Berberine smoothie that tastes great. See smart mix-ins, safe tips, and realistic results—plus an easy recipe you’ll crave every morning.

Scale

1 cup unsweetened almond milk (or kefir for tang)

1 scoop vanilla protein (20–30 g; whey or plant)

1/2 cup frozen blueberries

1 tbsp chia seeds (or 1 tbsp ground flax)

1 tsp almond butter (or 1/4 avocado)

1/4–1/2 tsp ground cinnamon

1/2 tsp vanilla extract

250–500 mg berberine powder (or 1 capsule opened)

Pinch fine sea salt

Ice as needed for thickness

Add liquids to the blender: almond milk, vanilla, and (if using) kefir.

Sprinkle in berberine powder and blend for 10 seconds so it disperses.

Add protein, blueberries, chia, almond butter, cinnamon, and a pinch of salt.

Blend on high for 45–60 seconds until silky; add ice if you want it thicker.

Taste and adjust: a squeeze of lemon brightens, another pinch of salt rounds flavor.

Pour into a chilled glass. Sip right away or refrigerate up to 24 hours in a sealed jar.

Make it brighter: add 1–2 tsp lemon juice or 1 tsp lemon zest.

Go greener: swap blueberries for 1/2 cup mango + a handful of baby spinach.

Chocolate twist: add 1 tbsp cacao powder and 1–2 dates or 1–2 drops monk fruit.

Fiber matters: chia or flax helps keep berberine suspended for a smoother sip.

Medication check: talk with your clinician if you take prescriptions or have conditions.

Batch it: freeze fruit/seed “kits,” then add liquid, protein, and berberine on blend day.

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