Baked Apple Cider Smoothie
1 large baked apple, peeled, seeded, and cored
1/4 C. unsweetened apple cider
1/4 C. kefir
1 small pear, peeled, seeded, cored, and chunked, about 3/4 cup
2 T. protein powder
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. clove
3 ice cubes
Add to blender and liquify.
Sunrise Smoothie
4 large ripe strawberries
1 large orange, squeezed
1 ripe nectarine or V2 apple, peeled and pitted
3 ice cubes
1/2 C. unsweetened apple cider
1/2 tsp. peeled, finely chopped fresh ginger root (optional)
1 tsp. almond butter
2 T. pea protein powder
1/4 tsp. Lakanto (optional)
Add to blender and liquify.
Coconut Paradise
1½ cups natural coconut water
⅔ cup frozen pineapple chunks
½ frozen banana, cut into chunks (see Chef’s Tip)
10 fresh mint leaves
2 tablespoons coconut milk
½ teaspoon vanilla extract
Dash of kosher salt
(1 SERVING = 1¼ CUPS)
Calories 126
Total Fat 4.1 g 6
Fiber 3.9 g
Strawberry Blush
1 cup unsweetened almond milk
1 cup frozen strawberries
1 5-ounce block soft silken tofu
1/2 cup diced cooked beets
1/2 cup frozen dark sweet cherries
2 teaspoons chia seeds
2 teaspoons ground flax seeds
1/2 teaspoon vanilla extract
Dash of kosher salt
Serving Size: 1 ½ C.
Calories 193
Fat 6.5 g
Fiber 6.7
TropicBerry Delight
1 ½ C. Unsweetened Almond Milk
1 C. Frozen Mango Chunks
1 C. frozen Blueberries
½ cup frozen (or fresh) cauliflower florets, thawed
2 teaspoons chia seeds
2 teaspoons ground flax seeds
½ teaspoon vanilla extract
Dash of kosher salt
Serving: 1 C.
Calories 168
Fat 6 g
Fiber 7.3 g
Green Goodness
1 cup unsweetened almond milk
1 frozen banana, cut into chunks
2½ cups (packed) baby spinach leaves
1 cup (packed) coarsely chopped kale leaves
2 tablespoons tahini
½ teaspoon matcha powder
Dash of kosher salt
Serving Size: 1 ¾ C.
Calories 196
Fat 10 g
Fiber 6.5 g
Banana Tahini Smoothie
1 frozen banana
1 cup plain Greek yogurt
1/2 cup milk
2 tablespoons honey
2 tablespoons tahini
1/4 teaspoon ground cinnamon
1 pinch salt
4 large ice cubes
To make the smoothie, add the banana, Greek style yogurt, milk, honey, sesame paste, cinnamon, salt, and ice cubes to a blender. Puree until completely smooth and no ice chips remain. Serve cold.
Green Smoothie that Kids will Love
1 medium seedless navel Orange, peeled and separated into quarters
1 c, Cubed Pineapple, fresh or frozen and thawed
1 packed C. Baby Spinach
1/2 frozen ripe Banana, cut into thick slices
1 T. Honey
10 small Ice Cubes
Put all the ingredients into a blender. Blend until creamy, with no obvious pieces of spinach remaining. Pour into 2 or 3 glasses
boost it: Add 4 ounces of silken tofu and 1/2 tsp. of vanilla extract to the blender to increase the protein and healthful isoflavones.
adapt it: To minimize the texture, instead of peeling the orange, use a serrated knife to sheer off the entire peel and pith, revealing a bright orange globe of exposed flesh.
Blueberry Muffin Green Smoothie
1 cup unsweetened vanilla almond milk (or milk of choice)
½ tsp. vanilla extract
1 cup frozen blueberries
1 scoop vanilla protein
1 large handful baby spinach
2 T. almond butter
1 T. coconut flakes
Strawberries & Cream Spoon Smoothie
3 T. Milk
3/4 C. Plain Greek Yogurt
3/4 C. Frozen Strawberries (fresh will work, but smoothie will be thinner)
1 small Frozen Ripe Banana, cut into thick slices
1 T. Pure Maple Syrup
1/4 tsp. Vanilla Extract
8 small Ice Cubes
1/2 C. Granola
Put the milk, yogurt, strawberries, banana, maple syrup, vanilla, and ice into the blender. Run until frothy and smooth. Pour into 2 glasses (you may need to scoop it out with a rubber spatula) and top with the granola. Serve with spoons.
