Smoothie Recipes & Ideas

It's orange Creamsicle-inspired and contains a whopping 12 ingredients.

With a base of frozen banana and fresh kiwi, this playful smoothie — let's call it the Green Monster — is rich in fiber and flavor!

It also happens to be easy to make — and a whole lot less expensive than buying it at a luxury grocery store.

It's just as beautiful as it is delicious.

Happy weekend, folks! Here’s a rundown of our most popular posts from the past week, including a look at a few lovely non-apple pies to make this fall, the best way to freeze and thaw meat and fish, how to choose the right freezer containers, and 20 smoothie tips, hints, and recipes. Enjoy!15. Freezer Savvy: The Best Way to Freeze (and Thaw!) Meat14. Beyond Apple: 7 Other Lovely Fall Pies to Make Right Now13. Freezer Recipe: Sausage and Vegetable Breakfast Casserole12.

This may be our favorite way to use up frozen bananas.

This delightful drink is sure to get you out of bed.

Don't wait for happy hour to whip up a tropical drink.

You only need five ingredients for this tropical breakfast.

Just dump them in your blender and breakfast is done.

The perfect recipe to start your morning right.

And it'll keep you full until lunch.

Yes, this is basically just strawberry-flavored whipped cream, but we're fine with that.

You'll want to make it every morning.

Many people tend to get excited about smoothies in the summer, when fresh berries and stone fruits are at their best. Not me. My blender usually gathers dust in the summer months (I never let those fresh berries sit long enough to make it into a smoothie), but in the winter, my body craves cool, creamy, fruit-laden drinks. And this smoothie in my current go-to. Smoothies don’t need much of an introduction. In general, they’re a dump-in-the-blender-and-blend kind of affair.

A little protein can turn a smoothie from a snack to a more substantial meal, but the choices of protein powders available in my grocery aisle and online feel overwhelming and expensive, which is maybe why I’ve never found one that I love.

You’re an adult, so of course you can have chocolate for breakfast when you feel like it. But this is different because this is how to have chocolate for breakfast without it being a piece of cake. Every sip of this creamy smoothie — made with dates, bananas, and almond butter — tastes rich and satisfying, and you can count on its wholesome and nourishing ingredients to fill you up. To get the smoothest, creamiest result possible, this drink is best when blended twice.

It's likely on your counter right now.

It’s just too easy to make your own smoothies – here’s one of our favorites. Sweet, tangy, and most importantly, ice cold, this tastes just like a Creamsicle. All you need is a blender and a few basic groceries. Whip one up and stay cool!

In our home we face diabetic challenges and issues with dairy. Plus, to be honest, we’re not big breakfast eaters. But that’s not really an option when you need to keep your blood sugar level and some pep in your step! We turn to seasonal fruits (and some occasional veggies), agave and soy to get the job done in a snap!This recipe serves two healthy portions (12-16oz each) and will last in the fridge for 48 hours if it needs to (although we make it fresh daily).

Is it hot where you are? I’ve been hiking around New York City in 94°F heat, and I’m about to head back to the Midwest where it is still in the high 80s. It’s so hot, most food doesn’t even sound good. Drinks, on the other hand, especially fruity drinks, sound heavenly. Here’s one that I’ve been sucking down for breakfast, since it offers both nourishment and refreshment.

I have a friend here in Seattle who is starting his own rosewater company and I’ve learned quite a bit about what it takes to make the special, fragrant extract. It’s had me thinking about using it more and more in breakfast recipes like oatmeal, porridge and yogurts. And of course, the simplest of recipes: the seasonal smoothie. If you’re not familiar with rosewater, it’s used in sweet and savory cooking to infuse dishes with its delicate, sweet aroma.

Do you like piña colada? Then you’ll love this nutritious take on the classic. With its fresh coconut and no added sugar, you won’t feel guilty about enjoying this smoothie everyday. My friend Alejendra (who also happens to be a doctor) shows us how she makes her delicious green piña colada for her family.Alejandra believes in the power of a good diet and a healthy food lifestyle.

The idea of a “dry January” may sound blasphemous to some of us who relish our Friday happy hour. But if you’re like me and want to take a break from booze after the holidays, here’s a non-alcoholic sip that’s still fun to drink! If your evening ritual includes the clink of ice cubes for a cocktail or pouring a glass of wine, taking alcohol out of the equation may seem challenging.

I am perpetually delighted by the fact that citrus comes into season at the very moment when we could use an extra boost of sunshine and vitamin C. And though citrus fruits aren’t the most common of smoothie ingredients, I really think they should be. Here’s a bright and fresh smoothie filled with clementines, coconut, and turmeric. Like a healthified Orange Julius, it makes a fabulous, filling breakfast or replenishing post-workout meal.

Green smoothies get a lot of attention for “detox” or “cleanse” purposes, but I offer this recipe simply because it’s delicious. Packed with immune-boosting ingredients — like spinach, pear, and ginger — it’s bright and invigorating, yet not teeth-chatteringly cold. In other words: an excellent smoothie for winter. Nutrient-rich spinach forms the base of this smoothie.

Spring is a lovely time of year to be a farmer. Yes, the days are incredibly busy from sunup until sundown, and most of that time is spent hunched over the dirt in a back-breaking position. But on our farm, we’re are never bitter in springtime (which is quite a contrast to the middle of August!). Right now, the unfolding of the summer seems bright and full of promise. Spring is also a great time of year to start eating lighter and healthier meals to fuel our bodies for long days ahead.

