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Homemade Anti-Inflammatory Blueberry Smoothie photo

Anti-Inflammatory Blueberry Smoothie

This Anti-Inflammatory Blueberry Smoothie is a delicious powerhouse of nutrients!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup almond milk dairy-free alternative that's light and creamy
  • 2/3 - 1 cup frozen blueberries packed with antioxidants and flavor
  • 2 handfuls spinach or leafy greens a nutrient-dense addition that’s barely noticeable in flavor
  • 1 tablespoon almond butter provides healthy fats and a delicious nutty flavor
  • 1/4 teaspoon cinnamon a warm spice known for its anti-inflammatory properties
  • 1/8 - 1/4 teaspoon cayenne pepper a little kick to heat things up—start light and adjust to taste

Equipment

  • Blender
  • Measuring cups and spoons
  • Glass or mason jar

Method
 

  1. Start by assembling all your ingredients on the countertop. This makes the process quick and easy.
  2. In your blender, add 1 cup of almond milk, 1 frozen banana, and 2/3 to 1 cup of frozen blueberries. Follow this with the 2 handfuls of spinach or leafy greens, 1 tablespoon of almond butter, 1/4 teaspoon of cinnamon, and a pinch of cayenne pepper.
  3. Blend all the ingredients on high until you achieve a creamy consistency, making sure there are no chunks of spinach or banana left behind.
  4. Once blended, taste your smoothie. If you want more sweetness, consider adding a splash of honey or maple syrup. If you prefer more spice, add a touch more cayenne.
  5. Pour your Anti-Inflammatory Blueberry Smoothie into a glass or mason jar, and enjoy immediately for the best flavor and nutrient retention.

Notes

  • Always use frozen fruit for a thicker, creamier texture.
  • Be careful with the cayenne; it can quickly overpower the other flavors.
  • Don’t skip the spinach; it adds nutrients without altering the taste.