Green Smoothie Recipes Your Kids will Love

I pulled together our list of green smoothies your kids will love. My kid’s favorite snack lately is a smoothie, always with a dose of greens. My two year old runs into the kitchen saying “moothie” until I make him one. Smoothies are a great way to sneak additional vegetables and fruits into your kids diet, and your own if needed. We usually make one large smoothie and split it up between the three of us in the afternoon. Both kids like the green smoothies and I’ll share today some super simple recipes that are kid-approved.

The good news is both kids drink green smoothies. The bad news is they often want them before I get dinner on the table so I find it can affect how much they eat when we sit at the table. I’m slowly trying to find a balance between offering them healthy vegetable-filled snacks and not take away from eating vegetables on the plate. The fiber isn’t lost when you make a smoothie, but I do think it’s important for kids to continue to experience the different textures of cooked or raw vegetables on their dinner plate.

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I could talk all day about how just one smoothie a day can help boost your energy, clear up your skin, and help your digestion.

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    We are using the Blendtec blender that I received as part of a Stonyfield yogurt campaign. The blender really is amazing and I think I’ll always have one of these high speed blenders from now on. We are using the Wildside Blendtec Blender.

    Green Smoothie ingredients

    There are a few key ingredients I use when I make smoothies for us:

    • Spinach
    • Coconut Milk
    • Yogurt
    • Frozen Fruit
    • Bananas
    • Oranges
    • Melon
    • Chia seeds (optional)

    I generally never add any sweetener (like honey or agave) as I don’t want to give the kids a taste of a sweeter option. If something tastes too “green” I can soften the taste with the addition of more citrus or an apple. Yes, there is still sugar in the fruit but there are also a ton of vitamins that are beneficial.

    Wondering how we serve our smoothies? I use our pint size mason jars and these glass smoothie straws (only one has broken in 3 years of using glass straws with the little kids). JJ loves his blue one and Madison has pink! If we are on the go, I also serve the smoothie in our favorite reusable squeeze pouch.

    Here are just a few of our favorite recipes. Combine in the order listed and blend well.

    If you want ALL of my smoothie recipes in one handy printable recipe book, click here. All recipes are kid-approved!

    Green Monkey Smoothie

    Green Smoothies Your Kids Will Love

    *where it says water, you can sub in coconut milk to make it creamy, almond, oat, cashew or your favorite type of milk.

    Mango Monkey

    1/2 cup coconut milk

    2 cups spinach

    1 banana

    1 cup frozen mango

    Alligator Surprise

    1/2 cup water

    1/2 a medium avocado scooped out (we make this to use up leftover avocado)

    2 cups spinach

    2 cups frozen pineapple


    Green Queen

    1/2 cup of water

    2 tablespoons of flaxseeds (or chia seeds)

    2 clementines, peeled

    1 banana

    2 cups spinach

    1/2 cup frozen pineapple chunks

    Berries and Spinach smoothie

    The Blue One

    (which really comes out more purple than blue)

    1/2 cup water

    1 cup yogurt (we use our homemade yogurt)

    1 cup spinach

    2 cups frozen berries

    Head over here for one more bonus green smoothie: Coconut Kale Smoothie!

    Did you grab your Free Smoothie Guide?

    I could talk all day about how just one smoothie a day can help boost your energy, clear up your skin, and help your digestion.

      We won’t send you spam. Unsubscribe at any time.

      Powered By ConvertKit

      If the kids are not into anything green, you can also try my Paleo Pumpkin Pie Smoothie recipe.  Happy blending! I hope these green smoothies your kids will love helps make getting more vegetables into them a lot easier for you.

      Chocolate Peanut Butter Frozen Yogurt

      We are big peanut butter fans in our house. We go through tons of it on sandwiches, on bananas, in smoothies or on apples. I’m also a big fan of chocolate so I decided to combine the two and create a Chocolate Peanut Butter Frozen Yogurt recipe.  I was given some greek yogurt samples from Stonyfield and peanut butter samples from Peanut Butter & Co. Both are yummy on their own, but even better together.

      Frozen Yogurt Ingredients

      I had my little helper’s with me to make our first frozen yogurt, ever. The ice cream maker had been put away for the winter but now it’s going to stay handy for the warm summer months. The Cuisinart ice cream maker we use is actually 43% off from Amazon right now.

      How to Make Frozen Yogurt

      When you add the cocoa powder, stir it in gently so it doesn’t blow up in your face.


