“Food” for Thought…

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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

2 Comments

  1. Kim & Clark Mim & Clark said:

    These sound really yummy. Thanks for posting the recipes.

    July 19, 2015
  2. Avatar Erin said:

    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.

    July 17, 2015

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