Refreshing-anti-inflammatory-lemon-blueberry-smoothie-recipe
Ingredients
- 1 cup frozen blueberries do not use fresh—trust me on this
- ½ lemon juiced (about 2 tablespoons, seeds removed unless you like bitterness)
- 1 cup unsweetened almond milk or any milk you prefer
- ½ banana frozen for creaminess, fresh if you’re in a hurry
- 1 tablespoon chia seeds for fiber and omega-3s
- ½ teaspoon fresh ginger grated (the anti-inflammatory secret weapon)
- 1 scoop unflavored collagen or plant-based protein optional, but recommended
- Ice cubes if you didn’t use frozen fruit
Instructions
- Add liquid first. Pour the almond milk into the blender to prevent ingredients from sticking.
- Drop in the lemon juice, ginger, and chia seeds. These flavor powerhouses go in early for better blending.
- Add the blueberries and banana. Frozen fruit gives you that thick, milkshake-like texture.
- Blend on high for 45-60 seconds. Stop and scrape the sides if needed. No one wants chunky smoothie bits.
- Taste and adjust. Too tart? Add a pinch of honey.
- Too thick? More liquid. You’re the boss here.
- Pour and enjoy immediately for the best texture and nutrient retention.