How to Make Pineapple Mint Breakfast Smoothie

Spring has sprung! And it’s the perfect time for smoothies. Making a smoothie is a great way to get essential fruits, vegetables, vitamins and nutrients in one sitting. It’s quick to make in the morning for breakfast, super refreshing after a walk or workout and can be taken with you on the go.

I don’t know about you, but I can’t eat the same exact meal every day. So I like to alternate between having smoothies for breakfast one day then maybe eggs and toast the next. For the past  month, I’ve been obsessed with making my anti-inflammatory cacao & almond butter smoothie (click here for the recipe). But as Spring approached, I wanted to create something new and different—something cool and refreshing!

I started with mint; it has such a fresh taste and it has been used for years to address a host of digestive issues. I looked up a recipe, and it was a total fail: too much mint & too much almond milk. So, I went back into lab to perfect it and voila! The Pineapple Mint Breakfast Smoothie was born.

This healthy, easy-to-make recipe features avocado for healthy fats, soy milk for protein and spinach for iron & magnesium. Make this recipe vegan friendly by simply replacing the honey for a different sugar alternative, like maple syrup or coconut sugar.


1 banana

½ ripe avocado

1 can diced pineapple

¼ cup of pineapple juice (from the can of pineapples)

¼ cup mint

1 cup spinach

1 cup soy milk

2 tbsp honey

2 handfuls of ice

Lemon juice from 1 lemon (optional)


Add all ingredients to a blender. Blend until desired thickness. Use less milk for a thicker texture.

What’s your go-to ingredient for a refreshing Spring smoothie?

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