Good Morning Green Smoothie

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A smoothie recipe! What should have been one of the first recipes for me to post here, has taken me a year and a half. Why? Because I never measure anything…so it’s pretty hard to share a recipe for something with no measurements. BUT I made myself measure, and then I played around with it to get the perfect combination of ingredients. You’re welcome! 😉

As a Mom of a busy, and sometimes particular toddler, I have a new appreciation for greens in a smoothie. It can be hard at times to get enough vegetables in, let alone get my 3 year old to eat many…so this smoothie really helps me to breathe easy and know he is starting his day with a solid serving of veggies in his “super smoothie.”

Just about everyone I know (except Adam who has had his hands in the dirt…he’s onto something!) is having a hard time transitioning from Winter to Spring this year. Where we live in New England it’s been very chilly and rainy, so this is definitely part of it. Spring is a time to eat more greens, salads, sprouts – veggies our bodies crave and need after soups and stews/mostly cooked food all winter. Hence the reason for coming up with this smoothie! Trying to get more greens in, and starting my day on the right foot.

(Be sure to read the notes at the bottom for substitutions & comments.)

Good Morning Green Smoothie

Print Recipe
Course Drinks
Servings 2


  • Blender


  • 1 cup ice
  • 2 big handfuls of organic greens
  • 8 oz mango (frozen)
  • 2 TBSP chia seeds
  • 2 TBSP hemp seeds
  • 1 inch ginger - chopped
  • 3 TBSP collagen peptides - optional
  • 1 cup water or coconut water
  • 1/2 can full fat coconut milk - about 8 oz
  • 1 banana - frozen makes it extra cold!
  • 1/2 lemon - juiced


  • Place all ingredients in blender. I usually put the ice on the bottom, greens, then the frozen fruit, and the other stuff on top.
  • Blend well. Time depends on the power of your blender, but we like ours very smooth (we have a Vitamix and LOVE it!).
  • Pour in a glass (we love to drink our smoothies in a mason jar) and use a glass or stainless steel straw to enjoy!


  • I use frozen organic mango because Trader Joes sells a bag that’s inexpensive….and then I don’t have to peel the mango. Because who has time for that?!
  • Extra smoothie will keep in the fridge for 2 days.
  • I use collagen peptides to add protein to the smoothie. If you want to learn more about other benefits of collagen, click here.
  • I store my seeds, like chia and hemp, in the fridge to keep them extra fresh.
  • In the winter I tend to not add ice to my smoothies, because…winter! When we get into warmer months I use ice and more frozen ingredients, because…summer!
  • Feel free to omit the banana if you’d like your smoothie to be less sweet.
  • In the warmer months when zucchini is abundant, throw some of that in there. Especially if you leave out the banana, the zucchini makes it nice and think. We also freeze raw zucchini and add it to smoothies all year long.
  • Variety is key to any healthy diet! So we vary the greens we use in this smoothie. Spinach, baby kale, swiss chard, even romaine sometimes.Yum!

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Meet Sara

Hi! I’m Sara, Founder of Well Beyond the Kitchen. I am a Nutritionist, Clean Living Enthusiast, Executive Director with Beautycounter, and Writer.
I created Well Beyond the Kitchen to help you feel empowered, and less overwhelmed, about what you put in AND on your body. 

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