calories 134 kcal

Equipment

  • 1 Blender

Ingredients
  

  • 3/4 cup Pineapple diced
  • 1 Tbsp Ground Flax Seed
  • 1 1/2 tsp Ginger peeled and grated
  • 2 cups Baby Spinach
  • 1/2 cup Water
  • 4 Ice Cubes
  • 1/4 cup Blueberries

Instructions
 

  • Place all ingredients EXCEPT blueberries into the blender. Blend for a minute or until smooth.
  • Pour 3/4 of the mix into a glass (or a mason jar if you are on-the-go), leaving some space at the top.
  • Add blueberries to leftover mix and blend again for about 30 seconds. Spoon the blueberry mix on top of the green mix. Enjoy.

Nutrition

Serving: 1ServingCalories: 134kcalCarbohydrates: 26gProtein: 4gFat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 52mgPotassium: 511mgFiber: 6gSugar: 16gVitamin A: 5718IUVitamin C: 80mgCalcium: 100mgIron: 2mg
Keyword anti-inflammatory, dairy-free, egg-free, gluten-free, grain-free, kosher, Mediterranean, nightshade-free, no added sugar, nut-free, oil-free, snack, soy-free, sugar-free, vegan, vegetarian