After a weekend away in Seattle, a stream of plates being served to me at Walrus and the Carpenter, Bateau, Kin Khao and Nojo Ramen (okay, and takeout sushi, let’s not kid ourselves here), I was craving something fresh and homemade. On top of that, embracing my last month on the young side of my twenties has let me drink some really great cocktails and wine.
Once upon a time, smoothies were my go-to breakfast, until they were replaced by even quicker grab-and-go options. But with this most recent bout of stuffing my face, I’ve returned to my blended roots and whipped up a protein-packed smoothie to help me start the day (whether it’s at 7 a.m. or noon).
Banana Mango Chia Seed Smoothie
2 tbsp. chia seeds
1/4 cup milk kefir
1/4 cup mango juice
2 bananas, frozen then sliced
1/2 cup frozen mangoes
For this smoothie, I tried out milk kefir—a tangy, thick variation of milk made from kefir starters that resemble the consistency of cottage cheese. It’s lauded as being better for those with sensitive stomachs and packs in probiotics to boot. And chia seeds? Did you know that these pencil-tip sized seeds are packed with protein, calcium, antioxidants and fiber.
1. In a small bowl, combine your milk kefir and mango juice with your chia seeds. Let these rest in the fridge for at least 2 hours—the seeds will expand and get soft!
2. Once your chia seeds have soaked, combine all of your ingredients into a blender and enjoy!