Last week, I shared a photo of my favorite smoothie on Instagram. Several people asked me the usual question:
“What’s in it?”
This is what I call my Standard Issue Green Smoothie. It’s my personal favorite and the one I make about 98% of the time. I’ve made this smoothie so many times that I really don’t have specific measurements, but I’ll give you the general gist.
Standard Issue Green Smoothie Recipe
First of all, I use this Vitamix blender. (This is my affiliate link. If you purchase your Vitamix blender through this link, I will receive a small commission at no extra cost to you.)
This particular Vitamix costs $449. Now, I know that sounds like a lot of money but keep in mind that you will have this blender for years. Possibly forever. When I bought mine at Whole Foods, I overheard a customer telling the Vitamix sales rep that he’d had his blender for 30 years and that he wanted to purchase a new one for his daughter! I purchased my Vitamix in 2009 and use it multiple times daily to blend smoothies, whip up my bulletproof coffee, and make salsa + marinara sauce. It has more than paid for itself. :)
Ok, onto the recipe.
Ingredients in the order I put them in the blender:
- 1 ripe banana (broken into chunks)
- 2-3 cups loosely packed baby spinach leaves
- 1 cup loosely packed kale leaves (no stems)
- 1 cup fresh pineapple
- 1 more cup loosely packed baby spinach leaves
- 1 small bunch of fresh cilantro
- 1 half cup frozen mango chunks
- 2 drops lemon essential oil (dōTERRA is the only brand I use because it’s safe to ingest)
- 1 cup cold filtered water
(Note: These ingredients typically fill my entire blender, which is 64 ounces. I pack that thing good. LOL.)
Blend all ingredients on high for 1-2 minutes. I blend mine for closer to 2 minutes because I like it supersmooth. This recipe makes 3-5 servings depending on how much you drink. I can usually fill 4 12-ounce Mason jars, and sometimes a little more.
Pour the smoothie into glasses if you’re serving it immediately or into Mason jars if you want to store some in the fridge. Be sure to fill the Mason jars up so there’s minimal space left in the jar. The tight lids on them will keep the smoothie nice and fresh.
I drink one of these smoothies almost every day for breakfast (and sometimes for lunch), so a batch usually lasts 3 days. If you’re drinking a smoothie you’ve had in the fridge for a day or so, just shake it up before removing the lid. ;)
Occasionally, I change this smoothie up a bit by adding half an avocado, a tablespoon of chia or hemp seeds, or ginger…but for the most part, I stick to this recipe.
I love drinking a green smoothie for breakfast because it “front loads” my day with tons of fresh greens, keeps me regular (if you know what I mean), and revs me up with clean, green fuel.