In the Reboot Kitchen: Star-Spangled Slushie

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

Memorial Day weekend is a time to remember and thank our veterans and the men and women in our military today for serving and protecting our country.  It’s also a time for picnics, barbecues and LOTS of food and drinks!  This holiday weekend celebrate by sharing a healthy, refreshing slush packed with brightly colored phytonutrients full of antioxidants and energy boosting, hydrating compounds.  We spread some cheer at our town’s Memorial parade last weekend by passing out these yummy drinks.

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3/4 cup (125 g) watermelon chunks
1 cup (150 g) frozen blueberries, plus 4 set aside for garnish
1/2 cup/4 oz (120ml) unsweetened almond milk
Lots of ice (I used 14-16 large cubes)


  1. Cut watermelon from rind and into large chunks.
  2. Blend blueberries and 4 ice cubes.
  3. Scoop blueberry mixture into bottom of glass.
  4. Rinse blender.
  5. Blend almond milk and 6 ice cubes (add more ice cubes if it’s too thin or runny).
  6. Scoop almond milk mixture into glass on top of blueberries.
  7. Rinse blender.
  8. Blend watermelon and 6 ice cubes (add more ice cubes if it’s too thin or runny)
  9. Scoop watermelon mixture on top of almond milk.
  10. Garnish with blueberries and enjoy!

Servings: 2-3

  • Nutrition per serving:
  • Calories70
  • Fat1 g
  • Saturated Fat0 g
  • Cholesterol0 mg
  • Sodium45 mg
  • Carbohydrates16 g
  • Fiber2 g
  • Sugars11 g
  • Protein 1 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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