Kristen's Recipes

Watermelon Smoothie

1 – 8 oz. lemon, fat-free yogurt

3 C. cubed, seeded watermelon

1 pint fresh strawberries, cleaned and hulled

1 T. honey or strawberry jam

3 ice cubes

In a blender or food processor, combine yogurt, watermelon, strawberries, honey and ice cubes. Process until smooth and frothy. Serve in tall glasses with a straw. Makes 4 servings.

Tropical Green Smoothie

4oz (1/2 cup cold water)
¼ cup non-fat plain greek yogurt
1 generous handful of spinach (about 1 cup, packed)
1 cup frozen mango chunks
1 cup frozen pineapple chunks
1 frozen banana

Add ingredients to blender and process until smooth and well blended.

Crisp Apple Smoothie for Health & Weight Loss

1 scoop protein powder
1 cup water
1 apple, cored, seeded and quartered
1 medium orange, peeled and quartered
1 banana, sliced
2 handfuls spinach
1 medium carrot, peeled and sliced

Add all the ingredients to your blender and mix them together before drinking.

1 C plain yogurt
1 C frozen or fresh pineapple chunks (I recommend fresh)
1/2 C frozen or fresh mango chunks
2-3 big handfuls of fresh spinach
1 T chia seeds (optional)

Place all ingredients in blender and blend on high until everything is pureed.

Blueberry and Green Tea Smoothie

7 ounces water

1 teabag green tea ounces blueberries T. Greek yogurt

1 T. almonds

1 T. flaxseeds

Bring the water to a boil, add the teabag, and allow it to steep for 4 minutes. Remove the teabag and chill the tea in the fridge, preferably overnight. Place in a blender with the other ingredients and whizz together.

Yield: 1 serving

Calories: 100

ZBD Blueberry Dazzler Smoothie

1 Scoop Vegetarian Protein Powder

1/2 C. unsweetened nondairy milk (not soy)

1/2 C. Frozen Blueberries

1/2 T. Almond Butter

Water, to blend, if needed

Combine in blender and blend until smooth.

Calories: 232

Fat: 6g

Fiber: 3g

Peach Melba Sunrise Smoothie

3/4 C. frozen raspberries

1 C. almond milk

1 tsp vanilla extract

1 T. lemon juice

optional 1 T. maple syrup

1 peach, peeled and chopped

1 C. orange juice

In a blender, mix the raspberries, almond milk, vanilla and lemon. Blend until smooth, adding a little more almond milk if it’s too thick. Taste and add the maple syrup if desired. Pour into two glasses, filling up halfway. Rinse out the blender and mix the peach and orange juice until smooth. Pour on top of the raspberry mixture in the two glasses, letting it pour naturally to create a marbled, sunrise effect. Serve immediately and enjoy!

Blueberry Smoothie

2 quarts (2-1/2 pounds) frozen blueberries, slightly thawed or 2 quarts fresh blueberries

1 quart pineapple, orange, and strawberry juice blend or pineapple-orange juice

1 quart low-fat vanilla yogurt

8 tsp. sugar

For each serving: In the container of an electric blender, combine 1 C. (5 ounces) blueberries, 1/2 C. juice, 1/2 C. yogurt and 1 tsp. sugar.  Blend until smooth, about 1 minute.  Serve immediately in a tall glass garnished, if desired, with blueberry skewers spiraled with a thin strip of orange peel.

1 C. lemonade

1/2 C. plain or lemon yogurt

3/4 C. fresh or frozen pineapple chunks

1/2 C. pineapple sherbet

3 or 4 large icecubes

 

Place all ingredients in the blender and blend until smooth.  You can also make a great orange-pineapple smoothie by replacing the lemonade with orange juice and using plain yogurt.

Mango Mania Smoothie

1 large mango, peeled, stoned and roughly chopped

2 bananas, peeled and roughly chopped

Choice of superfood (Barley Grass Powder, Bee Pollen Granules, Flax Seeds, Liquid Algae, Wild Blue Green Algae, Spirulina Powder)

1 handful each of blueberries and raspberries, to serve

Ice, if desired

Water, if desired to thin

Blend the mango, banana and choice of superfood until smooth and creamy. Put the blueberries and raspberries in a tall glass, reserving a few raspberries. Pour the smoothie over the berries and serve garnished with the reserved raspberries.

1 C. red or green California grapes, halved and seeded
1 banana, peeled
1 orange, peeled and quartered
6 or 8 ice cubes, crushed
1 tsp. honey (optional)

Puree grapes, banana, and orange in blender or food processor; add honey and ice. Blend until well mixed. Garnish with a handful of California grapes.

Yield: 2 servings
Calories: 150
Fat: .5g
Fiber: 5g

1 cup pomegranate juice or blueberry juice
1 1/2 cups vanilla yogurt
1/2 package extra soft silken tofu
1 1/2 cups frozen berries
1 1/2 cups raw spinach

Place ingredients in order of appearance in a blender. Blend on high for 1 minute.

