Raspberry Banana Chia Smoothie

The day after we got back to Raleigh last week, I woke up with tonsils so swollen, I could barely swallow water, a non-stop hacking cough and I sounded like Big Ang when I tried to talk. (Yes, I realize that exactly two of you get the Big Ang reference, but I’m okay with that.) I immediately picked up my iPhone and Googled to find out the symptoms of SARS and I was relieved to find out that I did not seem to have SARS. But then I realized that could only mean one thing:

I must have consumption.

So since I have consumption and all, this weekend seemed like a good opportunity to revisit this Raspberry Banana Chia Smoothie recipe. I started working on it about a month and a half ago. You’d think a smoothie recipe would be pretty straight-forward, but for some reason it took me a lot of tries to get this one right. Seeing as my tonsils are about the size of golf balls right now, I wanted it to be a little bit thinner than I usually make my smoothies, so I decided to add fewer raspberries this time around. I think that was the key to finally (FINALLY!) nailing this recipe—fewer raspberries meant the smoothie wasn’t so tart. In fact, I didn’t even add any sweetener to mine, although you may want to taste yours and add a little if needed.

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Raspberry Banana Chia Smoothie

This Raspberry Banana Chia Smoothie makes a great breakfast on-the-go or afternoon snack.

• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 smoothie

Ingredients

• 1 cup vanilla or chocolate flavored non-dairy milk
• 1 tbsp chia seeds
• 1/4 cup frozen raspberries
• 1 frozen banana half
• sweetener of choice to taste, if desired

Instructions

1. Combine milk and chia seeds in blender. Let sit 5 minutes.
2. Add raspberries and banana half; blend until smooth.
3. Taste and add sweetener if desired.

Notes

I wanted to make this smoothie on the thin side, but if you want yours thicker, try using 3/4 cup milk instead.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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