In our house, we are–what you might call–a little smoothie-obsessed! As a pediatric dietitian and busy mom of three kids, smoothies are our go-to because they are literally meals-in-a-jar (or mug, glass or bowl). As a mom, I love that smoothies are so easy and quick – you literally throw a bunch of nutritious ingredients into a blender and press a button! For breakfast, lunch or a quick and refreshing snack, smoothies are simply the best. A bonus is that smoothies not only nourish, but also HYDRATE, which is especially important for warmer months.
When I create smoothie recipes, I try to include at least 5 things for balance: frozen fruit, leafy greens or other veggies, nuts or seeds, yogurt (or vegan yogurt) and milk (or a on-dairy substitute). Sometimes I even add things like tofu, lentils, or avocado for extra nutrition and creaminess! Ensuring that these important ingredients are included will help to keep tummies fuller longer, energy levels up and blood sugar levels stable so that you don’t have all-day snack requests and little hands in the fridge and pantry all day!
Here are our favourite healthy smoothie recipes:
- Kid-Approved Chocolate Cherry Smoothie
- Thick and Creamy Triple Berry Smoothie
- Kid-Approved Tropical Green Smoothie (+ Smoothie Bowl!)
- Mango Banana Coconut Smoothie
- DIY Mocha Frappuccino Smoothie (a little more for the parents, but okay for teens, too)
This Chocolate Cherry Smoothie is healthy, delicious, vegan-friendly and kid-approved! It is made with 6 simple ingredients and is loaded with naturally sweet and tart flavors as well as nutrition!
This delicious and nutritious, creamy, meal-worthy smoothie is
perfect for hot summer days with your kiddos!
This meal-worthy smoothie is easy, nutrient-packed and delicious. Smoothies are a great meal choice for kids, because they're so easy to make and they're packed with nutrition. Bonus: your kids can help make them!
This Mango Banana Coconut Smoothie is delicious, nutritious, balanced, kid-friendly, easy summer breakfast, lunch or snack option!
This delicious and nutritious homemade mocha frappuccino smoothie recipe is not only the perfect morning pick-me-up, but also a healthy dose of protein, fibre, vitamins and minerals!
Kid-Approved Smoothies: Chocolate Cherry Smoothie & More
This Chocolate Cherry Smoothie is healthy, delicious, vegan-friendly and kid-approved! It is made with 6 simple ingredients and is loaded with naturally sweet and tart flavors as well as nutrition!
Ingredients
- 1 cup frozen cherries
- 1 frozen ripe banana
- 1.5 tbsp cocoa powder
- 1 tbsp hemp hearts
- 1/3 cup Greek or non-dairy yogurt
- ¾ cup milk of choice
Instructions
- Place all ingredients into a good quality blender and blend until smooth!
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![CLOSED *GIVEAWAY*
[AD] Even this dietitian Mom is guilty of getting caught up in the busy morning school rush and totally missing breakfast. (🙋♀️) Once the kids are off, it’s straight to coffee and work until I realize I’m starving.
Everyone’s breakfast routine is different, but it’s important to honor your hunger and take the time to sit down and eat in the morning - seems simple, doesn’t it?! But it can feel overwhelming when you’re juggling a million tasks and to-dos–I get it!
To make your life easier, I’ve partnered with @naturesbakery to share some easy go-to breakfasts:
1. Breakfast Snack Plate: Grab a hardboiled egg, fruit, cheese cubes, and a Nature’s Bakery Bar—perfect for mornings on the go. 🥚🧀
2. 3-Ingredient Pancakes: You can find the recipe on my blog! I add dairy-free yogurt, chopped fruit and fig bars and enjoy!
3. Breakfast Bowl: Layer yogurt with granola, chopped Nature’s Bakery fig bars, chia seeds, and your favorite fruit. So filling and delicious! 🍓🥣
4. Smoothie + Fig Bar: Toss fruit, veggies, and yogurt (or non-dairy alternative) into a blender, and pair it with a Nature’s Bakery bar for a balanced breakfast. 🍓🥬
5. Overnight Banana Chia Oats (my fave!): Prep oats, chia seeds, and oatmilk the night before. In the morning, add chopped fig bars and fresh berries. Great grab-and-go option! 🍒🥛
Recipe for overnight banana chia oats:
To a glass/mason jar or container add:
* ½ cup rolled oats
* 1 tbsp chia seeds
* ½ ripe banana mashed
* 1 cup of oat or almond milk
Cover and store in the fridge overnight and enjoy with some cut up fruit, chopped up Nature’s Bakery Fig Bars and cinnamon!
For a chance to win a month’s worth of Nature’s Bakery Fig Bars, here’s how to enter:
1. Like + save this post
2. Follow @naturesbakery and @sarahremmer
3. Comment below tagging 1 friend per comment (no limit entry)
4. Bonus + 10 entries: share this post to your IG stories tagging both @sarahremmer and @Naturesbakery
Good luck!! Contest closes at 11:59pm MST September 23rd, 2024.](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/460549247_331678436633783_4952507500425988441_nfull.webp)
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
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