This is a version of the basic smoothie I enjoy most mornings–let’s call it the Everyday Green 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 favourite way to enjoy lately is to top 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!
The Everyday Green Smoothie is vegan, gluten free, refined sugar free and can be made nut free.
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!
If you try this recipe out, tag me on Instagram@veggiekinsso I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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