Description
A quick and refreshing smoothie packed with raspberries, spinach, and creamy yogurt, enhanced with ginger for a nourishing anti-inflammatory boost. Perfect for breakfast or a light snack.
Ingredients
1 cup unsweetened almond milk
1 cup fresh spinach
1 cup frozen raspberries
1/2 cup plain Greek yogurt
1 tablespoon chia seeds
1 teaspoon honey
1/2 teaspoon grated fresh ginger
1/2 teaspoon vanilla extract
1/2 cup ice cubes
Instructions
- Add the almond milk to a blender.
- Add the fresh spinach, frozen raspberries, and Greek yogurt.
- Add the chia seeds, grated ginger, and vanilla extract.
- Drizzle in the honey.
- Add the ice cubes.
- Blend on high speed for 30 to 60 seconds until smooth and creamy.
- Pour into a glass and serve immediately.
Notes
Swap raspberries with mixed berries for a different flavor.
Add half a banana for extra creaminess and sweetness.
Use dairy-free yogurt for a plant-based option.
Add a pinch of turmeric for extra anti-inflammatory benefits.
Best enjoyed fresh, but can be stored in the refrigerator for up to 24 hours and shaken before drinking.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 5 mg
