Beet Blueberry Mango (BBM) Smoothie
In my new goal of meal prepping every weekend, I’ve been trying to pre-make breakfasts. My friend Jamie shared this recipe with me and it was a hit! It’s red hue is perfect for Valentine’s Day and love month, and it’s got some good fibre, fat and flavour!
Vegetarian (can be made vegan), Gluten-free
Makes: 2 breakfast servings or 4 snack servings
Prep time: 30 minutes
Ingredients:
½ medium beet, steamed, peeled, frozen (or just buy pre-steamed beets)
1 heaping cup frozen mango
½ cup frozen blueberries
1 cup plain Greek yogurt (use plant-based yogurt or 3 tbsp hemp hearts instead for dairy-free option)
¼ cup raw pumpkin seeds
1" knob fresh ginger, peeled
2-3 dates, pitted
¾ cup milk or water
Directions:
Fill a pot with 1 inch of water and set a steamer basket in the pot. Quarter the beet and place it in the steamer basket. Cover, bring the water to a simmer, and cook for 20 minutes, or until the beet is soft when pierced with a fork. Allow to cool, then peel the quarters and store in a silicone bag or zipper bag in the freezer for up to 3 months. I usually do 2-3 beets at a time, so I have more in the freezer.
In a high-speed blender, combine the mango, blueberries, beets, yogurt (or hemp hearts), seeds, ginger, dates, and milk or water. Blend on high speed, until smooth.
Divide between two cereal bowls or wide-mouth jars. When ready to eat, top with granola and enjoy.
Leftovers will stay fresh in the fridge for up to two days or store in freezer so it stays fresh longer! I usually pull it out of the freezer and into the fridge the night before I want to eat it. I add the granola in the morning and it’s good to go!
I’d love to know if you try it! Leave a comment below, or even better, share a picture and tag me @thepassionatephysio on Instagram!
Much love,
Surabhi
