Pink Smoothie

This creamy, fruit pink smoothie is made with raspberries, pitaya or strawberries, and lemon juice, makes for an easy smoothie bowl or breakfast anytime.

Course Breakfast, Snack

Diet Gluten Free, Vegan, Vegetarian

Keyword jamba juice, pink smoothie, smoothie

Prep Time 5 mins

Total Time 5 mins

Servings

Calories 204

Author Robyn Downs

Equipment

Ingredients

½ frozen banana
½ cup frozen raspberries
½ cup frozen pitaya or frozen strawberries
½ cup frozen cauliflower rice
Juice of 1 fresh lemon
1 tablespoon chia seeds
2 tablespoons raw slivered almonds
1 ½ cup unsweetened almond milk
2 scoops protein powder of choice

Instructions

Add all the ingredients to a high speed blender. Blend on high until smooth.

Notes

Add 2 teaspoons pure maple syrup or 1-2 pitted Medjool dates if you prefer a sweeter smoothie.

If using fresh fruit and veggies instead of frozen, add ice for the best, thickest texture.

For a thinner consistency, add more milk.

For nut-free be sure to use a nut-free milk like oat milk, coconut milk or hemp milk.

For vegan, be sure to use a plant-based protein powder.

For paleo, be sure to use a paleo-friendly protein powder.

Nutrition information calculated using pitaya, almond milk and protein powder. Nutrition information will depend on the type of protein powder you use.

For more ingredients & substitutions, see blog post above.

Nutrition