Yummy Seasonal Smoothies

If there’s canned pumpkin or cranberry sauce you didn’t get around to using this holiday season, it’s not too late to enjoy them. Get your blenders ready for these super-fast, super-easy blend-and-go breakfasts that transport well in Mason jars. Both recipes produce enough to enjoy smoothies through the week.

Cranberry Smoothie:
Ingredients:

  • 1 (14 ounce) can jellied organic cranberry sauce
  • 2 cups vanilla flavored almond milk
  • 1/3 cup crushed ice
  • Dash of nutmeg and cinnamon (optional)

Instructions:
Pour the almond milk into the blender; then add the cranberries and ice. Pulse to combine and enjoy. Add a dash of spice for extra flavor!

Sweet Pumpkin & Almond Smoothie
Ingredients:

  • 1 (15 ounce) can pumpkin
  • 1 small banana, sliced
  • 1/3 cup crushed ice
  • 2 cups vanilla flavored almond milk
  • Dash of nutmeg, cinnamon or pumpkin spice (optional)

Instructions:
Pour the almond milk into the blender; then add the pumpkin. You may need to mash the pumpkin puree down with a spatula, so the rest of the ingredients fit in the blender. Add the banana slices and crushed ice. Pulse to combine and enjoy – this smoothie tastes great with a dash of pumpkin spice, cinnamon or nutmeg.

Prep Time: 
5 minutes
Servings: 
5
Calories: 
Per Cup - Cranberry: 110 / Pumpkin & Banana: 140
Categories: 
Filed Under: 
Smoothies
healthy dessert
healthy baking tips
healthy diets