Breakfast & Brunchcleaneatingkitchen5.0
Food Processor Smoothie (Mango Pineapple Spinach)
Here’s a step-a-step guide for how to make a smoothie in a food processor as opposed to a blender. This Food Processor Smoothie recipe uses mango, pineapple and spinach for a creamy and delicious breakfast or snack option. Vegan and gluten-free.
👥 2 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 5 min🔥 Cook: 5 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- bowl
📝 Preparation Steps
1
Fit your food processor with its “S” blade.
2
Place the baby spinach in the base of your food processor. Add the frozen mango and pineapple.
3
Then, add the nut butter and milk.
nut butter (I like almond butter or peanut butter)2 tablespoons
4
Lock on the lid and turn the food processor on high. Let it run for about ⏱️ 30-45 seconds, or until the fruit starts to break down and incorporate with the spinach and milk.
5
Stop and scrape down the sides of the bowl, if necessary.
6
Run for an additional ⏱️ 15 seconds on high, or until the smoothie is the desired consistency. It should be thick and creamy.
7
Pour into two glasses and serve immediately.
Nutrition Facts
calories
221 calories
fat Content
10.4 g
serving Size
1/2 of recipe
fiber Content
4.3 g
sugar Content
22.8 g
sodium Content
198.4 mg
protein Content
6.9 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
29.9 g
saturated Fat Content
1.8 g
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