I never used to enjoy eating my vegetables. They were always so gross to me. My mom usually purchased frozen or canned vegetables and then I truly think she pulverized them. Overcooked, often with added vinegar (um gross), and if lettuce at all it was usually iceberg. I do not blame her, maybe it was all she knew. I was that girl in college that basically ate cereal at every meal, or anything white (mashed potatoes, corn, pasta) — you get the point.

Until Chris.

Yes, Chris changed my vegetable consuming life. Let me just say we rarely have frozen vegetables, and other than canned tomatoes for a potential recipe, I do not think we ever have canned vegetables. Fresh. Always fresh. We live in the perfect state to enjoy local farmers and their tasty bounty. I now crave vegetables, and make sure to have them during each meal of the day.

For at least the last five years I have consumed a green smoothie for breakfast. Usually it is this fruit version, or this chocolate yummy goodness. Lately though we’ve wanted to try new options to put in the rotation. Every version we have must contain spinach or kale. I think of it like having a salad for breakfast without having to masticate every piece. You do not even know you are drinking all the greenness. I found the original recipe on Averie Cooks, but have adapted it to my liking. The pomegranate juice adds a bit of tart in with the sweet blueberries. Oh, and for those of you that are grossed out by adding spinach, you cannot taste the spinach, but you get all the nutrients.

INGREDIENTS:
12 ounces frozen blueberries
Large handful of spinach
1 med/large ripe banana
3/4 cup  pomegranate juice (can also try blueberry, grape, cherry)
1 teaspoon vanilla extract