Six Easy Fruit and Vegetable Breakfast Smoothies
This set of six smoothies gives you a different breakfast drink for most of the week, each mixing fruit with a handful of greens, oats or nuts. They blend in a few minutes and are an easy way to use up ripe bananas and berries. Frozen fruit makes them thick and cold without ice.
Preparation Steps
Wash all fruit and greens. Peel the bananas, hull the strawberries, and core or pit the pears and peaches. Cut everything into chunks so it blends evenly.
For any smoothie with oats or nuts, add them to the blender with the milk first and blend for 20 to 30 seconds until fine.
Add the greens and any firm ingredients such as carrot or cucumber and blend until completely smooth, about 30 seconds.
Add the remaining fruit and blend for another 30 to 45 seconds, until thick and creamy.
Check the texture: add a splash more milk if it is too thick, or a few ice cubes or frozen fruit if it is too thin.
Pour into a glass and serve right away.
Tips & Variations
- Freeze ripe banana chunks ahead of time for a colder, thicker smoothie with no ice needed.
- Use any milk you like, including almond, oat or soy, or swap half the milk for plain yogurt; add honey only if the fruit is not sweet enough.
- Smoothies are best fresh, but you can keep one in a sealed jar in the fridge for up to 24 hours; shake well before drinking.
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