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A brightly lit image of two glasses of bright purple blueberry smoothie. A blender pours more smoothie into the cup in the foreground.

Low FODMAP smoothie

Vegan option, nut free option
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Prep Time 5 minutes
Cook Time 0 minutes
Course Breakfast, Drinks
Cuisine Food Intolerance Friendly
Servings 1 - 2 people

Ingredients
  

  • 125g (1 cup) frozen blueberries
  • 20g (1 tablespoon) natural peanut butter or low FODMAP nut/seed butter of choice
  • 20-30g (1-2 tablespoons) protein powder of choice (optional, I use whey protein isolate)
  • 50g (2 tablespoons) lactose free Greek yoghurt or low FODMAP alternative
  • 125-250ml (1/2 - 1 cup) low FODMAP milk of choice

Optional additions

  • 1-2 tsp maple syrup, to sweeten
  • 3-4 tsp hemp seeds, for extra protein
  • Pinch of cinnamon

Instructions
 

  • Blend ingredients together in a high powered blender. For the bright purple look, allow the blueberries to sit in the milk for 5 minutes before adding the remaining ingredients. Serve immediately.

Notes

  • This smoothie serves 1-2. How much smoothie a person can drink is a very individual thing. I could get through this whole smoothie at breakfast, but not after that.
  • See the body of the post for FODMAP contents and tips.
  • You can use 1/2 a medium banana and 1/2 cup blueberries if you tolerate banana.
  • To make this smoothie vegan, use low FODMAP vegan yoghurt and a low FODMAP milk or water. 
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