Blueberry-Almond Butter Smoothie

A smoothie a day keeps the doctor away! Well, if only that was how it goes. I’ve been on a serious smoothie kick since summer and I don’t hate it one bit. It has become almost automatic that I make this smoothie nearly every morning.

My recent concoction is inspired by one of my go-to’s from Island Smoothie, a favorite place of mine in OBX. It’s packed with protein, healthy fats + antioxidants, and the flavor profile resembles that of a blueberry pie. YUM!!

Here’s what you’ll need…

• 2 cups of frozen organic blueberries

• 5.3 oz container of Siggis plain or vanilla yogurt - I like to use the 0% milk fat

• 2 [heaping] spoonfuls of almond butter - I like to use Trader Joe’s raw creamy almond butter [it’s unsalted, too]

• 2 tablespoons of organic ground flax seed meal - I like to use the one from Trader Joe’s

• 1-2 scoops of Vital Proteins collagen peptides

• Handful of organic walnuts

• Liquid of choice - I like to use The New Barn almond milk in either unsweetened original or unsweetened vanilla. I like my smoothies to be at a consistency where it is slightly thick but I can still easily drink it through a straw. It typically rounds out to about 3/4 cup to 1 cup of almond milk.

Just add all of the ingredients to your blender [I use a Ninja blender] and mix on low until combined. Pour into your favorite cup, mason jar or travel mug and enjoy! You could also enjoy this as a smoothie bowl and top with your favorite add-on’s like Purely Elizabeth blueberry-hemp granola, fresh blueberries, organic shredded coconut, chia seeds and a drizzle of honey.