Editor’s note: This post was written by Missy Chase Lapine from The Sneaky Chef and published with permission by Skinny Mom.
I know: Blueberries and spinach are two things that don’t sound like they’d go together. But they actually complement each other beautifully somehow. The berries give the spinach a slightly sweet taste that’s still mild enough to marry well with almost any dish, whether sweet or savory. There’s a lot of spinach here, so I’d recommend using the bagged kind that’s already washed and ready to go.
BLUEBERRY-BABY SPINACH BASE BLEND
- 6 cups baby spinach
- 3 cups frozen blueberries, ideally wild
- filtered water
- Place the spinach into a high-powered blender and pulse a few times to reduce its volume.
- Give the blueberries a quick rinse in cold water just to thaw them slightly and add them to the blender, along with 1 to 2 tablespoons of filtered water.
- Puree until smooth.
Per Serving: ½ cup | Yields: 2 cups
Missy Chase Lapine is best known as the creator of the wildly successful Sneaky Chef series of books, including her first, a New York Times bestseller, The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids’ Favorite Meals. Missy has published 5 follow-up books since that have not only inspired families around the country, but have established a whole new healthy eating and lifestyle brand category. Missy’s next book, Sneaky Blends, due out in September of 2016, is focused on helping moms eat a healthy, nutrient-dense diet. Sneaky Blends is a cookbook offering up 100 delicious puree-based recipes for adults who want to enjoy their meals but drop the pounds.
Missy also has developed The Sneaky Chef Foods brand which is committed to developing products that improve children’s health by helping moms easily feed their kids the fruit and veggies they need in the foods they already love as well as allergy friendly alternatives to peanut butter. The No-Nut Butter is made with roasted golden pea butter!