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5 Healthy and DELICIOUS Smoothie Recipes

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all 5 smoothies in cups with ice, blueberries, and almond milk on the side

Here are the 5 smoothie recipes I make every week! They’re SUPER healthy, incredibly delicious, and come together in only a few minutes. These healthy smoothies are the perfect quick, easy, and portable breakfast or snack!

all 5 smoothies lined up in glasses with toppings on each

How to Make a (Delicious) Smoothie

  • Pick your frozen fruits. Every smoothie recipe starts with a curated selection of frozen fruit. The frozen fruit is what you’ll taste the most of in your smoothie, so make sure it’s a combination you’ll love!
  • Add in some healthy fats. Now that you have your fruit, it’s time to round the nutrition out with a bit of healthy fats. Healthy fats will slow the digestion of the naturally occurring sugar in fruit, which will stabilize your blood sugar and provide you with a long-term source of energy to get you through the morning! My favorite healthy fats for smoothies are unsweetened almond butter, avocado, or hemp seeds.
  • Consider adding fresh or frozen vegetables. Depending on which vegetable you choose to add to your smoothie, you most likely won’t be able to taste it at all! Spinach is always a great addition, yielding very little flavor yet TONS of nutrients. Or, steamed then frozen cauliflower is a perfect way to not only add nutrients to a smoothie, but helps to thicken it up as well.
  • Give it a boost with protein and/or powdered superfoods. I prefer unsweetened, unflavored, and plant-based protein in my smoothie recipes. However, feel free to use whichever protein powder is your favorite! Though in my chocolate peanut butter protein smoothie recipe, I highly recommend the Aloha Chocolate Protein Powder – it’s so darn good.
  • Select a liquid to blend. Any liquid will work! Water or milk will yield the least flavor, allowing the fruit to shine. Or, you can use juice for an even sweeter and fruitier smoothie if you’d like.
all 5 smoothies in cups with ice, blueberries, and almond milk on the side

Blenders 101

I’ve owned many blenders in my day, though these two have stood out the most:

  • Vitamix: I know …she’s expensive, but boy is she incredible! I purchase a refurbished Vitamix a few years ago after saving up for one. And let me tell ya, it was worth EVERY penny. There’s nothing the Vitamix can’t blend, it’s truly the most powerful blender on the market. So if you’re looking to splurge, the Vitamix is definitely the blender for you!
  • Nutribullet: The nutribullet is great for everyday use! It takes up very little counter space, and is super easy to clean. I had my first nutribullet for almost 10 years before it eventually died on me. And that was after daily use in a four-person household! Also, the larger cup is enough to blend up to two serving sizes. I really can’t recommend the nutribullet enough, it’s fairly priced and comes with a one year warranty.

Turn Any Smoothie Into a Smoothie Bowl

Turn any of the below smoothie recipes into a smoothie bowl! It’s seriously so easy, all you’ll need to do is start with half the amount of liquid listed in the recipe. Then, continue to add more liquid as needed or until it’s perfectly thick and smooth. Once smooth, transfer your smoothie to a bowl and top with some fresh fruit, a handful of granola, and maybe even a scoop of almond or peanut butter!

Can I Add Protein Powder To These Smoothie Recipes?

Yes! Feel free to add a scoop of your favorite vanilla or unflavored protein powder to any of these smoothie recipes. I almost always throw in a scoop of either Aloha vanilla protein powder and/or Further Foods unflavored collagen to boost the protein and overall nutrients in my smoothies!

close-up overhead image of all 5 smoothie recipes
5 from 2 votes

5 Healthy and DELICIOUS Smoothie Recipes

Here are the 5 smoothie recipes I make constantly! They’re SUPER healthy, incredibly delicious, and come together in only a few minutes. These healthy smoothies are the perfect quick, easy, and portable breakfast or snack!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 serving

Equipment

  • blender

Ingredients

Chocolate Peanut Butter Protein Smoothie

  • 1 1/2 frozen bananas
  • 1 scoop chocolate protein powder or 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon peanut butter
  • 1 cup almond milk, or regular milk

Strawberry Banana Smoothie

  • 1 frozen banana
  • 1/2 cup frozen strawberries
  • 1 tablespoon almond or peanut butter, optional
  • 1 cup milk, I used almond milk

Glowing Green Smoothie

  • 1 cup frozen mango
  • 1/2 cup frozen peaches
  • 1 cup fresh spinach
  • 1/2 avocado
  • 1 cup water or milk

Tropical Smoothie

  • 1 cup frozen mango
  • 1/2 cup frozen pineapple
  • 1/2 cup plain yogurt, unsweetened
  • 1 cup coconut milk

