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4 Summer Smoothies Inspired by Classics Combos from Love & Lemons

Husband and wife duo Jeanine and Jack are the creators of the two-time Saveur Award winning blog, Love & Lemons. Cheerful, bright, and full of zest, Jeanine takes an elevated but accessible and fun approach to her recipes. Think tart cherry and mint sorbet and carrot quinoa oatmeal breakfast cookies. Their best-selling book, "The Love & Lemons Cookbook" was released in the spring of 2016. Whole Foods Market is partnering with Love & Lemons this summer to highlight new takes on seasonal staples and more.

Every so often, I get on these mean green daily smoothie kicks that in all honesty, can get a little too green over time. The kick starts with delicious well-balanced smoothies but as the days go on, I start cutting corners. I add too much liquid so that the blender will blend fast, leaving me with a watery smoothie. And speaking of water, that’s what I use when I run out of almond milk. I add ice in the name of “thickness” and I start skipping all ingredients that actually add flavor. What I (we) are left with to drink first thing in the morning is basically a Kale Icy. I know that sounds like it might be good and healthy, but it’s really not — we gulp down these leafy drinks and are hungry a few hours later.
 
But now that it’s summer, I’ve decided to re-up on my smoothie game — these new recipes are so delicious and they’re inspired by four of my favorite summer treats: blueberry muffins, peaches & cream, PB&J sandwiches and mint chip ice cream. In other words — smoothies worth waking up for! For this post, I’ve teamed up with Whole Foods Market to try out some new plant-based protein powders. 
 
First up: Blueberry Muffin Smoothie
This is next best thing to cake for breakfast! Its muffin-like flavor and thickness come from whole rolled oats. It’s sweetened with dates and a pinch of cinnamon. I used Whole Foods Market™ Plant-Based Fit Protein, which makes this a filling breakfast full of plant protein (pea protein, cranberry protein and hemp seed protein) as well as a little pick-me-up from the green coffee bean and green tea extracts that are in the powder. I also snuck a handful of spinach in this smoothie, which is pretty undetectable.
 
Peaches & Cream Pecan Smoothie
I love peaches more than any other fruit on the planet so this is by far my favorite smoothie. When I first made it, I tasted it and said, “This is ice cream!” It works with almond milk or coconut milk, and the pecans make it so rich and creamy. The Whole Foods Market™ Plant-Based Fit Protein adds a nice vanilla and cinnamon flavor along with its protein boost. I like to make this one really thick, and eat it with a spoon. Beyond breakfast, I’ll eat this for dessert any day.
 
While making these, I basically raided the Whole Foods Market supplement aisle to test out the protein powders that would best complement my summer smoothies. In the end I chose two favorites – both are both fantastic plant-based protein options that have great texture and complementary and/or neutral flavors. Whole Foods Market™ Plant-Based Fit Protein works especially well with in the Blueberry Muffin and Peaches & Cream Pecan smoothies. 365 Everyday Value® Pea Protein is great in these last two smoothies — Strawberry PB&J and Mint Chip – because its flavor is so neutral.
 
Strawberry PB&J Smoothie
Berries and peanut butter (or almond butter) is a go-to smoothie combo for me but I never get tired of it. It always reminds me of a PB&J sandwich and it always leaves me full until lunch. To thicken this smoothie, I used chia seeds and 365 Everyday Value® Pea Protein. I added a bit of spinach to this one as well – just enough to keep it pink. If you add too much spinach it will turn brown but it’s still delicious.
 
Mint Chip Smoothies
This one reminds me of summer as a kid because my sister would always order mint chocolate chip ice cream (I was a cookies and cream girl). To make this creamy, I used coconut milk frozen into ice cubes, dates, and 365 Everyday Value® Pea Protein. The smoothie's green color comes from a few handfuls of spinach and a good handful of mint. In lieu of chocolate, cacao nibs make this a feel-good breakfast treat.
 
Super Fun Summer Smoothies
Each makes 2 smoothies
 
INGREDIENTS
 
Blueberry Muffin Smoothie
1 ½ cups frozen blueberries
3 tablespoons whole rolled oats
3 soft Medjool dates
Handful of fresh spinach
½ tablespoon fresh lemon juice
¼ teaspoon cinnamon
Pinch of salt
1 tablespoon Whole Foods Market™ Plant-Based Fit Protein
6 ice cubes
¾ to 1 cup almond milk or light coconut milk, or as needed to blend
Optional garnishes: Fresh blueberries, oats, crushed almonds
 
Peaches & Cream Pecan Smoothie
2 peaches, sliced and frozen
2 heaping tablespoons pecans
2 soft Medjool dates
¼ teaspoon cinnamon
1 to 2 tablespoons Whole Foods Market™ Plant-Based Fit Protein
¼ cup light canned coconut milk, or additional almond milk
¾ to 1 cup almond milk, or as needed to blend
Optional garnishes: Coconut cream, sliced fresh peaches, crushed pecans
 
Strawberry PB&J Smoothie
2 cups frozen strawberries, plus 2 fresh strawberries, sliced for garnish
Small handful of fresh spinach
1 tablespoon chia seeds
3 soft Medjool dates
2 tablespoons peanut or almond butter
2 to 3 tablespoons 365 Everyday Value® Pea Protein
1¼ cups almond milk, more as needed to blend
Optional garnishes: Sliced strawberry, drizzle of peanut butter, chia seeds
 
Mint Chip Smoothie
4 frozen coconut milk ice cubes
1½ cups frozen spinach leaves
¼ cup mint leaves, frozen
3 soft Medjool dates
1½ tablespoons cacao nibs
3 tablespoons 365 Everyday Value® Pea Protein
1 to 1½ cups almond milk, or as needed to blend
Optional garnishes: Coconut cream, mint leaves, cacao nibs
 
INSTRUCTIONS
For each smoothie: Blend ingredients in a blender. Use the blender's baton (if you have one) to help. Add more almond milk as needed. The key to a thick smoothie is to add enough liquid to move your blender blade, but not too much to make the smoothie thin and watery.
 
NOTES
For all smoothies: You can either buy fresh produce and freeze it, or you can buy frozen produce.