Blueberry Spinach Breakfast Smoothie

• 1 cup fresh spinach
• 1 cup frozen blueberries
• 1 ripe banana
• 1/2 cup plain Greek yogurt or dairy-free alternative
• 1/2 cup almond milk
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Steps

1. 1 Add spinach, frozen blueberries, banana, Greek yogurt, almond milk, honey, vanilla extract, and cinnamon to a blender.
2. 2 Blend until smooth and creamy.
3. 3 Pour into glasses and serve immediately.

Equipment

• Blender

Variations

• Add chia seeds for extra texture and nutrition.
• Substitute almond milk with coconut milk for a tropical twist.

Substitutions

• If spinach isn't your thing, swap with kale or a handful of fresh parsley.
• Replace Greek yogurt with coconut yogurt for a vegan option.

Pairings

• Serve with a side of fresh fruit salad.
• Pair with a toasted English muffin with almond butter.

Nutrition

Tips

• For an extra boost, add a scoop of protein powder.
• Adjust sweetness to taste by adding more or less honey/maple syrup.

Storage

Store leftovers in an airtight container in the fridge for up to 24 hours. Shake well before serving.

Freezing: This smoothie does not freeze well due to the spinach, but you can freeze the fruit components separately for future use.

Serving Suggestions

• Pair with whole grain toast and avocado for a complete breakfast.
• Serve alongside a handful of nuts for added crunch.

FAQ