Mango Peach Smoothie
1 ½ cups almond milk
1 cup diced peaches, fresh or frozen
1 cup chopped mango, fresh or frozen
½ tsp. vanilla extract
1 cup ice
Chocolate Chip Cookie Smoothie
2 cups (460 g) vanilla yogurt
t/4 cup (65 g) cashew butter (or peanut butter)
11/2 cups (354 ml) milk
1/4 cup (45 g) chocolate chips
1 cup (235 ml) ice
In a blender, combine the yogurt, cashew butter, milk, and chocolate chips. Blend well. Add ice and continue to blend. If it’s too thick, add more milk. Garnish with extra chips if desired.
Cinnamon Roll Smoothie
1 cup unsweetened almond milk
1 ½ frozen bananas, cut into chunks
¼ tsp. cinnamon, plus more for dusting
½ tsp. vanilla, optional
1 tsp. brown sugar, optional
⅓ cup old-fashioned oats
1 cup ice
Mediterranean Twist Savory Smoothie
1 cup baby spinach, tightly packed
1 cucumber, peeled and chopped
1 T. lemon juice
½ Hass avocado
¼ tsp. salt
½ to 1 tsp. garlic, minced (optional)
1 tsp. olive oil or flax seed oil
2 T. fresh parsley, basil, or tarragon, packed (optional)
¾ cup water
Wash and prep ingredients. Blend ingredients in a blender and enjoy!
Chocolate Breakfast Drink
1 1/2 C. Milk
2 T. Unsweetened Cocoa Powder
3 T. Peanut Butter
1 1/2 T. Honey
7 small Ice Cubes
Put all the ingredients into a blender and run until creamy and smooth. Pour into 2 or
3 glasses.
Pineapple Green Smoothie
1 cup almond milk
1 cup frozen pineapple chunks
2 handfuls fresh spinach
1 scoop vanilla protein
Blueberry Lemonade Smoothie
1 cup (155 g) frozen blueberries
1 lemon, juiced
3 T. (45 ml) maple syrup (or honey)
1 1/2 cups (3.5 ml) lemonade
2 cups (475 ml) ice
In a blender, combine the blueberries, lemon juice, maple syrup, and lemonade. Blend well.
Add ice and continue to blend. If it is too thick, add more lemonade or water.
PBJ Smoothie for Two
1 ½ C. frozen berries (single types or a mix. Also can try mango or peach)
1 1/2 c low-fat Milk
1 banana
2 T peanut butter
2 T. Honey
1 Scoop Protein Powder, If desired.
Optional Toppings
granola
fresh strawberries
peanut butter drizzle
Place all ingredients in blender and combine until smooth.
Mocha Morning Blast Smoothie
1/2 cup (120 ml) canned coconut milk, chilled
1 /4 cup (60 ml) unsweetened pourable coconut milk, chilled
1/4 avocado, ripe, chilled (frozen chunk?)
1 T. (5 g) cocoa powder
1 T. (8 g) vanilla whey protein powder
1 tsp. instant coffee
18 drops chocolate-flavored liquid stevia
9 drops vanilla-flavored liquid stevia
Put it all in the blender. Run the blender, scraping the sides once or twice to make sure your cocoa powder and coffee crystals aren’t sticking there, until you’ve got a super-thick, smooth shake. Pom into a car cup and hit the streets. Dare yourself to feel deprived!
Mango Turmeric Morning Crush
1/2 frozen banana
1 cup (165 g) fresh or frozen mango chunks
1 cup (240 ml) coconut milk (from the can) or kefir
One 1/2-inch (12-mm) piece fresh ginger, peeled
1 tsp ground turmeric
Pinch of ground cinnamon (optional)
1 tsp honey or maple syrup (or to taste)
Tropical Fruit Green Smoothie
3/4 cup pineapple
1 cup mango
1 frozen, ripe banana (sliced)
1/2 cup milk
1/2 cup water
greens of your choice
Whiz in blender.
