Lighten Up with Juice and Smoothies


It’s true. We’re stuffed from Thanksgiving! To keep us from eating too many leftovers, we’re going to share a few of our favorite fall smoothie and juice recipes today on the blog! Use leftover cranberries or any other fruits as well. Or, sip a hot cleansing tea in your favorite Lily Lane Home mug!


From Kristine’s Kitchen: Pumpkin and Apple Breakfast Smoothie

Pumpkin-Apple Breakfast Smoothie

Recipe type: Breakfast, Snack

Serves: 2

Pumpkin and apple are the perfect pairing in this fall breakfast smoothie. This healthy Pumpkin-Apple Breakfast Smoothie is made with a pinch of pumpkin pie spice and will keep you full for hours!


  • ¼ cup plus 2 tbsp. old-fashioned oats
  • ¼ cup canned pumpkin
  • ¾ cup Greek yogurt
  • 1 medium apple, cut into pieces (I used honeycrisp and left the skin on)
  • ½ banana, sliced and frozen
  • ½ cup milk (almond, soy, cow’s, etc. – whatever you prefer)
  • ⅛ tsp.pumpkin pie spice
  • 6 ice cubes

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  1. Place oats in blender and blend for about 30 seconds until finely chopped. Add remaining ingredients and blend until smooth. Serve immediately.


Cranberry Orange Smoothie

Vitamin C Booster Cranberry Orange Smoothie

Serves: 64 ounce or 2-4 servings


  • 4 oranges, about 1½ pounds peeled and halved
  • 1 cup cranberries, (I used frozen)
  • 1 – 16 ounce bottle kombucha, ginger, cranberry, or original flavor
  • 1 Teaspoon vanilla extract

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  1. Place all the ingredients in the order listed into the blender.
  2. Blend, increasing the speed to high and blend until mostly smooth.
  3. Enjoy right away or refrigerate up to one day.


You may need to add a small amount of extra sweetener if your citrus is on the sour side.


From Reboot with Joe: Harvest Cinnamon Spice Juice


1 butternut squash
1- 2 apples (red is best for this juice)
1 teaspoon honey
1 teaspoon coconut sugar (optional)
1 Tbsp. apple pie spice mix, pumpkin pie spice mix or cinnamon
Piece of ginger root, 1 in./2.5 cm.


1.) Wash butternut squash and apples.

2.) Core apples if desired to remove seeds.

3.) Peel top, long section of butternut squash.

4.) Chop into pieces that will fit into juicer chute.

5.) Save bottom of squash for making soup or peel and add to juice for more volume.

6.) Send squash, apple and ginger through juicer.

7.) Drizzle honey around rim of glass.

8.) Pour coconut sugar and spices into bowl.

9.) Place honey coated glass into bowl to coat rim with spices.

10.) Fill glass with juice.

11.) Sprinkle cinnamon into juice to garnish and enjoy!

Butternut squash –  get one already peeled, pumpkin
Apple – any variety except green works well, pear
Ginger – lemon





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