Description

Sweet and refreshing, this 10-minute kiwi smoothie with pineapple is made with a handful of good-for-you, low FODMAP-friendly ingredients!

Ingredients

Units Scale

1-2 ripe kiwis, peeled
2/3 to 3/4 cup pineapple (fresh or frozen)
1 cup baby spinach, lightly steamed
1/4 cup lactose-free Greek yogurt or coconut milk yogurt
1 teaspoon fresh grated ginger (or 1/2 teaspoon dried), to taste
1 to 1 1/2 cups unsweetened almond milk
1 to 2 teaspoons maple syrup (optional), to taste
1 scoop collagen peptides
Optional: a few mint leaves

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Instructions

Lightly steam the spinach for 1–2 minutes, then let it cool slightly.
Add all the ingredients to a high-speed blender: kiwi, pineapple, spinach, yogurt, ginger, almond milk, maple syrup (if using), collagen.
Blend on high until smooth and creamy.
Adjust sweetness or spice to taste. Add more almond milk to thin, if needed.
Pour into a glass and serve chilled. Garnish with fresh mint, if desired.

Notes

Make it thicker: Add a handful of ice or a few slices of frozen zucchini (surprisingly neutral and low FODMAP).

Add more protein: Add a scoop (20-25 grams) of protein powder. To keep this smoothie Low FODMAP, use a pure pea protein isolate or pure pumpkin seed protein (if well tolerated).

Prep ahead: Freeze your spinach and pineapple in smoothie packs for a quicker morning routine.

Prep Time: 5 minutes
Cook Time: 2 minutes
Category: drinks
Method: stove top
Cuisine: American

Nutrition

Serving Size: 16-18 ounces
Calories: 247
Sugar: 19.6 g
Sodium: 283.7 mg
Fat: 4.8 g
Saturated Fat: 0.9 g
Carbohydrates: 30.1 g
Fiber: 4.3 g
Protein: 23.2 g
Cholesterol: 6.6 mg