During the summer I run a Free Play club for other people who love avocado as much as me!  Would you join the “Avocado Aficionados”?

We have avocados in the Dining Hall sometimes, but in the Avocado Aficionados, we make tasty treats like fresh guacamole, but the biggest hit each year is the green smoothies!  You can’t even taste all the healthy greens, give it a try!



Makes 4 Servings


  • 2 Packed Cups of Fresh Baby Spinach or Baby Kale
  • ½ Avocado
  • 2 Peeled & Frozen Bananas
  • 1/2 Cup Frozen Green Grapes
  • 1 Cup Frozen Mango
  • 1 Cup Frozen Pineapple
  • 4 cups of liquid (water, coconut water, apple juice or orange juice)

Recipe Notes

    *I prefer to use frozen fruit instead of ice to make the smoothie cold. Frozen fruit is cheaper and I can keep it on hand for months at a time so I’m always ready to make a Green Smoothie!
    *The avocado makes the smoothie creamy, my personal preference is to avoid using yogurt or milk in green smoothies (I think those blend better with chocolately/protein smoothies).
    *To maximize health benefits, use mostly water as your liquid. To make it appeal to kids, use more apple juice and that’s all they’ll taste!
    *To keep your green smoothie a pretty shade of green, stick to green, yellow and orange fruits & veggies. Frozen green grapes are one of my favorite things to use, clementines/citrus, kiwis, carrots, peaches, apples and lemon/lime juice are all great things to play around with.
    *Blueberries, strawberries and cherries are awesome in fruit smoothies, but will turn your green smoothie into a unappetizing color, so you might want to drink that in an opaque bottle so you can’t see it!

    NOT A FAN OF BANANAS? Swap it for a little more avocado for creaminess, or some extra frozen mango.


    One of my favorite hobbies is tailgating, and I bring my bbq skills to camp each year at the Bar-B-Krug I host for the CIT’s!  Here’s one of my favorite recipes (originally found on!


    • 1/4 cup cider vinegar
    • 3 tablespoons prepared coarse-ground mustard
    • 3 cloves garlic, peeled and minced
    • 1 lime, juiced
    • 1/2 lemon, juiced
    • 1/2 cup brown sugar
    • 1 1/2 teaspoons salt
    • ground black pepper to taste
    • 6 tablespoons olive oil
    • 6 skinless, boneless chicken breast halves


    1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
    2. Preheat an outdoor grill for high heat.
    3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.