In the Reboot Kitchen: Fruity Pebbles Smoothie

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

Crunchy, sweet, tart, and refreshing. This kid-approved smoothie loaded with pomegranate seeds is packed with antioxidants. A highly nutrient dense fruit that’s in season during the fall and early winter months, pomegranate seeds, called arils, are the third highest fruit source of antioxidants, including Vitamin C.  These bright red gems hold promise in helping reduce the risk of prostate cancer due to their lycopene and other phytonutrient content, such as tannins, anthocyanins and ellagic acid. Pomegranates are also rich in potassium and fiber.

Pomegranate seeds, already removed from the fruit, can be purchased in small containers at the grocery store where you find cut up fruit.  Opening your own pomegranate to get the seeds can be a messy adventure.  But with a little practice, a sharp knife and a bowl of water, de-seeding them yourself can be quick, neat and much more cost effective; about half the price of buying them ready-to-eat.

  • A 4 oz. container of ready to eat pomegranate seeds typically costs $3.99.
  • 1 pomegranate fruit can yield about 8 oz of seeds and when in season costs $2 – $3.

Follow this easy 3-step, no-mess process from the Pomegranate Council.

Besides smoothies, pomegranate seeds are delicious in fresh juice, salads, salad dressings, oatmeal, quinoa and desserts.


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  • 1 cup (250 ml) coconut milk, unsweetened
  • 6 pitted dates
  • 1 tbsp chia seeds
  • 1 cup (150 g) frozen blueberries
  • 1/2 cup (175 g) pomegranate seeds
  • 1 handful baby spinach


  1. Wash spinach.
  2.  Add all ingredients to blender
  3. Blend and enjoy!


  • Coconut milk – coconut water, almond milk
  • Dates – banana
  • Blueberries – blackberries
  • Pomegranate seeds- raspberries, strawberries, cherries, cranberries
  • Spinach – kale, swiss chard

Servings: 1

  • Nutrition per serving:
  • Calories530
  • Fat17 g
  • Saturated Fat10 g
  • Cholesterol0 mg
  • Sodium120 mg
  • Carbohydrates99 g
  • Fiber18 g
  • Sugars68 g
  • Protein 7 g

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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