Looking for ways to incorporate more fruits and veggies into your kids’ diets?
These smoothies are delicious with or without the greens. (But be sure to give the greens a try. You’ll be surprised how mild they are: You may even want to add more!)
Each recipe yields approximately 32 ounces. Blend the ingredients thoroughly and serve immediately.
Oatmeal-breakfast smoothie
- 1 cup frozen blueberries
- 1 banana
- 1 20-ounce can of pineapple (including juice)
- ¼ cup fresh baby spinach or kale
- ¼ cup dry, quick-cooking oatmeal
Mango-orange-raspberry smoothie
- 10 pieces of frozen mango (or 1 fresh mango peeled and cut into chunks)
- 1 cup frozen raspberries
- 1 cup orange juice
- 1 cup vanilla yogurt
- ¼ cup fresh baby spinach or kale
Purple cow
- 1 cup grape juice
- 1 cup milk
- 2 bananas
- ¼ cup fresh baby spinach or kale
New book!
Though Deborah Harroun’s latest book — Best 100 Smoothies for Kids — doesn’t come out until May, we snagged a sneak-preview of one of the recipes. It’s full of peach flavor and offers a hint of spiciness from fresh ginger. Blend and serve immediately (makes four 9-ounce servings). Harroun blogs at tasteandtellblog.com.
Peachy green
- 2 cups coconut milk beverage*
- 2 cups frozen sliced peaches
- 2 frozen under-ripe bananas
- 2 cups loosely packed fresh spinach leaves
- 1 teaspoon grated fresh ginger
*Don’t use full-fat coconut milk or coconut water. Read the label to make sure the product contains only coconut milk and filtered water.
