Fruit Smoothie

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The ingredients in this recipe can be varied according to taste and availability. Kale can be substituted for spinach, and any other fruits can be used as well. Using some frozen fruits will help make a cold, refreshing smoothie. Adjust amount of milk to make it thicker or thinner based upon taste preference.

Serves 3
Serving Size: 1½ cups
Prep Time: 10 minutes
Total Time: 10 minutes


  • ½ cup baby spinach
  • 1 tablespoon peanut butter
  • ¼ cup walnuts
  • ¼ cup almonds
  • ½ apple, sliced
  • 4 – 5 frozen peach slices
  • 5 – 6 frozen whole strawberries
  • 5 – 6 medium cubes of mango (fresh or frozen)
  • 3 cups plain soymilk



  • Combine all ingredients in a blender until a smooth consistency is reached.


Nutrition Information per Serving:

  • Serving Size: 1½ cups
  • Vegetables: 3 tablespoons
  • Fruits: ¾ cup
  • Calories: 325 calories
  • Carbohydrates: 30 grams
  • Fiber: 5 grams
  • Protein: 13 grams
  • Fat: 19 grams
  • Sodium: 139 mg



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2 comments on “Fruit Smoothie

  1. Willeta Sawyer on

    I’m allergic to strawberries (the acid). Could I leave the strawberries out? Instead of soy milk could I substitute Greek nonfat yogurt or almond milk?

    • Med Way on

      Smoothies are extremely customizable. You can certainly leave out the frozen strawberries, but you may want to replace them with more frozen peaches, another frozen fruit, or a few ice cubes. This will help maintain the right consistency for your smoothie. To replace the 3 cups of soy milk with Greek yogurt, we suggest 2 cups of Greek yogurt + 1 cup of water. This will help prevent your smoothie from becoming too thick. Adjust ratios to your preference!


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