Yield: 4 servings
Calories: 127
Fat: 0.4g
Fiber: 1.8g

1 cup frozen strawberries (don’t defrost, if using fresh berries, freeze them first)
1 cup ice
1 cup ice water
1/2 cup heavy cream (to lighten up, substitute water)
1/4 cup sugar substitute (recommended: Splenda)
3 1/2 ounces soft or silken tofu
1/2 teaspoon vanilla extract (there should be no sugar in the ingredient list–usually artificial types are best)
Garnish:
4 fresh strawberries
4 sprigs fresh mint

Combine all the ingredients in a blender and pulse to chop everything up. Flip the switch to high and blend until smooth. Pour the smoothie among 4 glasses, and garnish each with a strawberry and mint sprig.

Yield: 4 servings
Calories: 140
Fat: 12g
Fiber: 2g

1 1/2 cups very cold nonfat milk or soymilk
1/2 cup soft silken tofu
2 ripe medium bananas, frozen and cut into 1-inch chunks
2 tablespoons unsweetened natural cocoa powder
1 teaspoon agave nectar or honey
1/2 teaspoon pure vanilla extract

Combine all ingredients in a blender or food processor. Blend until smooth. Pour into glasses and serve immediately.

Yield: 3 cups; four (3/4-cup) servings
Calories: 119
Fat: 2g
Fiber: 2.4g

1 C. frozen mixed berries
1/2 C. white grape juice
1 T. honey
1 firm ripe banana, peeled and sliced
1 (12.3-oz.) package light silken tofu (such as Mori-Nu)

Place all ingredients in a blender; process until smooth.

Yield: 3 servings
Serving size: about 3/4 C.

Calories: 145
Fat: 1.2g
Fiber: 2g

1.5 cups coconut water
1 avocado
1 frozen banana
2 handfuls of spinach (1.5-2 cups)
a sliver of fresh ginger
1/4 cup lemon or lime juice, freshly squeezed
Hemp seeds (1 teaspoon)
Chia seeds (1 teaspoon)
Flaxeed (1 teaspoon)

Optional additions: 1/2 peach, 1/2 apple (unpeeled, or peeled based on preference)

Whirl.

1 oz (2 T.) honeydew melon
1 oz (2 T.) kiwi
1 oz (2 T.) apple slices
2 oz (1/4 cup) Tillamook Vanilla Bean Yogurt
2 oz (1/4 cup) Beet juice
2 oz (1/4 cup) orange juice
1 oz (2 T.) skim milk
1 tsp. honey

Dice all the fruit into small pieces. Put the fruit in the blender, then add Tillamook Vanilla Bean Yogurt, beet juice, orange juice, skim milk, and honey. Mix until consistency is smooth. For a sweeter taste, add more honey and blend again.

1 can orange juice concentrate, slightly thawed
1 cup milk (half and half, cream, nut milk, soy milk, vegan milk, etc.)
1/2 cup granulated sugar, or to taste (you can reduce the sugar or use an alternate sugar substitute such as stevia but it won’t taste as close to classic Orange Push-Ups. Many people use much more than 1/2 cup, myself included. I used about 1 cup in my version)
1/2 teaspoon vanilla extract
2 cups ice, or to taste
1 to 2 ounces of Rum, Malibu, Vodka, Citron, Marshmallow Vodka, Gran Marnier or similar, per smoothie portion, or to taste, optional

Combine all ingredients, except ice and optional alcohol, in a large blender or Vita-Mix and blend until smooth and creamy, taking care the sugar has dissolved and is well incorporated. Keep blending until it dissolves. If desired, add a splash more water or milk. Add the ice and blend until smooth. Serve immediately.

1 C. low-fat, low-sugar vanilla soymilk
3/4 C. plain fat-free or low-fat yogurt
6 oz. firm silken tofu
1/4 C. dry-roasted almonds

Place soymilk, yogurt, tofu, and almonds in a blender. Blend until smooth, about 1 minute. Serve cold.

1 frozen banana
1/2 cup coconut milk (or another kind of milk)
2 T. Tahini
3 T. concentrated chai tea
4-5 ice cubes
1 T. chia seeds (optional)
Dash of cinnamon and vanilla extract

Whir in blender until smooth.

1 Cucumber
1 Cup Spinach
1 Green Apple
1 handful of Parsley
1 thumb of Ginger (about 1 inch)
1-2 Cups of Coconut Water or Water

Core your apple, blend all ingredients together in a high-powered blender and enjoy.

2 T. tahini
1 medium size ripe banana
1 C. low fat plain yogurt
1 – 1 1/2 C. pineapple juice
1 medium papaya

Scoop out meat from papaya with spoon and place in blender with rest of ingredients. Blend until smooth.

6 oz. frozen raspberries
1/2 C. pomegranate juice
2 scoops vanilla fat-free frozen yogurt
Juice of two limes
6 spearmint leaves
1 banana, cut into chunks
Pinch of black pepper

Place all ingredients in a blender or food processor and puree until smooth. Serve immediately, or refrigerate until ready to serve.