      Chocolate Peanut Butter Frozen Yogurt

      Easy Chocolate Peanut Butter Frozen Yogurt

      Course: Dessert
      Keyword: Frozen Yogurt


      • 2 cups Stonyfield Greek Yogurt Plain
      • 1/2 cup Peanut Butter & Co Smooth Operator Peanut Butter
      • 1/2 cup 1% milk
      • 1 can 14 oz sweetened condensed milk
      • 1/4 teaspoon salt
      • 1 teaspoon vanilla extract
      • 1/2 cup sifted cocoa powder
      • 1/2 cup chocolate chips optional


      • Combine all ingredients except chocolate chips into a large bowl using a hand mixer.
      • Add to ice cream maker machine. Churn for 25 minutes.
      • Add chocolate chips and churn for 2 additional minutes or until well blended.
      • Enjoy!
      Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

      What’s your favorite way to enjoy Peanut Butter?

      Disclosure: I am a Stonyfield Clean Plate Club Ambassador and was offered yogurt and peanut butter to help facilitate this project. All opinions shared here are my own. I’m sharing this post with Melt in Your Mouth Monday.

      Smoothie Summit RandomRecycling

      Ever since we received a Blendtec blender, smoothies have become a regular part of our day. Sometimes it becomes a meal replacement on busy days, other times it’s the perfect snack in the afternoon to hold us over till dinner. The kids get to pick their color and we go from there.

      Everyone started artfully arranging their ingredients. I just went straight to the blender.

      Everyone started artfully arranging their ingredients. I just went straight to the blender.

      Last week I attended a “Smoothie Summit” at Whole Foods Fresh Pond in Cambridge. A group of local Boston bloggers got together to share and test out some smoothie recipes. The results were amazing!

      Green Smoothie

      My drink of choice is one called the Green Machine. I love the balance in flavors I get when I blend spinach with fruits. When I have a smoothie without spinach, I often find it too sweet now.

      Green Machine Smoothie

      A Smoothie Throw-down at Whole Foods

      Course: Smoothie


      • 1/2 cup guava juice
      • 1 cup Stonyfield Greek Yogurt
      • 2 bananas
      • 1 navel orange peel and cut into quarters
      • 1 apple cut into quarters but not peeled
      • 2 cups spinach
      • 1 cup frozen mango


      • Add everything into a blender in the order above.
      • Blend on smoothie setting until desired consistency.
      • Serve immediately.
      Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

      As our group of bloggers recipes come online, I’ll share them here as well. Thank you Whole Foods for hosting us, it was a wonderful experience to test out some healthy recipes. There were a lot of new ingredients tossed into those smoothies that may find their way into my kitchen too.

      Boston Social Media Peeps


      Leah’s Spring Egg Cream Smoothie Recipe

      I had a great time hanging out with Lori from Groovy Green Livin, Sharon from ViolaCay, Julia from It’s Not Like a Cat, Sharon from umommy and KidNosh, Jessica from Don’t Mind the Mess, Isra The Frugalette, Niri of Mommy Niri, Leah from Oh Baby Boston, and Jean The Shopping Queen.

      Cranberry White Chocolate Chip Cookie Recipe

      If you are stuck inside during a blizzard, you must make cookies. Not only is it a fun activity to keep the kids busy, but it makes the whole house smell delicious. In honor of Valentine’s Day, I made these red and white Cranberry White Chocolate Cookies. They are easy to make, delicious, and a nice departure from your everyday chocolate chip cookie.

      Cranberry White Chocolate Cookies


      Course: Dessert
      Keyword: Cookies


      • 1 stick of butter softened
      • 1 cup brown sugar
      • 1 cup sugar
      • 2 eggs room temperature
      • 1 teaspoon vanilla extract
      • 3 cups all-purpose flour or white whole wheat flour
      • 1 teaspoon baking soda
      • 1/2 teaspoon salt
      • 2 tablespoons milk
      • 1 1/2 cups dried cranberries
      • 1 1/2 cups white chocolate chips


      • Preheat oven to 375 degrees.
      • In a large bowl, mix together the flour, baking soda, and salt. Whisk to combine.
      • Beat the butter and sugar together in a mix until well blended. Add eggs, one at a time until combined. Add vanilla and milk.
      • Slowly add the flour mixture on a low speed setting. Mix until just combined.
      • Fold in cranberries and white chocolate chips.
      • Drop large spoonfuls of cookie dough onto parchment or silpat lined cookie sheets.
      • Bake 13-15 minutes. Let rest two minutes on cookie sheet, then transfer to cooling racks.
      • (I bake two racks at a time and use my convection oven setting. Halfway through I switch the trays so they bake evenly.)
      Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

      Adapted from Table for Two.

      Shared with Melt in Your Mouth Monday.

