Strawberry Banana Chia Seed Smoothie: A Real-Life Guide
Let Me Tell You About This Smoothie (It Involves a Blender Disaster)
So, let’s be honest here: the first time I tried to make a Strawberry Banana Chia Seed Smoothie, I forgot to put the lid on tight enough. Yeah, it was one of those mornings—you know, sleep still in my eyes, banana peel dangling from the counter, and suddenly, well, my kitchen looked a bit like a strawberry spa treatment went rogue! Honestly, now that I’ve sort of figured it all out, this is one of those drinks I crave, especially after those afternoons when you want a treat that makes you feel like you’re being healthy, but also, it tastes like dessert. My kid calls it “pink pudding juice,” which I think is an upgrade from my working title, frankly.
Why You’ll Actually Want to Make This (According to Me)
I bust this smoothie out when I need something fast that won’t (completely) derail my attempts at eating better. My family goes wild for this one, even my fussy niece who swears she hates bananas but somehow slurps this down anyway. Oh, and when I try to sneak in other “healthier” stuff, they catch me every time—but not with chia seeds. Maybe it’s the seeds’ tiny size and magic jelly powers; they just disappear into fruity goodness. One time I accidentally added a whole lime instead of a half—if you’ve ever done that, you’ll know why it’s a warning, not a suggestion (but hey, vitamin C is vitamin C, right?).
What You’ll Need (And What I Use When I’m Out of Something)
- 1 ripe banana (I’ve totally used half-frozen ones that came from that bag in the back of my freezer—works fine)
- 1 cup fresh or frozen strawberries (my friend swears by organic, but I’ve honestly never noticed much difference)
- 1 tablespoon chia seeds
- If you’re out, you could swap with flaxseed for a different vibe (texture alert: it gets grittier). My gran always insisted on Chia Bia brand seeds, but I just grab what’s cheapest.
- 3/4 cup milk or dairy-free milk (almond, oat, coconut—whatever’s in the fridge, even watered-down yogurt in a pinch)
- 1 to 2 teaspoons honey or maple syrup
- I skip this sometimes if my banana’s super ripe, but my partner always adds a splash more—adjust as your sweet tooth sees fit.
- Small handful of ice cubes (especially if using fresh fruit—frozen fruit saves you this step)
Here’s How I Usually Pull It Off
- Pop your banana, strawberries, chia seeds, milk, and sweetener (if using) into your blender. I always manage to drop one strawberry under the fridge—inevitable!
- Blend until it looks creamy and smooth. This is when I sneak a taste. If it tastes a bit too tart, throw in the extra honey—no judgement. Sometimes it looks weird and greyish before the chia seeds puff up, but don’t panic, that’s normal.
- Add the ice cubes and blend again until nice and cold; if your blender sounds like it’s chewing marbles, try adding a splash more milk to keep things moving.
- Pour into glasses—or a big jar if you want to sip all morning. Sometimes, I sprinkle chia seeds on top to look (slightly) fancy, but mostly I just drink it right away.
Notes I Wish I’d Known
- If you let your smoothie sit for about 10 minutes, the chia seeds swell up—gives things a pudding-y texture. Some might love it, some… maybe not, you decide.
- Don’t stress if your banana’s a bit brown. Actually, the riper it is, the sweeter your smoothie gets. Win.
- Adding spinach works, but the color is… not winning any beauty contests. Just my two cents.
- (Quick detour: Did you know strawberries used to be considered aphrodisiacs in ancient Rome? No idea if that’s true, but it’s a fun fact for your next trivia night!)
Experiments—Some Better than Others
- Once tried adding protein powder for a post-workout boost; totally made it chalky. Maybe a different brand? If you find one that works, let me know!
- Blueberries instead of strawberries work lovely, but blackberries are a seedy mistake (I learned the hard way: no more chewing my smoothie).
- Coconut milk makes it taste like some kind of vacation smoothie. Highly recommend (unless you dislike coconut—then, maybe not).
Blender Woes (and Workarounds)
Ideally, use a good blender—I inherited a Ninja, which is pretty solid. If you only have one of those stick blenders, it will work, but you’ll need to mash the banana a bit first, and maybe chase after fruit chunks. Or, you know, accept a chunkier smoothie. Whatevs.
Where to (Try and) Store It
Technically, you can keep it in the fridge in a jar or covered container for up to 2 days—the chia thickens it nicely. But honestly, in my house this barely lasts 30 minutes, let alone a day! (If you are making ahead, give it a stir before drinking—chia likes to sink.)
Serving—What’s the Vibe?
We usually pour these into big jam jars and drink them outside if the weather’s good. Sometimes I add a little sprig of mint for guests, but they just see through my attempts at sophistication. My brother’s kids dunk animal cookies in theirs, which, oddly, works.
Stuff I’ve Learned The Hard Way (Pro Tips, Sort Of)
- I once tried to rush the blending step because I was late; result: icy chunks and lumpy sips. Take the extra 30 seconds—it’s worth it.
- If you’re blending hot stuff, loosen the lid or you’ll regret it (voice of unfortunate experience here).
Actual Questions Friends Have Asked Me (and My Answers)
- Can I skip the chia seeds?
Sure! It’ll be more like a regular smoothie, but you lose that cool “pudding” vibe. Maybe try soaking them first if the texture freaks you out. - Can I add veggies?
Go for it! Spinach mixes in best; kale is okay, but unless you blend a long time, you might notice the green bits. (I do.) - Does this freeze well?
Oddly, yes; but it turns a bit icy and you’ll have to re-blend. I sometimes pour leftovers into popsicle molds for the kids—actually, I prefer it that way sometimes. - Is this as good the next day?
I think it tastes better after the chia’s soaked overnight, my partner says it gets too thick. Just add more liquid if it’s turned into a jelly brick. - Do I need fancy honey?
Nope—use whatever’s in the squeeze bottle (or honestly, even jam works if you’re out—been there.)
So there you go. A smoothie that survived lid malfunctions, fussy kids, blender predicaments, and my partner’s endless suggestions for adding “just a little more now…something.” Enjoy, and try not to explode your blender. Oh, also—if you want more ideas for jazzed-up smoothies, this list over at Love and Lemons is my go-to when I get bored of the classics.
Ingredients
- 1 cup fresh strawberries, hulled and halved
- 1 large ripe banana, sliced
- 2 tablespoons chia seeds
- 1 cup unsweetened almond milk
- 1/2 cup plain Greek yogurt or dairy-free yogurt
- 1 tablespoon honey or maple syrup (optional)
- 1/2 cup ice cubes
- 1/2 teaspoon vanilla extract
Instructions
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1Add strawberries, banana, chia seeds, almond milk, yogurt, and honey (if using) to a blender.
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2Add ice cubes and vanilla extract.
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3Blend on high speed until smooth and creamy, about 1-2 minutes.
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4Taste and adjust sweetness if desired by adding more honey or maple syrup.
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5Pour into glasses and serve immediately. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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