Cranberry Detox Smoothie

cranberry smoothie


1 cup frozen cranberries (you can substitute juice, around 1/2 – 3/4 cup but it adds a bunch of preservatives and crap)
1 medium orange, seeded, peeled and skinned, then divided into sections.
Zest of 1 medium orange
1 cup unsweetened orange juice
1/2 cup skim milk
small handful of fresh spinach leaves


Combine spinach, cranberries, oranges, and orange juice.
Blend until thick but smooth. Add more juice by the tablespoon if needed to thin out the cranberries enough to blend.
Add remainder of ingredients and mix until smooth.

Peppermint Smoothie

peppermint smoothie


2 cups of low-fat frozen vanilla yogurt
2 cups of 1% milk
2 tbs crushed peppermint candy or 1 teaspoon real peppermint extract
1 1/2 cups of ice

optional crushed peppermint and candy cane for garnish


Add to a blender and create your Peppermint Smoothie! You may need to blend a little longer to get the peppermint candy pulverized.

Sugar Free Eggnog



6 c. nonfat milk
1 t. pure vanilla extract (you can use imitation but it will alter the taste)
1 small box sugar-free instant vanilla pudding mix
3 1/4 tablespoons Splenda sugar substitute
1/4 teaspoon nutmeg
pinch of cinnamon


Combine wet ingredients
Combine dry ingredients except cinnamon
Whisk the dry mix into the milk mixture until smooth.
Refrigerate 1 hour
Serve with a sprinkling of cinnamon on the top

Carrot Smoothie

carrot smoothie

1 c. carrot juice
1/2 unsweetened applesauce
2 T frozen orange juice concentrate
1 c. plain greek yogurt (you can use regular yogurt but you lose the great protein source. I’d say add a scoop of protein powder if you make this switch)
dash of salt

Blend until fully combined.

you can make your own carrot juice as well

puree a bag of carrots (washed, peeled, tops cut off)
add 2 c. hot water and stir
allow it to sit out for about a half hour then strain the pulp
1 t. salt
add more water to taste

Halloween Pumpkin Smoothie


1 can pumpkin puree (or use the homemade recipe below and make it fresh)
1 c skim milk
1 med banana
1 t honey
1/8 t. cinnamon
1 pinch nutmeg

Put all ingredients into blender and whirl until smooth. You can add more milk a tablespoon at a time to reach desired consistency.

Homemade pumpkin puree

Preheat oven to 325 degrees.
Cut the pumpkin in half, stem to base.
Remove seeds and pulp (you can roast seeds if you like)
Cover each half with foil.
Bake in the preheated oven, foil side up, 1 hour, or until tender.
Scrape pumpkin meat from shell halves and puree in a blender or food processor.
Strain to remove any remaining stringy pieces.
Store frozen in freezer bags.