AIP Friendly Blueberry Ginger Smoothie
This vibrant smoothie is thick, creamy, and packed with bold berry flavor that feels more like a treat than a health drink. Full-fat coconut milk gives it a rich, velvety base that dairy-free protocols call for, while frozen blueberries and strawberries bring natural sweetness and a gorgeous deep purple color. Fresh ginger and turmeric add a warm, earthy kick that balances the fruit beautifully — and both are staple anti-inflammatory ingredients that fit cleanly within autoimmune-friendly eating. Honey rounds everything out with just enough sweetness, and you can dial it up or down to your taste before pouring. The whole thing blends up in under two minutes and makes two generous servings, so it's an easy weekday breakfast or afternoon pick-me-up. No grains, no nightshades, no dairy — just whole, recognizable ingredients that your body will actually thank you for.
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Learn more →Ingredients
2 servings
- 1 ½ cups frozen blueberries
- 1 cup frozen strawberries
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh ginger, peeled and roughly chopped
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground turmeric
- ½ cup ice cubes
Instructions
- 1
Add the coconut milk, fresh ginger, honey, and turmeric to the blender first, then add the frozen blueberries, frozen strawberries, and ice.
- 2
Blend on high speed for 45–60 seconds, until completely smooth with no visible fruit chunks or ginger pieces.
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