The second week of the April Smoothie Challenge is here! This week, we’ll be making veggie-packed smoothies.
If you missed our first post where introduced our April Smoothie Challenge, check it out here. Then, go ahead and join our Facebook group where we’ll be sharing all our recipes and fun ideas to make tasty and healthy smoothies throughout the month of April.
We have a special theme for each week of the April Smoothie Challenge. The theme for the Week 1 was Perfect Recovery Smoothies. The theme for the Week 2 of the April Smoothie Challenge is Veggie Based Smoothies.
Here’s why putting vegetables in your smoothies is an awesome idea:
Week 2: Veggie Based Smoothies
We hope that you’re already eating plenty of vegetables every day, because vegetables are so good for your body and mind.
However, it’s hardly impossible to eat too much veggies, so even if you’re already eating plenty of them, by adding a few in our daily smoothie, you can make your diet even healthier.
And if you’re struggling with getting enough veggies, smoothies are an easy way to eat more of them. For example, if you don’t like the taste of kale or spinach in other foods, you’ll barely even notice them in smoothies.
But leafy greens are not the only vegetables to add to your smoothie. You can even try and experiment with root vegetables!
Our Favorite Veggie-Based Smoothies
Here are three veggie-based smoothies that we’re loving right now. All recipes equal one serving.
Kale Colada Smoothie
Ingredients:
- 2 handfuls chopped kale
- 1 frozen banana
- 1/2 cup frozen or fresh pineapple chunks
- 1/2 coconut water
- 1/2 cup unsweetened almond or coconut milk
- 1 Tbsp coconut butter
- Ice to taste
Directions: Blend the kale, banana, pineapple, liquids, and coconut butter together. The more you blend it, the less kale chunks you’ll encounter when drinking it (we personally like a little kale chunkiness). Add ice to taste, then drink up!
You can also add some Greek yogurt or a scoop of protein powder to this one if you want to boost the protein content.
Macros:
Calories: 345
Fat: 12g
Carbohydrates: 41g
Protein: 4g
Fiber: 7g
Minty Tropical Spinach Smoothie
Ingredients:
- 1 cup frozen peaches
- 1 cup spinach
- 1/2 cup almond milk
- 1 scoop protein powder, unflavored or vanilla
- 1/2 avocado
- 5 drops peppermint oil
- 1 packet of Stevia (optional)
Directions:
Blend together almond milk and spinach, then add frozen fruit, avocado, protein powder and Stevia, if using. Lastly, add in peppermint oil.
Macros:
Calories: 265
Fat: 13g
Carbohydrates: 29g
Protein: 13g
Fiber: 9g
Purple Beet Smoothie
Ingredients:
- 1/2 cup cooked red beets
- 1/2 cup frozen cherries
- 1/4 avocado
- 1/2-3/4 cup milk or nut milk of choice
- 1/4 cup Greek Yogurt
- 1-2 packets Stevia
- Optional: 3-4 ice cubes
Directions:
Cook the red beets either by boiling them on a stovetop or baking in the oven and let them cool completely. You can also save time by buying pre-cooked beets.
Put sliced beets, cherries, avocado, 1/2 cup milk, and Greek yogurt in a blender. Blend. If the smoothie is too thick, add more milk. Lastly, add ice if you want your smoothie cold!
Macros:
Calories: 240
Carbohydrates: 27g
Protein: 13g
Fat: 9g
Fiber: 7g
Feel free to adjust the ingredients of these smoothies to meet your own taste buds or macro goals.
We hope you like these smoothies as much as we do! Try these recipes out and share your favorite recovery smoothie recipes in our Facebook group throughout the next week.