      It may be winter, but a delicious smoothie still is a perfect snack. My kids are loving them and I am happy to use up some leftovers produce from the refrigerator. Our new favorite recipe is the spiced pumpkin smoothie recipe. It offers a healthy dose of vitamins A and C, which helps support a healthy immune system. Perfect for this time of year!


      Course: Smoothie


      • 3/4 cup orange juice
      • 1 cup low-fat vanilla yogurt Stonyfield French Vanilla blends was great
      • 1 cup pumpkin puree
      • 1 teaspoon pumpkin pie spice
      • 2 bananas quartered and frozen
      • 1 cup ice cubes


      • Add ingredients to the blender in the order listed.
      • Select "Smoothie" setting on a Blendtec, or a comparable setting.
      Tried this recipe?Mention @emilyroachwellness or tag #erwellness!


      Spiced Pumpkin Smoothie Recipe

      Swordfish Kebab for toddlers Random Recycling

      We recently found ourselves in a little eating rut. The kids were being picky, which is a bit unlike them. Time for a secret tool~ the skewer. Both kids are old enough to manage them with some adult supervision. At lunch, we included small bites of a deli roll-ups, fruits, veggies, pastas and beans. Both kids loved it.

      She looked at it questioningly, but only for a moment before she polished it off.

      I decided to test out the skewer theory at dinner. We made swordfish kabobs with green and red peppers. It had a mild marinade that pulled it all together. It was a hit. I choose swordfish, a fish that both kids (generally) like. You can also make this recipe with halibut, scrod, salmon or tuna steak.


      Course: Appetizer
      Keyword: Kabob


      • 2 tablespoons extra-virgin olive oil
      • 2 tablespoons lime juice
      • 1 tablespoon dijon mustard
      • 1 pound fresh fish halibut, swordfish, salmon or tuna steak, cut into 1" pieces
      • 1/2 green pepper cut into 1" pieces
      • 1/2 red pepper cut into 1" pieces
      • Optional: 1/2 red onion cut into 1" wedges
      • 4 cherry tomatoes


      • Combine oil, juice and mustard into a small glass baking dish. Stir to combine. Add chopped fish and stir. Marinate fish for about 8-10 minutes in the refrigerator.
      • Preheat broiler on high. Thread the fish and vegetables on four skewers, alternating with your choice of vegetables. (I soak my wood skewers for at least 10 minutes in water to prevent burning.)
      • Place skewers on a broiler pan and broil 4" away from the heat for about 3 minutes.
      • Turn kabobs and brush with remaining marinade. Broil for an additional 4 minutes or until fish is cooked through. (lightly flaky.)
      • Serve immediately.
      Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

      What food accessories keep your kids engaged in eating?  Please share in the comments. 

      This is shared with Frugally Sustainable.

      You are going to learn how to make your own homemade vanilla extract in the steps ahead. I’m going to guess a few of you do a fair amount of baking. Did you have to buy vanilla extract at the store? It’s expensive and it’s not always that healthy for you. Many of the vanilla extracts sold are “imitation” and are really just filled with ethyl alcohol and chemicals. That doesn’t sound like a great way to make your desserts taste extra special now does it.  Here is an easy recipe to make your own vanilla extract. I give bottles of it away as hostess gifts, and have one more mason jar saved for myself. Time to make a few more batches.

      vanilla extract label

      Homemade Vanilla Extract

      Course: Extract


      • Alcohol- either vodka rum or bourbon
      • 5 vanilla beans I ordered mine from amazon


      • I cut the vanilla beans in half with scissors, then scraped the vanilla beans out into an sterile quart size glass mason jar. The vanilla beans are also added to the mason jar. Then cover the beans with your alcohol of choice.  I used all three alcohols (separately) so I could decide which one is better. The bourbon smelled the best by far, but it is a more expensive choice. The better the alcohol you use, the better the end result.  If you choose vodka, skip the plastic bottle bottom shelf vodka and get a mid-level priced option instead. It will create a better end result.
      Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

      vanilla extract with rum

      Next, store the jars in a cool, dark place. It has to be handy so it may be easier to just make some room in a kitchen cabinet. Over the next week, give the jars a gentle shake. After a week is up, transfer the jars to a storage area and let them sit for a minimum of six weeks.  The longer they sit, the better. For the Christmas gifts I made, I did this in August and let them sit for months. Some say you can do it right away, others agree that longer steeping time is better.


      Photo courtesy of Nikki from Days With Us

      Once your vanilla is ready, I strained the mixture using a double layer of cheesecloth. I bought adorable swing top bottles from a local store. I used these labels and printed them on sticker paper. I had to create my own sheet of just the vanilla labels, cut and paste into a new document to print just vanilla labels. Once the jars were full, I added in some of the vanilla beans for decoration.

