Friday, January 1, 2016

#CurvaLishFav: Build Your Smoothie Tool

I am a huge fan of Whole Foods and one of my goals is to drink more healthy smoothies.

So I was ecstatic when I found this new, free interactive build your smoothie site by Whole Foods that will support all of us who have 2016 (and beyond) health goals!

The brilliant things about the tool is you can add your own ingredients to favorite recipes, print out desired ingredients for your grocery shopping list, calculates nutritional info and you can share on email/social media (Twitter, Pinterest).


Are you a green smoothie fan or a fruit-packed smoothie bowl lover? This interactive smoothie generator allows you to create your own smoothie recipe using a variety of fresh ingredients and pantry staples. From almond butter and kale to chia seeds and turmeric, we’ve included our favorite smoothie additions, so feel free to mix and match. With each new two-cup smoothie you build, you’ll get a customized set of nutrition facts, too.


Sunrise Breakfast Smoothie
  • 1 small carrot, shredded
  • 1 small banana, peeled
  • 3/4 cup raspberries
  • 1/2 cup low-fat plain yogurt
  • 1/2 cup unsweetened vanilla almondmilk
  • 1/2 medium orange, peeled and seeded
  • 1/4 cup rolled oats
Combine all ingredients in a blender and blend until very smooth, 2 to 3 minutes. Pour into two tall glasses and enjoy.
Nutritional Info: 
Per Serving: Serving size: about 1 cup170 calories (15 from fat), 2g total fat, 0g saturated fat,0mg cholesterol, 85mg sodium, 37g carbohydrates, (4g dietary fiber, 14g sugar), 6g protein.

Sweet Potato-Coconut Smoothie
  • 1 (8- to 10-ounce) sweet potato
  • 1 1/2 cup unsweetened coconut milk beverage
  • 1/2 cup nonfat plain Greek yogurt
  • 2 tablespoons flaxseed meal or hemp seeds
  • 2 tablespoons honey or pure maple syrup
  • 1/2 teaspoon grated nutmeg
  • 1 1/2 cup ice cubes
  • 2 tablespoons toasted coconut (optional)
Preheat the oven to 400°F. Place sweet potato on a small baking sheet and roast until very tender, 50 to 60 minutes. Halve sweet potato and let cool, then peel. (You’ll have about 1 cup flesh.) Sweet potato will keep in an airtight container in the refrigerator for up to 1 week.  

Combine sweet potato, coconut milk, yogurt, flaxseed, honey and nutmeg in a blender and blend until smooth. Add ice and blend again until smooth. Pour into 2 or 3 tall glasses and garnish with toasted coconut, if using.
Nutritional Info: 
Per Serving: Serving size: 220 calories (50 from fat), 6g total fat, 2.5g saturated fat, 0mgcholesterol, 75mg sodium, 38g carbohydrates, (6g dietary fiber, 20g sugar), 7g protein.

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