Three simple recipes for a more varied week

A few familiar ingredients can give breakfast or lunch a fresh direction. These three ideas use fruit, vegetables and everyday cupboard ingredients. Wash fresh produce before preparation and keep utensils and work surfaces clean.

Berry yogurt smoothie

Ingredients: 100g fresh strawberries and blueberries, 100g plain unsweetened yogurt and 100ml cold milk.

Hull and finely chop the strawberries. Add liquid first, followed by the soft ingredients, and blend according to your appliance’s instructions. The berries provide flavour without adding honey or syrup. Both milk and yogurt contain milk allergens.

Cucumber, yogurt and mint drink

Ingredients: 100g washed, peeled and finely chopped cucumber, 100g plain unsweetened yogurt, 100ml cold drinking water and two or three washed mint leaves.

Add water first and blend the ingredients into a pourable mixture. Adjust with a little water if necessary, while remaining within the blender’s fill limits. Serve as a small accompaniment to lunch. This recipe contains milk.

Colourful chickpea salad

Ingredients: one 400g can of chickpeas, drained and rinsed; one cucumber; two tomatoes; one bell pepper; a handful of parsley; one tablespoon of olive oil; lemon juice to taste.

Chop the vegetables and parsley, toss with the chickpeas and dress just before serving. Divide into portions to suit the meal; add wholegrain bread if you wish. This recipe needs a knife and bowl, not a blender.

Portion and preparation notes

NHS guidance limits fruit juice and smoothies to a combined 150ml daily, taken with a meal. Measure a small serving after blending; the appliance’s capacity is not an individual serving recommendation.

These are recipe suggestions, not kitchen-tested recipes for this model. Final yield varies. Follow the supplied blender instructions, including ingredient suitability and minimum/maximum fill levels; do not use hot liquids.

See the Greennovo portable blender

Sources: NHS: drinks and your 5 A Day; FDA: produce preparation. Reviewed 10 September 2026.