I’ve had something against smoothies for all of my adult life. If someone were to offer me a smoothie or tell me about some amazing smoothie recipe, I’d likely respond with an unenthusiastic “Meh.” I don’t like to drink my calories. Some kombucha or a little sweetener in my coffee is about as far as I’d normally go. Smoothies are like drinks with all kinds of food shoved into them, so they tend to have lots of calories. What I failed to realize is that drinking a smoothie is often akin to drinking a meal. Which makes sense, with all that food being shoved in there. We spent another weekend at our favorite bed and breakfast last month. Anyhow, when someone makes you breakfast, even if it happens to be a B&B innkeeper, you eat that breakfast. So when breakfast opened up with a smoothie as the first course, I went ahead and drank it, thinking not only was I being polite, but, ya know, also “What the hell? I’m on vacation.” I felt like Phoebe on that episode of Friends where she gets drunk on mimosas over breakfast because she’s on vacation. Anyway, I drank a little glass of smoothie. After that I was full. Seriously. I nearly broke my rule of having to eat breakfast when served to me, because after that smoothie I just didn’t think I’d be able to handle pancakes. I did though … I mean, I was on vacation and all. Since then I’ve been making smoothies every weekend. Breakfast, snack, pre-workout, post-workout. Whatever the occasion happens to be, a smoothie fills me way up. After drinking this chia smoothie, which was my first homemade smoothie I walked around the house shouting, “I’m full! I can’t believe it! I just drank a smoothie and I’m full!!” (My boyfriend pointed out that I was doing this.) So I’ll probably have lots of smoothie recipes coming your way this summer. You can thank Leslie from Santosha for that.
Tips for Making an Awesome Chocolate Peanut Butter Chia Smoothie
Keep frozen bananas on hand all the time so you can make smoothies any time you want! Once they start to get overripe, just peel, break into a few chunks, seal them in a bag, and freeze.Adjust the level of agave to your liking. Even leave it out if you prefer!The recipe specifically calls for natural peanut butter because that’s what works best. I really like Trader Joe’s salted creamy natural peanut butter.
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