Power Breakfast Smoothies for Summer

By Polly Conner

These three smoothies celebrate summer by putting seasonal fruits in the spotlight. They’re accompanied by unique flavors that also pump up the healthiness factor.

I am excited to have my friend, Lindsey, guest posting for us today. We were friends in college and thanks to our husbands being best-buddies we have kept in touch since then as well. When my husband and I visited our friends in Chicago they expanded our culinary horizons with unique restaurants and quirky home cooked food that I had never had. Seriously, I had never known there were so many ways to make pita bread taste delicious. I love that Lindsey is experiential with foods and flavors and am happy to reap the benefits of her culinary adventures. – Polly

During a summer internship in New York, I went to a Jamba Juice for the first time. I fell in love, and as usual when I fall in love with something outside of my day-to-day budget, I immediately went about trying to re-create that experience at home. And my first attempt—a handful of frozen “mixed berries,” ice, and some milk—perhaps unsurprisingly didn’t achieve the delicious flavor or texture I remembered.

Over the years, I would learn that a smoothie is all about balance. The perfect smoothie is not juicy or icy, but creamy and thick. It isn’t dessert-sweet, but highlights the natural sweetness of fruit balanced by a bit of tartness. And rather than a “medley,” which forces your strawberry to fight with a raspberry, blueberry, or mango for flavor prominence, smoothies are best when they put just one star in the spotlight. Then you can surround it by a supporting cast for complexity and nutrition. Say, frozen bananas for creamy texture. A handful of nuts and pinch of salt. Half an avocado and some fresh kale. A carrot or two and some coconut milk. After making hundreds—maybe even a thousand—smoothies, I can say that the possibilities for harmony are literally endless.

These three smoothies celebrate summer by putting seasonal fruits in the spotlight. They’re accompanied by unique flavors that also pump up the healthiness factor. I hope you like having them as a part of your breakfast rotation as much as I have. Enjoy!


A few notes to start us off:

  • I add at least half of a frozen extremely ripe banana to all of my smoothies. Not only does it make the perfect creamy texture without overpowering flavor, it also adds natural, sugar-free sweetness. Just buy a few bunches, let them turn brown and spotty, slice them up, and freeze until you need them.
  • If a farmers market is available in your area, I definitely recommend local produce when it’s in season. It’s amazing how much more powerful the flavor of a piece of fruit is just after picking. (As opposed to being kept in cold storage for days or weeks, as is typical for grocery store produce.)
  • If you use frozen fruit where I call for fresh, that works fine! Just nix the ice cubes and keep a little extra liquid handy.



Instead of making pie of those leftover peaches—the ones so soft and ripe they make your kitchen smell like an orchard as they go about collapsing under their own weight—try this spiced late-summer smoothie instead.


The flax seeds add a toasty, nutty background—and vegetarian omega-3s—to this peaches ‘n almond cream-style shake. Rolled oats bring on the fiber and protein, while turmeric and ginger lend pie-spice flavor along with fantastic anti-inflammatory properties. I try to avoid sweetened almond butter and almond milk at the grocery store; they’re both packed with surprising amounts of sugar. A super-ripe peach and banana should be all the natural sweetness you need; and if not, a little teaspoon of honey or maple syrup goes a long way.

Get the Summer Peach Smoothie Recipe HERE.



If you love super-bright, refreshing, tropical flavors, this one is absolutely made with you in mind. With juicy pineapple, tart lime, and a few sprigs of fresh mint, there’s far more summer sunshine in this glass than the spinach-green color lets on.

I love the sweet, slightly nutty flavor of coconut water, and a bit of extra-virgin coconut oil adds gorgeous coconut fragrance without the heaviness of canned coconut milk. If you can’t find coconut water at your grocery store—I find mine on the same shelves as the bottled or boxed juice, plant milk, and other shelf-stable beverages—try diluting half a cup of canned full-fat coconut milk with water.


Last but not least, I’m always looking for ways to add a little extra protein. If you want a boost, you can go with a neutral-tasting protein powder (I like Sunwarrior Natural), but I like the slightly grassy flavor of hemp seeds with this flavor combination.

Get the Green Pineapple Smoothie Recipe HERE.



This is a truly healthy option for you chocolate lovers out there. As one among you, I adore this smoothie. I love this gorgeous reddish earthy hue, which tells you exactly what you’re about to taste: raspberry-forward, followed by dark chocolate enhanced with a pinch of salt. Because the avocado lends the smoothie a thick, creamy texture, you’ll want to grab a spoon. It’s not dessert for breakfast, but it’s close enough.


