Two breakfast smoothies recipes, vegan and non-vegan. During the week we each drink a breakfast smoothie. Our friends and family who know this always ask what we put in them. We never thought about sharing because it seemed pretty boring, but we get asked so much that we thought, “Wouldn’t it be nice to direct them to an actual recipe.” We started drinking breakfast smoothies shortly after our son was born. So for 3 1/2 years now we have had the same breakfast every morning during the week. I know it might sound boring, but it really makes our lives so much simpler. They are portable and convenient. It is also one less meal I have to plan for! We use a Vitamix but this recipe is not Vitamix specific.
Phil drinks his vegan and mine has dairy. Phil from time to time will get fancy with his and will add turmeric, cinnamon and mint or basil from the garden if we have it. I, the creature of habit, like mine the same every time. Our son will also drink one pretty much every day when he comes home from day care.
- Pro tip: We make smoothies for the entire week at one time. We blend them up, put a serving in a quart size freezer bag, lay them flat and freeze. The night before, we pull it out to thaw in the fridge so one will be ready in the morning to drink. We purchase the freezer bags in bulk at Costco and their hemp seeds. The cost of Costco’s hemp seeds are the cheapest we have seen anywhere.
- 1 cup almond or coconut milk
- ½ banana
- 3 tbsp hemp hearts
- 1½ tsp whole flax seeds
- 1 tbsp raw almond butter
- scant ½ cup frozen organic berries
- scant ½ cup frozen organic greens (mix of kale and spinach preferably)
- ½ cup orange juice
- ½ cup water
- ½ banana
- 3 tbsp hemp hearts
- 1½ tsp whole flax seeds
- 2 tbsp Greek yogurt
- scant ½ cup frozen organic berries
- scant ½ cup frozen organic greens (mix of kale and spinach preferably)
- Put the ingredients for either the vegan or non-vegan ingredients in a high powered blender and blend until smooth.
See other breakfast recipes here!
