I created a Morning Green Smoothie inspired by Eat Good 4 Life and Dr Oz that includes one unexpected pantry ingredient to boost nutrition.

Jump to Recipe

I got hooked on the Dr Oz Morning Green Smoothie after a rushed morning turned into a tiny ritual. The baby spinach gives it that vivid green thing that looks healthy even when I feel half asleep, and banana hides the veggie part so you actually drink it without grimacing.

It isn’t preachy, more like a little delicious experiment that makes me wonder what else I can sneak into breakfast. Some mornings it feels like a secret, other times just a bright, simple lift.

Try it and see if it changes your mornings, or at least sparks some curiosity.

Ingredients

Print Recipe (No Advertisments)

Baby spinach: mild, leafy, full of fiber iron and vitamin K, slightly green taste
Banana: natural sweetness, potassium for muscles, carbs for quick energy
Green apple: adds tart crunch, fiber and vitamin C, slightly sour tang
Frozen mango: sweet tropical flavor, vitamin A and vitamin C, thickens smoothie
Greek yogurt: boosts protein, makes smoothie creamy, helps keep you full
Flaxseed: ground adds omega 3 fats fiber and a nutty aftertaste
Chia seeds: tiny but filling, soak up liquid, packed with fiber and protein
Lemon juice: brightens flavor with sharp acidity, adds fresh tartness

Ingredient Quantities

2 cups packed fresh baby spinach

1 ripe banana peeled

1/2 green apple

1/2 cup frozen mango chunks

1 cup unsweetened almond milk

1/2 cup plain nonfat Greek yogurt

1 tablespoon ground flaxseed

1 tablespoon chia seeds

Juice of 1/2 lemon

1 cup ice cubes

How to Make this

Print Recipe (No Advertisments)

1. Rinse 2 cups packed baby spinach well and drain, set aside.

2. Peel the ripe banana and break into chunks, core and chop 1/2 green apple (leave the skin on for fiber).

3. Put 1 cup unsweetened almond milk in the blender first, this helps everything blend smoother.

4. Add the spinach, banana, chopped apple and 1/2 cup frozen mango chunks to the blender.

5. Spoon in 1/2 cup plain nonfat Greek yogurt, 1 tablespoon ground flaxseed and 1 tablespoon chia seeds.

6. Squeeze the juice of 1/2 lemon into the blender, this brightens the flavor and helps prevent browning.

7. Add 1 cup ice cubes, secure the lid and pulse a few times, then blend on high until velvety smooth, about 30 to 60 seconds depending on your blender.

8. Taste and adjust: if too thick add a splash more almond milk, if too thin add a few more ice cubes or a bit more yogurt; if you want it sweeter add a little honey or another banana.

9. Pour into a glass and drink right away for best flavor and nutrients, and rinse the blender right after so cleanup is easy.

Equipment Needed

1. Blender with a lid (high speed is best but any blender will do)
2. 1-cup and 1/2-cup measuring cups
3. Tablespoon measuring spoon (for flaxseed and chia)
4. Cutting board
5. Chef’s knife or paring knife, whatever you got
6. Fine mesh sieve or salad spinner to rinse and drain the spinach
7. Citrus reamer or small juicer (a fork works in a pinch)
8. Rubber spatula or spoon to scoop yogurt and scrape the blender, plus a glass to serve

FAQ

Can I make this ahead of time? A: Yes, you can make it up to 24 hours ahead and keep it in an airtight container in the fridge, but it may separate a bit, just stir or give it a quick shake or reblend before drinking.

Can I swap the almond milk or yogurt for dairy free options? A: Yep, use any plant milk you like and replace Greek yogurt with a dairy free plain yogurt or silken tofu if you want to keep it vegan.

I only have fresh mango not frozen, will that work? A: Sure, fresh works fine, but add a few ice cubes or freeze some banana slices first so the smoothie stays cold and creamy.

How many calories and protein does this have? A: Roughly 400 calories per serving and about 15 grams of protein depending on exact brands and fruit size, so it's a filling breakfast choice.