Very Berry Smoothie

  • 1/2 cup frozen cherries
  • 1 cup frozen mixed berries
  • 1/2 cup plain yogurt, unsweetened
  • 1 cup water or milk

Instructions

  • Add all ingredients to a blender and blend until smooth.
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Dairy-Free

Gluten-Free Cinnamon Sugar Apple Cake

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Why You’ll Love This Recipe

This gluten-free apple cake is a delicious, simple treat that’s also healthier than traditional cakes. It’s naturally sweetened with maple syrup, making it refined sugar-free, and packed with apples, providing a warm and comforting flavor. This one-bowl recipe is quick to mix up and even easier to enjoy!

gluten-free cinnamon sugar apple cake sliced into squares on a baking sheet.

What You’ll Need to Make This Gluten-Free Apple Cake

  • Milk (I used almond milk): Adds moisture to the cake, keeping it soft. Almond milk makes it dairy-free, but any milk will work.
  • Maple Syrup or Honey: A natural sweetener that brings sweetness without refined sugar. Maple syrup keeps it vegan-friendly.
  • Unsweetened Applesauce: Adds a touch of natural sweetness and moisture while reducing the need for additional fats.
  • Melted Coconut Oil: This healthy fat keeps the cake moist and tender. It also adds a subtle coconut flavor, enhancing the cake’s richness.
  • Large Eggs: Bind the cake ingredients together, providing structure and moisture.
  • Vanilla Extract: Enhances the flavor with a subtle sweetness that pairs well with the apples and cinnamon.
  • Gluten-Free All-Purpose Flour: Provides the base of the cake while keeping it gluten-free. Any 1:1 gluten-free blend should work. I use and love Bob’s Red Mill Gluten-Free 1:1 Baking Flour in my gluten-free recipes!
  • Almond Flour: Adds moisture and a slightly nutty flavor, while also making the cake nice and tender!
  • Baking Powder: Helps the cake rise, resulting in a light and fluffy texture.
  • Cinnamon: Brings warmth and coziness to the cake, pairing perfectly with the apple slices.
  • Apple, Thinly Sliced: Provides sweet, tart bites throughout the cake, enhancing flavor and texture.

For the Cinnamon Sugar Topping:

  • Sugar: Adds sweetness and creates a caramelized crust on top of the cake.
  • Cinnamon: Adds a warm, comforting spice that pairs well with apples.
  • Melted Butter or Coconut Oil: Helps the topping adhere to the cake and caramelize in the oven, creating a golden, crunchy layer.
gluten-free cinnamon sugar apple cake slice on a small dish with a fork.

How to Make Gluten-Free Apple Cake

  1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F, and line and grease a 9×9-inch cake pan for easy release.
  2. Mix Wet Ingredients: In a large bowl, whisk together the milk, maple syrup, applesauce, melted coconut oil, eggs, and vanilla extract until well combined.
  3. Add Dry Ingredients: Add the gluten-free all-purpose flour, almond flour, baking powder, and cinnamon to the bowl, mixing gently until just combined.
  4. Fold in Apples: Gently fold in the thinly sliced apples to distribute them evenly throughout the batter.
  5. Add Cinnamon Sugar Topping: In a small bowl, combine sugar, cinnamon, and melted butter or coconut oil, then sprinkle the mixture evenly over the cake batter.
  6. Bake: Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
  7. Optional Topping: Just before serving, sprinkle with powdered sugar or drizzle with a simple powdered sugar icing for a little extra sweetness.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze individual slices for up to 2 months. Just thaw in the fridge before serving.

What Type of Apples Are Best for Apple Cake?

Opt for tart, firm apples like Granny Smith or Honeycrisp. These hold their shape well during baking and balance the sweetness of the cake!

Adjust This Recipe to Your Dietary Needs

  • Dairy-Free: Use almond milk and coconut oil as written for a dairy-free version.
  • Vegan: Replace eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) and choose maple syrup as the sweetener.
  • Low Sugar: Reduce or omit the maple syrup for a naturally less-sweet cake, and use less sugar in the topping if desired.
gluten-free cinnamon sugar apple cake slice on a small dish with a fork.
5 from 1 vote

Gluten-Free Cinnamon Sugar Apple Cake

This gluten-free cinnamon sugar apple cake is perfect for fall and cozy gatherings! Made with wholesome ingredients like almond flour, applesauce, and maple syrup, it’s moist, flavorful, and has a sweet, spiced topping for an extra treat. It’s healthy, gluten-free, and can easily be made dairy-free with just ONE bowl!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 servings

