12-16 ounces, almond, coconut, or almond-coconut milk
1/3 cup frozen, organic, wild blueberries (Trader Joes has good prices)
½ banana (Frozen banana makes for a thicker, creamier texture. I cut bananas into 1-inch chunks and freeze on a cookie sheet lined with plastic wrap. Store frozen banana chunks in a zippered bag.)
1 serving Vanilla Protein Powder of your choice (I’ve tried all sorts of brands, but I prefer Nutrameal™ Free because it’s gluten, dairy, and soy-free, with no nasty after-taste. It also has fiber and a balance of carbs, protein, and fat which sticks with me longer than a protein-only powder.)
1 Tablespoon fiber powder blend
1 handful organic baby spinach (the dark blue of the blueberries hides the green and you really don’t taste the spinach)
Optional additions: maca powder, flaxseed oil, chia seeds (soaked for at least 10 minutes in your non-milk of choice) and/or hemp seeds
Pulse for a few seconds in blender and then blend until smooth, scraping down the sides as needed.