You’re going to love this strawberry smoothie. This recipe is cold, creamy and satisfying, and its nutty strawberry flavor is truly crave-worthy.

In their most basic form, these strawberry smoothies require just four ingredients—frozen strawberries, frozen bananas, almond milk and almond butter.

This smoothie recipe tastes like a strawberry milkshake, and you can make it for breakfast! I’ll be sipping on these pink drinks all summer, and I hope the recipe becomes a staple in your home as well.

If you ask me, smoothies should be super simple. I don’t want to pull a bunch of ingredients out of my fridge and pantry every morning just for a smoothie. I am not a morning person! Plus, these smoothies are easy to whip up in the afternoon or after dinner if you get a craving for a sweet treat.

You can change up the recipe by adding flax or oats for a nutrition boost, or a light drizzle of maple syrup to make them taste even more dessert-like. I’m plenty satisfied with the four-ingredient formula, though, and I think you will be, too!

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This blueberry smoothie recipe is “basic” in the best of ways. It’s cold, creamy, nutritious and delicious. I crave this smoothie in the morning and it keeps me going until lunch. What more can you hope for in a smoothie?

All you need to make these blueberry smoothies are four basic ingredients: frozen blueberries and bananas, almond butter and almond milk. Blend them up for a luscious, plant-based treat!

I’m too tired in the mornings to make fancy breakfasts. Give me a dependable, energizing, dare-I-say “basic” breakfast like this blueberry smoothie, and I’m a happy camper.

I could drink this smoothie every morning for breakfast this summer. In fact, I think I will!

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Are you craving sunshine and warm days like I am? Let’s divert our eyes from the cloudy weather and focus on these vibrant, refreshing açaí bowls instead. They’re like a tropical vacation in a bowl, minus the jet lag and sand in your pants. You can enjoy them in the morning before work!

I’ve been curious about açaí bowls for a while now, after seeing them pop up on my friends’ vacation feeds from trips to Southern California and Hawaii. Like always, I researched acai bowls to the end of the internet and played with my own acai bowl recipe until it was just right.

Since acai grows in the Amazon, it seemed natural to blend acai with tropical fruits. These smoothie bowls are simply and naturally sweetened with frozen banana, mango and pineapple. If you’ve been looking for a fun way to eat more fruit, this is it.

These vegan acai smoothie bowls are cold, creamy and almost sorbet-like in texture. In fact, the smoothie portion is so delightful that you could serve it as a light after-dinner treat. Or, load it up with crunchy granola, nuts or seeds, and fresh fruit, and you’ll have a nutritious and satisfying breakfast.

Bonus? Unlike most smoothies, this one keeps well in the refrigerator for several days.

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I’m still giggling about the time I shared a green smoothie on Snapchat, and one of my good friends told me it looked totally disgusting. That’s what good friends are for, right? I laughed because I was ninety percent confident that he would have loved it if he had tried it.

It was mostly made of raspberries, but I added some spinach for some extra nutrients. While the raspberry-red and spinach-green colors didn’t combine to produce the most appetizing shade of frozen treat, it was nutritious and seriously delicious.

I’ll never get on the expensive fresh juice bandwagon, but smoothies are a great way to get some extra servings of fruit (and even some greens). With smoothies, as opposed to juice, you get all that goodness without losing the fiber content, which keeps blood sugar levels more stable.

When I discovered that I could portion smoothie ingredients in a mason jar or bag to blend later, I started making a lot more smoothies at home. I’ve been rotating through the three make-ahead green smoothies in my book, but it’s about time to change things up.

I recently got a chance to chat with Jen from Simple Green Smoothies. She’s a pioneer of the green smoothie concept. Somehow, I’d never gotten my hands on a copy of her book of the same name, so she offered to send me a copy. It’s beautifully designed and photographed, with over 100 recipes for green smoothies of all varieties—green smoothies for beginners and kids, post-workout, dessert, and even green smoothie bowls.

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Meet your Fourth of July refresher! When I found frozen mint lemonade on a menu in Fez, Morocco this spring, I couldn’t resist. I knew on first sip that I would have to recreate it for you.

This ice cold drink is the epitome of refreshing. It’s infused with fresh mint flavor and offers a light, balanced blend of tartness and sweetness. It’s also super easy to whip up in your blender.

If you’re wondering if this frozen treat tastes good with a splash of bourbon, a) I like you, and b) I can confirm that it does indeed. I think it would also be great with vodka or gin (Hendrick’s would be my top pick).

