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)

Refried Bean Soup
Medium bowl of thick Refried Bean Soup.

Refried Bean Soup

Canned beans and tomatoes make this tasty soup so quick and easy to prepare.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
10 cups
Roasted Zucchini
Platter of tender zucchini spears.

Roasted Zucchini

A simple recipe for roasting zucchini. Ready in 30 minutes or less!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
3 Cups
Spinach Pasta Salad
Bowl of a mix of macaroni noodles, spinach, oranges and dried cranberries.

Spinach Pasta Salad

This fun and delicious pasta salad recipe combines fresh veggies, crunchy seeds, tangy fruit and tender pasta with a savory teriyaki dressing.
Prepare:
15 minutes
Makes:
5 cups
Ants on a Log
Celery sticks spread with peanut butter and topped with raisins are displayed on a plate in a pinwheel formation. In the middle of the plate is a celery and peanut butter stick with mini pretzels extending out of the peanut butter like the wings of a butterfly.

Ants on a Log

Have some fun with this snack! Peanut butter, raisins and your imagination can be used to fill and decorate crunchy celery sticks.
Prepare:
5 minutes
Makes:
4 servings
Roasted Garlic
Heads of golden-brown, tender roasted garlic.

Roasted Garlic

Roasting garlic brings out sweet and mellow flavors that go well with many recipes. Freeze extra to keep on hand.
Prepare:
5 minutes
Cook:
40 minutes
Makes:
3 Tablespoons
Chicken Pepper Bake
Bowl filled to the brim with baked bite-size potatoes, chicken and bell peppers.

Chicken Pepper Bake

An easy-to-make chicken recipe with potatoes, peppers and Cajun spices!
Prepare:
15 minutes
Cook:
45 minutes
Makes:
5 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.