April is here, which means that it’s officially been seven months since the sweet, succulent fruits of summer filled my kitchen. I’ve been eating apples since September, citrus season has now faded (farewell, clementines), and the few peaches and plums that recently surfaced in the produce section are most definitely not in season.

You know what’s really good for you? A tropical vacation. Truly. Sunlight on your skin boosts serotonin (the happy hormone), while the gentle brush of waves on seashore and breeze in palm trees relaxes mind and muscle. Unfortunately, most of us live far from seaside paradise. What’s the next best thing to a tropical getaway? A tropical smoothie, obviously.

This light, dairy-free blend packs a punch with the quintessential summer flavor of fresh raspberries, the creamy sweet addition of ripe mango, and the perfect pick-me-up flavor of mint. Not too sweet, not too complicated, and topped with a dash of salt and lime, this is the ultimate lazy afternoon smoothie.

Calling all cardamom-lovers!

I love granola. I love it especially because granola sneaks things like chocolate chunks, coconut flakes, and sugared pecans into my bowl and yet still passes the breakfast-appropriate test. On summer mornings, granola and milk is my go-to, but September is here, which means I’m back on campus during the days and I need breakfasts that keep me satisfied until lunch.

When temperatures drop, my smoothie consumption usually begins to taper, but this year I’ve been experimenting with adding fall ingredients to the usual blender suspects. My family’s most admired autumnal smoothie to date is this thick and creamy pumpkin pie version. It’s sweetened enough (with fruit!) that the pumpkin and spices bring pie to mind, but not so decadent that it strays into dessert territory. You can definitely still have this for breakfast or an afternoon snack.

Now and then, a girl needs a little magic to get through the day and fly above it all. I have a couple of pretty gigantic projects going on right now, and while moving a mile a minute isn’t my preferred way to live, it’s been a reality. At times, I move so fast that I forget to eat, and I get clumsy and frantic. That’ll knock the wind right out of a lady’s magic fairy wings. To make sure I stay on top of it all, I need a nourishing and energizing breakfast.

I’ve always thought that kiwis are one of the most beautiful fruits. That gorgeous green, the tiny seeds, the sunburst from the center. So much love. Unfortunately, I usually buy a carton of them, eat a few like apples, and then forget the last two or three in a bowl on the counter, buried beneath a fresh batch of peaches or plums.

This is my favorite smoothie to make in the morning. It’s an easy way to sneak some greens in without eating a salad. I make a bunch of smoothie packets for my freezer in advance – like 14 of them – and then I just dump one of them in the blender in the morning for a breakfast that is quick, filling, and totally delicious. If you want something a little more green, try adding an extra cup of chopped kale.

When you go to an ice cream shop, are you a sundae or a milkshake person? I’ve always ordered a milkshake, but I have to admit, seeing the towering sundaes loaded with toppings has always made me a little jealous. Here’s a smoothie that meets both camps halfway! Fresh banana, a healthy dose of frozen sweet cherries, milk, and a spoonful of sunflower butter (to make this nut-free) get tossed into a blender with some vanilla extract to mimic the flavor of vanilla ice cream.

Here’s the biggest obstacle to making smoothies in my house: It can feel slightly overwhelming to assemble the ingredients into a reliably delicious mixture first thing in the morning. But smoothies can be one of the easiest ways to pack nutrition into a meal for a baby or toddler — especially if you do the prep work ahead of time.

One of my favorite desserts is key lime pie because I love custard-y pies with a graham cracker crust. Great for dessert, yes, but probably not the best idea for breakfast. That’s where this easy smoothie-yogurt bowl hybrid comes in. You get all the delicious flavors of key lime pie, but with more breakfast-friendly ingredients instead. The texture is decidedly more yogurt than smoothie, but the toppings are definitely inspired by the smoothie bowl trend.

While cool, crisp watermelon gets so much of the love this time of year, cantaloupe casually sits on the sidelines, waiting for someone to call it onto the field. It’s just as sweet and refreshing, but all too often lurks in the shadows of its pink counterpart, who gets blended into cocktails, tossed in salads, and more. Luckily, this smoothie changes that; it puts the orange melon right in the center of the action — exactly where it deserves to be.

No matter how much you love turkey, mashed potatoes, and the seemingly endless stream of pies that come with the holiday season, there are times your body craves a break from the indulgence in favor of something truly nourishing. Smoothies to the rescue. Whether it’s the morning after Thanksgiving or any other day of the week, this smoothie full of bananas, dates, and cashews is a welcome respite from rich holiday fare.

An update on classic PB&J, now in the form of your new favorite smoothie.

This sweet, citrusy, bright orange and vanilla-flecked smoothie calls to mind a certain classic ice pop confection. It’s definitely creamy and mellow, and it almost tastes like dessert, but this blend packs a huge nutritional punch to keep you energized and full all the way to lunchtime. Our secret weapons here for a filling, hearty smoothie are everyday ingredients that you may already have on hand: frozen orange segments and cooked sweet potatoes.

Have you ever tried Kitchn’s smooth and creamy chocolate pudding made with avocados as the base? It’s rich and sweet, but nourishing at the same time because of the wholesome ingredients. This smoothie goes in the same direction as that pudding, but with an added mocha-like twist and a more sippable texture. The avocado is frozen ahead of time for this lush and frothy smoothie.