Smoothie Recipe: Taste the Rainbow

October 5, 2015

Smoothies are easily one of the best ways to get a variety of nutrients in one meal.  You can put together just about any combination and it will be a winner, but to get an especially nutritious punch, use as many different bright colors as possible.  This recipe for a Rainbow Smoothie is low-calorie, high fiber, and covers all of the colors you should eat in a day.  To keep the calories and sugar content low, use filtered water as a liquid base as opposed to juice or milk.  I also like to prepare “smoothie packs” ahead of time that can be thrown in the freezer and dumped into the NutriBullet Pro 900 for greater ease and speed.  Get the fruits and veggies late in the summer when they’re at their richest, ripest, and most nutritious, then store away for those winter months when produce isn’t at its best.

Rainbow Smoothie - fresh ripe ingredientsRainbow Smoothie - ingredients in bowls



1 oz. Blueberries 4 Kumquats
1 oz. Cucumber 4 oz. Carrots
1 oz. Melon 4 oz. Strawberries
1.5 oz. Pineapple 8 oz. Water
1 oz. Peaches Ice (optional)

Remove tops of strawberries, chop fruits and vegetables into large chunks, and add to blender. Keep the skins of carrots, kumquats, and cucumber in tact (that’s where the majority of the nutrients are).  Fill to the fill-line with water, and blend!  Add ice if fruits/veggies are unfrozen.  Enjoy!

smoothie loaded into blender

Rainbow Smoothie - ingredients laid out

Rainbow Smothie - water for low calorieRainbow_Smoothie Rainbow Smoothie - fill the Nutribullet Nutribullet filled with rainbow smoothie Rainbow Smoothie fruit topping

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