Smoothie for dinner

I have a rule for my dinner: it must include vegetables. Current favorites are pasta with spinach sauce, shrimp with snap peas, marinated salmon with asparagus, and ground pork with cilantro and tomatoes. When I run out of meat or fish and I don't want to have pasta again, I fall back on the green smoothie.

 The first time I tried one was when my sister posted her favorite green smoothie recipe. Unfortunately, I took the "5-6 cups of spinach" literally and applied it to frozen spinach. The result was a thick green sludge that tasted as though the delicious raspberries, blueberries and strawberries I had put in there had disappeared and turned into spinach. I think I might even have poured some of that wonderfully antioxidant paste down the drain, because it was not really even palatable.

But I backtracked the next time and put only a little spinach, and it was true: I couldn't taste the spinach at all; I could only taste the delicious fruits. So, when I am not I interested in spending a lot of time making dinner, I simply blend up a smoothie. The only thing that takes time is washing the blender afterwards, but I can handle that.

Here is what I put in it:
Frozen banana
5 frozen strawberries
Frozen raspberries
Frozen blueberries
1/2 cup frozen spinach
Oatmeal and wheat germ
Vanilla yogurt
Skim milk up to the level of the top of the fruits (otherwise it will be too thick and clog the blender; you can also use water.)

 This makes over two pints of smoothie. I am not sure how many calories it is (most of the calories come from the yogurt and milk), but I don't think it's more than a regular dinner even with all that volume because fruit and vegetables are low in calories, so I just drink all of it. It is also extra hydration.