This holiday detox smoothie starts with a bottom layer of tropical green smoothie and is topped with a burst of berry and beet- the perfect antidote to holiday eating while still being festive. Dairy-free, vegan and with no added sugar!
Ugh – is anyone else overloading on cookies, holiday cocktails and appetizers at parties this time of year?! I love all the socializing and festive activities the holidays bring, but I’m about to be forced to wear yoga pants around the clock. Mainly because nothing else will fit.
I needed an intervention. I usually go pretty light when it comes to breakfast, yogurt and some fresh fruit. Maybe a Kind bar and a green tea if i’m on the run. But I wanted to do something with a little more fuel and a lot more nutrition. Something with greens and fruit while still being easy and quick.
This holiday detox smoothie was a welcome sight. It’s loaded with fruit – mango, pineapple, raspberry and banana. Plus greens! Not the super strong kale and celery jazz that makes your smoothie taste like you’re eating leftovers out of the garbage disposal. But nutrient-dense spinach that isn’t crazy strong in flavor, but IS crazy full of vitamins and minerals. Seriously, I couldn’t even taste it. And did I mention, BEETS!
The super vibrant green layer tastes like a tropical vacation and the beet-raspberry layer has a very predominate berry flavor. Layering one on top of the other results in a super festive breakfast. Of course you could mix all the ingredients together and not mess with the layers – a little less fun and the mixture might not come out the most attractive color. Either way, it’ll still tastes damn good!So, if you’re looking for a fun way to work in a bunch of fruit and veggies this time of year look no further. These would also be fun treat if you’re throwing a Christmas breakfast brunch – the girls would be ever so grateful.
I made up a ton and frozen them into cubes so that I can just throw in a little extra almond milk in the blender and voila! (Healthy) Christmas in a glass!
- 2 cups almond milk, divided
- 2 medium ripe bananas, peels (previously frozen in slices is ideal), divided
- 1½ cups frozen spinach
- ½ cup frozen pineapple
- ½ cup frozen mango chunks
- 2 medium beets, peeled and cut into large chunks
- 1 cup frozen raspberries
- For the green smoothie, add to blender (in this order) one cup almond milk, one banana, spinach, pineapple and mango. Blend until smooth. Pour into bottom of the glass.
- For the red smoothie, add to blender (in this order) one cup almond milk, one banana, diced beets and raspberries. Blend until smooth and layer on top of green smoothie.
To achieve the layering effect, it helps if your smoothie is super thick, otherwise the green and red layer with just mix together.