In the Reboot Kitchen: Dad’s Day OJ

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

We love to celebrate Father’s Day with a big family brunch.  My husband and my father both love orange juice and I’ve made it my mission to switch them over to fresh squeezed only and off the heated, processed, sugar laden bottled variety at most grocery stores.

Orange juice is a great base for making a variety of juices.  I added some green lettuce and anti-inflammatory compound rich pineapple, turmeric and ginger with some metabolism boosting lime for a tasty, tart juice that’s sure to make the special dad in your life feel great.  Whether it’s to help boost his golf game, his next 5k run, or just simply move with less aches and pains, serving up a nutrient dense juice for Father’s Day is a wonderful way to show you care.

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  • 2 small oranges
  • 2 handfuls chopped pineapple
  • 1 inch ginger root
  • 3 leaves romaine or green leaf lettuce
  • Squeeze of lime
  • Dash of ground turmeric and ginger


  1. Peel oranges.
  2. Core and chop pineapple.
  3. Cut lime in half and cut ginger root.
  4. Wash lettuce.
  5. Place oranges, pineapple, lettuce and ginger root in juicer.
  6. Pour into glass then squeeze lime and stir.
  7. Sprinkle the juice with a dash of ground turmeric and ground ginger.
  8. Enjoy!


  • Oranges – grapefruit
  • Pineapple – kiwi fruit
  • Lime – lemon
  • Ginger – lemon
  • Turmeric – cayenne

Servings: 1

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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