Spinach, ginger and banana blended with coconut.

• Spinach — 1 cup
• Banana — 4¼ oz (1 firm)
• Full-fat coconut milk — ½ cup
• Water — ½ cup
• Ground flax — 1 Tbsp
• Ginger — 1 tsp, grated
• Ice

1. Add everything to a blender.
2. Blend on high 30–45 seconds until smooth. Drink cold.

Fresh ginger root rather than powdered — the volume measured here is intentional for an anti-inflammatory dose without it becoming spicy. Spinach blends out completely; you get the nutrition with none of the flavor.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Blend-and-serve; FODMAP portions per Monash University guidance.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.