A blue algae smoothie filled with detoxifying spirulina, chia seeds, and blueberries. Hello, summer bod.
SoOoOo, IT’S MY BIRTHDAY! I’m turning the big 2-5. The quarter century. The soon-to-be-off-my-parents-health-insurance year.
And to celebrate, I’m hosting a massive giveaway with Wolf Gourmet. One awesome Broma fan is getting a birthday gift fit for a god (a kitchen god).
What is it? Scroll down to the bottom to hear more!
…but first, I must tell you about this smoothie.
Hands down, my blog is known for indulgent desserts. Things like salted caramel brownies and cookies and cream macarons. And I’ll be the first to admit that I love those desserts down to the last bite.
But because my days are filled with cakes, cookies, and chocolate, in my “real” life I balance these things out with a pretty healthy lifestyle.
I workout almost every day, doing a mixture of yoga, HIIT training, and cardio. I eat mostly vegetarian (though every once and a while, this girl loves her hamburgers). And I start almost every morning with a smoothie.
This summer, my go-to smoothie has been this Blue Lagoon smoothie- a blend of greek yogurt, blue-green algae, blueberries, chia seeds, and coconut.
I love it because it doesn’t feel heavy in the morning. There’s no crash like you get from cereal. And there’s no cooking involved! Just a little toss toss and a boop bop in the blender and you’re done.
Spirulina, or dried blue-green algae, is a fantastic source of B vitamins, as well as iron and manganese. It contains all of the essential amino acids, making it rich in protein. And it’s a pretty awesome color. I got mine in the bulk section of the grocery store, making it super inexpensive (I love the bulk section with all my heart).
OK, now let’s talk about the other star in this smoothie equation: the blender. I’m super stoked to be partnering again with Wolf Gourmet, the American-made cookware company that is almost as beautiful as it is quality.
I partnered with Wolf Gourmet back in March, making Sunday Meatballs using one of their sauté pans. I was blown away at the quality of the pan– my onions browned more evenly than ever, and my meatballs seared to perfection.
Now I’m back at it again, this time creating a recipe with their uh-mazing High Performance Blender. Not only does it blend things to a speed of 210mph (Woah, Nellie), but it also has built in settings like ice crush, puree, and, of course, smoothie. And its interactive LCD screen has a built-in timer, so you can get a reliable consistency every time you use it.
So because it’s my birthday, I’m sharing the presents with you guys. One amazing, beautiful, awesome Broma fan (you?!) is going to win this blender (a $600 value).
To make things easy, I’m hosting the giveaway on Instagram. To enter, you must be following me on Instagram and Twitter, as well as Wolf Gourmet on Instagram and Twitter. Then, tag 2 friends in the comment section of my post and you’re entered.
The winner will be notified via a direct message on Instagram on Monday, July 31st, so keep those eyes peeled for a DM from me 🙂
Happy, happy day, and good luck! Love you guys.
- 1 large banana
- ¾ cup plain, non-fat Greek yogurt
- 1 tablespoon unsweetened coconut flakes
- 1 teaspoon spirulina
- 1 tablespoon chia seeds
- 1 tablespoon fresh blueberries
- 3 tablespoons coconut water (can also sub tap water)
- peeled coconut
- 1 kiwi, cut
- fresh blueberries
- chia seeds
- dried coconut flakes
- In your blender, combine all smoothie ingredients and blend until smooth.
- Pour into peeled coconut, then top with kiwi, blueberries, chia seeds, and coconut flakes!
This post is sponsored by Wolf Gourmet. All opinions and text are 100% my own.