Equipment

  • 1 large bowl
  • 1 9×9-inch baking pan

Ingredients

  • 1/2 cup milk (I used almond milk) at room temperature
  • 1/2 cup maple syrup
  • 1/4 cup unsweetened apple sauce
  • 1/3 cup melted coconut oil or melted butter
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free all purpose flour see Notes
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 apple cored and very thinly sliced

For the cinnamon sugar topping:

  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon melted butter or melted coconut oil

Instructions

  • Preheat oven to 350° Fahrenheit then line and lightly grease a 9×9-inch cake pan (round or square).
  • Add the milk, maple syrup, apple sauce, melted coconut oil, eggs, and vanilla extract to a large bowl then whisk to combine.
  • Then, add in the gluten-free all purpose flour, almond flour, baking powder, baking soda, and cinnamon and gently mix until just combined.
  • Fold the thinly sliced apples into the cake batter until evenly distributed throughout the batter, then transfer the batter to the prepared cake pan.
  • In a small bowl, mix together all ingredients for the cinnamon sugar topping, then sprinkle the topping evenly over top of the cake.
  • Bake the cake for 30 minutes, or until a toothpick inserted down the center of the cake comes out clean. Remove the cake from the oven, then remove the cake from the pan and transfer to a wire cooling rack to cool completely before serving. Just before serving, sprinkle with powdered sugar or drizzle with powdered sugar icing!

Notes

Gluten-Free All Purpose Flour: I use and love Bob’s Red Mill 1:1 Gluten-Free All Purpose Baking Flour.

Nutrition

Serving: 1serving | Calories: 148kcal | Carbohydrates: 18.5g | Protein: 2.8g | Fat: 7.9g | Sugar: 8.8g
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30 Minutes or Less

Gluten-Free Cornbread with Honey Butter

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gluten-free cornbread with milk on the side.

This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!

overhead image of gluten-free cornbread with honey butter on the side.

One Mother’s Day I wrote my Mom a card that read “Happy Mother’s Day! I like your cornbread.” And that my friends, is a true story. My Mom always made the BEST cornbread. Not too sweet, perfectly crumbly, and always served with her own homemade honey butter. I’d dream about that stuff and request it for breakfast, lunch, or dinner any chance I got.

While I wrote that Mother’s Day card many years ago, I’m still a huge fan of my Mom’s cornbread. Though her version has all of your “standard” ingredients – all purpose flour, milk, regular butter, etc. So when I set out to develop a gluten-free and dairy-free version of my Mom’s cornbread, I have to be honest, I didn’t have high hopes. But oh boy was I pleasantly surprised with how this recipe turned out! Nearly identical to the cornbread I grew up on, this gluten-free and dairy-free recipe does NOT disappoint. I was able to easily swap the all purpose flour for naturally gluten-free (and grain-free) flours, and the dairy for non-dairy counterparts. And if that hasn’t sold you on this cornbread – I was developed this recipe using just ONE BOWL. That’s right – easy baking and easy cleanup!

honey being drizzled over stacked gluten-free cornbread

What You Need To Make Gluten-Free Cornbread with Honey Butter

Cornmeal – Made from ground corn, this coarse “flour”is the star of this recipe! Though be sure to use cornMEAL and not corn starch or corn flour, which are simply not the same. And if you’re gluten-intolerant, be sure to use a cornmeal that reads “gluten-free” somewhere on the label. While cornmeal is naturally gluten-free, some brands may still contain traces of gluten.

Almond Flour – Not to be confused with almond meal, almond flour is a light, fluffy, and naturally gluten-free flour. Almond flour works in conjunction with tapioca flour to replace the all purpose flour in my Mom’s famous cornbread recipe. I’m not able to fully understand or explain the science of how these gluten-free flours work, but just trust me when I tell you, they WORK. Almond Flour and tapioca flour create a gluten-free cornbread that tastes just like any other cornbread!

Non-Dairy Butter – I use and love Earth Balance Vegan Buttery sticks in my dairy-free honey butter. However, feel free to use your favorite non-dairy butter in this recipe! And if you’re not dairy-free, feel free to use regular butter instead.

gluten-free cornbread with a bite taken out

Adjust This Recipe To Your Diet

  • Make it Vegan: Replace the egg with a flax egg and use maple syrup instead of honey to make this recipe vegan!
  • Add Dairy: Use regular milk instead of non-dairy milk, melted butter instead of coconut oil, and regular butter in the honey butter if you’re not dairy-free.
  • Make it Refined Sugar-Free: SURPRISE – this recipe is already refined sugar-free!
Gluten-Free Cornbread with Honey Butter
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Gluten-Free Cornbread with Honey Butter

4 from 5 votes
Recipe by Samantha Russo Course: SidesCuisine: AmericanDifficulty: Easy
Servings

9

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!

