Blueberry Almond Cardamom Smoothie

Smoothies are one of my favorite things about summer. There’s nothing like a cold smoothie at the end of a hard and hot workout for a no-brainer recovery meal. I’ve previously shared my other go-to peanut butter and banana concoction, but this is another excellent option for those that aren’t fans of banana or are in the mood for a less sweet experience.

Blueberry Cardamom Smoothie {{Baking Bytes}}

Plenty of blueberry flavor with hints of almond and cardamom make this reminiscent of one of my favorite pies, while the other mix-ins add protein and healthy fats to keep me full. Spinach is the best secret ingredient and if your blender allows, feel free to add more. As written, this recipe nearly exactly fills my single-serving blender (a bit overfills  it with the higher ends of everything) but if you’re using a standard size you can easily double the spinach content without affecting the delicious flavor.

Blueberry Cardamom Smoothie {{Baking Bytes}}

Like all smoothies, this one is super easy to tailor to your caloric needs: use the low end of the protein powder, chia, and hemp (or skip them entirely) for a lighter snack or a healthy dessert, and the full amounts for a proper meal replacement. I like my smoothies and milkshakes quite thick, but you can add extra almond milk to thin yours out if necessary.

Perfect for the next time you want pie but need protein, this is a great go-to to add to your summer smoothie repertoire.

Blueberry Almond Cardamom Smoothie

Makes 16-20 oz


3/4 cup frozen blueberries
2-inch piece frozen banana (optional, adds a touch of sweetness)
1/2 – 1 scoop vanilla protein powder
1-2 Tbsp chia seeds
1-2 Tbsp hemp hearts
1/4 – 1/2 tsp ground cardamom, to taste
1/4 tsp almond extract
1 cup spinach, frozen and crushed1
3/4 – 1 cup almond milk, to taste


  1. Add all ingredients to a blender (I find it easiest to add the spinach and almond milk last) and process until smooth.
  2. Taste and add extra spice or thin almond milk as preferred.
  3. Enjoy immediately.


Easiest way to do this is just to pop a whole bag of fresh spinach in the freezer. Once frozen you can crush it with your hands or a rolling pin, which makes it much easier to pour into the blender cup.


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