Last Updated on August 30, 2023 by Deliciously Organic
This coconut, berry, and spinach smoothie is the perfect way to sneak in extra veggies.
“This has spinach in it?” My daughter made my day with his question. I’ve learned a little lesson – when I’m using new or different ingredients, I don’t announce it to the family. Instead, I serve them, see what the feedback is, and then tell them the ingredients. Works like a charm.
So go ahead and serve up a smoothie with spinach. No one will ever know.
Coconut, Berry, and Spinach Smoothie Recipe (Paleo, Gaps)
We prefer the egg yolks in our smoothie because it gives the drink a nice creamy consistency. Organic, pastured egg yolks are a rich source of carotenoids, omega-3 fatty acids, and fat-soluble antioxidant nutrients. When consuming raw egg yolks, I prefer to only use pastured or good quality organic eggs. If you don’t want to use raw yolks, simply omit them.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Category: Breakfast
- Diet: Gluten Free
Ingredients
- 1 1/2 cups coconut milk (I prefer Native Forest)
- 1 1/2 cups cold water
- 1 1/2 cup frozen blueberries
- 1 1/2 cup frozen raspberries
- 1 1/2 cup baby spinach, washed and patted dry
- 4 raw egg yolks, pastured or a good quality organic egg (optional - see headnote above)
- 2-3 tablespoons honey (I used clover) or a few pinches of stevia
Instructions
- Place all ingredients in a blender and blend until smooth. Adjust sweetness to taste. Serve.
- Note: If you’re concerned about the goitrogens in the spinach, then you can steam the spinach, drain and then add to the smoothie.
Nutrition
- Serving Size: 4
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