Summer may almost be over, but it’s still hot and sticky out, so I’ve been making some of my favorite green smoothies for the entire family. My kids are suckers for any drink with a straw, and I love the nutritional value and cool, refreshing taste of these easy-to-make smoothies.
The key to a healthy smoothie is to balance the fruits and veggies. I started doing smoothies for breakfast with fruit, yogurt and milk, and in my attempt to be healthier, I ended up gaining weight from all of the added sugar. Not okay. So I revamped my approach and the three smoothie options below are healthy and delicious. An additional bonus is that they give you and your kiddos an extra dose of daily greens without having to fight them about eating their vegetables.
(The Chocolate Greens is a favorite with my toddlers)
With the demands of being a mom, I am all about making my daily life easier. I ideally prepare all of my week's smoothie ingredients at the beginning of the week. (Note: no worries if you can't get to smoothie preparation until the night before).
For each day of the week, I use a one gallon Ziplock bag to freeze all of the smoothie ingredients except for the fruit juice, coconut water and seeds. Those ingredients can be added the morning that you blend. The idea behind having the ingredients already frozen is that it makes the smoothie extra cold without having to add ice.
When you are ready to blend, add all of the ingredients into your blender (the frozen ingredients as well as the fruit juice, coconut water and seeds). Blend for 30-60 seconds or until it is nice and smooth. These recipes make enough for 2 adult size smoothies and 2 mini kid smoothies.
I hope you enjoy these green smoothies as much as we do!
3 kale leaves
1/2 green apple
Juice of 1 orange
3 spoonfuls of flax seeds
1 can coconut water (check ingredients for sugar...ideally use one without sugar)
2 handfuls of spinach
3 sprigs of parsley
3 spoonfuls of cacao powder
3 spoonfuls of chia seeds
1 can of coconut water
1/2 green apple
3-5 kale leaves
2 celery stalks
5-10 mint leaves
1/2 index finger length of ginger root
2 spoonfuls of flax seeds
1 can coconut water