Mixed Berry Smoothies
1/4 C. water
1 C. raspberries
1 C. strawberries
1/2 C. blueberries
1/2 C. cottage cheese
1 handful of ice cubes
2 tsp. honey or agave nectar
Add all of the ingredients to the blender in the order in which they are listed. Blend until smooth and pourable. Taste and adjust the sweetness by adding more honey or agave nectar as desired. Start with a medium size handful of ice cubes and add more to adjust the consistency of your smoothie. Adding more ice will both thicken and chill your smoothie.
Raspberry Twist Smoothie
Creamy, frothy, and lightly sweet, this pretty in pink smoothie is a snap to put together and goes a long way to keeping you satisfied through the morning.
½ C. Frozen Raspberries
½ Banana, sliced, Frozen
Juice 1 small Orange
¼ C. Unsweetened Almond Milk
¼ C. Greek Yogurt
1 T. Almond Butter
1 C. Raw Spinach
Blend on high until smooth.
Mango Smoothie with Chili and Lime
1 ripe mango, peeled, cut in pieces, about 1 1/2 cups
1 cup peeled, chopped fresh pineapple
1/4 cup fresh lime juice
1/2 red jalapeno pepper, seeded, finely chopped
1 tablespoon honey
2 teaspoons peeled and finely grated fresh ginger with juice
1 cup ice cubes or frozen coconut water cubes
Place all of the ingredients in a blender and blend until smooth. Serve cold.
Pear, Lemon & Mint Smoothie
2 Ripe Anjou Pears
½ C. packed Mint Leaves
1 ½ T. Mint or Simple Syrup
4 T. Lemon Juice
2 C. Water
2 ½ C. Ice Cubes.
Peel and core pears. Add everything to blender and puree until smooth. Drink immediately; pears will oxidize and turn an ugly gray.
Sunshiny Smoothie
1/3 C. orange juice
1â„2 frozen banana
1â„2 C. frozen fresh pineapple
1/3 C. mango
1â„2 C. low-fat vanilla yogurt
1â„4 C raw slivered almonds
1 T. ground flax seed
1 tsp. honey
Sprinkle of cinnamon
Place all the ingredients in a blender and blend until smooth (even when it appears to be blended, blend a bit longer). Pour into a glass and enjoy a bit of sunshine in a glass. Makes 1 tall smoothie. Note: This recipe if a perfect way to use up bananas or fresh pineapple that may be overripe or may be on the verge of going bad—simply toss the fruit in a plastic bag, put it in the freezer and pull out pieces of fruit as needed to make this smoothie. Frozen over-ripe fruits make smoothies even more luscious
Simple Strawberry-Banana Smoothie
1 banana
6-8 frozen strawberries
8 oz. plain lo-fat yogurt
8 oz. apple cider
Place all ingredients in blender. Process until smooth
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.
Wild Harvest Berry Tonic Smoothie
2 C. frozen wild-harvested berries
1 C. nut milk (almond or coconut)
1 to 2 T. local honey
1 handful wild-harvested edible “weeds” (plantain, dandelion greens, etc.)
Blend ingredients in high-powered blender until smooth. Enjoy with stainless-steel straw and positive, uplifting company.
Strawberry Grape Smoothie
¾ cup (120 g) watermelon, seedless
1 cup (160 g) green grapes
1 cup (160 g) red grapes
1 cup (150 g) frozen strawberries
½ cup (65 g) ice cubes
Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press the ingredients toward the blades. Blend for 45 seconds to 1 minute, or until desired consistency is reached.
Vitamix Citrus Smoothie
1 Large orange, peeled, halved
¼ lemon, peeled
1 slice pineapple, peeled, halved
â…“ cup (60 g) frozen mango
1 cup (130 g) ice cubes
Place all ingredients into the Vitamix container in the order listed and secure the lid. Select Variable 1.
Start the machine and increase to its highest speed. Blend for 1 minute or until desired consistency is reached. Notes: This recipe can easily be tripled in the 64-ounce container for a large batch smoothie you can enjoy with family.
Breakfast Smoothie Trio
Strawberry-Banana Smoothie
1 cup frozen strawberries
1 banana, sliced
1 cup canned full-fat coconut milk
1 tablespoon almond butter
1/2 teaspoon pure vanilla extract
Apple Pie Smoothie
1 banana, peeled, frozen, and sliced
1 cup sliced apples
1 cup canned full-fat coconut milk
1 tablespoon almond butter
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon raw honey or pure maple syrup
Cherry-Spinach Smoothie
1 banana, peeled, frozen, and sliced
1 cup frozen pitted cherries
1 cup canned full-fat coconut milk
Large handful of spinach
Place all the ingredients in a blender and blend until smooth. Noelle’s tip: Using some frozen fruit makes the smoothies slightly thick and creamy bat still easy to blend. If you’d like to thin out the smoothie, simply add a little more coconut milk or coconut water. Change it up: Add 1 scoop grass-fed collagen peptides to each smoothie to give it gut-healing properties.
