Easy Everyday Green Breakfast Smoothie!
Jul 21, 2020 • Updated Apr 08, 2024
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An easy, nutritious, and delicious Everyday Green Breakfast Smoothie. Vegan, gluten-free, refined sugar-free, and ready in 10 minutes or less.
What Makes This Recipe Great
This is a version of the basic smoothie I enjoy most mornings–let’s call it the Everyday Green Breakfast Smoothie. It’s not that I have this every single day, it’s that it’s a reliable, always there-for-you, solid breakfast choice. In other words, a pretty basic smoothie.
It’s a power-packed breakfast, with a combination of fruits, veggies, plant protein, omega-3s, and healthy fats. Basically, my go-to when I need something that covers all of my nutritional needs tastes great and comes together in under 10 minutes.
You may have seen it in a few of my What I Eat in a Day videos on YouTube, usually enjoyed with a straw. If you prefer, you can also enjoy this as a smoothie bowl, though my favorite way to enjoy lately is to top it with some Matcha Raw-nola, or an extra drizzle of nut butter. I make this when I’m in a rush, so I rarely smoothie bowl it, but thickness is always to preference and that’s the beauty of a smoothie!
This simple green smoothie recipe is vegan, gluten-free, refined sugar-free, and can be made nut-free.
Green Smoothie Ingredients
I like to opt for as many frozen ingredients as possible. It not only makes the smoothie cost-effective, but also contributes to the overall texture–no need to add ice cubes (which eventually waters down a smoothie, and makes it less creamy).
Don’t fear frozen fruit! Produce is frozen at peak ripeness, and has been said to retain its nutrients better than produce sitting on a shelf. It has the same great flavor as fresh fruit (and sometimes even better!)
- Banana: This is a great opportunity to use your frozen banana sitting in the freezer because it was going bad!
- Zucchini
- Spinach: Feel free to substitute your favorite greens: kale, swiss chard, collard greens, etc.
- Plant protein
- Non-dairy milk: Almond milk, coconut milk, soy milk, oat milk, etc.
- Hemp seeds
- Ground flax seeds
- Almond butter
- Vanilla
- Cinnamon
Optional add-ins
- Medjool dates
- Frozen blueberries, strawberries, blackberries, or raspberries.
- Fresh or frozen mango
- Matcha powder
- Avocado: For an extra creamy texture.
Step-by-Step Instructions
- In a high-power blender add all ingredients and blend until smooth. Use a tamper to help ingredients blend, and add additional non-dairy milk as needed, or until the desired texture is achieved.
Secrets to Success
- When making a smoothie, I like to opt for as many frozen ingredients as possible. It not only makes the smoothie cost-effective, but also contributes to the overall texture–no need to add ice (which eventually waters down a smoothie, and makes it less creamy). Don’t fear frozen! Produce is frozen at peak ripeness, and has been said to retain its nutrients better than produce sitting on a shelf.
- Typically, I’ll make this smoothie sans optional add-ins, because I’m accustomed to a smoothie with mild sweetness. I prefer to sweeten with fruit, and using a vanilla protein powder adds a really nice touch of flavour. If you prefer, however, you can sweeten naturally with a medjool date or two, frozen berries and/or mango.
- It’s always a good idea to use what you have on hand, and you can definitely be flexible with ingredients. For example. in place of spinach, you could use chard, or kale if you prefer. In place of zucchini, you can use squash, or cauliflower (though personally I prefer squash/zucchini much more than cauliflower for texture). Do you!
- For best texture results, I highly recommend using a high power blender (I use a Vitamix A2500) if you intend to make a bowl. You should also use the tamper to help break down the smoothie without needing to add additional liquid. Less is always more when it comes to making a smoothie bowl. Check out this blogpost for more tips on making thick, instagrammable smoothie bowls.
More Healthy Smoothie Recipes
Blackberry Cheesecake Smoothie Bowl
Banana-Free, Chocolate Raspberry Smoothie Bowl
Peach Pie Smoothie (Banana-Free)
If you try this Green Breakfast Smoothie recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! As always, I love when you share your star rating and reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Easy Everyday Green Breakfast Smoothie
Ingredients
- 1 large banana ripe and frozen (I recommend chopping into pieces before freezing to help your blender out)
- 1/2 cup zucchini sliced and frozen
- 1/2 cup frozen spinach or 1 loose cup raw spinach
- 1 serving vanilla plant protein I like this protein
- 2 tbsp hemp seed hearts
- 1 tbsp ground flax seeds
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1-2 tbsp creamy almond butter or other seed/nut butter
- 1/2-1 cup non-dairy milk of choice more as needed*
Instructions
- In a high power blender add all ingredients and blend until smooth. Use a tamper to help ingredients blend, and adding additional non-dairy milk as needed, or until desired texture is achieved.
Video
Notes
Secrets to Success
- When making a smoothie, I like to opt for as many frozen ingredients as possible. It not only makes the smoothie cost-effective, but also contributes to the overall texture–no need to add ice (which eventually waters down a smoothie, and makes it less creamy). Don’t fear frozen! Produce is frozen at peak ripeness, and has been said to retain its nutrients better than produce sitting on a shelf.
- Typically, I’ll make this smoothie sans optional add-ins, because I’m accustomed to a smoothie with mild sweetness. I prefer to sweeten with fruit, and using a vanilla protein powder adds a really nice touch of flavour. If you prefer, however, you can sweeten naturally with a medjool date or two, frozen berries and/or mango.
- It’s always a good idea to use what you have on hand, and you can definitely be flexible with ingredients. For example. in place of spinach, you could use chard, or kale if you prefer. In place of zucchini, you can use squash, or cauliflower (though personally I prefer squash/zucchini much more than cauliflower for texture). Do you!
- For best texture results, I highly recommend using a high power blender (I use a Vitamix A2500) if you intend to make a bowl. You should also use the tamper to help break down the smoothie without needing to add additional liquid. Less is always more when it comes to making a smoothie bowl. Check out this blogpost for more tips on making thick, instagrammable smoothie bowls.
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links.
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