Delicious Fruit & Vegetable Smoothies

Creamy Carrot Smoothie

1 cup of carrots, 2 bananas, 2 tablespoons of plain low fat greek yogurt, 16 oz of unsweetened almond milk (I used baby carrots but any kind will do). Everything in the blender, chop, puree, and enjoy.

Carrots are a good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. 

Bananas are a healthy source of fiber, potassium, vitamin B6, vitamin C, various antioxidants, and phytonutrients.

Raspberry, Orange, Banana Almond Milk Smoothie. 
One cup of raspberries, 1 or 2 bananas (your preference), 1 orange, 16 oz of unsweetened almond milk, 2 tablespoons of plain low fat greek yogurt.

One cup of raspberries provides over 50% of our daily recommended intake of vitamin C. Raspberries also contain manganese and vitamin K, and small amounts of vitamin E, B vitamins, magnesium, copper, iron, and potassium.

I use the frozen raspberries. Makes for a delicious slurpee smoothie on a hot day.

Oranges are a good source of vitamin C (85% of our daily recommended intake) and have 174mg of potassium.

Spinach Smoothie:

1 cup of fresh spinach, 2 bananas, 16 oz unsweetened almond milk, 2 tablespoons of plain low fat greek yogurt.
One cup of raw spinach contains: 0.86 grams of protein , 30 mg of calcium, 0.81 g of iron, 167 mg of potassium, 58 micrograms of folate, 24 mg of magnesium.

Depending on your preference/needs/goals you can add egg whites (pasteurized) for protein. Or, make a peanut butter banana smoothie. Peanut butter is a great source of protein.

Since bananas don’t last long on the counter, I cut them in half and freeze them in a freezer bag for future use. We can freeze bananas!

Thanks for reading!


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