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.
Ingredients
- 1 serving Plant-based Protein Powder
- 1 cup Spinach
- 1/2 Banana, peeled
- 1 cup Blueberries, frozen
- 1 cup Water
Instructions
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 Fat | 3.8g | 5% |
| Saturated Fat | 0.6g | 2% |
| Cholesterol | 0g | 0% |
| Sodium | 61mg | 3% |
| Total Carbohydrate | 49.6g | 18% |
| Dietary Fiber | 9.7g | 33% |
| Total Sugars | 21.8g | |
| Protein | 21.6g | |
| Calcium | 53mg | 5% |
| Iron | 5mg | 40% |
| Potassium | 776mg | 16% |
*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.
Sources:
- 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
- Peng, Cheng et al. “Biology of ageing and role of dietary antioxidants.” BioMed research international vol. 2014 (2014): 831841. doi:10.1155/2014/831841
- 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
- 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
