Take advantage of fresh, seasonal ingredients to create healthy and satisfying breakfast smoothies all year long.
January- Green Smoothie
1 cup chopped fresh pineapple, plus a pineapple wedge for garnish
1 cup packed chopped kale (stems removed)
1 cup frozen green grapes
1 tablespoon fresh lemon juice
1 teaspoon finely grated fresh ginger
1 teaspoon ground flaxseed
February- Red Berry & Beet Smoothie
2 cups mixed frozen red berries such as strawberries and raspberries
1 small red beet, peeled and thinly sliced
1 tablespoon fresh lemon juice
1 tablespoon honey
2 teaspoons unrefined extra-virgin coconut oil
March- Carrot & Pineapple Smoothie
1 cup carrot juice
1/2 cup packed fresh chopped pineapple (about 4 ounces)
1/4 cup lowfat buttermilk
2 Medjool dates, halved and pitted
Pinch ground cinnamon
April- Strawberry & Green Tea Smoothie
1 green tea bag
3/4 cup very hot water
1 cup fresh strawberries, halved, plus 1 sliced strawberry for garnish
1/4 cup lowfat milk
1/2 lime, juiced
1 tablespoon honey
6 fresh mint leaves
May-Mango, Coconut & Chia Smoothie
1 teaspoon chia seeds
1/2 cup light coconut milk
1/2 cup chopped peeled ripe mango (about 1/4 mango)
1 tablespoon honey, optional
1 teaspoon fresh lime juice
3/4 cup ice cubes
June-Peach Oat Smoothie
3 tablespoons quick-cooking rolled oats
1/4 cup hot water
2 small, ripe yellow peaches, peeled, pitted and roughly chopped, plus one wedge reserved for garnish
3/4 cup ice cubes
1/3 cup lowfat vanilla yogurt
1 tablespoon honey
Pinch ground cinnamon
July- Blueberry Almond Smoothie
1 cup blueberries, plus more for garnish
2 tablespoons roasted, salted almonds
1 tablespoon honey
3/4 cup ice cubes
1/4 cup unsweetened almond milk
August- Watermelon Cucumber Smoothie
One 2-inch piece English cucumber, peeled and roughly chopped (about 1/2 cup), plus one slice reserved for garnish
3 tablespoons lowfat buttermilk
1 tablespoon honey, optional
1/2 small lime, juiced (about 1 tablespoon)
2 cups cubed seedless watermelon, frozen
September- Apple Nut Smoothie
1 Gala or pink lady apple, cored and cut into chunks
1/4 cup nonfat plain yogurt
2 tablespoons roasted, salted peanuts
1 tablespoon honey
3/4 cup ice cubes
October-Pumpkin Ginger Smoothie
1/2 cup pure pumpkin puree
1/2 cup lowfat plain yogurt
3/4 cup ice cubes
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1/2 -inch piece fresh ginger, peeled and grated
Pinch ground cinnamon, plus more for garnish
November- Can-Sickle Smoothie
1/2 cup frozen cranberries, plus one thinly sliced cranberry for garnish
3/4 cup ice cubes
1/3 cup lowfat vanilla yogurt
1/4 cup orange juice
1 to 2 tablespoons pure maple syrup
1 tablespoon toasted wheat germ
December- Banana Nog Smoothie
1/2 firm (slightly under-ripe) medium banana
1/3 cup lowfat plain yogurt
3 Medjool dates, halved and pitted
Large pinch freshly grated nutmeg
1 cup ice cubes
These sound really yummy. Thanks for posting the recipes.
Since I keep getting blueberries in my CSA basket, I make this one almost every day:
1/2 cup unsweetened coconut milk
1/2 cup plain Greek yogurt
1 cup blueberries (or other fruit)
1/2 – 1 cup ice
1 Tbsp. local honey
1 Tbsp. vanilla extract
The unsweetened coconut milk or almond milk is free in small amounts on my plan, the Greek yogurt a Red protein container, and my fruit is 1 Purple container.