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Four Veggie Blast Smoothie

Four-Veggie Blast Smoothie

Jessica Braider
Whatever the weather, I love making smoothies (especially fruit and veggie smoothies) for breakfast or an afternoon snack because I know that they get my family toward our daily goal of 5 – 7 servings of fruits and vegetables. This one’s a little tart but even with all those veggies, it turns out dark pink and very drinkable. Cut the tartness with the optional sweetener, if desired.
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Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast, Drinks, Snack
Cuisine American
Servings 1 serving
Calories 200 kcal

Ingredients
  

  • 1 banana fresh or frozen
  • 1 cup low fat plain or fruit flavored kefir
  • 1 cup water
  • 2 Tbsp. chia seeds
  • 1 carrot cut into thirds
  • 1 stalk celery cut into thirds
  • 1 cucumber cut into thirds (no need to peel)
  • 1/2 cup kale stemmed and coarsely chopped or ripped
  • 2 cups frozen mixed berries
  • 1/2 cup fresh mint about one handful
  • 1 Tbsp. honey or use maple syrup or 1 pitted date, optional

Instructions
 

  • Blend all ingredients along with 1 cup of water until smooth, and serve.

Notes

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Nutrition

Calories: 200kcalCarbohydrates: 63gProtein: 6.5gFat: 4.5gSaturated Fat: 1gSodium: 37mgFiber: 12.5gSugar: 20.5g
Keyword Beverage, Breakfast/Brunch, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Make-Ahead, No-Cook, Nut-Free, Smoothies, Snack/Appetizer, Spring, Summer, Vegetarian, Winter
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