Wild Blueberries . . . I’m, well, just wild about them. I stir them in my oatmeal, toss in my salads, and blend up in smoothies – like this recipe for Wild Blueberry Coconut Pie Smoothie I’m sharing today. This smoothie is super yummy, and yes it tastes like a coconut cream pie and blueberry cheesecake collided! In one tall glass, you get natural energy and antioxidants from Wild Blueberries, hydration-balancing electrolytes from coconut water and satiating, muscle-making protein from low-fat cottage cheese. I love to make this vibrant Wild Blueberry smoothie for a quick breakfast, as post-workout or long run refueling or as a healthier dessert option after dinner or before bed.
So, back to the berries. Did you know Wild Blueberries aren’t the same thing as regular cultivated blueberries? I was already stalking the frozen aisle to buy these special berries for their intense sweet-tart taste long before I came to learn of all the healthy attributes. For example, Wild Blueberries have double the antioxidant capacity of regular blueberries and recent research is suggesting that they may play an important role in gut and brain health and also lower the incidence of diabetes and certain cancers. Talk about small but mighty!
Wild Blueberries are primarily grown in Main and Eastern Canada and date back more than 10,000 years! About 99% of the crops today are individually quick frozen to lock-in nutrition and taste – it also means you can cater to blueberry cravings anytime of the year just by grabbing a bag out of the freezer. There are many “brands” of Wild Blueberries, and I don’t prefer one over the other — just look for the word “Wild” on the package to ensure you’re getting the most potent and powerful blueberries around!
So, have you ever eaten WILD blueberries? What is your favorite ingredient to put in a smoothie — surprise me, I’m always looking for creative new things to try. Share in the comments below – XOXO, Jennifer
By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.
In the morning, my three teen boys are as hungry bears coming out of hibernation. You don’t want to mess with them until they’ve gotten their paws on some food. I always try to offer a breakfast that will power them from early morning straight through to lunch. Pancakes are a favorite, and over the years I’ve found different ways to add a little more substance to these typically carb-laden morning meal. For example, I’ve done protein powder in pancakes,Paleo pancakes and alternatives to sugary syrup.
Products from Horizon help me make yummy goodness for my children – I can rely on the taste and quality of the ingredients time and time again, which just takes more worry out of my day! One meal solution I came up with for breakfast is an easy recipe for Chocolate Cheesecake Pancakes (with Creamy Berry Burst Topping).
This quick recipe uses a new Horizon product the whole family is loving these days – Super Squeeze Mixed Berry Burst. While these little squeeze packets are perfect for lunch boxes and gym bags, the also make a fabulous swap for syrup on pancakes and waffles. Made with wholesome ingredients like organic skim milk, organic berry puree and organic can sugar, each pouch provides 5 grams of protein and is a good source of calcium. The other cool thing about these single-serve packets is that you can just pop off the lid and squirt as much or as little as desired. Even little toddler hands can be in charge of this fun job!
In addition to the 5 grams of protein coming from the Super Squeeze, I’ve also pumped up the pancakes with protein from Horizon Low-Fat Cottage Cheese. Cottage cheese is an excellent source of protein and calcium, and while many kids can’t stand the texture, I’ve run it through the blender to be super smooth and creamy. Blended with cocoa powder and a bit of stevia sweetener, it actually tastes like a decedant cheesecake! I’ve used a traditional convenience pancake mix as my base, but if you are following a gluten-free diet, just swap in a gluten-free baking blend with a teaspoon of baking powder.
1cupfresh berriesraspberries, blackberries, sliced strawberries, etc.
Add milk, cottage cheese, cocoa powder and stevia into blender. Blend for approximately 30 seconds until ingredients are combined and smooth.
Pulse in pancake batter until combined, taking care not to over blend.
Heat skillet to medium, add approximately ¼ cup batter in center of skillet and cook for 2 – 3 minutes or until bubbles appear on top and edges have set. Use spatula to flip pancake over and cook for an additional minute or until cooked through. Repeat for remaining pancakes (makes approximately 16 pancakes).
To serve, stack 4 pancakes on a plate and squeeze one packet of Horizon Super Squeeze Mixed Berry Burst on top. Top each stack with ¼ fresh berries.