How to Blend the Perfect Smoothie

McKenzie Jonesmckenzie-jones | March 14, 2019

Convenient, packed with nutrition, and downright delicious, there’s so much to love about a smoothie. And if you’re ready to step up your smoothie game a notch, take note. Our team of smoothie pros has compiled the best tips and tricks we’ve learned from the thousands of smoothies we’ve made and slurped over the years to help you blend your very best smoothie. Follow these six steps, and you’ll have a perfectly blended drink, every time!

How to Blend the Perfect Smoothie

1. Get Going with Greens. Adding in your greens – such as spinach or kale – first is one of the best ways to ensure you’re not only adding important veggies to your smoothie blend, but you’re also adding plenty of it. Leafy greens can easily be smooshed or squished (since we’re talking in technical terms) down. Start with leafy greens so you can pack your cup with good-for-you ingredients without going over the MAX line.

2. Follow-up with Fruits and Veggies. Your fruits and other veggies are most often the stars of the smoothie show. When it comes to adding them in, let the blender do its job. There’s no need to slice a banana or chop an apple or pear into small portions. The NutriBullet is meant to make your job easier. Simply break a banana in half, chop an apple into four sections, and toss in whole strawberries. Trust the power of the blender. It will save you precious minutes in your day.

“If you’re opting for frozen fruit and veggies rather than fresh, you can usually skip the ice,” says our in-house chef and smoothie connoisseur, Mayra. “Most times when both frozen fruit and ice are used, the final blend consistency will be much thicker than usual, bordering on milkshake-thick consistency. But, if you like a thicker smoothie, add ice!”

3. Next up: Nuts! Now it’s time to add any nuts. Since nuts are harder to blend up than fruit or veggies, you’ll want to make sure they have closer contact with the blades!

4. Let’s add the Liquid! After the first three components have been added, you should be close to the NutriBullet’s MAX line, that’s when you know it’s time for liquids! Whether it’s almond milk, coconut water, or fruit juice, what you add is up to you!

“Don’t overfill ingredients or underfill liquids,” says Chef Mayra. “The MAX line is there for a reason,” she continues. “If you overload your cup, you’re bound to have some spillage. And if you don’t add enough liquid, the smoothie won’t blend the way it should.”

5. Add in the Fun Stuff! If you really want to blend the “perfect” smoothie, we can’t stress enough the importance of adding powders, seeds, nut butter, or other sticky ingredients, like honey, agave, or chia seeds, after the liquid. If they’re added before, they’ll likely stick to the walls of the cup, or you’ll end up with a chunk of seeds or powder at the bottom.

6. Finish up with Ice. Since you’ll have to flip the cup over to blend, the first ingredient you add (leafy greens) is last to hit the blade, and the last ingredient you add (ice) is the first thing to hit the blade. You want the hardest items to have the most contact with the spinning blade for the longest amount of time, which is why ice needs to be the first thing the blade hits to properly pulverize it. But keep in mind, the ice should now exceed the MAX line.

Ready to blend? Start with Chef Mayra’s top smoothie picks!

  1. Berry Beets Mint – Even if you’re not a huge fan of beets, this smoothie may have you think otherwise. “This combination of flavors is fresh and just so good!” says Chef Mayra. We think you should give it a try.
  2. Banana Cashew Chocolate Chunk – I mean, what’s not to love about a smoothie that can act both as dessert and as breakfast?! Count us in!

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McKenzie Jonesmckenzie-jones

McKenzie is a Registered Dietitian Nutritionist, nutrition writer and communicator, who truly loves meeting and connecting with people. Grounded in science with an integrative and holistic approach, she aims to make the world a healthier, happier place by helping people feel their best from the inside out and encouraging others to restore a judgment-free relationship with food. McKenzie has been a contributing editor for the award-winning publicationEnvironmental Nutrition and her numerous articles, nutrition tips, and recipes can be found in publications such as The Chicago Tribune, Today’s Dietitian, Food and Nutrition Magazine, and more.

McKenzie graduated magna cum laude from California Polytechnic State University, San Luis Obispo with a degree in Nutrition and completed her dietetic internship at Bastyr University in Seattle. She is a member of the American Academy of Nutrition and Dietetics and a member of the dietetic practice group, Dietitians in Integrative and Functional Medicine. When she’s not dishing out nutrition tidbits, you can find McKenzie cooking in her sunny kitchen, hiking along with her favorite Southern California trails, or packing her bags and heading out for her next adventure.

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