Ingredients

  • For the cornbread:

  • 1 cup cornmeal

  • 1 cup almond flour

  • 1/2 cup tapioca flour

  • 1/4 cup coconut sugar

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1 cup non-dairy milk

  • 1 egg, see Notes

  • 1/4 cup coconut oil, melted

  • For the honey butter:

  • 1/4 cup dairy-free butter, softened

  • 1/4 cup honey, see Notes

Directions

  • Preheat oven to 425° Fahrenheit and lightly grease an 8×8 baking dish.
  • Combine cornmeal, almond flour, tapioca flour, coconut sugar, baking powder, and salt in a large bowl.
  • Add in the almond milk, egg, and melted coconut oil then mix until well combined.
  • Transfer batter to the baking dish and bake for 20-25 minutes, then remove from the oven and transfer to a wire cooling rack.
  • While cornbread is cooling, mix together the softened butter and honey in a small bowl. Refrigerate the honey butter until ready to serve.

Recipe Video

Notes

  • Egg: You can substitute the egg in this recipe for a flax egg or your favorite egg substitute.
  • Honey: Feel free to use maple syrup instead of honey to turn this into a maple butter recipe.

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Desserts

Healthy (& vegan!) Pumpkin Spice Latte

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a healthy vegan pumpkin spice latte with a cinnamon stick on top.

Learn how to make the best vegan pumpkin spice latte at home! Better (and cheaper) than Starbucks, my pumpkin spice latte recipe is delicious, completely vegan, and refined sugar-free.

vegan pumpkin spice latte being poured into a mug

Ahh, the pumpkin spice latte. It’s perhaps the most beloved beverage of the Fall season, and for good reason! It’s deliciously sweet and spicy, and cozying up with one on a cool Fall day just feels right. People seem to really love the Starbucks version, but it’s loaded with sugar, sodium, preservatives and other ingredients, which you can see here. It’s also super expensive (almost $6 for a venti), so making this healthier version at home just seems like the better option!

What You’ll Need to Make a Healthy Vegan Pumpkin Spice Latte

  • Milk: Regular milk works fine, but I used almond milk. Check out the section below for alternative dairy options.
  • Pumpkin Puree: Sweet and savory, pumpkin puree plays a starring role in Thanksgiving desserts and drinks, including this fall-favorite latte. Make sure you’re buying pure pumpkin puree, and not pumpkin pie filling!
  • Maple Syrup: My pumpkin spice latte recipe only uses natural maple syrup to sweeten it, instead of refined sugars.
  • Vanilla Extract: Many recipes do not call for vanilla, but to me, it’s a must for added depth of flavor.
  • Pumpkin Pie Spice: Pumpkin pie spice is a delicious combination of cinnamon, nutmeg, ginger, cloves, an allspice that works really well with this recipe.
  • Espresso or Strong Coffee: If you need a major boost to get you going in the morning, I definitely suggest making this with 2 shots of espresso, but brewed, strong coffee works fine too!
two pumpkin spice lattes in mugs with a mini pumpkin on the side.

Adjust This Recipe to Your Dietary Needs

  • Make it Dairy-Free: You can use regular milk if you’d like, but for this recipe I used almond milk. Others prefer coconut milk or oatmilk – the choice is yours!
  • Make it Caffeine-Free: If you need caffeine-free, use your favorite strong decaf variety.

Tips on Making Pumpkin Spice Latte

  • You can use granulated organic sugar instead of maple syrup if you don’t want to go the refined sugar-free route. 
  • If you don’t have pumpkin pie spice, you can use ½ teaspoon cinnamon and a pinch each of nutmeg, ground ginger and ground cloves.
Pumpkin Spice Latte (Vegan, Refined Sugar-Free)
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Pumpkin Spice Latte (Vegan, Refined Sugar-Free)

5 from 1 vote
Recipe by Samantha Course: DrinksDifficulty: Easy
Servings

1

serving
Prep time

5

minutes
Cooking time

5

minutes
Total time

10

minutes

Learn how to make the best vegan pumpkin spice latte at home! Better (and cheaper) than Starbucks, my vegan pumpkin spice latte recipe is delicious, much easier and quicker to make, and completely vegan and refined sugar-free.

Ingredients

  • 2 cups milk (I used almond milk)

  • 2 tablespoons pumpkin puree

  • 2 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon pumpkin pie spice

  • 2 shots espresso, or ½ cup hot coffee

Directions

  • Heat milk in a small saucepan over low heat.
  • Once simmering, add in the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Whisk vigorously for about 30 seconds or until frothy then remove from heat.
  • Divide the espresso or coffee between two mugs, then pour the pumpkin-spiced milk over the top.

