This January, I’m easing back into healthier habits with a simple, sustainable routine. Each morning starts with a 45-minute walk, followed by a nourishing smoothie lunch built around fruits and vegetables — going light on processed sweets and minimal on meat. After a season of holiday indulgence, this feels less like a reset and more like a gentle return to balance. I focus on what’s fresh when I can, and when something isn’t available, I reach for frozen fruit with no added sugar or syrups, keeping everything clean and uncomplicated.
To complement the routine, I’ve been enjoying infusing these smoothies with Astral Works (Prūf No. 24), a low-THC, higher-CBD strain crossed from Harle Tsu and TH1. With its citrus and pine notes and clear-headed, calming effects, it offers a mellow, relaxing vibe without a heavy high. It’s the kind of support that helps me slow down, stay present and ease into a be-healthy, try-to-be-happy rhythm — grounded, intentional and kind to both body and mind.
Mango Pineapple Smoothie
Servings: 4
Ingredients:
2 cups frozen mango chunks
2 cups frozen pineapple chunks
2 cups milk (dairy or coconut milk)
1 cup plain or vanilla yogurt
1-2 tablespoons honey or maple syrup (optional)
3 teaspoons canna-oil
1 cup ice (optional)
Mint leaves for garnish
Directions:
1. Add milk to the blender.
2. Add mango, pineapple, yogurt and sweetener (if using).
3. Blend until smooth and creamy.
4. Adjust thickness with more milk or ice if needed. Add mint.
5. Serve immediately.
Green Pistachio Smoothie
Servings: 4
Ingredients:
2 cups fresh spinach
1 ripe avocado, peeled and pitted
1/2 cup shelled unsalted pistachios
2 frozen bananas
2 1/2 cups milk (almond or oat milk works well)
1 cup plain or vanilla yogurt
1-2 tablespoons honey or maple syrup (optional)
3 teaspoons canna-oil
1/2 teaspoon vanilla extract
1 cup ice (optional)
Chopped pistachios for garnish
Directions
1. Add milk to the blender.
2. Add spinach, avocado, pistachios, bananas, yogurt, sweetener, canna-oil and vanilla.
3. Blend until completely smooth.
4. Add ice if needed, and blend again.
5. Serve immediately.
Triple Berry Red Smoothie
Servings: 4
Ingredients:
1 1/2 cups frozen strawberries
1 1/2 cups frozen raspberries
1 1/2 cups frozen cherries or blueberries
2 1/2 cups milk or apple juice
1 cup plain or vanilla yogurt
3 teaspoons canna-oil
1-2 tablespoons honey or maple syrup (optional)
1 cup ice (optional)
Strawberries for garnish
Directions:
1. Add the liquid to the blender.
2. Add all berries, yogurt, canna-oil and sweetener (if using).
3. Blend until smooth and thick.
4. Adjust consistency with more liquid or ice if needed. Top with a strawberry.
5. Serve immediately.
