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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