This stunning, berry-packed smoothie has the right nutritional balance to make it a sustaining breakfast or snack.
Make Ahead: The banana needs to be frozen firm.
Servings: 1 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 1 servings
Ingredients
- 1 very ripe medium banana, cut into chunks and frozen until firm
- 1/2 cup fresh blueberries, stemmed as needed
- 3/4 cup low-fat milk (1 percent), plus more as needed (may substitute an unsweetened nut- or soy-based milk)
- 2 tablespoons unsalted sliced or slivered (skinless) almonds
- 1 tablespoon chia seed
- 1/4 teaspoon vanilla extract
Directions
Combine the banana, blueberries, milk, almonds, chia seed and vanilla extract in a blender; puree on high speed until well combined and thick, with some texture remaining from the chia and almonds.
Add more milk by the tablespoonful, and blend on high speed to incorporate, depending on the power of your blender and the thickness you prefer. Drink right away.
Recipe Source
From nutritionist and cookbook author Ellie Krieger.
Tested by Kara Elder.
Email questions to the Food Section at food@washpost.com.
