Raspberry Almond Smoothie
February is American Heart Month and although the month is almost ever, I say it’s never too late to be thinking about heart health! Driscoll’s is celebrating Heart Health Month and asked me to create a recipe using their delicious berries!
When it comes to heart health, raspberries are one of the best foods you can eat. They are packed with fiber and vitamin C. Red raspberries contain a compound called anthocyanin. Some studies have shown that anthocyanins reduce the risk factors for cardiovascular disease. Anthocyanins are also good for protecting your eye sight from deterioration. Raspberries can also prevent and help regulate blood sugar levels. Raspberries have so many health benefits!
I have been making lots of coconut almond smoothies lately. It’s definitely one of my favorites. It’s so creamy it tastes more like dessert. For this smoothie, I swapped out the coconut milk for almond milk and added lots of fresh raspberries! This smoothie is the best of both worlds because it is still creamy and dessert-like, but it also has a nice fruity flavor from the raspberries. And also, look at the pretty color! It’s so girly, I’m kind of obsessed and it makes me want to pile on a bunch of sprinkles.
- 1 1/2 cups light vanilla almond milk
- 1/2 frozen banana
- 1 cup raspberries (can use frozen) (I love Driscoll’s berries!)
- 1 heaping tablespoon almond butter
- 1/2 tablespoon ground flax
- 1/2 teaspoon vanilla extract
- 1 cup ice (can omit if using frozen raspberries)
- agave nectar, honey, or maple syrup to sweeten (optional)
- Combine all ingredients in a blender. Blend until smooth.
Amount Per Serving: Calories: 464Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 24mgCarbohydrates: 86gFiber: 13gSugar: 64gProtein: 7g
Disclosure: Raspberry health information was collected from LIVESTRONG. Driscoll’s sent me coupons to use to purchase the berries used in this recipe.