I’m a huge smoothie fan, and am all for including vegetables in my smoothies- actually most of the time there’s more veggies than fruit, however when I tried out this recipe for the coconut blueberry smoothie I was a little thrown off. This smoothie includes vegetables, but not your normal ones (kale,spinach, cucumber, etc). This smoothie includes frozen cauliflower and zucchini. Now, I’ve seen frozen cauliflower popping up a lot as ingredients for smoothies, but hadn’t tried it, and honestly I didn’t taste it at all, so that was okay. But I DID taste the zucchini, and I wasn’t a fan.  SO next time I make this, I will definitely skip out on the zucchini and toss some spinach in there instead.

Feel free to test this out and let me know what you think!

BLUEBERRY COCONUT SMOOTHIE BOWL:

INGREDIENTS:

1. 3 tbs Shredded Coconut
2.  3/4 cup Unsweetened Almond Milk
3. 1 cup Frozen Zucchini (or spinach)
4.  1/2 cup Frozen Cauliflower
5.  1/2 cup Frozen Blueberries
6.  1/2 avocado
7.  1 tsp cinnamon
8. Smoothie Bowl toppings of your choice (I did raspberries, walnuts, chia seeds, kiwi, coconut, almond butter, and blueberries)

PREPARATION:

1. Add shredded coconut and almond milk to high powered blender. Blend until thoroughly combined.
2. Add zucchini (or spinach), cauliflower, blueberries, avocado, and cinnamon to bled. Blend completely
3. Remove from blender as soon as finished to keep smoothie cold and thick. If left too long, the heat from the blender can cause the smoothie to melt and become more liquidy (word?)
4. Pour into bowl and top with smoothie bowl toppings of your choice!