Smoothies are, hands down, the best way to get in some extra fruits and (sometimes) veggies in the morning. We’ve totally been over this before, and I don’t want to get preachy about it. But I DO want to share with you this awesome smoothie recipe that not only has tons of antioxidants, but is really great for your kidney health and, ahem, UTIs. Yeah, cranberry juice is kind of gross on it’s own, especially when you buy the pure juice, which is important when you’re in it for the health benefits. However, this smoothie combines tart cranberry juice with the antioxidant power of blueberries and just a bit of agave nectar, and it comes out tasting sweet and fulfilling, without being overpowering.
I always think it’s important for a breakfast to go down easy. Most people have trouble even getting in solid foods – this is a way to break out of your just-black-coffee-nothing-more-for-breakfast attitude and to move into incorporating more fruits and veggies in your day. This recipe really fills me up, too, which is really nice because I typically start thinking about lunch at 10 a.m. Yikes!
So how do we make the Cran-Blueberry Smoothie?
Peanut, tree nut, dairy, egg soy, sesame, fish and shellfish free (gluten free if omitting wheat germ)
1/2 frozen ripe banana
1/3 cup blueberries (fresh or frozen)
1/4 cup pure cranberry juice
2-3 ice cubes
1 tbsp. wheat germ (omit if gluten free/wheat allergic)
1 tsp. agave nectar (or honey)
1. Place all ingredients in blender. Blend until smooth. If your batch is a little tart, feel free to add agave to taste!