Peach Melba Smoothie
2 handfuls raspberries
2 large ripe peaches or nectarines, peeled, pitted, and quartered A small glass of freshly squeezed orange or apple juice
1 to 2 T. honey
1 tsp. vanilla extract
Put everything in a blender and blend until smooth. Serve immediately. Variation: Use 4 ripe apricots in place of the peaches.
Triple Berry Smoothie
½ cup (120 ml) water
½ cup (75 g) red grapes
½ cup (120 ml) plain low fat yogurt, or non-dairy alternative
½ cup (75 g) frozen strawberries
½ cup (80 g) frozen blueberries
½ cup (70 g) frozen raspberries
Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute or until desired consistency is reached, using the tamper to press the ingredients toward the blades. Notes: You may substitute out any liquid for the yogurt, maybe try soy milk or cashew milk. For best results, allow frozen fruit to thaw at room temperature 10 minutes before blending. Note, all past recipes may have not used red grape
Mango, Raspberry, and Lime Smoothie
1/2 mango, peeled, seeded, and chopped
2 ounces raspberries
2 handfuls baby spinach
1 tsp. chia seeds
Juice of 1 lime
7 ounces coconut water
Place all the ingredients in a blender and whizz together.
Yield: 1 serving
Calories: 150
½ banana, peeled
1½ cup (225 g) green grapes
1 Large orange, peeled, halved
1 slice pineapple, peeled
1½ cup (60 g) spinach
â…› teaspoon lime zest
2 Tablespoons agave nectar
1 cup (130 g) ice cubes
Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to variable 10, then to High. Blend for 30 seconds, or until desired consistency is reached.
¼ cup (60 ml) orange juice
¾ cup (180 ml) water
¼ cup (60 ml) light coconut milk
1 lime, peeled, halved
½ banana, peeled
½ cup (80 g) frozen mango
1 cup (160 g) frozen pineapple
2 cups (260 g) ice cubes
Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 30-45 seconds.
Acai & Blackberry Smoothies
½ C. Frozen Oregon Marion Blackberries
3.5 oz Frozen Acai
1 banana
¾ C. almond milk
½ tsp. cinnamon
2 T. flax seed
Add all of the ingredients to a blender. Blend until smooth.
Frozen Breakfast Smoothie Pops
1 C. chilled pure coconut water
1 C. vanilla-flavored Greek-style yogurt
1 C. frozen mango chunks
2 T. grated orange rind
2 oranges, separated into segments, seeds removed
1 T. large-flake rolled oats
1 to 3 T. softened coconut oil
In a blender, combine coconut water, yogurt, mango, orange rind, orange segments, rolled oats and oil. Secure lid and blend until smooth. Spoon into frozen pop containers and freeze for at least 4 hours or overnight. Frozen mango chunks make this smoothie or frozen pop very thick, but you can use fresh mango, if desired. Try 1 C. frozen berries in place of the mango. You can substitute instant oats for the large-flake rolled oats. If you’re new to using coconut oil, you may wish to start with 1 tsp. of coconut oil and gradually increase to 2 T. over time.
Jamba Juice Mighty Cherry Charger Smoothie
1 C. cherry juice
1 C. soy milk
1 C. cherries
1 C. strawberries
1 C. frozen yogurt
1 C. ice
Blend well, then serve immediately.
Peaches ‘n Cream Smoothie
1 banana, frozen (or fresh, if desired)
5 peach halves (canned) or 15 peach slices (frozen)
One 8 oz. vanilla fat-free yogurt
Pinch of cinnamon
1/2 cup low-fat milk
Allow frozen banana to thaw slightly and then cut into chunks. Allow frozen peaches to thaw slightly. Place peaches, yogurt, banana, cinnamon and milk in jar of blender. With lid of blender jar securely fastened, pulse until smooth and creamy. Pour into glasses and serve.