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 slushi packed with brightly colored phytonutrients full of antioxidants and energy boosting, hydrating compounds. Spread some cheer at your town’s celebration.
Ingredients
- 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)
Directions
- Cut watermelon from rind and into large chunks.
- Blend blueberries and 4 ice cubes.
- Scoop blueberry mixture into bottom of glass.
- Rinse blender.
- Blend almond milk and 6 ice cubes (add more ice cubes if it’s too thin or runny).
- Scoop almond milk mixture into glass on top of blueberries.
- Rinse blender.
- Blend watermelon and 6 ice cubes (add more ice cubes if it’s too thin or runny)
- Scoop watermelon mixture on top of almond milk.
- Garnish with blueberries and enjoy!
Servings: 2-3
Serving Size: 24 oz (720 ml)
Calories: 70
Fat: 1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 45 mg
Carbohydrates: 16 g
Fiber: 2 g
Sugars: 11 g
Protein: 1 g