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delicious weight loss smoothie

Spinach and Avocado
Half an avocado per serving makes this smoothie totally worthy as a meal replacement. To make it even more filling (and flavorful), Cassie Johnston—whose new cookbook Chia, Quinoa, Kale, Oh My! is out now—adds peanut butter.

Makes 2 servings

1 avocado, pitted

1 cup fresh spinach

1 large ripe banana

1 tablespoon natural peanut butter

1 cup milk

Handful of ice cubes

Blend all ingredients in a blender on high speed until very smooth.

Blueberry Smoothie
SERVINGS: 1

1 c skim milk
1 c frozen unsweetened blueberries
1 Tbsp cold-pressed organic flaxseed oil (MUFA)

COMBINE milk and blueberries in blender, and blend for 1 minute. Transfer to glass, and stir in flaxseed oil.

NUTRITION (per serving) 273 cal, 9 g pro, 29 g carb, 4 g fiber, 24 g sugar, 14.5 g fat, 1.5 g sat fat, 103 mg sodium

Vanilla Yogurt and Blueberry Smoothie
SERVINGS: 1

1 c skim or soy milk
6 oz (80-calorie) vanilla yogurt
1 c fresh blueberries
Handful of ice OR 1 cup frozen blueberries
1 Tbsp flaxseed oil (MUFA)

COMBINE milk, yogurt, and fresh blueberries plus ice (or frozen blueberries) in a blender. Blend for 1 minute, transfer to a glass, and stir in flaxseed oil.

NUTRITION (per serving) 443 cal, 18 g pro, 63 g carb, 4 g fiber, 57 g sugar, 14.5 g fat, 1.5 g sat fat, 221 mg sodium

Chocolate Raspberry Smoothie
SERVINGS: 1

½ c skim or soy milk
6 oz (80-calorie) vanilla yogurt
¼ c chocolate chips (MUFA)
1 c fresh raspberries
Handful of ice OR 1 cup frozen raspberries

COMBINE ingredients in a blender. Blend for 1 minute, transfer to a glass, and eat with a spoon.

NUTRITION (per serving) 462 cal, 16 g pro, 77 g carb, 10 g fiber, 64 g sugar, 13.5 g fat, 7.5 g sat fat, 174 mg sodium