It’s 55 degrees in January which means it’s practically smoothie season, am I right?!
My body has been in total hibernation mode up to this point. Waking up to this warmer weather (it was 10 degrees last week, btw) got me excited to shed the excess winter weight and kick it up a notch with this delicious blueberry, banana and chia seed smoothie! To keep my blood sugars from spiking (even from the natural sugars) I added a splash of cinnamon and agave nectar for sweetness.
Want to learn a trick? Ever try to make a smoothie and you end up with enough to feed an army? Well, here’s my secret. First, get a good blender! I use (and have for nearly a decade) my VitaMix Blender. The reason I love it so is because you can make smaller batches due to the flat bottom of the blender.
Weird side note, most blenders you get at the store have this dip under the blade where a lot of waste collects (ie: excess juice, milk, fruit, etc.) so get a blender with a flat bottom, you can thank me later! From there, fill the blender with your base (in this instance, almond mylk) to just below the top of the blade. It’s roughly a cup to a cup and a half.
For this recipe, I used organic frozen blueberries from Trader Joe’s. They are small and tasty little morsels! I added about 1/2 a cup of blueberries to the base and topped with half a frozen banana. Then I tossed in 1/2 cup of whole-milk (PLAIN) yogurt, one tablespoon of agave nectar, a teaspoon of cinnamon and a tablespoon of chia seeds. Turned my blender on high and wah-lah! Health has never been easier.
RECIPE:
1 cup almond mylk
1/2 cup blueberries (I use frozen)
1/2 frozen banana
1/2 cup whole-milk, plain yogurt
1 tbsp agave nectar
1 tbsp chia seeds
1 tsp cinnamon
Put everything into a blender, turn on high and Wah-Lah!
You can even get more creative by adding a teaspoon of bee pollen for allergies, coconut oil for healthy fats or shredded coconut for a taste to bring you closer to the tropics.
Now raise your glass and toast to good health!
Cheers!
