You all know how much I love my smoothies! I’ve always enjoyed a delicious blend of fruits, veggies, and protein but as I’ve gotten older I’ve realized how good certain smoothie blends make me feel. With my pregnancy, I’ve experienced some things like acid reflux and I even have a smoothie recipe to help me with that. I always get questions from you all about my go-to smoothie recipes so today I’m sharing them! These are my three favorite smoothie recipes of the moment.
Fab 4 Green Smoothie
I love a green smoothie in the morning! My go-to green recipe follows Kelly Leveque’s Fab 4 method, and I love all of her smoothie recipes. This one is such an easy way to get in some nutrients as soon as your start your day. I’ll have this before my first meal of the day and it just really leaves me feeling fueled!
- 1 serving of your favorite vanilla protein powder containing 20 to 30 grams of protein.
- 1/4 Avocado
- 1-2 tbsp Chia Seed
- ½ to 1 lemon, juiced
- 1 Handful of Spinach
- 1 small Persian cucumber
- 1/4 cup Mint Leaves
- 1.5 cups unsweetened nut milk
Fab 4 Cookies and Cream Smoothie
This is another incredible smoothie by Kelly and it’s perfect for satisfying your sweet tooth! With a chocolate protein powder base, this blend tastes just like cookies and cream. It’s the perfect mix of veggies, fruit, and different types of protein. I love the addition of almond butter in this one!
- 1 serving of Chocolate-coconut collagen protein powder
- 1 tablespoon almond butter
- 1 tablespoon flax or chia seeds
- 1 handful fresh spinach
- 1/4 cup frozen blueberries
- 1½ cups almond milk
- Hemp hearts, to top
My doula, Lori, helped me put together this pregnancy-friendly smoothie to help with my acid reflux. I’ve experienced some stomach discomfort and this helps me almost immediately. It’s soothing, slightly sweet, and so delicious. I recently shared this on my Instagram story and so many of you were interested!
- 1 scoop Seedlyfe Pregnancy Blend
- 1 1/2 cup of ripe papaya
- 1/2 frozen banana
- 1 cup almond milk or milk of choice
- 1/2 cup of organic yogurt (I use almond yogurt since she’s dairy-free)
- 2 mint springs
- 1 squeeze fresh lemon wedge
- 1/2 cup of crushed iced