Spring Smoothies – A Flavor Assortment

  Today, I bring to you something really delicious and really healthy!  I know, I know.. strange, coming from my blog of constant sugar and unhealthiness, haha.

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  My mind has been bursting with recipe ideas from looking at all the colors outside my windows!  All those spring fruits staring me in the face (while I munch on a freshly fried doughnut) at the grocery store, too.. just begging me to eat them so I can get my fit on before I go on vacation next month.. we’ll see if that happens after I test all these recipes I have coming up for the next couple weeks..

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  Now, let’s talk about these smoothies.  They’re 100% natural, with no added sugars or dairy products!  If you’re vegan, you’re good to go with these smoothies.  The sweetness is derived from the fruits and to get the desired thinness, I used unsweetened almond-coconut milk.  Each smoothie has 1-2 vegetables added, too.  What’s not to love?!  They were almost too pretty to drink.

  I loved all of them, but my top favorites were the pink and orange smoothie.  I could have drunk 5 of them!  Out of all the people in my family (8), my little brother Daniel, who happens to be the pickiest eater out of the family and hates most vegetables; loved the green smoothie.  So weird! 

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  They’re so easy to make, just throw a flavor combo in the blender and in about 5 minutes of blending, it’s done!  I had a very busy day yesterday, so it was really refreshing to come home and make these.  Though, I didn’t quite get to sit down as I was trying to catch the last of the evening light and man, am I glad the days are much longer now or I wouldn’t have had these photos.  The light was superb so I got a ton of photos, all which I wish I could’ve posted but can’t due to space(oh, hey, there’s me)!

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*Just a  side note:  In this recipe I used all fresh produce for quality taste.  I chopped, measured, then froze all the fruits needed.  I recommend doing the same for the best taste(frozen bagged fruit doesn’t quite beat fresh)!

Spring Smoothies - A Flavor Assortment
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Prep Time
15 min
Prep Time
15 min
Strawberry Rhubarb Papaya
  1. almond-coconut milk as needed for desired thinness(start with 3 tablespoons)
  2. 1 1/2 cups strawberries, chopped+frozen
  3. 3/4 cups papaya, chopped+frozen
  4. 1/4 cup rhubarb, chopped
Pineapple Mango Carrot
  1. almond-coconut milk as needed for desired thinness(start with 3 tablespoons)
  2. 1 1/2 cups pineapple, chopped+frozen
  3. 3/4 cups mango, chopped+frozen
  4. 1/2 cup carrots, chopped
Kale Avocado and Mango Banana(with a little pineapple)
  1. almond-coconut milk as needed for desired thinness(start with 3 tablespoons)
  2. 3 medium sized kale leaves
  3. 1 small banana, chopped+frozen
  4. 1/2 cup mango, chopped+frozen
  5. 1/2 cup pineapple, chopped+frozen
  6. 1/2 avocado
  1. For a much better taste, I recommend you buy the ripe fruits; chop into cube size, measure, and then freeze one day in advance in separate freezer bags. Use when ready.
Each smoothie is made the same way
  1. Add the almond-coconut milk to the blender first, add the frozen fruits, and then the vegetables. Blend about 5 minutes until smooth. Add more almond-coconut milk as needed to reach desired thinness while blending.
  2. When the smoothie is finished, pour into a large cup or jar. Makes about 2 cups each smoothie.
The Sticky Spatula http://stickyspatula.com/

Chocolate Avocado Layer Cake with Whipped Chocolate Buttercream

  Why yes, this what I come up with when I’m sick and craving chocolate cake and anything avocado… So I say, why not put them together?!  Yeah, I know it’s totally something I should avoid eating while sick.. but I’ll take it along with my chicken soup any day!

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  My siblings had some pretty sour looking faces when they watched me put a mashed avocado in the batter.  Needless to say, their faces changed when they actually tasted the aftermath.  I think I may just keep putting avocado in all my chocolate cakes.  It gives it such great texture, keeps it moist, and makes every bite melt in your mouth.  

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. . . and the buttercream.. mmmm.  Sweet and salty, just the way I like it.  

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Chocolate Avocado Layer Cake with Whipped Chocolate Buttercream
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Prep Time
20 min
Cook Time
23 min
Prep Time
20 min
Cook Time
23 min
  1. 1 1/4 cups unsweetened cocoa powder
  2. 2 1/4 cups cake flour
  3. 2 cups white sugar
  4. 1 teaspoon kosher salt
  5. 2 teaspoons baking powder
  6. 1/2 teaspoon baking soda
  7. 1/2 cup butter (1 stick), room temperature
  8. 1 avocado, blended till smooth
  9. 1 cup buttermilk, room temperature
  10. 3 large eggs, room temperature
  11. 1/2 cup strong coffee, cooled
  12. 2 teaspoons vanilla
  1. 1 1/2 sticks butter, room temperature
  2. 2 cups confectioners sugar
  3. 3/4 cups unsweetened cocoa powder
  4. 3/4 teaspoons kosher salt
  5. 1/4 cup milk
  6. 1 tablespoon heavy cream
  7. 1 1/2 teaspoons vanilla
  1. Preheat oven to 350°F. Grease and line three, 8-inch cake pans with parchment paper.
  2. In a mixing bowl, add the cocoa powder, flour, sugar, baking soda/powder, salt, and whisk till combined.
  3. Cut open a large avocado; remove and discard the peel and pit and put the insides in a blender and blend till smooth and no more lumps can be seen, set aside.
  4. With an electric mixer, beat the butter and avocado till combined, scraping down sides if necessary. Add the eggs, beating one at a time, till just blended. Add vanilla and buttermilk. mix till combined, scrap down sides with spatula and add the flour mixture in three batches, beating on medium speed till just combined each time. Add the cooled coffee and mix well.
  5. Pour batter equally amongst the three pans and spread evenly. Place in the preheated oven and bake for 23-25 minutes until a toothpick inserted in the center comes out clean.
  6. Let them rest in their pans 10 minutes. Use a knife and go around the edges to loosen the sides. Flip them carefully onto cooling racks and let them cool completely before frosting them.
  1. In an electric mixer, beat the butter, salt, and cocoa powder till fully combined, about 1-2 minutes. Add the powdered sugar and beat on high while drizzling in the milk, cream, and vanilla, beat till whipped and smooth about 1 minute.
  1. Place a small dollop of frosting in the center of an 8-inch cardboard cut-out and place the first cake layer flat side down onto it and gently press down(this will keep the cake from sliding around on the cardboard). Spoon about 3/4 cups of frosting on the top of the layer and evenly spread around. Place the second cake layer, flat side facing up, on top the frosted layer and gently press down to secure. Add another 3/4 cups frosting and spread around evenly. Place the last layer evenly on top the other, flat side facing up, and press down gently to secure. Frost the rest of the cake with the remaining frosting. Cut and serve!
  1. All butter used should be unsalted and set out over night to come to room temperature before using. Be sure all eggs and milks are brought to room temperature also.
The Sticky Spatula http://stickyspatula.com/