      There are tons of different ways to make your own vanilla extract.  This article here has links to many other crafters which helped develop my own recipe.

      Let me know if you have any questions. Enjoy your homemade vanilla extract!


      I started making homemade granola bars about a year ago and have been tweaking the original recipe ever since.  It’s finally ready to share with all of you.  Our whole family enjoys them and it’s a healthy, hearty snack for mid-afternoon to hold us over till dinner. I usually make the granola bars while I’m making my weekly batch of granola.  The ingredients are already out so I just need a second large bowl and a couple additional items.

      Healthy Homemade Granola Bars

      Healthy Homemade Granola Bars

      The best part of making granola bars in your own kitchen is you know exactly what inside each one. No scary ingredients you can’t pronounce. No strange preservatives and no high fructose corn syrup. This recipe uses only natural ingredients and you can doctor it up with your favorite add-ins like cranberries (our favorite), nuts, chocolate chips and other dried fruits. We also make them nut free sometimes so I can pack them in school lunches. I’ll add in pepitas instead of nuts to keep it protein heavy.

      Homemade Granola Bars

      Homemade Granola Bars

      Kid friendly healthy granola bars
      Course: Snack
      Cuisine: American
      Servings: 16
      Author: Emily


      • 1/2 cup butter
      • 1/2 cup honey
      • 1/2 cup applesauce
      • 1 teaspoon vanilla
      • 4 1/2 cups oats
      • 1 1/2 cups white whole wheat flour
      • 1/2 cup sunflower seeds
      • 1/2 cup unsweetened coconut
      • 1/2 teaspoon kosher salt
      • 1 teaspoon baking soda
      • 1 cup cranberries or other add ins


      • Preheat oven to 325 degrees. Line a 13 x 9 pan with parchment paper, or grease well.
      • Melt first four ingredients in a medium saucepan.
      • Mix balance of ingredients in a large bowl.
      • Add melted butter mixture to the oatmeal mixture. Stir until well mixed.
      • Pour mixture into prepared pan. Press down on the mixture to ensure bars stick together.
      • Bake 15-20 minutes or until lightly browned.
      • Let cool completely before cutting. Store in an airtight container.


      If you bake this at 300 degrees with granola, bake for 22 minutes.
      Tried this recipe?Mention @emilyroachwellness or tag #erwellness!


      Pumpkin chocolate chip cookies

      I just can’t get enough pumpkin these days. Muffins, breads, lattes and finally, pumpkin chocolate chip cookies.  I created this recipe for Pumpkin Chocolate Chip Cookies using Stonyfield yogurt to replace the butter and fats called for originally.  The cookies come out very moist and are healthier than the average cookie.  It makes me feels better when I reach for more than one!

      Recently I teamed up with Stonyfield as part of their Clean Plate Club. Here you can find lots of family friendly healthy recipes sure to make your kids join the Clean Plate Club. I am excited to come up with challenges in the coming months of how to use more yogurt in recipes to create healthier options, like these pumpkin chocolate chip cookies.

      Blend the sugar, pumpkin, and yogurt.
      Pumpkin chocolate chip cookies

      Healthy Pumpkin Chocolate Chip Cookies

      Course: Dessert
      Keyword: Cookies


      • 1 cup Stonyfield Organic Yogurt Plain or French Vanilla. (I think Greek would work fine too)
      • 1 cup sugar
      • 1 cup pumpkin puree not pumpkin pie mix
      • 1 egg
      • 2 1/2 cups white whole wheat flour
      • 1 tsp baking soda
      • 1 tsp cinnamon
      • 1 tsp salt
      • 1 1/2 cups chocolate chips


      • Mix yogurt, sugar, and pumpkin. Don’t over mix.
      • Add egg and mix well.
      • In a separate bowl, mix the dry ingredients. Add to pumpkin mixture and mix well.
      • Stir in chocolate chips.
      • Drop spoonfuls onto a greased cookie sheet.
      • Bake at 375 for 10-12 minutes. Let cool for 2 mins before transferring to a cooling rack.
      Tried this recipe?Mention @emilyroachwellness or tag #erwellness!
      Mix dry ingredients in a separate bowl


      If you ever wonder how to swap out fattier ingredients for yogurt, here is a handy reference guide.




      It’s finally soup season around here.  The air is chilly and it’s (sadly) getting dark early in the evening. Now is the time for warm and hearty soup.

      Here are my favorite recipes I’ve posted here…
      Slow Cooker Tomato Soup
      Sausage, Bean and Spinach Soup
      Slow Cooker Beef Chili
      Basque Fish Soup

      Got a favorite recipe post? Share it in the recipe round-up below!

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