Smoothies…It’s What’s For Dinner

Ahhhhh…the cool breeze of spring leaving us and the HOT “dog days” of summer arriving. This is my time of year. In fact, I would say that summertime has allowed me to be creative…let me explain how. With hot weather comes days of eating a bit less BUT eating a bit unhealthier than usual. Oh, you know, ice cream with gobs of chocolate sauce, burgers and hot dogs on the grill with potato chips, potato salad smothered in mayonnaise, cotton candy and elephant ears at your local fair, etc. Food can either be our fuel or our enemy…and we get the opportunity to choose. Fortunately for you, I have some amazingly creative ways to get your fruits and veggies into you and your children’s diets without them batting an eye, squealing with disgust, or turning their cute little noses up at the thought of eating 2 cups of spinach daily. In fact, if you are not someone who loves their veggies, read on…this is your blog post my friend!

I couldn’t be more excited to share with you the different smoothie recipes we use throughout the summer. My kids LOVE these recipes and when they are asked what they would like to eat, they usually come up with some sort of smoothie they have had in the past several days. Check these recipes out, try them and comment on how well your kids liked them. Post your own smoothie recipes and let’s get some recipes flying!

1. CLEAN EATING COCONUT MILK SMOOTHIE

INSTRUCTIONS: Blend and serve.

 

2. Cinnamon Chai Tea Banana Smoothie

INGREDIENTS

• -1 scoop grass-fed whey protein Use code LEXI for 10% off at checkout
• -1 6 oz. cup pre-brewed chai tea, cooled
• -1/2 cup unsweetened vanilla almond milk
• -1 frozen banana
• -1 tsp organic vanilla extract
• -1/2 tsp cinnamon
• -5 ice cubes
• -Optional: Dash of raw honey or 3 drops liquid stevia

INSTRUCTIONS

• 1. Place all ingredients in high-speed blender
• 2. Blend until smooth and creamy.
• 3. Garnish and enjoy!

 

3. Blueberry Kale Smoothie

Skinnytaste.com
Servings: 1 • Size: 1 smoothie • Points +: 5 pts • Smart Points: 5
Calories: 312 • Fat: 12 g • Carb: 51 g • Fiber: 10 g • Protein: 9 g • Sugar: 31 g
Sodium: 241 mg • Cholest: 0 mg

INGREDIENTS:

• 3/4 cup organic frozen blueberries
• 1 loose cup baby kale
• 1 tbsp peanut butter (or any nut butter)
• 3/4 cup Unsweetened Vanilla Almond Milk
• 1/2 frozen ripe banana
• 2 pitted dates
• 1/2 cup ice

INSTRUCTIONS: Place all the ingredients into the blender and blend until smooth.

4. Quinoa Banana Berry Smoothie

Yield: 2 servings | Serving Size: 1 cup | Calories: 328 | Total Fat: 2.8 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium:4 mg | Carbohydrates: 71.8 g | Dietary Fiber: 9.8 g | Sugars: 34.4 g | Protein: 7.2 g | SmartPoints: 11 |

INGREDIENTS:

• 1/2 cup cooked Quinoa (cook according to package and chill)
• 1 frozen banana (pre-sliced)
• 1 cup frozen raspberries
• 1-1/2 cups green tea (home brewed without added sweeteners is best), add more or less depending on consistency preferred.
• 6 ice cubes

INSTRUCTIONS: Place all ingredients in the blender and blend until smooth.

5. Eat Clean Oats & Banana Protein Smoothie {Easy & Delicious}

 Author: The PennyWiseMama

Serves: 1

INGREDIENTS:

• 1 cup unsweetened vanilla almond milk
• ½ cup plain Greek yogurt
• ¼ cup old-fashioned oats
• 1 banana
• 1 tbsp natural peanut butter OR 2 tbsp PB2
• 1 tbsp ground golden flax seed
• 1 tsp bee pollen (optional)
• 1 cup ice

INSTRUCTIONS: Place all ingredients in the blender and blend until smooth.

 

6. IMMUNE BOOSTER ORANGE SMOOTHIE

 Prep time

5 mins

Cook time

25 mins

Total time

30 mins

A simple sweet potato smoothie packed with nutrients and naturally creamy and sweet. Healthy, easy and so nutritious.

Author: Minimalist Baker

Recipe type: Beverage

Cuisine: Breakfast, Vegan

Serves: 2

INGREDIENTS:

• 1 cup loosely packed sweet potato puree (~1 large potato), skin removed (or sub pumpkin puree + extra banana or maple syrup for sweetness)
• 1 medium ripe banana, previously sliced and frozen
• 1 Tbsp almond butter (optional)
• 1/4 tsp each ground turmeric, cinnamon, and ginger (if using fresh ginger, use 1 tsp chopped)
• 1/2 Tbsp flaxseed meal or chia seeds
• 3/4 cup unsweetened almond milk
• 1/4 cup orange juice (optional)
• Large handful ice

INSTRUCTIONS:

1. To bake your sweet potato, preheat oven to 400 degrees F and split in half lengthwise. Lightly oil and place face down on a foil-lined baking sheet. Bake until soft – 25-30 minutes.
2. Or, to steam, place in a steamer basket over 2 inches of simmering water and cover to steam for roughly 5-10 minutes or until fork tender. Let cool slightly before adding to blender.
3. Add all ingredients to a blender and blend until smooth, scraping down sides as needed.
4. Taste and adjust seasonings/sweetness as needed. Add more banana or orange for added sweetness, and more ice to thicken.
5. Split between two small glasses and serve. Garnish with extra cinnamon.