Recipe Video

Notes

  • Optional: top it off with vegan whipped cream or a cinnamon stick!

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Desserts

Gluten-Free S’mores Bars

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a s'mores bar being pulled apart.

These s’mores bars are something else! A buttery graham cracker base followed by a lush layer of chocolate is topped off with toasty marshmallows. These s’mores bars will blow you away with how delicious and addictive they are – all while gluten-free!

gluten-free s'mores bars stacked on top of each other.

What You Need To Make S’mores Bars

Oat Flour – You can either purchase oat flour from the store or easily make it yourself at home. To make oat flour, start by adding 1 and 1/2 cups of rolled oats to a blender or food processor. Then, blend the oats for a few seconds or until ground into a powder. Once ground, you now have oat flour to use in this gluten-free recipe!

Chocolate Chips – Any chocolate chips or even a chopped chocolate bar will work in these s’mores bars. I used the Enjoy Life Mini Chips since they are vegan and nut-free, though you can use any vegan chocolate you’d like. And if you’re not vegan, feel free to use whatever chocolate you have on-hand! (P.S. you should always have chocolate on-hand.)

Marshmallows – I prefer mini marshmallows for simply how cute and satisfying they look all lined up on top of these s’mores bars. However, the standard size marshmallows will work just fine. The key to perfectly toasty and golden brown marshmallows is sticking them under the broiler for about 1 minute. It’s super important you keep an eye on the bars during this final trip in the oven, as the broiler has a tendency to burn things in literal seconds. Therefore, watch your vegan marshmallow-y treats and pull them out once they’ve achieved your desired level of toasty-ness!

close-up overhead image of s'mores bars.

Adjust This Recipe To Your Diet

Don’t Have Oat Flour? If you don’t have oats and/or oat flour, you can replace it with an equal amount of either brown rice flour or all purpose flour in this recipe.

Add Dairy: Use regular melted butter in place of the vegan butter in this recipe.

s'mores bars on a baking sheet with graham crackers on the side.

Tips For Making S’mores Bars

  • Be sure to leave the bars to cool on the baking sheet for at least 15 minutes after you take them out of the oven! These s’mores bars are surprisingly delicate, so leaving them to cool will ensure they stick together when handled.
  • Use a greased knife to quickly and easily slice the bars. To do this, take a sharp knife and either spray it with spray cooking oil or drizzle it with some coconut oil. Once greased, cut into the bars and wipe down the knife between each slice!
  • I highly recommend storing this vegan and gluten-free dessert in the fridge or freezer during the summer months. Due to the butter and chocolate, they are at risk of melting if left to sit out in too high of a temperate. Therefore, to avoid that risk, it’s best to just keep these babies in the fridge to enjoy them at your leisure!
S'mores Bars (Vegan, Gluten-Free)
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S’mores Bars (Vegan, Gluten-Free)

5 from 1 vote
Recipe by Samantha Russo Course: DessertDifficulty: Easy
Servings

12

bars
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

These s’mores bars are something else! A buttery graham cracker base followed by a lush layer of chocolate is topped off with toasty marshmallows. These s’mores bars will blow you away with how delicious and addictive they are – all while being vegan and gluten-free!

Ingredients

  • 1 1/4 cups oat flour, see Notes

  • 1/4 cup tapioca flour, or corn starch

  • 1/2 teaspoon baking powder

  • 1/4 cup maple syrup

  • 2 1/2 tablespoons butter, melted (I used vegan butter)

  • 1/2 teaspoon vanilla extract

  • 1 cup chocolate chips

  • 2 cups marshmallows

Directions

  • Preheat oven to 350° Fahrenheit.
  • Mix together the oat flour, tapioca flour, and baking soda in a bowl.
  • Add in the maple syrup, melted vegan butter, and vanilla extract, mix everything to combine.
  • Transfer to a lined 9×9 baking sheet, press into an even layer, then bake for 12-15 minutes or until golden brown.
  • Remove from the oven and sprinkle evenly with chocolate chips, then place back into the oven for 1 minute or until chocolate has melted.
  • Remove from the oven once more, spread the chocolate into an even layer, then top with marshmallows. Place in the oven on broil for 1 minute (watch closely to make sure it doesn’t burn!) or until marshmallows are lightly toasted.
  • Let cool in the pan for 15-20 minutes before slicing.

Recipe Video

Notes

  • Oat Flour: You can easily make your own oat flour by blending rolled oats in a blender until a powder forms and no large oat chunks remain!

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

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More Delicious Vegan and Gluten-Free Desserts

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