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Favorite Healthy Toddler Smoothie (with Veggies!)

Learn to customize yummy smoothies for your toddler by starting with one simple recipe, then adjusting based on which fruit and veggies you'd like to use.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 1 -2 servings
Calories 354kcal
Author Amy Palanjian

Equipment

Ingredients

  • 1 cup milk (I prefer nondairy)
  • 1 small banana (fresh or frozen)
  • 1/2 cup fresh or frozen fruit (such as blueberries, strawberries, mango, apple, or kiwi)
  • 1/2 cup veggies (such as kale, spinach, raw fresh or frozen chopped cauliflower, raw fresh or frozen sliced zucchini, raw fresh or frozen sliced summer squash, roasted sweet potato, roasted butternut squash, steamed diced beets)
  • Optional add ins (pick 1-2: 1 teaspoon hemp seeds, chia seeds, or ground flaxseed 1 tablespoon nut butter 2 tablespoons avocado 1-2 teaspoons cocoa powder 1-2 teaspoons honey or maple syrup 1 tablespoon rolled oats)
US Customary - Metric

Instructions

  •  Add chosen ingredients to a blender.
  • Blend until very smooth, stopping to scrape down the sides of the bowl and adding more liquid if needed.
  • Serve immediately.

Notes

 Flavor combinations:
  1. Blueberry Cocoa: Milk, banana, blueberries, spinach, cocoa powder
  2. Strawberry Banana: Milk, banana, strawberries, raw cauliflower, hemp seeds
  3. Mango Coconut Sweet Potato: Coconut milk, avocado, mango, sweet potato (cooked and cooled)
  4. Honey Peach: Milk, banana, peaches, raw summer squash, flaxseed
  5. Creamsicle: Yogurt, banana, orange, butternut squash (cooked and cooled)
  6. Tropical Greens: Milk, banana, kiwi, kale, chia seeds
  7. Cocoa Banana: Milk, banana (1 whole), spinach, cocoa powder, nut butter
  8. Tangy Peach: Kefir (instead of milk), banana, peach, honey, raw cauliflower
  9. Cinnamon Apple: Milk, banana, apple, raw summer squash, dash cinnamon
  10. Strawberry Beet: Milk, avocado, strawberries, raw beets (or leftover cooked), maple syrup
TIPS
  • If you can freeze the greens ahead of time, the finished product will taste much less “green” but will have the same nutrition. Just make sure the greens are dry, then put them into a zip top freezer bag and store in the freezer for up to 3 months.
  • You can use raw cauliflower, zucchini, beets, and summer squash. (Or you can freeze those raw veggies and add them frozen.)
  • You can add fully cooked and cooled sweet potato, butternut squash, and beets. (Any kind work, even leftover puree, as long as it's not seasoned or salted.)
  • Blend really (really!) well to get a very smooth consistency, adding a little more milk (or even water) as needed to thin.

Nutrition

Calories: 354kcal | Carbohydrates: 62g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 150mg | Potassium: 994mg | Fiber: 8g | Sugar: 34g | Vitamin A: 5132IU | Vitamin C: 27mg | Calcium: 309mg | Iron: 1mg