Yesterday, Boston was 90ºF and muggy. Not in the mood for a hot, complicated breakfast? Neither was I. This take a little planning to make the chia pudding ahead of time, but all in all, it’s a quick, easy and definitely refreshing meal. Pineapple, raspberries and watermelon are all in season, so perfect timing to buying bulk and freeze. Packed with vitamin C, this thirst-quenching Layered Chia Smoothie refuels, cools and hits the spot.
Ingredients (serves 2).
For the Pineapple (Yellow) Layer:
- 1/2 banana
- 3/4 c frozen pineapple
- Unsweetened almond milk to blend
- 1/2 scoop vanilla protein powder like Aloha‘s Vanilla Protein (optional)
For the Raspberry (Red) Layer:
- 1/2 banana
- 1/2 c frozen raspberries
- 1/2 c watermelon, cubed
- Unsweetened almond milk to blend
For the Chia Layer:
- 2 T chia seeds
- 1/2 c unsweetened almond milk
- Unsweetened coconut flakes (optional)
Directions.
- Combine chia seeds and almond milk in a mason jar or container that can be sealed. Refrigerate overnight or for at least 2-3 hours to allow chia seeds to reach a pudding-like consistency.
- In a blender, mix all ingredients for the pineapple smoothie layer. Blend well and divide equally between glasses. Rinse blender.
- Spoon 2 T of chia pudding on top of the pineapple layer.
- Next, blend all ingredients for the raspberry smoothie layer and divide equally between glasses.
- Again, spoon 2 T of chia pudding on top of the raspberry layer and top with coconut flakes (optional).
- Serve with a spoon and/or straw and enjoy!
Eat Drink Savor Repeat 