1scoop collagen powder or vegan protein powdervanilla or unflavored; use vegan protein powder to keep this recipe vegan
1heaping cup baby spinachbaby kale, or baby spinach and kale blend
3large pitted Medjool dates
1 ¼cupfresh or frozen raspberries
3tablespoonsalmond butter
1 ¼cupice cubes
Instructions
Add all the ingredients to a blender in the order listed.
Run the blender on medium speed for 30-45 seconds, or until the smoothie is creamy and smooth.
Pour the smoothie into glasses and serve!
Notes
You can also serve this smoothie as a smoothie bowl and top with all your favorite smoothie bowl toppings: dried coconut, chocolate chips, sliced fruit, granola, honey, dried fruit and nuts, etc. Smoothie leftovers last in the fridge for up to 2 days. Stir before serving or blend the smoothie up with a few extra ice cubes to "refresh" the smoothie before serving. You can use fresh or frozen raspberries for this smoothie. I generally prefer frozen because they're most cost-effective and add to the smoothie's frostiness, but fresh and in-season berries are also delicious in this smoothie. You can easily omit the almond or nut butter for an equally delicious smoothie, though it won't be as filling or rich in protein. Feel free to add or sub in your other favorite berries of choice into this smoothie. I love adding in a handful of blueberries or blackberries.
Nutrition
Serving: 1/3 of the recipe -- or 1 medium-sized smoothieCalories: 371kcalCarbohydrates: 42.8gProtein: 14.3gFat: 18.6gSaturated Fat: 1.3gPolyunsaturated Fat: 17.3gSodium: 149mgFiber: 9.3gSugar: 32g
Keyword berry green smoothie, raspberry smoothie, raspberry smoothie recipe