I’ve had several people ask for my smoothie recipes. If you’ve followed me for a while, you know I pretty much fail at passing along recipes. If you haven’t and are hoping for step-by-step guides and ingredients, SURPRISE!

I fly by the seat of my pants and create as I go. It works well for me, but it frustrates my friends like crazy. Sorry! (Not sorry.)

The good news is, my smoothie approach works great for Every Kitchen. Basically, you add whatever’s available and just make sure it tastes good and will pass through a straw (if you’re into straws).

Eleanor announced, "Everybody! Come here! Smoothies! Smoothies, Mama!"  So I made smoothies for breakfast. Who's the sucker? Me, taking orders from a 2-year-old, or them, drinking celery for breakfast? I think we're even.

My tools: Cutting board, paring knife (for rough chopping bulky foods), and Kitchen Aid blender

Fruits I’ve used: Any combination will do. I’ve used: bananas, mandarin oranges, strawberries, raspberries, kiwi (with the seeds removed because they taste peppery when blended), grapes, mangos, peaches, avocados, pineapple, plums

Vegetables I’ve used: Carrots, spinach, kale, celery

Protein and fats I’ve used: Sunflower seed butter, milk and plain Greek yogurt

Other: Coconut oil, ground flax seed

The amounts are up to you and what’s available. My three 2-year-olds usually drink 16 oz. each, so I make enough for them plus a bit extra just in case someone wants more. If you REALLY need a rough idea of how much I use, for my 6-cup preparation, I add up to two generous handfuls of greens, one or two stalks of celery and/or a large carrot. As for fruit, I’ve added up to two bananas, 10 or so strawberries, a whole kiwi (I usually don’t have many on hand), two mandarin oranges, a whole peach/plum/kiwi/mango, 2 cups of raspberries … you get the picture.

The bulk of my smoothies come from whole fruits and vegetables. The amount of yogurt and milk I add depend on consistency. I usually start with a full cup of yogurt and a generous splash of milk – probably 1/4 cup.

I also combine frozen and fresh fruits, depending on seasonal prices and availability. I buy my frozen fruits without additives from Trader Joe’s for a great price. I try to always keep strawberries, mangos, pineapple and raspberries in the freezer to stand in for what I can’t find or keep fresh. I’ve tried frozen spinach and kale, but the blended consistency isn’t nearly as good as fresh.

(Read more for my past, pre-children blog entries with single-serving smoothie recipes I’ve enjoyed.)

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7 Responses to ETC-approved smoothies

  1. Jill says:

    I think this is something my daughter will enjoy when she gets older. She already loves using the straw cup and (so far) enjoys her veggies. My husband and I have smoothies (fruit) every morning. When she gets old enough for them, we may need to switch them up and add veggies and milk.

  2. Love this! And it reminds me that I need to do these for Miles since I can’t get the kid to eat fruit. I did them when he was younger but got out of the habit. Question: Are the celery and carrots cooked or raw?

  3. Sara says:

    I can’t use kale or spinach fast enough, so I puree and freeze in ice cube trays. Then, when I make smoothies, I just pop a few cubes in with my fruit! Easy–and the kale/spinach get blended twice so less chance of chunks. :-)

  4. Jen. Another triplet mom. says:

    Would you do this smoothie as a snack or meal?

    • Jenny says:

      It depends on the volume you give. My trio drink about 12 oz. each as a meal, but it’d be a great snack in smaller volumes. They always want more, though!

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