Today we’re talking about breakfast smoothies. But these aren’t just any breakfast smoothies. Each of these incorporates some vegetables and protein into the mix. Lately it’s been a goal of mine to start every weekday with some vegetables, but salads just aren’t appealing at 7:30am, so I usually turn to a veggie-based smoothie.I’ll share with you my all time favorite green smoothie. But if you’re anything like me, then you probably get bored of eating the same thing everyday. I like to shake it up (pun intended). So here are five of my current favorite breakfast smoothies. With a little bit of prep on the weekend, you can have these ready to go in under five minutes every morning during the week.
My number one tip for making vegetable-based smoothies is to blend the vegetables well with a little water in a food processor and then freeze into ice cubes. You can make a whole tray of just spinach or kale, or make a tray of different vegetables if you want to try different smoothie flavors throughout the week. If you do this on the weekend (I usually do this Sunday afternoon or evening), then you’ll be ready for the whole week.
I do this with spinach, kale, carrots (with a handful of unsweetened coconut flakes tossed in), and beets. For bananas and avocados, I simply remove the peels, cube, and then freeze in a ziplock bag.
I love freezing vegetables (and fruit) for a lot of reasons. First, it makes putting your smoothie together in the morning a snap. Second, you can prep a lot at once so you aren’t making vegetable ice cubes every night. And third, it ensures that your vegetables won’t go bad before you can consume all of them. I always feel bummed when I buy a big bag of spinach and 1/3 of it gets gooey before I can get around to using it all. Freezing it helps prevent this but still locks in most of the nutrition.
OK, let’s make some smoothies!
First up is a surprise favorite. Blend together 1-2 frozen cubes of beets, 5-6 whole frozen strawberries, 1/2 to 1 scoop Vanilla protein powder, and 8 oz. cashew milk.* Let this blend on high for a couple minutes so the smoothie gets well mixed.
*You could use almond or soy milk instead if you like.
I probably make this one the most. To make this one you’ll need: 1/2 frozen banana, 2-3 frozen cubes of spinach*, 1/2 to 1 scoop Vanilla protein powder, and 8 oz. cashew milk. Blend well. This one is actually the most green in color, but I think tastes the least vegetable-y. Weird, right?
*I most often use spinach, but you could easily use another green leafy vegetable that you love or that’s in season, like kale.
This one is the creamiest. I swear it almost tastes like a chocolate milkshake! For a chocolate avocado smoothie, simply blend together: 1-2 frozen avocados (lately mine have had major dark spots inside, so I usually open two but only get about one avocado out of them), 1/2 to 1 scoop Chocolate protein powder, and 8 oz. cashew milk.
Avocados are so good for you and they make smoothies super creamy. If you’re not a fan of bananas, you can use frozen avocados instead in the last recipe—just so you know. 🙂
This one is super light and bright tasting. It’s almost like a juice, but you don’t need a juicer. For a carrot, coconut, and orange smoothie, blend together: 2-3 cubes of frozen carrot/coconut, juice from 2 oranges, and 1/2 to 1 scoop of Vanilla protein powder. Blend well!