Tropical Green Gluten-Free Smoothie

Green Smoothie recipe
Mathew Kadey
Prep time: 10 mins
Calories: 427

Whisk off to tropical climes with this green smoothie recipe. Lime adds citrusy brightness and tofu delivers body and protein. (If you’re avoiding soy, replace the tofu with yogurt or a soy-free protein powder.) Skeptical about blending greens into your smoothie? Start with spinach, which has a more mellow flavor than kale or Swiss chard.

Contributing chef Matthew Kadey, RD is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and, Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).

Yields 1 serving


  • 1 cup coconut milk beverage
  • 1 teaspoon lime zest
  • Juice of 1/2 lime
  • 1/2 cup soft (silken) tofu
  • 1 cup baby spinach
  • 1/2 cup chopped cucumber
  • 2 tablespoons hemp seeds (hemp hearts)
  • 2 teaspoons fresh ginger
  • 1-2 teaspoons honey, optional
  • 1/2 cup frozen mango cubes
  • 1/2 cup frozen pineapple cubes


1Place all ingredients in a blender container in the order listed.

2Process until smooth.

1 serving contains 427 calories, 17g total fat, 7g saturated fat, 0g trans fat, 0mg cholesterol, 220mg sodium, 52g carbohydrates, 6g fiber, 42g sugars, 17g protein.


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