Is this safe for kids to drink? A: Yes most kids will love it, just cut back on lemon if too tart and maybe use extra mango or banana to make it sweeter for picky eaters.

Any tips to make it smoother or less bitter? A: Blend the spinach with the almond milk first, use a ripe banana, add a bit more mango or a splash of orange juice, or throw in a quarter avocado for extra creaminess.

Dr Oz Morning Green Smoothie Recipe Substitutions and Variations

Baby spinach: Kale, remove tough stems and add a bit more liquid; Swiss chard, similar nutrients but slightly earthy; Romaine lettuce, milder flavor and lighter texture
Ripe banana: Avocado, gives same creaminess but less sweet; frozen mango or pineapple, keeps sweetness and chill; 1/2 cup unsweetened applesauce, smooth texture with milder flavor
Unsweetened almond milk: Oat milk, creamier and slightly sweet; unsweetened soy milk, higher in protein; coconut water, lighter body and a hint of tropical tang
Plain nonfat Greek yogurt: Plain regular yogurt, similar tang but a bit thinner; silken tofu, vegan protein and very creamy; kefir, runny and tangy adds probiotics

Pro Tips

– Pour the almond milk in first and add the softer stuff next, then the greens and the frozen bits last. it helps the blades grab everything so you dont get big chunks of spinach or apple, and it saves your blender from straining.

– Freeze slices of banana ahead of time when you can. a frozen banana makes the smoothie thick and creamy so you can use less ice (less dilution) and you wont need to add extra sweetener.

– Freshly grind flax if you can, and let the chia sit in the mix for a minute after blending so it swells a bit. fresh-ground flax keeps the omegas from oxidizing and chia that’s had a little time feels less gritty and holds the texture together.

– If youre saving any for later, pour into an airtight jar, press plastic wrap right on the surface and squeeze a little extra lemon over top. it will stay greener and fresher for a few hours, and just give it a quick shake or re-blend before drinking.

Dr Oz Morning Green Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I created a Morning Green Smoothie inspired by Eat Good 4 Life and Dr Oz that includes one unexpected pantry ingredient to boost nutrition.

Servings

servings

Calories

405

kcal

Equipment: 1. Blender with a lid (high speed is best but any blender will do)
2. 1-cup and 1/2-cup measuring cups
3. Tablespoon measuring spoon (for flaxseed and chia)
4. Cutting board
5. Chef’s knife or paring knife, whatever you got
6. Fine mesh sieve or salad spinner to rinse and drain the spinach
7. Citrus reamer or small juicer (a fork works in a pinch)
8. Rubber spatula or spoon to scoop yogurt and scrape the blender, plus a glass to serve

Ingredients

2 cups packed fresh baby spinach
1 ripe banana peeled
1/2 green apple
1/2 cup frozen mango chunks
1 cup unsweetened almond milk
1/2 cup plain nonfat Greek yogurt
1 tablespoon ground flaxseed
1 tablespoon chia seeds
Juice of 1/2 lemon
1 cup ice cubes

Directions

Rinse 2 cups packed baby spinach well and drain, set aside.
Peel the ripe banana and break into chunks, core and chop 1/2 green apple (leave the skin on for fiber).
Put 1 cup unsweetened almond milk in the blender first, this helps everything blend smoother.
Add the spinach, banana, chopped apple and 1/2 cup frozen mango chunks to the blender.
Spoon in 1/2 cup plain nonfat Greek yogurt, 1 tablespoon ground flaxseed and 1 tablespoon chia seeds.
Squeeze the juice of 1/2 lemon into the blender, this brightens the flavor and helps prevent browning.
Add 1 cup ice cubes, secure the lid and pulse a few times, then blend on high until velvety smooth, about 30 to 60 seconds depending on your blender.
Taste and adjust: if too thick add a splash more almond milk, if too thin add a few more ice cubes or a bit more yogurt; if you want it sweeter add a little honey or another banana.
Pour into a glass and drink right away for best flavor and nutrients, and rinse the blender right after so cleanup is easy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.