Simple Blueberry Breakfast Smoothies

(Vegan, Autoimmune protocol friendly)

Close up of blueberries on a wooden table

The weather has been absolutely frigid for several days now… the kind of cold I can’t seem to shake, even in our cozy home. It seeps up through the tile on the floor, and seems to melt lazily in through our windows at night.

These would typically be the days when bowls of hot steel cut oats appear for breakfast at our house, filled with apples, cranberries, pecans, and chia.

(That sounds like some fairy makes these bowls for us, and they float down through the air to our dining table… just give me some wings…)

But for a short time, oats and nuts and seeds are off the table for me, so I’ve been trying to find a tasty alternative to brighten our mornings.

While this smoothie definitely does not help out with the chill (itself being quite cold), it is absolutely delicious, super healthy, and keeps us full for a surprisingly long time.

We are using coconut milk right now, but as soon as I start eating nuts again, almonds or walnuts and water will replace the coconut milk.

Here’s what you’ll need:

2 large leaves organic lacinato “dino” kale, tough center stem removed (I promise, you can’t taste the kale!)

1 organic banana, peeled

2 cups frozen organic blueberries

1 can full fat organic coconut milk

Put all ingredients in the blender, adding water as needed (I usually add about 1/2 – 3/4 of a cup). Blend until smooth and enjoy! This makes plenty for both my husband and I.

What is your favorite healthy breakfast right now?

So much love,


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