Good 'n healthy Blueberry Ginger Smoothie
November 13, 2018
This delicious blueberry smoothie provides a quick pick me up any time of day, plus a bit of refreshing ginger to help soothe nausea.
This smoothie fits the bill as a healthy breakfast, lunch or mid-day snack for both pregnant and lactating moms. Blueberries pack a punch of Vitamin C, folate, fiber and potassium, which has been shown to help lower high blood pressure, a particular danger during pregnancy.
Milk and yogurt add calcium, vitamin D and protein to build strong bones for baby too; and oats, flaxseed and brewers yeast all help to boost breastfeeding moms’ milk supply.
Preparation time: 5-10 minutes
- 1 cup unsweetened almond milk or skim milk
- 1 ½ cups fresh or frozen blueberries (If using fresh blueberries add several ice cubes for a colder smoothie.)
- ½ cup Greek yogurt
- ¼ cup oatmeal, ground in blender or coffee/spice grinder
- 1 tablespoon flaxseed, round in coffee/spice grinder
- 1 teaspoon brewers yeast
- 1 teaspoon to 1 tablespoon grated fresh ginger, to taste
- 1-2 tablespoons honey
- ½ teaspoon ground cinnamon
- 1-2 teaspoons vanilla extract
- Place all ingredients in a blender and blend several minutes. Serve with extra blueberries.
Makes about two cups.
Note: The consistency will be thin but will thicken after several minutes as the oatmeal and flaxseed absorb the liquid. Smoothies can be refrigerated for several days. Add more milk if mixture becomes too thick.
Per one cup serving: 233 calories; 7.6g total fat (2.6g saturated; 2.0g polyunsaturated, 1.4g monounsaturated); 131.2mg sodium; 12.5mg cholesterol; 37.4g carbohydrate; 23.6g sugars; 6.3g fiber; 6.4g protein; 584.8mg potassium.