A Green Vanilla Shake

It’s Friday, so that means it’s clear-out-the-leftover-produce-from-the-fridge day. I typically shop for groceries on Sunday so by the time Friday rolls around, the produce is starting to wilt, droop and soften, making it a perfect opportunity to get creative and make a new breakfast smoothie so the wilting fruits and veggies don’t go to waste.

If you have a blender and/or a juicer, you should never throw your produce out. Unless it’s moldy, black and smelly, there is always a chance to add it to a juice or a smoothie to get its nutrients. Sometimes I even juice just the leftover cucumbers so I get them in my body in some way. It’s light and refreshing, and no it’s not my favorite juice, but I feel better about drinking it then putting the cucumbers in the trash.

This morning, the smoothie I made was a combo of leftovers, superfoods that are long-lasting staples in my pantry, and a few other goodies that made it tasty. It was a super balanced meal filled with protein, healthy fats and greens.


  • 1 cup (250 ml) unsweetened almond milk
  • 1/2 cucumber
  • 1/2 banana, frozen
  • 1/4 avocado
  • 1 small handful of spinach
  • 1 scoop vanilla pea protein powder (or 2 – 3 tbsp hemp seeds)
  • 1 tbsp chia seeds
  • 1 tbsp flax seeds (or flax oil)
  • 1 date, pitted
  • 1/4 tsp vanilla extract
  • Ice, as needed


  1. Wash cucumber and spinach well.
  2. Add almond milk, cucumber, spinach and avocado to blender and blend on high for 30 seconds.
  3. Add remaining ingredients to blender and blend on high for 45 – 60 seconds until smooth.
  4.  Add ice to blender if needed. The colder, the better in my opinion.

Servings: 1

Serving Size: 16 - 18 oz (500 ml)

Calories: 320

Fat: 18 g

Trans Fat: 2 g

Cholesterol: 0 mg

Sodium: 190 mg

Carbohydrates: 33 g

Fiber: 13 g

Sugars: 15 g

Protein: 12 g