Immune-Boosting Green Smoothie to Start the New Year

5 min
2 servings

By Regina Braun

Being pregnant with my daughter first got me into drinking green smoothies.

Did you know that getting over a cold is much harder when you are pregnant? I had no clue until I was pregnant and fighting the longest cold of my life. Why does it take so long? Well, first of all, the pregnant body gives the growing baby highest priority. Healing mom is not as important. Secondly, there is hardly any cold medication approved for use during pregnancy. So I was left dealing with this extended cold without any meds.

I realized that I had to take a proactive approach to boosting my immune system. That’s when I started to make green smoothies part of my routine. I still didn’t like the thought of a green-tasting drink, so my very first green smoothie creation ended up tasting like a cocktail instead. The tropical flavours of pineapple and coconut do an amazing job at masking the taste of leafy greens.

Is it any surprise, that my daughter already loves green smoothies? She insists on sharing my smoothies with me and loves it when I make them into mini popsicles for her.

Regina Braun is a busy mom of one little girl, who is already a great eater and future kitchen helper. On her blog, Leelalicious, Regina likes to share nutritious and delicious recipes for the entire family.



cup (250 mL) coconut milk
Tbsp (30 mL) organic shredded coconut (optional)
cup (250 mL) packed fresh spinach
cup (250 mL) frozen pineapple chunks
frozen banana
Shredded coconut (for garnish, optional)
Fresh pineapple (for garnish, optional)



Layering ingredients from liquid to frozen makes for easier blending.

Step 1

In blender or food processor, combine coconut milk, shredded coconut, spinach, frozen pineapple and banana.

Step 2

Garnish rim of serving glasses with shredded coconut and piece of pineapple, if desired.

Step 3

Serve immediately, or freeze leftovers to make green popsicles.

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