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  • Vegetarian
  • Nut free

Breakfast Smoothie

Breakfast Smoothie Recipe & Lesson Plan (Hands on Food): https://handsonfood.ca/wp-content/uploads/2023/02/Lesson-Plan-Smoothies.pdf
Yield:   50-60 servings
Serving Size:   250 mL
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Ingredients

  • 15 bananas
  • 2x 3 lb bags frozen fruit, any variety (~15 cups)
  • 4 L yogurt or plant-based alternative
  • 4 L milk or plant-based alternative
  • 225 g spinach (5 cups)

Method

Step 1

In a 3 L blender bowl, place 3 chopped bananas, 3 cups mixed frozen fruit, 3 cups yogurt, 3 cups milk and 1 handful spinach. (Do not fill the blender more than ¾ full and ensure the lid is secured before you turn it on).

Step 2

Blend until smooth, adding more liquid, if necessary.

Step 3

Repeat steps 1 and 2 until all portions are made. Pour in cups and Enjoy!

*Note: Do not add ingredients while the blender is turned on and unplug the blender when finished.

HACCP

  • Wash hands before handling food, after handling raw foods, and after any activity that may contaminate hands.
  • Use clean and sanitized equipment and utensils. Use gloves or tongs when handling food.
  • Return all ingredients to refrigerated storage if preparation is delayed or interrupted.
  • Hold cold items below 40˚F or 4˚C, and hot food items above 140˚F or 60˚C.
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