I wanted to get my blog mojo going again by sharing my new favorite breakfast smoothie recipe =) The summer is definitely over here in Colorado, but I'm not quite ready to let go just yet.
I discovered this recipe over the summer and it's become my favorite "go to" breakfast lately. The cucumber gives is a crisp and refreshing taste, and the blueberries turn it a b.e.a.utiful shade of purple. I hope you enjoy as much as I do!
Cucumber Blueberry Smoothie
- 1/4 cucumber (frozen)
- 3 celery stalks (frozen)
- 1/4 cup blueberries (frozen)
- 3 tbs coconut flakes
- 1/2 cup greek yogurt (I use Fage 2%)
- 1 cup milk, plus extra if you need it (you could use almond milk or any other milk substitute)
- 1 tsp vanilla extract
- 1 tbs agave nectar
- *optional handful of nuts - I usually use pecans
Sounds weird, but I promise, this is delish! Like I said, the cucumber gives this a refreshing and summery taste, the coconut adds some essential fats, and you get fiber from the blueberries and celery. I don't usually like to "add" flavor enhancers to my smoothies, but I think the vanilla and agave really brings this whole thing to life.
As for the frozen veggies, I keep a ziploc baggie of pre-cut celery and cucumber in the freezer, so I can just add it to the blender and go. It might sound weird, but I found that if you pull the veggies from the fridge, the smoothie isn't quite cold enough. Plus, I don't have to worry about my veggies spoiling if I don't use them right away.
As for nutrition, here's what this smoothie will offer you:
- 435 calories
- 13 g fat
- 22 g protein (woohoo!)
- 5 g fiber (yay!)
- 53 g carb
Obviously, adding some nuts will add a little more fat and calories, so I really only do that if I know I'll need the extra energy or calories for the day.
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| Pretty, purple, and yummy! |
Enjoy!
