Ginger Berry Smoothie (Low FODMAP, GF, Vegan)
Prep time
Total time
Recipe type: Breakfast, Snack
Serves: 1
  • ⅔ cup frozen blueberries
  • 20 frozen raspberries
  • 1 inch nub fresh ginger, peeled
  • ¼ cup coconut water
  • 1 cup unsweetened vanilla hemp milk (or other non-dairy milk of choice)
  • 1 tiny sliver avocado (trust me- you want this!)
  • 1 handful baby spinach (optional)
  • 1 tablespoon protein powder (my favorite is pumpkin seed protein)
  1. In a high-speed blender, combine all ingredients. Blend until smooth, adding more non-dairy milk if too thick or more blueberries or avocado if too thin.
Avocado, coconut water, and raspberries are all individually low FODMAP (according to Monash University) when consumed in the amounts listed in this recipe. However, it is possible that when combined together, they may exceed the amount of polyols or fructans tolerated by FODMAP-sensitive individuals.
Recipe by Bridgetown Nutrition at