Editor's Note: Last month, 12-time Olympic medalist Natalie Coughlin published her book, Cook to Thrive: Recipes to Fuel Body and Soul. 

In honor of National Nutrition Month, here’s an excerpt from Natalie’s book – a recipe for an Everyday Green Smoothie. Cook to Thrive is available now at Amazon.

EVERYDAY GREEN SMOOTHIE

8 to 10 ounces kale (about 1 large bunch), coarsely chopped 

4 ounces collard greens (about ½ bunch), coarsely chopped 

3 or 4 celery stalks, coarsely chopped 

½ cup coarsely chopped fresh parsley leaves 

16 ounces frozen pineapple 

1 large banana, very ripe 

1 Granny Smith apple, cored and cut into wedges (optional) 

1⁄3 cup fresh lime juice (from about 2 limes) 

¼ cup fresh lemon juice (from about 1 lemon) 

¼ teaspoon Maldon sea salt (optional) 

1. In a high-powered blender, working in two or three batches, blend the kale and collard greens with 2 cups water until the mixture is uniform and smooth, 30 to 45 seconds. If you have a tamper on your blender, using it will help break down the greens. Turn off the blender, add the celery and parsley, and blend until smooth, 30 to 45 seconds. Add the pineapple, banana, apple (if using), lime and lemon juices, and salt (if using) and blend until smooth. Top off the mixture with enough water to make 64 ounces total. Blend for another few seconds to fully incorporate. 

2. Divide the smoothie among four 16- ounce mason jars, seal tightly, and store in the fridge for up to 3 days, or enjoy immediately. The smoothie may separate a bit if stored in the fridge; just shake the jar before enjoying it.

Sneak a few veggies into your breakfast with @NatalieCoughlin's green smoothie recipe from her new book #CookToThrive! 🙌😋

Recipe: https://t.co/WfjhbrbuGN pic.twitter.com/ErcmsP81SI

— USA Swimming (@USASwimming) March 20, 2019