Vegan Smoothie Breakfast: Citrus Berry Freeze
Five-minute vegan smoothie that blends oranges, strawberries and lemon into an ice-cold, vitamin C-packed breakfast.
Equipment
- 1 high speed blender (Ninja professional will give you the service)
- 2 Reusable straws or smoothie jars (for serving)
Ingredients
- 1 medium orange (peeled)
- 1 cup (≈ 150 g) sliced strawberries (fresh or frozen)
- ½ ≈ 1 Tbsp lemon (juiced)
- 1 cup ice cubes
- 1 Tbsp agave syrup (optional - or honey if not necessarily vegan)
Instructions
- Layer liquids first – Add orange segments and lemon juice to the blender, followed by strawberries and ice.
- Blend on high 45–60 s until smooth and frosty.
- Taste & adjust – Pulse in agave (or honey if using) if a sweeter smoothie is desired.
- Serve immediately in chilled glasses or jars.
Notes
Nutrition Facts (per 12 oz serving, no sweetener)
| Calories | Protein | Carbs | Fiber | Fat | Vitamin C |
|---|---|---|---|---|---|
| 150 kcal | 2 g | 34 g | 4 g | 0 g | 105% DV |
Using frozen strawberries eliminates the need for ice and creates a spoon-thick texture.
Swap agave or maple syrup for honey to keep the recipe strictly vegan.
Prep freezer packs: portion fruit and lemon juice into zip bags; freeze up to 3 months for 60-second breakfasts.
Whole oranges provide fiber that moderates blood-sugar spikes compared to bottled juice.