Skip to main content

Pineapple Carrot Protein Smoothie

Enjoy this high-protein smoothie for a quick meal or to re-fuel after exercise. Make it your own with different fruits and vegetables.
Glass filled with a thick orange smoothie.
Prep time: 10 minutes
Makes: 1 ½ cups
Nutrition Facts: View label

Ingredients

1 cup low-fat plain yogurt (see Notes) 
½ cup sliced carrots (canned and drained, or cooked from fresh or frozen then cooled) 
½ ripe banana  
¼ cup pineapple (canned and drained) 
2 Tablespoons chopped nuts (try walnuts or pecans) 
¼ tsp of cinnamon

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh fruits and vegetables under running water before preparing.
  3. Mix all ingredients in a blender until smooth.
  4. Enjoy right away or refrigerate until serving.

Notes

  • To make it a meal with all food groups and more fiber, enjoy with whole-grain toast or add cup oats (quick or old fashioned) to the blender with other ingredients.
  • For a thin smoothie, add milk or pineapple juice.
  • For more protein, use Greek yogurt or add dry milk powder or protein powder.
  • Try with other canned, frozen or fresh fruit.
  • Try with other vegetables, such as spinach, kale or beets. When using frozen vegetables, cook first and then cool.
  • You can make the smoothie with plant-based yogurt, but the protein content may be different.

Comments

This Pineapple Carrot Smoothie is delicious! It has a nutty flavor and creamy texture. I added some ground ginger to give it a little more zest. I also added ice cubes to make it nice and cold. Frozen fruit would do the trick too. What a great way to use ingredients that I often have on hand & may need to use up. 

I love the flavors of this meal in a glass Pineapple Carrot Protein Smoothie. I did add old fashioned oats to the blender and was happy with the texture. Because I had extra pineapple after opening a can of crushed, I measured out half cups to freeze for future double batches. I look forward to trying different fruits and vegetables now that I have a base recipe with at least 20 grams of protein (when I include the oats or use Greek yogurt).

You might also like...

Recipes A to Z (without photos)

Black-Eyed Peas and Greens
Bowl of Black-Eyed Peas and Greens.

Black-Eyed Peas and Greens

Comforting and filling, this recipe is easy to make for New Year’s luck any time of the year.
Prepare:
15 minutes + 6 hours to soak
Cook:
1 hour 10 minutes
Makes:
5 cups
Savory Yogurt Spread
Yogurt dip served in a veggie wrap and sliced vegetables.

Savory Yogurt Spread

A thick and creamy herbed yogurt spread that is great on wraps or for dipping veggies and pita.
Prepare:
5 minutes
Makes:
½ cup
Spring Fling Vegetable Chowder
Bowl of soup with asparagus and potatoes topped with cheddar cheese.

Spring Fling Vegetable Chowder

A delicious chowder packed with spring vegetables, hearty potatoes and topped with tangy cheddar cheese.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 cups
Chicken Cabbage Stir-Fry
Green cabbage with strips of chicken on a plate.

Chicken Cabbage Stir-Fry

Quick dinner idea combining crisp-tender veggies with ginger, garlic and soy sauce. You can switch the veggies and proteins to fit what you have on hand.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
6 Cups
Stovetop Tuna Casserole
Bowl of egg noodles with peas and tuna mixed in.

Stovetop Tuna Casserole

Tender egg noodles with a creamy sauce, bright peas, and tasty tuna.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
7 Cups
Chicken and Pear Salad
Bowl of pear salad with a creamy dressing and raisins.

Chicken and Pear Salad

A creamy, crunchy, sweet and savory salad that is quick and easy to make.
Prepare:
15 minutes
Makes:
2 ½ Cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.