The Green Drink J. Lo. Won't Skip: The Trainer's Recipe That Went From A-List Secret to Kitchen Staple

It happened almost by accident. Talking with People about how she keeps up with a packed touring and filming schedule, Jennifer Lopez didn't just describe her routine in general terms — she handed over the actual recipe for the drink she leans on when there's no time for a real meal. According to Hola!'s coverage of the interview, Lopez explained that she'd started questioning whether her old eating habits were actually giving her energy — and whether they were doing her kids any favors either. "So, I was ready to try something different," she said.

That "something different" turned out to be a smoothie developed with Marco Borges, the Miami-based exercise physiologist who has spent more than two decades coaching high-profile clients. Lopez isn't the only famous face in his contact list: Borges is also the trainer who, back in 2015, partnered with Beyonc{-15447} to launch 22 Days Nutrition, a plant-based meal program that grew out of a 22-day plant-based challenge Beyonc{-15447} and Jay-Z took on together. Beyonc{-15447} later credited Borges with helping her build a habit that stuck — proof that this trainer's approach to food tends to outlast the initial hype.

Lopez's kids drink the same smoothie when they're rushed and need something that will actually hold them over, and it's built to double as a light meal replacement rather than a snack. Eat This, Not That! reported that Lopez first demonstrated the recipe publicly at a Montefiore community health fair alongside Borges, who describes the drink as rich in fiber, plant-based protein, and omega-3 fatty acids.

What's Actually In It — And Why It Works

The appeal of this smoothie isn't a secret ingredient; it's the combination. Each component pulls its own weight nutritionally, and together they add up to a drink that's genuinely filling rather than just low-calorie and hollow.

• Protein powder — anchors the drink and helps it function as a real meal replacement rather than just a fruity drink.


• Banana — natural sweetness, potassium, and a creamy texture without needing added sugar.


• Spinach — the ingredient doing most of the nutritional heavy lifting. It's a well-documented source of iron and antioxidants; Foodwhisper's own guide to nutrient-dense frozen vegetables notes that spinach retains its iron content well even after freezing, and that cooked spinach actually delivers more usable iron than raw.


• Milk (or a plant-based alternative) — adds calcium and helps the blender do its job, turning cooked rice, greens, and fruit into something actually drinkable.


• Cooked rice — an unusual but clever addition: it thickens the smoothie and adds slow-release carbohydrates, which is part of why this drink holds people over rather than leaving them hungry an hour later.


• Sunflower seed butter (used here as a peanut-free alternative to peanut butter) — contributes healthy fats, plant protein, and a notable mineral profile. UConn Extension's nutrition guide to nut and seed butters confirms sunflower seed butter is a genuinely good source of protein, magnesium, zinc, copper, and vitamin E, with meaningfully more iron and vitamin E than peanut butter and less saturated fat.

That mineral combination — iron, magnesium, and zinc in particular — is exactly why this style of drink tends to get recommended for people short on time but not willing to skip nutrition altogether. It's a similar logic to the one behind Foodwhisper's own roundup of drinks that can rival a supplement, which also builds around spinach and banana as a base, and the site's spinach, ginger, and avocado green drink, built around the same idea of getting real nutrients in liquid form when a full meal isn't realistic.

Worth noting: a homemade fruit-and-vegetable smoothie can be a genuinely useful addition to a balanced diet, but it isn't a substitute for medical advice, and no single drink — however nutrient-dense — replaces varied, whole-food meals. Anyone managing a specific health condition should check with a doctor or dietitian before making it a daily habit.

Make Your Own Sunflower Seed Butter

Store-bought sunflower seed butter works fine, but Borges' original approach favors making it from scratch — it's cheaper, has no hidden oils or added sugar, and takes about 20 minutes.

You'll need:

• 4 cups unsalted, roasted sunflower seeds


• 3 tablespoons olive oil or coconut oil


• A pinch of salt


• A small amount of stevia (optional)

Method: Roast the sunflower seeds for 15 minutes at 160{-15696}C (320{-15696}F) if they aren't pre-roasted. Blend them on their own first until they break down, then add the oil, salt, and stevia if using. Keep blending for 2–3 minutes until the mixture turns into a smooth, cohesive butter. If it stays crumbly rather than turning creamy, add a little more oil and keep blending — it will come together.

Putting the Smoothie Together

Quantities are flexible — this is a recipe to adjust to taste rather than follow to the gram. Combine your protein powder, a ripe banana, a generous handful of spinach, milk (dairy or plant-based), a spoonful of cooked rice, and a tablespoon or two of sunflower seed butter in a blender, and blend until smooth. If the texture is too thick, loosen it with a splash more milk or water; if it's too thin, add another spoonful of rice or half a frozen banana.