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Home » Recipes » Breakfast Recipes » Peach Kiwi Green Smoothie

Last updated on May 16, 2022. Originally posted on April 13, 2018 By Maryea / 26 Comments

Peach Kiwi Green Smoothie

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This Peach Kiwi Green Smoothie is the perfect way to eat your spinach! Even the kids will love this one.Peachy Kiwi Green Smoothie recipe healthy

Getting your kids to eat green food can be tricky. They aren’t naturally inclined to eat leafy green vegetables. At least MOST kids aren’t. If you’ve got one of those, consider yourself lucky!

Smoothies are a great way to get more greens into your kids’ diet. Green smoothies for the win! This one is creamy, sweet, and delicious!

This Green Smoothie allows them to totally getting all the nutritional benefits without any of the I-don’t-wanna-eat-my-veggies fight they may or may not put up.

Your kids put up a fight, right? Please tell me Meghan’s not the only preschooler out there who needs a little shove to eat her greens.

This version of the Green Smoothie, with peaches and kiwi, is full of vitamin C, which helps our bodies absorb the iron in the spinach.

Peachy Kiwi Green Smoothie recipe with kiwi peaches coconut milk

Recipe Ingredients–What You Need

Peachy Kiwi Green Smoothie recipe ingredients in the blender

Just LOOK at all the fresh, nutritious food we are packing in there! Also, I must say, I highly recommend the Vitamix blender for the smoothest smoothies! (affiliate link)

1/4 cup full-fat coconut milk, refrigerated if possible (the canned kind)

Using full-fat coconut milk that’s been refrigerated makes the smoothie incredibly rich and creamy, almost like a milk shake. This works just fine if your coconut milk hasn’t been refrigerated, though, so no worries if you forgot to put it in the fridge. (Been there.)

1 large, ripe banana

A banana adds sweetness without the need for added sugar! Use a frozen banana for an even thicker smoothie.

1 kiwi, peeled

Kiwi adds vitamin C to this smoothie, which helps the iron from the spinach be absorbed.

~10 slices frozen peaches

Frozen peaches make for a thick and creamy smoothie, and also make it easy to use peaches even when they aren’t in season. Peach season is too short to only make this green smoothie recipe in the summer!

1-2 cups baby spinach leaves

Any greens can be substituted here, but baby spinach has a very mild flavor, making this very kid-friendly.

additional unsweetened almond milk or water, if needed

If you’d like a thinner smoothie, add a little extra liquid until it’s the texture of your preference.

If you haven’t introduced your kids (or yourself!) to a green smoothie yet, this one is a great place to start and the perfect excuse to drink a green breakfast! If you have, this is a fun version that tastes as good as it is healthy. Another great recipe for getting more greens is this Pineapple Spinach Smoothie! Another great green smoothie recipe is this Kale Smoothie!

If you try this recipe, or any of my healthy recipes, please share it on instagram and please share it on Instagram  and I’ll feature you!

Also, if you try it, please leave a comment with a star rating below! Those star ratings are so helpful for my recipes getting discovered by more people searching for healthy recipes.  I appreciate you!

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Peachy Kiwi Green Smoothie recipe healthy

Peach Kiwi Green Smoothie


  • Author: Maryea Flaherty | Happy Healthy Mama
  • Total Time: 5 minutes
  • Yield: 1 large smoothie or 2 small smoothies 1x
Print Recipe
Print Recipe

Description

This Peach Kiwi Green Smoothie is naturally sweetened and a great source of vitamins A and C!


Ingredients

Units Scale
  • 1/4 cup full-fat coconut milk, refrigerated if possible (the canned kind)
  • 1 large, ripe banana
  • 1 kiwi, peeled
  • ~10 slices frozen peaches
  • 1 handful baby spinach leaves
  • additional unsweetened almond milk or water, if needed

Instructions

  1. Place the coconut milk, banana, kiwi, peach slices, and baby spinach leaves in the blender and blend until smooth. If it’s too thick for your liking, add a small amount of unsweetened almond milk or water to your desired consistency.
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes

Nutrition

  • Serving Size: 1 large smoothie
  • Calories: 378
  • Sugar: 38 grams
  • Fat: 14 grams
  • Carbohydrates: 63 grams
  • Protein: 11 grams

Did you make this recipe?

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Filed Under: Anti-inflammatory Diet

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Reader Interactions

Comments

  1. Magen (mangomagen) says

    September 8, 2014 at 12:34 pm

    Smoothie recipe sounds delish! I always love sneaking in spinach in my brother’s smoothie. Hehe. He never tastes it. 🙂

    Reply
    • Maryea says

      September 8, 2014 at 9:53 pm

      I love how you can get extra greens via smoothies without tasting them!

