Our Favorite Smoothies

It’s almost the end of the year - did you accomplish your New Year’s Resolution?

The key to achieving your goals is to set specific goals. For example, instead of broad goals like “I will eat healthier in 2019,” your goal should be something like “Instead of skipping breakfast everyday, I will make smoothies at least 3 times a week.”


For those of you that always have hectic mornings or those that don’t have great appetite in the morning, smoothies are an easy, healthy, and delicious way to start your day!

Try one of our favorite recipes (from left top, clockwise):

Banana, Avocado and Papaya Smoothie
In a blender, mix 2 bananas, 1/2 avocado, 1/3 papaya, 2 cups almond milk and ice.

Raspberry Mandarin Smoothie
In a blender, mix 1/2 cup almond milk, 3 oz coconut yogurt, 1 tbsp honey, 3 oz frozen raspberries, 1 banana, juice of 2 mandarins, pinch of ground cardamom, and pinch of salt.

Blueberry Mango Smoothie
In a blender, mix 1 banana, 1/3 cup blueberries (fresh or frozen), 1/3 cup mango (fresh or frozen), 1/2 cup unsweetened Greek yogurt, 1 tsp bee pollen, 1 tsp coconut oil, and 1/3 cup unsweetened vanilla almond milk

Spinach Banana Smoothie
In a blender, mix 1 ripe banana, 1 cup packed spinach, 1/2 cup Greek yogurt, 1 tsp coconut oil, 1 tsp bee pollen, and top it off with unsweetened vanilla almond milk (you can add more or less depending on how thick you like it).

Have a nice day!


Pitaya Smoothie

Dragon fruit, also known as red pitaya, is native to tropical forest regions of Mexico and Central/South America. Recently, it is gaining popularity worldwide due to its vibrant color and antioxidant property. Dragon fruit contains several antioxidants like betalains, polyphenols and ascorbic acid.

Animal studies suggest that dragon fruit may have some health benefits, such as increasing oxidative defense and promoting would healing.


If you are always busy in the mornings, try making smoothies for breakfast. Smoothies are an easy nutrient-packed way to start the day!

• 1 banana
• 1 packet of puréed pitaya (Açaí can be used as an alternative)
• 1 cup of plain Greek yogurt
• 1/2 cup unsweetened almond milk
• 1/2 tsp of bee pollen
• (For topping: Sliced banana, shredded coconut, bee pollen)

1. Blend banana, puréed pitaya, yogurt, almond milk, and bee pollen
2. Top with some sliced banana, shredded coconut, bee pollen, or whatever else you choose

Pitaya Smoothie

1. Anand Swarup KR, Sattar MA, Abdullah NA, et al. Effect of dragon fruit extract on oxidative stress and aortic stiffness in streptozotocin-induced diabetes in rats. Pharmacognosy Res. 2010 Jan-Feb; 2(1): 31–35. doi: 10.4103/0974-8490.60582.

Avocado Smoothie

Whether it's in a salad, on a toast, or as a guacamole, who doesn't LOVE avocados?


Some people are concerned that it's high in calories, but 1/2 avocado is 76 calories -  lower than 1 tablespoon of butter (~100 calories).

And the fatty acid composition of avocado is much healthier than butter! Majority of the fat contained in avocado is a type of fat called monounsaturated fatty acids. 

With this healthy fat and other nutrients, avocado consumption has been associated with cardiovascular health and healthy aging. 


Avocado goes well with pretty much anything, but if you're looking for something different, how about trying our creamy Avocado Smoothie?

• 1/2 avocado
• 1 banana
• 1/2 cup packed spinach
• 1/2 cup Greek yogurt
• 1/2 cup unsweetened almond milk
• 1 Tbsp coconut oil
• 1 tsp flax seed
• 1 tsp bee pollen

1. Add all the ingredients in a blender
2. Blend until smooth
3. Enjoy it with a spoon (this smoothie comes out extra creamy and is often difficult to drink with a straw)

1. United States Department of Agriculture. Basic Report: 09038, Avocados, raw, California. National Nutrient Database for Standard Reference Release 28.
2. United States Department of Agriculture. Basic Report:  01001, Butter, salted. National Nutrient Database for Standard Reference Release.
3. Mark L. Dreher and Adrienne J. Davenport. Hass Avocado Composition and Potential Health Effects. Crit Rev Food Sci Nutr. 2013 May; 53(7): 738–750.