Whew! It’s the day after the 4th and I don’t think I ever need to eat again!
We had our usual tradition of heading out to the beach with friends and eating ALL the barbecue all day long: ribs, burgers, hot dogs, the works. SO much fun, but I’m always stuffed for days afterwards. Ergo, a blueberry spinach smoothie is going to be the go to for today.
The first year we started this tradition we had some towels, a pitcher full of dark n' stormies, and a grill in the sand with no table 😂. That was probably about 5,6 years ago?? The difference between 25 and 30 years old is insane.
Now we have a table, sun shades, umbrellas, a bajillion towels, games, and quite a few little kiddos! Look at us adulting. Oh and we’ve upgraded to mimosas because we’re classy like that 😎. The grill is still in the sand though 🤣🤣. Ah well, what can you do?
Anyway, after a mid week, food stuffed holiday, today is all about smoothies and toast. I love this blueberry spinach smoothie because it’s so simple aaaaand it’s purple. In my opinion, there’s not enough purple food in the world so I do my best to help out with that situation!
One of my favorite things about this smoothie is that it’s vegan! Coconut milk instead of regular milk adds so much more flavor and it’s so thick and filling you don’t even need yogurt 👍🏻👍🏻.
If you’ve had your fill of heavy foods yesterday, blend up a blueberry spinach smoothie and call it good!
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Pin Ingredients
- 3 cups frozen blueberries
- 1 cup frozen mango
- 6 ounces blackberries
- 1 banana
- 1 cup baby spinach, packed
- 2 cups unsweetened coconut milk
- 1 teaspoon chia seeds
Instructions
- In a blender, pour in the coconut milk. Next add the banana, blackberries, spinach and chia seeds. Top with the frozen blueberries and mango.
- Blend on high for 1-2 minutes until smooth.
- Pour into glasses and enjoy chilled.
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