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MAKE AHEAD SMOOTHIES
1) Prepare, cut up
and measure out
ingredients.
2) Place ingredients
into labeled
freezer-safe bags
and freeze.
3) When ready to use,
add ingredients plus
2 cups of liquid into
blender and mix.
*Liquids: almond milk,
juice, water, soy or rice
milk, coconut milk. For
a thicker smoothie,
replace ½-1 cup of
liquid with plain
yogurt for a thicker
smoothie.
GREEN MONSTER
SMOOTHIE
Yields 2 cups
2 grapefruits
2 bananas
2 cups pineapple
2 cups raw spinach
PEACH RASPBERRY
PUNCH SMOOTHIE
Yields 2 cups
2 peaches
1 cup raspberries
½ tsp vanilla extract
A VERY BERRY
BLAST SMOOTHIE
Yields 2 cups
2 cups raspberries
2 cups blueberries
2 cups strawberries
1 cup raw spinach
MANGO BERRY
SUNSET SMOOTHIE
Yields 2 cups
1 cup raspberries
2 cups strawberries
2 cups mangoes
RECIPES
SPECIALTY SMOOTHIES & SHAKES
BREAKFAST POWER SMOOTHIE Yields 2 cups
• Blend ingredients until smooth.
1 cup good quality orange juice
¼ cup whole grain oats
½ cup vanilla Greek yogurt
1 banana
1 ½ cups frozen blueberries
3 cups baby spinach leaves
1 cup ice
PINE-ANGO-BEET-TANGO SMOOTHIE Yields 2 ½ cups
• Blend ingredients until smooth.
½ cup frozen mango chunks
½ cup frozen strawberries
½ cup frozen pineapple chunks
¼ medium-size beet, peeled and
chopped
1 cup freshly squeezed orange juice
MANGO-GINGER SMOOTHIE Yields 2 ½ cups
• Blend ingredients until smooth.
1 cup frozen mango chunks (or substitute half the
measurement with fresh mango)
¼ peeled lime
1/8 tsp cayenne pepper
1 cup freshly squeezed orange juice
1 medium carrot, chopped
1 ½ inch piece ginger, peeled
2 tbsp coconut butter
PINE-ANGO-BEET-TANGO SMOOTHIE Yields 2 ½ cups
• Blend ingredients until smooth.
½ cup frozen mango chunks
½ cup frozen strawberries
½ cup frozen pineapple chunks
¼ medium-size beet, peeled and
chopped
1 cup freshly squeezed orange juice
MANGO-GINGER SMOOTHIE Yields 2 ½ cups
• Blend ingredients until smooth.
1 cup frozen mango chunks (or substitute half the
measurement with fresh mango)
¼ peeled lime
1/8 tsp cayenne pepper
1 cup freshly squeezed orange juice
1 medium carrot, chopped
1 ½ inch piece ginger, peeled
2 tbsp coconut butter
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