Meatless Monday: Calienté Coco Smoothie

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

How did you celebrate Cinco de Mayo? I decided to put a healthy and spicy spin on the traditional Mexican drink, Horchata, that is typically made with rice and milk.  The results? A delicious, rich and chocolatey smoothie that will be tasty all year round.

The addition of chili powder packs a healthy punch with potent phytonutrients that can help alleviate pain, reduce inflammation and boost metabolism.  Numerous laboratory and animal studies show that the right amount of a chili pepper’s famed phytonutrient, capsaicin, can kill certain cancer cells including colon, esophageal and tongue.  Chili peppers are also being studied for helping to combat inflammation that’s related to obesity and diabetes.

Try making your own almond milk for this smoothie instead of buying it at the store! Get the recipe for Homemade Almond Milk. If you go with store-bought, be sure to purchase unsweetened.

Here are more reboot Cinco de Mayo recipes to enjoy!

Gazpacho Juice

Mango Salsa Juice

Mexican Style Jugo


Chipotle Garlic Kale Chips

Yucca Chips

Corn and Tomato Salsa

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  • 1 tsp (5 g) cinnamon
  • 1/8 tsp (.1 g) chili powder (increase as desired – I used 1/4 tsp for a kick!)
  • 1 tbsp (15 g) cocoa powder
  • 2 tsp (10 g) vanilla (alcohol free extract or grind a few beans)
  • 20 oz (500 mL)  homemade almond milk
  • 1 banana
  • 1/2 avocado
  • Ice, as desired


  1. Blend all ingredients in blender until smooth, about 45-60 seconds.
  2. Serve and enjoy.

Servings: 1

  • Nutrition per serving:
  • Calories390
  • Fat22 g
  • Saturated Fat2.5 g
  • Cholesterol0 mg
  • Sodium390 mg
  • Carbohydrates44 g
  • Fiber14 g
  • Sugars16 g
  • Protein 6 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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