I’m home with my family for the holiday, so I’m going to keep this post short. If you’re looking for more recipes for Independence Day, check out my summer potluck roundup and July recipe picks!

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Summer is almost here! I can feel it. I’m downright giddy about the explosion of colorful summertime fruit at the farmers’ markets right now.

It seems serendipitous that the hottest season of the year would produce produce that hardly requires any help. I treat ripe strawberries like dessert; just rinse and eat.

One of my favorite ways to enjoy fresh fruit is in agua fresca form. Agua frescas are refreshing fruit drinks made simply of fruit blended with water, lime juice and a bit of sweetener.

Aguas frescas are popular in Mexico and Central America, although I ordered the most incredible pineapple agua fresca in Austin, Texas, earlier this year.

I’m not much of a juice drinker, but I love agua frescas because they can be served unfiltered. So, unlike regular juice, you’re sipping up all the fiber that is inherent in the fruit rather than filtering it out.

In theory, that means that they won’t cause quite the blood sugar spike that regular juices can. Plus, you can make it in a blender and skip the filtering step.

Watch How to Make Aguas frescas

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Our month in Austin is coming to a close far too quickly. I only have two more nights left before we pack our bags and head north. I kind of want to throw a flailing fit about it. “It’s not fairrrrrrr!”

I haven’t crossed off all the restaurants and activities on my Austin bucket list, so I’m feeling some intense pressure to take advantage of every minute left. It always kills me to leave a place without seeing it all. I want to cross off one place on my list to move on to the next, but that won’t happen with Austin. It rarely happens that way. I almost always want to go back! There’s always more to see and do, isn’t there?

I feel the same way about Austin as I do about my trip to Israel last fall. One of my favorite restaurants in Tel Aviv was Café Louise, where we must have sampled just about everything on the menu. They handed out tiny tahini-date-banana “shakes” to enjoy before dinner. I loved that shake, and I’ve recreated it at home a few times.

This recipe is rich and creamy, featuring nutty tahini and sweet dates, two of the Middle East’s most beloved ingredients. The result is a decadent treat that is closer to a milkshake than a smoothie in terms of sweetness and richness, although there’s no ice cream involved. It’s dairy-free and vegan. This “shake” is a little on the unusual side, but I hope you’ll give it a try!

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I’m just not that into smoothies. It’s nothing against fruit (really fruit, it’s me, not you). I just like to eat my food. This smoothie, however, is a different story. I’ve been fighting a head cold for over a week and I’ve been getting desperate for a solution. Every evening, I feel off-balance, like my head is underwater. I’ve had enough of this vertigo!

Since I refuse to go to the doctor for antibiotics, I’ve been spending quality time with this lovely contraption, taking probiotics and trying to consume as much immunity-boosting vitamin C as possible. Which is where this clementine smoothie comes into the picture. I drank at least four of these over the weekend and I am feeling better.

This smoothie is delicious, light and refreshing—closer to fresh-squeezed orange juice than a thick banana smoothie. It tastes similar to an orange julius or a dreamsicle or those orange Flintstone push-ups from my childhood. I couldn’t decide what to call it, but the sunshine in the photos seemed to match the bright clementine flavor in the glass, so I landed on clementine sunshine smoothie. Let’s go with it.

This four-ingredient smoothie is suuuuuper simple to make. So simple that I hesitated to post it, but then I thought about all the other people out there who are fighting winter colds, or worse. When energy is running low, we need the simplest of solutions, and this is one of them.

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How about a creamy chocolate smoothie? This classic recipe is one of my favorite easy frozen treats. It’s like a nutritionally redeeming, grown-up chocolate frosty. I love it and my toddler daughter does, too.

This smoothie is made with a few simple ingredients that you might have in your kitchen: your milk of choice, frozen banana, chocolate chips and cocoa powder, and nut butter. You can add a small splash of maple syrup to make it sweeter, although I rarely do.

The end result tastes balanced and not overwhelmingly of banana or nut butter, allowing the chocolate flavor to shine through. You’ll find some fun flavor variations below so you can customize it to suit your preferences.

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Considering that today is officially the first day of summer (though we’ve been suffering through 100 degree summer temps for weeks), it seems fitting to share my new favorite frozen drink recipe. I tried this banana almond smoothie recipe for the first time yesterday and awoke this morning with a vicious craving for another.

Packed with vitamins, minerals and omega-3’s, this is a breakfast smoothie that sticks with you until lunch. It’s made with frozen banana, almond butter and milk, and made all the more substantial with the addition of flax seeds. The almond extract lightens up the flavor and makes it taste like a treat. Try it!

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