This dairy-free blueberry smoothie recipe is what I refer to as my original healthy meal in a glass. It was adapted from my True Blue Smoothie in Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and is how Tony and I enjoyed breakfast every morning for many years.
This blueberry smoothie is light, yet it kept me going through many soccer games. I’m no longer playing soccer, but still enjoy the tasty energy from all of the fruit in this blend, and the nutrients provided by the hidden greens. Spinach is a great beginner green. It provides extra vitamins and minerals, yet no one will know it’s in this blueberry smoothie, trust me! Spinach is the most tender and mild-flavored green, so you won’t taste it beneath the tasty banana, blueberries, and cinnamon. Plus, the purple hue of these dark berries hides the green color!
Multiply this recipe for as many servings as you would like. It is naturally vegan (dairy-free and egg-free) and can easily be top 8 allergen-free (soy-free, tree nut-free, peanut-free, etc.). If soy is a concern for you, note that some brands of milk alternative do contain soy lecithin, though this does seem to be changing over time. You can find allergen-friendly milk alternatives via one of the product lists.
- 1 very ripe banana, cut into 2 in chunks
- 1 cup frozen blueberries
- 1 cup original or vanilla milk alternative (I like almond, Tony likes coconut milk beverage, but choose your favorite!)
- 1 tablespoon ground flaxseed
- ½ teaspoon ground cinnamon (optional)
- ½ cup fresh or frozen spinach (optional, but do try!)
- Toss it all in a blender, and blend until smooth.
- Add ice to desired consistency.