Berry Boost Smoothie

Smoothies are a great way to start the day with fiber, fat protein and lots of vitamins and minerals. While I don’t find just fruit smoothies to necessarily a bad thing, they do have a lot of sugars from the fruit. A great way to balance this sugar, and make sure it isn’t spiking our blood sugar, and therefore insulin, is to ensure that the smoothie also has fiber fat and protein. These will help to slow the digestion and maintain a steady blood sugar.

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Berry Boost Smoothie Bowl

Yield: 2

Author: Marissa Balleza

Prep time: 5 MinTotal time: 5 Min

This is a great smoothie that is balanced with fiber, fat and protein. Smoothies are an excellent way to pack in nutrients, and this one has lots!

Ingredients

• 1 Heaping handful of spinach (or ~1/2 cup frozen spinach)
• 1 frozen banana
• 1/2 cup frozen mixed berries
• 1/2-1 cup Coconut milk (use more milk to make thinner, less for a thicker smoothie)
• 1 T almond butter
• 1 T Flax Meal
• 1 Scoop Vanilla protein powder

Instructions

Instructions

1. Place all the ingredients in a high power blender. Blend until it is a smooth consistency of your liking. Pour or scoop into bowls. Top with your favorite ingredients and enjoy! (I love to use my paleo chunky chocolate granola for some nice texture)

Did you make this recipe?

Tag @MB Health on instagram and hashtag it #BerryBoost

Berries are a low glycemic fruit as well, so they do not raise blood sugar as quickly compared to other fruits. Berries are also high in anthocyanins, which are flavonoids that have been shown to “protect DNA, strengthen cell membranes, help produce cytokines (therefore regulate the immune response), and produce an anti-inflammatory effect.” (Lila, 2004)

Flax meal is a rich source of plant based omega 3 fatty acids. Flax is rich in alpha-linolenic-acid, which has been tied to cardiovascular protection and a decreased incidence of myocardial infarction. (Rodrigues-Levya, 2010)

References:

Lila M. A. (2004). Anthocyanins and Human Health: An In Vitro Investigative Approach. Journal of biomedicine & biotechnology, 2004(5), 306–313. https://doi.org/10.1155/S111072430440401X

Rodriguez-Leyva, D., Dupasquier, C. M., McCullough, R., & Pierce, G. N. (2010). The cardiovascular effects of flaxseed and its omega-3 fatty acid, alpha-linolenic acid. The Canadian journal of cardiology, 26(9), 489–496. https://doi.org/10.1016/s0828-282x(10)70455-4