Curious how I pack fruit, vegetables, protein, fiber, and healthy fats into a 5-minute Green Vanilla Protein Smoothie that slips easily into my morning routine?

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I never expected greens to feel this satisfying. The combo of fresh spinach and banana becomes a bright, creamy shake that actually holds me till lunch.

It tastes like a small indulgence without the junk, and somehow nails the balance of sweet and green. Folks tag recipes like this under Green Vanilla Protein Smoothie or Protein Shakes Powder, but mine is more down to earth, imperfect and real.

If you like bold mornings or hate boring breakfasts, this one might make you rethink what “healthy” can mean, and yes, it’s quick enough to become part of your routine.

Ingredients

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Spinach: mild, iron-rich green that adds fiber, vitamins and subtle earthiness.
Banana: natural sweetness, potassium and quick carbs, creamy when frozen.
Mango or pineapple: bright tropical sugars, vitamin C, tart or sweet punch.
Avocado: healthy fats and creaminess, keeps you full, adds silk texture.
Pea protein powder: boosts protein, may be a bit chalky, fills hunger.
Chia seeds: tiny fiber bombs, omega 3s, gel up for thickness.
Ground flaxseed: nutty, adds omega 3 and fiber, slightly gritty if not blended well.
Rolled oats: provide slow-release carbs, extra fiber and thicker, cozy texture.
Almond butter: healthy fats, a touch of protein and nutty sweetness.
Medjool date: deep caramel sweetness, natural sugar, optional if you want extra.

Ingredient Quantities

2 cups packed fresh spinach

1 ripe banana, peeled and preferbly frozen

1 cup frozen mango chunks or pineapple

1/2 medium avocado

1 cup unsweetened almond milk or other plant milk

1 scoop about 25 g vanilla or unflavoured pea protein powder

1 tablespoon chia seeds

1 tablespoon ground flaxseed

1/4 cup rolled oats gluten free if needed

1 tablespoon almond butter or peanut butter

1 pitted Medjool date optional for extra sweetness

4 to 6 ice cubes or water to thin if needed

How to Make this

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1. Pour 1 cup unsweetened almond milk or other plant milk into your blender so the blades get moving.

2. Add 2 cups packed fresh spinach on top of the milk.

3. Toss in 1 ripe banana (preferbly frozen) and 1 cup frozen mango chunks or pineapple.

4. Scoop in 1/2 medium avocado for creaminess.

5. Add 1 scoop (about 25 g) vanilla or unflavoured pea protein powder, 1 tablespoon chia seeds, 1 tablespoon ground flaxseed, and 1/4 cup rolled oats (gluten free if needed).

6. Drop in 1 tablespoon almond butter or peanut butter and the pitted Medjool date if you want extra sweetness.

7. Add 4 to 6 ice cubes, or a little water instead if you prefer a thinner smoothie.

8. Start blending on low then crank it to high, blend 30 to 60 seconds until smooth; stop and scrape the sides with a spatula then blend again if chunks remain.

9. Taste it, adjust sweetness or thickness by adding more milk, another date, or extra ice, then blend briefly to combine.

10. Pour into a glass or jar and drink right away, or chill in the fridge up to 24 hours and shake or stir before drinking.

Equipment Needed

1. High speed blender that can crush ice, if yours is weak it might leave chunks
2. Measuring cups (1 cup and 1/4 cup) for the milk and oats
3. Measuring spoons (tablespoon) for chia, flax and nut butter
4. Cutting board for the banana and avocado
5. Small knife to slice the banana and halve the avocado
6. Rubber spatula to scrape down the sides while blending
7. Tall glass or jar to pour into, a jar with a lid is great if you wanna take it on the go
8. Spoon for tasting and stirring, and a towel for any spills

FAQ

2 cups packed fresh spinach

1 ripe banana, peeled and preferbly frozen

1 cup frozen mango chunks or pineapple

1/2 medium avocado

1 cup unsweetened almond milk or other plant milk

1 scoop about 25 g vanilla or unflavoured pea protein powder

1 tablespoon chia seeds

1 tablespoon ground flaxseed

1/4 cup rolled oats gluten free if needed

1 tablespoon almond butter or peanut butter

1 pitted Medjool date optional for extra sweetness

4 to 6 ice cubes or water to thin if needed

Q: Can I use regular milk instead of almond milk? A: Yes, any milk works fine. Dairy will make it a bit creamier, plant milks keep it lighter.

Q: Is this good for weight loss? A: It can be part of a weight loss plan because it's high in fiber and protein, but portions and total daily calories still matter.

Q: Can I skip the protein powder? A: You can, but the smoothie will have less protein and keep you full for a shorter time. Add Greek yogurt or extra nut butter if you skip it.

