27 May 2014

HOW DO YOU DO: A CHAI SPICE, BANANA + ALMOND MILK SMOOTHIE

Because sometimes breakfast (or lunch) on the G-O isn't a choice so much as it is a necessity, keeping ingredients for simple smoothies on hand makes getting out the door in the morning far less traumatic. Heavy on strong-brewed iced chai and topped with shredded coconut and chia seeds, this particular recipe has been a go-to for the last few weeks.

And OK OK OK OK – smoothies aren't the Whole30-est of "meals," but you know, you could be doing way worse (or not doing AT ALL, ensuring a mid-afternoon, low blood sugar-induced delirium/hissy. Otherwise known as my Signature Move). The riper the banana the sweeter the end result, so adjust the amount of dates as needed (I use a quarter – or none at all – with a really brown one, and up to a half with a freshie), and don't be afraid to mix it up with other ingredients. My husband loves this with a few shakes of cinnamon, and I've been known to throw in a small handful of raw spinach when we've got it to spare.

CHAI SPICE, BANANA + ALMOND MILK SMOOTHIE

1 sliced Banana
4 oz. Almond Milk
6 oz. double-strength, chilled Chai Tea
1/4-1/2 pitted Medjool Date
Shredded (unsweetened) Coconut + Chia Seeds

Combine all ingredients in a blender, and pulse until completely smooth. Top with chia and coconut and serve immediately, or transport in a jar with lid, and shake vigorously before serving.

*if you're taking it to go, hold off on the chia seeds until pre-shake/just before drinking.


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