Easy Broccoli Smoothie
My broccoli smoothie with banana and mango became a regular breakfast in my kitchen after I realized that when certain vegetables are blended up with fruit, my kids are a lot less picky! The frozen fruit softens the earthy flavor of the broccoli while the yogurt keeps every sip thick and smooth. And the thing I love the most is that it only takes me 5 minutes to make, which is pure gold, especially during rushed mornings.
Servings: 2 servings
Calories: 173kcal
Ingredients
- 1 cup broccoli florets
- ¾ cup mango frozen pieces
- 1 banana sliced and frozen
- ¾ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- ½ cup plain low fat Greek yogurt or coconut yogurt for dairy-free/vegan
- 1 teaspoon coconut sugar optional
Instructions
- Add all the ingredients to a high-speed blender and blend for three minutes or until smooth.
- Adjust sweetness to suit personal taste.
- Serve immediately.
Notes
- My #1 Secret Tip for this broccoli smoothie with banana and mango recipe is to freeze the banana before blending. Frozen banana thickens the smoothie naturally, and cancels out the broccoli flavor much better than ice cubes.
- Small florets: I chop large broccoli florets into much smaller pieces before blending so the texture stays smooth instead of grainy.
- Cut thin: I make sure I cut my fruit into thin pieces, and freeze them in a flat single layer. This makes for easier blending and means I am less likely to have frozen chunks of fruit in my smoothie.
- Blend longer: I let the blender run for an extra 20 -30 seconds after everything looks mixed. This helps fully break down the broccoli fibers.
- Cold ingredients: I use frozen fruit and refrigerated ingredients to keep the smoothie refreshing for as long as possible.
Nutrition
Serving: 1smoothie | Calories: 173kcal | Carbohydrates: 30g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 165mg | Potassium: 462mg | Fiber: 4g | Sugar: 20g