Smoothies can be one of the easiest ways to get back on the healthy track after a day (or two) of overindulging. What you put in the blender can make a huge difference in the way you feel and function throughout the day! This almond ginger blueberry anti-inflammatory smoothie bowl is loaded with nutrients that will keep your energy levels up and hunger at bay.
Give me a spoonful of nut butter and I am one happy camper. It is one of the easiest ways to sneak in healthy fats and protein, as well as hold me over until the next meal.
My love for nut butters has recently been taken to a whole new level with flavored nut butters. Have you tried any fun combinations of your own? Ashley over at Fit Mitten Kitchen and Davida from The Healthy Maven are always coming up with the craziest (most delicious) combos!
Since I have yet to attempt my own homemade nut butters (I know, I know), my foodie heart flutters when I see a must-have combo in the store. On my recent trip to North Carolina, I discovered almond ginger butter and oh my!
Ginger is known to be an anti-inflammatory food that will also help ease indigestion or nausea.
A great way to get fresh ginger into your day is by making my favorite Hot Lemon Ginger Detox Tonic (for when you need something warm) or this almond ginger blueberry anti-inflammatory smoothie bowl (when you need something cold)!
To balance blood sugar levels and keep energy levels up, it’s important to build a smoothie that is well-rounded in the nutrient department. I love Kelly LeVeque’s approach to smoothies called the “fab four” – including protein, healthy fats, fiber, and greens to promote a blood sugar-stabilizing and anti-inflammatory lifestyle.
What you’ll need to make this almond ginger anti-inflammatory smoothie bowl:
- Frozen blueberries
- Frozen, chopped spinach
- Fresh ginger
- Almond butter
- Ground flaxseed
- Vega vanilla protein powder (or clean protein powder of choice)
- Unsweetened almond milk
The idea behind the fab four smoothie philosophy is to limit the amount of fruits in your cup (or bowl) to keep blood sugars stable. You could easily replace the blueberries with banana if you like, or add less ice/more almond milk to create a thinner, drinkable consistency.Print
- 1/4 cup frozen blueberries
- 1 cup frozen, chopped spinach
- 1 teaspoon minced fresh ginger (or could use 1/2 teaspoon ground ginger)
- 1 Tablespoon almond butter
- 1 Tablespoon ground flaxseed
- 1 scoop vanilla protein powder (my favorite is the Vega protein powder)
- 1 cup unsweetened almond milk
- Add all of the ingredients to a blender and blend on HIGH until smooth and creamy. If the texture is too thick, add a splash of almond milk.
- Spoon into a bowl and top with additional blueberries and any additional toppings you like (I chose unsweetened coconut chips and bee pollen for energy!).
And don’t forget, if you make this Almond Ginger Blueberry Anti-Inflammatory Smoothie Bowl (or any other recipes), let me know! Leave a comment below or snap a pic on Instagram and tag it with @fitlivingeats and #fitlivingeats. I love seeing and sharing your recipe creations!
Looking for more smoothie inspiration? Check out these posts for ideas:
- Glow Baby Glow Carrot Orange Smoothie
- 25 Delicious Green Smoothie Recipes
- Dreamy Banana Tahini Smoothie
- Golden Milk Smoothie
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