Blueberry Vanilla Collagen Smoothie

Aug 12, 2019 | Breakfast

This low carb, dairy-free Blueberry Vanilla Collagen Smoothie is the perfect paleo and vegan breakfast that only takes 5 minutes! It’s packed with collagen protein and is made with low carb cauliflower instead of banana. 

GUYS WERE BACK WITH ANOTHER SMOOTHIE BOWL. These are the most fun thing ever to photograph. I basically just get to throw a tin of pretty stuff in a pile and then eat it. And it always looks great. Smoothies are the life, man. I know some people say “don’t drink your calories,” but I think that drinking calories is the best way to live. Even the calorie-free options are great: Topo Chico, La Croix, coffee, etc.

Ok but back to smoothies. If you’ve been around here for a while you probably know that I hate bananas. They’re the only food on the planet that I refuse to touch (besides all of the crap that I’m allergic to, of course.) This means I ignore basically every smoothie shop, and I’ve never made anyone else’s smoothie recipe. I refuse to go the banana route.

Most of the time I want a chocolate smoothie, but every once in a while I find myself wanting to try something new. Enter: blueberries. I don’t each much fruit, but I’ve been really loving blueberries lately. So much so that I’ve been willing to drink an entire smoothie that tastes like them.

I topped my bowl off with extra blueberries and some Thrive Market grain-free granola. It was a good call.


Tips for making this Vanilla Blueberry Collagen Smoothie:

I used Thrive Market Vanilla Collagen, but you could use any other vanilla collagen or protein powder.

And if you really want to be awkward you could use a banana instead of the cauliflower. I don’t think we can be friends if you do that, though.


Low Carb Vanilla Blueberry Collagen Smoothie

COURSE Breakfast
PREP TIME 5 minutes
TOTAL TIME 5 minutes


  • 3/4-1 cup almond milk
  • 1/2 cup frozen cauliflower
  • 1/3 cup frozen blueberries
  • 1 scoop Thrive Market Vanilla Collagen Protein or other vanilla collagen
  • 1/2 cup ice cubes
  • Toppings: cinnamon, almond butter, slivered almonds, coconut flakes, chia seeds, granola


  1. Add all ingredients into a high speed blender and blend until smooth. Add more ice or more almond milk to achieve desired consistency.
  2. Garnish with desired toppings and enjoy!

Did you make this recipe?

Don’t forget to tag @moriah.brooke #ellefaiteats!


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Hey! I’m Moriah– a commercial food and branding photographer and web designer who is perpetually drinking coffee and covered in dog hair. I write Elle Fait to celebrate the act of making: making food, making travel plans, making businesses, and making a habit of finding joy.  

About Elle Fait

Hi! I’m Moriah, a nomadic food photographer and recipe developer. Elle Fait means She Makes, and those two words sum up the best of who I am. Here you’ll find me creating elevated gluten/grain free recipes that everyone can gather around together.

Elle Fait is a space devoted to celebrating the act of making. Making wholesome paleo food, making art, making travel plans, and making a habit of finding the joy in life.

You can learn more about me here.

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