AIP Friendly Green Cucumber Coconut Smoothie
Creamy, cooling, and genuinely refreshing, this blended drink is the kind of thing that makes a restrictive eating protocol feel a lot less like a sacrifice. Full-fat coconut milk gives it a rich, velvety base while a frozen banana adds natural sweetness and that thick, smoothie-shop texture — no dairy, no grains, no nightshades anywhere in sight. Two big handfuls of baby spinach disappear completely into the blend, so you're getting a serious nutrient boost without any grassy aftertaste. Fresh ginger and a squeeze of lime cut through the richness and give the whole thing a bright, lively finish that wakes you right up. It comes together in under two minutes and makes two generous servings, so it works equally well as a quick breakfast or an afternoon pick-me-up. If you're newer to the autoimmune protocol and missing the convenience of grab-and-go options, this one is worth keeping on regular rotation.
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Learn more →Ingredients
2 servings
- 1 cup full-fat coconut milk
- 1 medium cucumber (about 8 oz), peeled and roughly chopped
- 1 medium ripe banana, peeled and frozen
- 2 cups fresh baby spinach, loosely packed
- 1 tsp fresh ginger, peeled and grated
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp honey (optional)
Can be omittedhoney
- ½ cup ice cubes
Instructions
- 1
Add the coconut milk, cucumber, frozen banana, spinach, ginger, lime juice, and ice to a blender.
- 2
Blend on high speed for 60–90 seconds, until completely smooth with no visible green flecks remaining.
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