      Reply
  2. stacy says

    March 11, 2012 at 9:34 am

    So glad I popped over here and found this, might be just the thing to help my family get healthy again! Thank you. We love adding spinach to our smoothies too, and flax seeds. My oldest son, the one who’s been sick, won’t eat fruit but he sure does love smoothies. 🙂 We have them at least once a week to make sure he’s getting enough fruit in his diet.

    Reply
    • Maryea says

      March 12, 2012 at 10:16 am

      We like to add flax seeds to our smoothies, too. Love the extra fiber and omega 3s!

      Reply
  3. Jane says

    March 9, 2012 at 8:45 pm

    Yum! I love the peaches in here! I’ve been kinda bored with my green smoothies, I will definitely give this a try!

    Reply
  4. Melissa says

    March 9, 2012 at 7:55 pm

    I just discovered green smoothies in January and have had many since then… love them! But I recently read that having these on a regular basis if you don’t rotate through many different greens can actually be harmful to you (for example, buildup of oxalic acid from spinach). Since you know so much about health and food, I thought I would ask your opinion? Thanks 🙂

    Reply
    • Maryea says

      March 11, 2012 at 8:21 am

      First, I think no matter what food you are talking about, eating too much of anything can be bad. Everyone should aim to eat the biggest variety of vegetables and fruits they can, and not simply eat the same kinds week after week. As for greens, I know we don’t eat nearly enough greens to be harmful to us, although I wish that was our issue! 😉 From what I’ve read, though, you’d really have to consume a large quantity of raw greens on a daily basis (like more than 3 bunches of kale daily over an extended period of time) before there would be any cause for concern. If you are consuming a large quantity of greens on a daily basis, as long as you are switching it up and not eating one kind exclusively, you should be okay.

      Reply
      • Melissa says

        March 11, 2012 at 9:55 am

        Thank you for setting my mind at ease! 🙂

      • Spencer says

        December 28, 2012 at 1:14 am

        If it does bother you too much i know collard greens have more calcium than oxalates (my bearded dragon needs low oxalates). Oxalates bind to calcium so it cancels them out in collards and you end up wih calcium.

      • Maryea says

        January 2, 2013 at 7:28 am

        Thanks for the info! That’s great to know as my sister-in-law has recently had some problems with kidney stones and was ordered to eat oxalates only in moderation. I will let her know to look into collard greens more.

  5. Kerry @ Totes My Oats says

    March 9, 2012 at 5:28 pm

    This sounds like an amazing combination of flavors!

    Reply
  6. Kelli H (Made in Sonoma) says

    March 9, 2012 at 5:21 pm

    I would love this!

    Reply
  7. Michelle {the lively kitchen} says

    March 9, 2012 at 5:00 pm

    We did a whole day of green foods last year (complete with your green grilled cheese), but will be traveling this year on the 17th, so I’m shooting for a green smoothie for breakfast and then hoping there are elements of green in our road-trip foods. 🙂

    Have you seen this naturally colored rainbow cake post?

    http://itsybitsyfoodies.com/rainbow-cake-with-natural-dyes-for-the-dailybuzz-moms-9×9/

    I’m thinking I’ll try the green layer (which is spinach) for some green cupcakes that I can freeze ahead of time.

    Reply
    • Maryea says

      March 11, 2012 at 8:23 am

      Wow the work that went into that cake is incredible! I love it though. 🙂 Definitely make the green layer into cupcakes!

      Reply
  8. Julie H. of Spinach and Sprinkles says

    March 9, 2012 at 3:42 pm

    I don’t know how I always forget to pick up coconut milk when I go to a town that has the stuff- I drive myself nuts- it’s been on my list for months! Note to self- remember coconut milk!!!!
    This looks and sounds yummy! Most kiddos come naturally to the veggie battle- one day she’ll come around 🙂

    Reply
    • Maryea says

      March 11, 2012 at 8:24 am

      That stinks that you can’t get coconut milk locally!

      Reply
  9. Meg says

    March 9, 2012 at 3:31 pm

    I’m making your green grilled cheese sandwiches for St. Patrick’s Day! 🙂

    Reply
    • Maryea says

      March 11, 2012 at 8:24 am

      Fun! I think I’ll be serving them this year, too. 🙂

      Reply
      • lindsay says

        March 11, 2012 at 9:01 am

        oh i need to look those up!! yum

      • iris says

        January 16, 2015 at 7:01 pm

        Q: Is it ok to leave out the coconut milk since it’s high in fat and cholesterol is pretty high. My nutritionist tells me I should consume less fat

      • Maryea says

        January 16, 2015 at 9:30 pm

        I would assume your nutritionalist is talking about hydrogenated fats, but yes, you can substitute coconut milk for another milk like almond milk or use coconut water, but it won’t be as creamy. You could also use lite coconut milk. I hope you enjoy this!

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