Although the temperature here is currently in the single digits, this is my go-to smoothie all year round. Just imagine yourself somewhere on a warm beach as you’re sipping this tropical-inspired coco-pineapple smoothie!

I recommend incorporating smoothies into your diet because they can be made in less than 5 minutes, thy make a great meal you can hold in one hand when you’re on the go, and they’re an easy way to get in at least a couple servings of fruits and veggies. And if you add protein and healthy fats to them, they’re a complete meal.  Win-win, right?

The Coco-Pineapple smoothie has frozen pineapple, coconut milk, and ginger to give it that tropical flavor you love, spinach adds folate and fiber, and pumpkin seed protein powder, collagen powder, and hemp seeds give it a nutritional boost.

I’ve been focusing on increasing my healthy fat consumption, so my smoothie base these days consists of canned coconut milk and unsweetened (cold) coconut milk.

For protein, I used pumpkin seed powder, marine collagen (from fish), and hemp seeds. Pumpkin seeds may help balance hormones during the follicular phase of your menstrual cycle, collagen peptides may improve your gut health and skin, and hemp seeds are high in not only protein, but also omega-3 fatty acids.

Don’t be afraid of the fat in the smoothie—replacing processed carbs with fat may actually decrease weight and improve cholesterol levels. The macronutrients are evenly balanced between carbs, fat, and protein. You’ll get 34 grams of protein and a healthy dose of fiber, potassium, calcium, and iron from this dairy-free smoothie. Skip the collagen to make it vegan!

Enjoy!

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