Q: How do I make it less sweet? A: Use unsweetened milk, skip the date, and choose plain protein or less fruity frozen fruit like avocado and spinach heavy blends.

Q: Can kids drink this? A: Yup, kids usually like the sweet fruit taste. Just blend it smooth and maybe use less spinach at first so the color isnt too intense.

Q: Any allergy swaps? A: For nut allergies use sunflower seed butter and oat or soy milk. For gluten sensitivity use certified gluten free oats.

Green Power Smoothie Recipe Substitutions and Variations

Spinach: swap for kale (2 cups packed, stems removed) or Swiss chard, or use a handful of baby romaine for a milder, less earthy taste — kale adds more iron and holds up well in the fridge.
Banana: use 1/2 cup silken tofu for creaminess and extra protein, or 3/4 cup frozen mango or pineapple if you want sweeter and fruitier, or 1/2 cup plain yogurt (dairy or plant) for tang and body.
Almond milk: any plant milk works, try oat milk or soy milk for creamier texture, or coconut water for a lighter, more hydrating smoothie.
Protein powder: swap with 3 tablespoons hemp seeds or 1/4 cup ground almonds for plant protein, or 1/2 cup Greek yogurt if you eat dairy; nut butter also boosts protein and mouthfeel.

Pro Tips

– Put the liquid in first so the blades can move, then low speed to break things up before cranking it high. Stop after 20 to 30 seconds, scrape the sides and blend again if you still have chunks, otherwise you’ll end up with little leaf bits.

– If the texture comes out gritty, let the oats and chia sit in the milk for 5 minutes before blending or quickly blitz the oats into a fine flour first. Grinding the flaxseed with the oats helps too, otherwise they’ll float and feel sandy.

– If the protein tastes chalky or dull, dissolve it in a couple tablespoons of warm milk or water first so it blooms, then add to the blender. A tiny pinch of salt and a squeeze of lemon or a splash of vanilla will make flavors pop without extra sugar.

– Plan for thicker smoothies over time: chia and oats keep absorbing liquid so your shake will thicken in the fridge. Store in a sealed jar up to 24 hours, give it a good shake and add a little water when you drink it, or freeze portions in ice cube trays for quick future blends.

Green Power Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Curious how I pack fruit, vegetables, protein, fiber, and healthy fats into a 5-minute Green Vanilla Protein Smoothie that slips easily into my morning routine?

Servings

servings

Calories

375

kcal

Equipment: 1. High speed blender that can crush ice, if yours is weak it might leave chunks
2. Measuring cups (1 cup and 1/4 cup) for the milk and oats
3. Measuring spoons (tablespoon) for chia, flax and nut butter
4. Cutting board for the banana and avocado
5. Small knife to slice the banana and halve the avocado
6. Rubber spatula to scrape down the sides while blending
7. Tall glass or jar to pour into, a jar with a lid is great if you wanna take it on the go
8. Spoon for tasting and stirring, and a towel for any spills

Ingredients

2 cups packed fresh spinach
1 ripe banana, peeled and preferbly frozen
1 cup frozen mango chunks or pineapple
1/2 medium avocado
1 cup unsweetened almond milk or other plant milk
1 scoop about 25 g vanilla or unflavoured pea protein powder
1 tablespoon chia seeds
1 tablespoon ground flaxseed
1/4 cup rolled oats gluten free if needed
1 tablespoon almond butter or peanut butter
1 pitted Medjool date optional for extra sweetness
4 to 6 ice cubes or water to thin if needed

Directions

Pour 1 cup unsweetened almond milk or other plant milk into your blender so the blades get moving.
Add 2 cups packed fresh spinach on top of the milk.
Toss in 1 ripe banana (preferbly frozen) and 1 cup frozen mango chunks or pineapple.
Scoop in 1/2 medium avocado for creaminess.
Add 1 scoop (about 25 g) vanilla or unflavoured pea protein powder, 1 tablespoon chia seeds, 1 tablespoon ground flaxseed, and 1/4 cup rolled oats (gluten free if needed).
Drop in 1 tablespoon almond butter or peanut butter and the pitted Medjool date if you want extra sweetness.
Add 4 to 6 ice cubes, or a little water instead if you prefer a thinner smoothie.
Start blending on low then crank it to high, blend 30 to 60 seconds until smooth; stop and scrape the sides with a spatula then blend again if chunks remain.
Taste it, adjust sweetness or thickness by adding more milk, another date, or extra ice, then blend briefly to combine.
Pour into a glass or jar and drink right away, or chill in the fridge up to 24 hours and shake or stir before drinking.

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.