Ingredients
- 1 ½ c. frozen blueberries
- 1 c. vanilla Greek yogurt
- ½ c. vanilla almond milk
- ¼ c. blueberries (for garnish)
Directions
Blend ingredients together. Adjust almond milk to desired thickness.
Turmeric Butternut Squash Soup
Ingredients
- 1 bag of frozen butternut squash
- 1 sweet onion, chopped
- 2 cloves garlic, chopped
- 1 tbsp. fresh ginger, chopped
- 1 tbsp. olive oil
- 3-4 cups vegetable broth
- 1 tbsp. apple cider vinegar
- 1/2 tbsp. turmeric
- 1/2 tbsp. salt
- 1/2 tbsp. pepper
- 2 tbsp. coconut milk
Directions
Sauté butternut squash, onion, garlic, and ginger with olive oil in a deep Dutch oven until squash and onions are softened (about 6 minutes). Add the broth and bring to a boil. Use an immersion blender to combine into a soup consistency. Add the remaining ingredients, mix well, and let soup simmer for 30-40 minutes. Serve warm with 1 tbsp. of coconut milk added per bowl (for creaminess). Enjoy!
Raspberry Strawberry Smoothie
Ingredients
- ½ c. frozen strawberries
- ½ c. frozen raspberries
- ½ c. frozen pineapple
- ½ c. frozen mango
- ½ c. plain Greek yogurt
- 2 tbsp. OJ
Directions
Blend all ingredients together and enjoy!
Tropical Smoothie
Ingredients
- ½ c. frozen pineapple
- ½ c. frozen mango
- ½ lime, juiced
- 1 tbsp. coconut oil
- ½ c. coconut yogurt
- 1 tbsp. coconut flakes
Directions
Combine pineapple, mango, lime juice, coconut oil, and coconut yogurt in a blender. Place into a drinking cup and top with coconut flakes.
