Breakfast Smoothies

3 April 2024 Dairy Free Gluten Free Vegetarian Friendly
These blended iced morning meal solutions have been a big part of my life for over 15 years now and I'm still excited every time I make one. They are the only unanimously agreed upon breakfast in the house and packed with everything (I think and hope) we need to set us off on the right footing for the day. 

Smoothies are a little bit of a choose your own adventure as you dovetail them in between eggs and toast on the morning roster. Alongside the recipe I’m including extras and/or substitutions depending on how virtuous you might feel on any given day or what you have stocked in your freezer.  

If you thought smoothies were a thing of the past, I hope you will consider reviving them for the warmer months – they really are a treat. And for all those still with me all these years after the craze first hit I am so glad we are in it for the long haul together.  Here are my go-to’s. 

A few notes on smoothies before you start. A good blender is a must. Mine is as old as my smoothie habit and is a kitchen workhorse.

Using frozen berries, bananas, avocados and any fruit of choice is a non negotiable (and a great way to stash leftovers before they turn). No one wants a warm smoothie………

Smoothies need to be consumed when they are made. They do not hang around well, so don’t make them in advance. But they are a good on the go breakfast to have on the way to work or on the school run (hence my love of a jar).

Berry Smoothie

  • 250ml almond milk (or milk of choice)
  • 1/2 frozen banana
  • 1 good handful frozen blueberries
  • 1 tbsp chia seeds
  • 1 tbsp ground linseeds
  • 1/2 tbsp almond butter )or tahini or nut butter of choice)
  • 1/2 tsp cinnamon
  • a couple of ice cubes
  • any other powders you choose (I quite like baobab here)

Green Smoothie

  • 250ml almond milk (or oat milk or coconut water)
  • 1/2 frozen avocado or banana
  • 2/3 chunks frozen pineapple
  • juice of half a lemon
  • 2 handfuls baby spinach
  • 1 tsp supergreen powder (eg spirulina if you have some)
  • 1 tbsp tahini
  • small pinch of salt
  • a couple of ice cubes

Banana Cacao Smoothie

  • 250ml almond milk (or milk of choice)
  • 1/2 frozen banana
  • 1 tsp cacao nibs
  • 1 shot espresso or cold brew (optional)
  • 1/2 tsp ground cinnamon
  • 1/2 tbsp tahini or almond butter or peanut butter
  • 1 medjool date
  • a couple of ice cubes

Optional Extas & Substitutions

  • keffir or plain yoghurt in addition to your milk of choice
  • either almond milk or oat milk or cashew milk or coconut milk (I personally don’t love whole milk but others really do)
  • coconut water instead of milk (I don’t use water as they are tasteless and thin and I want thick and delicious)
  • frozen raspberries, blackberries, stawberries, mango….
  • chia seeds, ground linseeds and smoothie oats are always a good idea
  • a favourite protein powder or collagen (not really my thing but if you like them smoothies are a perfect vehicle for them)
  • maca, baobab, acai, ashwagandha, lucma, reishi mushroom (I like this in the banana smoothie) because I need all the brain help I can get
  • sprulina / wheatgrass / supergreen powder ( I only add these to green smoothies because otherwise they turn the colour to sludge an no one wants that…..)
  • bee pollen is great especially in the warmer months (apparently excellent for allergy sufferers)

Combine all your ingredients of choice in a blender, starting with the liquid. Blend until smooth.

I like to drink mine out of a jar……

Note: if you are using chia seeds it can be quite nice to let them sit in the milk for 5 minutes or so to start to work their magic. This will make the smoothie a little thicker so you might need to add a little water during blending. See how you go.

Have you made this dish?

Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on