My once adventurous eater, now 18 months, has turned to the infamous toddler “white diet” of only wanting bread, pasta, potatoes, bananas, Cheerios, crackers and cheese. Like any concerned parent, I wanted to make sure she was getting enough nutrients, especially since flu season is here. I turned to the “sneaky chef” method, and started making super food packed smoothies for her, which she usually drinks as a snack.
The great news is that this smoothie recipe, and the ones to follow, freeze well: just portion them in 8 ounce freezable Ball containers and label. You can semi-thaw them in the refrigerator, or for (nearly) instant smoothie snacks, submerge the container in a mug of hot water for a few minutes. Either way, just keep shaking the smoothie container to make sure the icy parts are evenly distributed. She will usually drink about 6 ounces over the course of an hour or so. I usually serve Baby K’s smoothie in a sippy cup that I’ve widened the nipple, but she also likes drinking them with a straw.
Yields 1 liter
- 3 cups of spinach, washed and dried
- 1 orange, peeled and seeded and sectioned
- 1 apple, peeled, cored and sectioned
- 1 seeded and peeled papaya
- 1/2 of a banana
- 1/2 cup soy milk OR 6 oz container plain yogurt
- 1/2 cup orange juice
- 2 tbs flaxseed meal (optional)
- 6 ice cubes
Instructions
- Place all ingredients except ice cubes into blender and blend until well blended.
- Add ice cubes and pulse until well blended
- Serve or freeze immediately
Also, I’ve found that when I feel like my diet needs a little boost, I drink one of the 8 ounce containers as a meal replacement. To see the (adult) nutritional data and analysis on this recipe driven by NutritionData.com, click here.
Photo credit to ilovemypit.
Filed under: Apples, Banana, Family, Freezer Friendly, Leafy Greens, Oranges, Recipes, Smoothies, Spinach, Vegetables