Green Smoothie

Did you resolve to drink a Green Smoothie for breakfast more often this year? I have the best green smoothie recipe for you!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Greens. You can squeeze so many more into a smoothie than you think! If you are new to the green smoothie game, start with spinach, which is the best green for smoothies (AKA you won’t be able to taste it). Once you get the hang of it, you can move on to more assertive greens like kale or chard.
Mango or Pineapple. You can use one of these two or a mix of both with excellent results. Pineapple is the most effective at hiding the taste of greens in smoothies, especially stronger greens like kale.
Frozen Banana. I always recommend using frozen banana in green smoothies. It makes the smoothie creamy, thick, and naturally sweet, without the need to add sugar. If you’d like to make a green smoothie with no banana, add more of the other fruit(s) in this recipe, plus some yogurt for creaminess.
Peanut Butter or Almond Butter. To give a smoothie staying power and make it taste satisfying, I always add 1 to 2 tablespoons of nut butter.
Liquid. I most often use unsweetened almond milk as the liquid base for my smoothies. It’s low-calorie and its neutral flavor makes it ideal for smoothies of all varieties. Dairy milk, other non-dairy milks (like coconut milk or oat milk), and even coconut water (your smoothie won’t be as creamy) will work.
Optional Mix–Ins. Keyword: optional. You can add “bonus” ingredients like protein powder, chia seeds, hemp hearts, or flaxseed if you like; or keep things simple and enjoy your smoothie as-is.

Combine. Add the smoothie ingredients to a blender, starting with the almond milk.

Blend. Puree until the mixture is smooth and creamy. For an extra-thick green smoothie, blend in a few ice cubes.

Serve. Pour into a glass and add any garnishes you’d like. ENJOY!

Smoothies are easy, but there are a few ways you can streamline them even more to make your morning routine effortless.

Prep the Banana. Peel and slice ripe bananas into chunks, then transfer the frozen fruit to a ziptop bag and freeze for up to 3 months. I do this whenever I have extra ripe bananas on hand. If you freeze your banana with the peel on, you won’t be able to remove it without thawing the banana first.
Make Green Smoothie Cubes. Prepare the green smoothie as directed, then pour into the molds of an ice cube tray. Freeze for up to 3 months. Add the frozen smoothie cubes to a blender with a splash of almond milk for an easy smoothie on demand.
Assemble Freezer Smoothie Packs. You can also pre-portion your fruits and vegetables for each smoothie into a ziptop bag and freeze. Then, simply toss the contents into a blender when you’re ready to blend.