Okay… I am in a crunch for time, however, I promised I would post the recipe today, therefore, I am going to make this as short and sweet as I can (Just like the smoothie…well the sweet part anyway) ;).
If you follow my blog (which I hope all of you do!!), you know that whenever I use a chia recipe, I always prepare it the night before. If you do not have that far in advance of a notice to prep it, don’t worry. Allowing chia seed to sit in liquid for about 1-3 hours will work too. The longer you allow it to sit the thicker the consistency becomes, I simply prefer mine to be of pudding consistency. The prep time in the recipe below does not include the chia pudding, be sure to account for that.
I know I say this a lot, but I am obsessed with this recipe. It is extremely easy and quick to make a healthy breakfast smoothie that will help start your day off right. Who doesn’t enjoy convenience? Am I right or am I right? In all honesty, I threw this together on a morning before work when I was running late and I managed to get 1 serving of fruit and 2 servings of vegetables in it. Not to mention loads of omega-3’s, antioxidants, anti-inflammatory agents, and more.
Now many people have asked me where I buy the ingredients I use and my answer for you is I have used numerous brands from all over the place. However, one of my favorite companies to buy maca and spirulina powder is from organic burst® ,which I order from online. Maca has been used for centuries as a natural energizer. It also increases endurance, stamina, and helps hormonal balance. Check out my Breakfast of Champs post to learn more about the health benefits of using spirulina.
Using chia seed is a great way to get an extra boost of Omega-3 fatty acid (FA) into your diet if needed. In fact, chia seeds contain even more Omega-3 FA than flax seed. They can be used as an excellent way help to keep you hydrated because they have the ability to absorb 9-10 times their weight in water. They are also a good source of fiber, protein, calcium, magnesium, iron, and zinc.
Now, I added the raw cacao powder, not only because it is rich in antioxidants, but because it adds a delicious chocolate flavor. It also makes the chia pudding thicker. Antioxidants help destroy free radicals that cause damage to our cells and tissues and work to decrease inflammation in the body. A specific type of flavonoid, called anthocyanidin is highly concentrated in the cacao bean creating a powerful antioxidant that may help lower your risk of:
some types of cancers
I made sure this smoothie was gluten free and vegan friendly (no dairy, woo hoo!). All fresh produce used was organic.
Prep Time: 5 minutes
Servings: 1 (pint)
- 1 cup coconut milk
- 1/4 cup chia seeds
- 1 tsp vanilla extract
- 1/2 Tbsp organic honey
- 1 1/2 Tbsp raw cacao powder
- 1/2 zucchini, peeled
- 1/2 avocado
- 1/2 banana, large
- 1 tsp maca powder
- 1 tsp spirulina
- 3/4 c coconut milk
- Combine first 4 ingredients in a tupperware container and refrigerate over night. In the morning, add the cacao powder to chia pudding and mix thoroughly. (NOTE: Measurements for this chia pudding used above will provide you with 2 servings, I used half and filled the other half of the mason jar with the green smoothie. I accounted for changes in the nutrition facts below.)
- Blend zucchini, avocado, banana, maca, spirulina, and milk. Add into mason jar as top layer and enjoy.
Toppings used: raw cacao nibs, cinnamon, and a slice of fresh zucchini.
Enjoy your weekend and your smoothie! Thanks for visiting!
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❤ Rebecca Raymundo, RD, LDN
Per serving: Calories: 391; Total Fat: 26.9 g (Saturated Fat: 7.7 g) (Polyunsaturated: 6.8 g) (Monounsaturated: 10 g); Cholesterol: 0 mg; Sodium: 75.3 mg; Potassium: 967.5 mg; Total Carbs: 43.1 g; Dietary Fiber: 24.6 g; Protein: 16 g; Calcium: 78.2%; Vitamin A: 116.5%; Iron: 32.2%.