blueberry blast smoothie to boost breast milk and support muscle recovery

If you’ve been following our recipes, you know we like to sneak spinach into our blends. But don’t worry, once it’s whirled up with frozen blueberries you can’t even taste the vitamin-packed leafy greens. And by the way, those berries, they’re packing some serious immune-boosting vitamins, too—vitamin C, K, and manganese, plus a blast of heart-healthy, cancer-fighting antioxidants (1, 2, 3, 4).

This recipe was originally created for Mama Love Chocolate Protein, which is no longer in production. Looking for a great alternative? For a similar taste and consistency, try using a high-quality, plant-based protein powder made from yellow peas, like Naked Pea Chocolate Pea Protein Powder


  • 1 serving Plant-based Protein Powder
  • 1 cup Spinach
  • 1/2 Banana, peeled
  • 1 cup Blueberries, frozen
  • 1 cup Water


Place all ingredients in a blender. Blend on high until smooth. Add ice cubes for a thicker smoothie, or more water if you prefer a thinner one. Serve cold. 

Nutrition Facts

Servings: 1

Calories 304 

 Amount per Serving% Daily Value
Total Fat3.8g5%
Saturated Fat0.6g2%
Total Carbohydrate49.6g18%
Dietary Fiber9.7g33%
Total Sugars21.8g 

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  1. Wilms, Lonneke C et al. “Impact of multiple genetic polymorphisms on effects of a 4-week blueberry juice intervention on ex vivo induced lymphocytic DNA damage in human volunteers.” Carcinogenesis vol. 28,8 (2007): 1800-6. doi:10.1093/carcin/bgm145
  2. Peng, Cheng et al. “Biology of ageing and role of dietary antioxidants.” BioMed research international vol. 2014 (2014): 831841. doi:10.1155/2014/831841
  3. Riso, Patrizia et al. “Effect of a wild blueberry (Vaccinium angustifolium) drink intervention on markers of oxidative stress, inflammation and endothelial function in humans with cardiovascular risk factors.” European journal of nutrition vol. 52,3 (2013): 949-61. doi:10.1007/s00394-012-0402-9
  4. Rodriguez-Mateos, Ana et al. “Procyanidin, anthocyanin, and chlorogenic acid contents of highbush and lowbush blueberries.” Journal of agricultural and food chemistry vol. 60,23 (2012): 5772-8. doi:10.1021/jf203812w

Buy us a coffee!