Refreshing, filling, and delicious, this smoothie bowl has been my go-to breakfast ever since Colorado decided to bless us with 80 degrees and sunshine. Summer, is that you?
This smoothie takes less than five minutes to make, and you can cut down the prep time (even more) by putting the portioned frozen fruit in a reusable baggie. For a thicker consistency, use less liquid. Also, you can swap the fresh spinach for frozen. I like to use organic ingredients as often as possible, and I use this as a guideline. Cheers to smoothie season.
Coconut and Greens Smoothie
A deliciously filling breakfast or nutritious snack, this coconut and greens smoothie is naturally sweetened and packs a hefty fiber and protein-punch. It's also vegan and gluten-free.
Ingredients
- 2 large handfuls of fresh spinach
- 1/2 cup unsweetened coconut milk
- 1/2 cup filtered water
- 1/2 frozen banana
- 1/4 cup frozen blueberries
- 1/4 cup frozen coconut chunks (I buy mine from Trader Joe's)
- 1/4 cup vanilla protein powder (I use 1 Up Nutrition's vegan vanilla protein powder)
- 2-3 ice cubes
Instructions
- Add all ingredients to your blender and blend away! I like to add my spinach and liquids first, that way the greens blend completely. Afterward, I add the rest of the ingredients.
- Top with shredded coconut, almond butter, chocolate chips, etc.!
Notes
If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.
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