If you can’t find a bag of frozen raspberries, strawberries are a great substitute. Rich, caramel-like, and potassium-packed, Medjool dates are my favorite add-in for sweetness. Although they might be a little harder to keep on hand than honey or agave nectar, I can find them at Costco.

Get the Raspberry Cocoa Smoothie Recipe HERE.

About the Author

Lindsey Howald Patton is a food, architecture, history, and art writer based in Chicago. When not accidentally leaning in way too close to the paintings, she tinkers with gluten- and dairy-free recipes at home and blogs about them over on At Burning Degrees.


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21 replies
  1. Julie says:

    I make a lot of smoothies and I pin a lot of smoothie recipes. I experiment a lot with the recipes. I have to say that it is often hard to find smoothies that I really enjoy and are filling and nutritious.
    That being said, the Summer Peach Smoothie was absolutely amazing. It truly tasted like peach cobbler and a glass. Knowing that it was healthy made it taste much better, though. Thank you so much for sharing your recipe!

  2. KM says:

    Thanks so much for these! Smoothies are the only way I can get a healthy breakfast with my busy schedule, and I’ve been getting so tired of my lame banana-spinach-blueberries combo. Really excited to try the peach.

  3. JAN ASHBY says:

    You’re so right about the recommendation of turmeric for that “power peach smoothie” recipe. Turmeric has great anti-inflammatory properties, and can even be taken in pill form – I used it myself & it helped me !

    And it’s neat that you suggest not to use almond milk – because as u say, a “ripe” banana & peach ought to be all one needs.

    The more grocery store items one can avoid (save fruit) the better .


  4. Jess says:

    This raspberry chocolate one is divine. Just perfect for my chocolate fix after a workout. I tried it as written at first but it was too chocolaty for mo so I cut down the chocolate to a tbsp and a half and its perfect. Thanks for the recipe!

  5. Catherine C. says:

    Any suggestions to make sure the pineapple smoothie is right?
    I have put pineapple in my smoothies before and sometimes the milk curdles.
    In the past when I did this, I used cow’s milk but I have since moved on to almond and cashew milk. Will this make a difference? Just thought I would ask before attempting.

    • Rachel says:

      Hi Catherine. We make a smoothie with cow’s milk and sometimes almond milk every morning and it has pineapple in it. We’ve never had it curdle. Hope that helps!

      • Catherine C. says:

        Perhaps I need to follow the instructions “drink immediately”…
        I also noticed afterwards that this recipe doesn’t have any milk, just coconut water so I really shouldn’t mess it up this time.

  6. Zainab says:

    hi! i found your website as I was looking for nutritious( yet yummy!)options for my 9 year old who is allergic to Nuts, Eggs, Fish, Shellfish, Lentils, Beans, Kiwi and Peas.

    She is recovering from a surgery and I would love to be able to give her something healthy and nutritious.

    Any recipes that you would recommend? As a mom, I just don’t have the time to experiment and try different things. Thanks!!!

    • Rachel says:

      Wow, that is so hard, Zainab. What a great mom you are to want to feed her nourishing foods while she recovers. Here are a few ideas to look up in our recipe index that are kid favs and that avoid those allergens (I think, but double check!):

      Homemade Wheat Pizza with her favorite toppings
      Chicken Parmesan Casserole
      Chicken and Bacon Wraps
      Tomato Bisque
      Mac and Cheese with Sneaky Sweet Potato

  7. fiona wiltshire says:

    I loved the raspberry smoothie and it totally makes me want to try out the other two. I’ve only recently started trying smoothies and am blogging my progress 🙂 Thank you for sharing these wonderful recipes.

    • Rachel says:

      That’s awesome! We love it when a recipe is a “win”. Smoothies are one of our favorite ways to sneak in a lot of extra nutrition, too. Best of luck to you in the blogging world. Enjoy!

  8. lindsey patton // at burning degrees says:

    Hi Lisa! We’re in the exact same boat — I’m actually not much of a breakfast food person either! And texture is huge when it comes to smoothies. I actually use an inexpensive Oster 12-Speed blender from five years ago (Target still carries the model today), and it does a great job churning up the frozen bananas and everything else I throw in.

  9. Lisa says:

    Thank you so much for these great recipes! I love that you’ve added a healthy punch to them, that’s just what I need. I’ve been tryin to get on the smoothie bus since I’m not a breakfast eater but I’ve had a hard time getting the right texture. What blender do you use? Your smoothies look perfect!