Blueberry Pineapple Smoothie with Chia
I was going to start this post by saying here’s an easy smoothie recipe but all smoothie recipes are easy. The best thing about smoothies (besides drinking them) is how simple it is to just throw a couple of flavors together and have a healthy, delicious drink. This blueberry pineapple smoothie with chia is the first time I’ve added chia seeds to a smoothie. I couldn’t get behind the chia movement for some reason. I keep thinking it was odd to add seeds to a smoothie – that there would be hard, little specks floating in my drink. I was also too lazy to soak the seeds overnight – just kept forgetting to do it. So rather than soak them – I just added a teaspoon of chia seeds to the smoothie right before blending. I shouldn’t have been worried about seeds – they blended right in with no problem.
I’ve given measurements below but I usually just pour everything directly into the blender without measuring.
If you have a banana that would be a great addition.
Since I used frozen fruit I did not add ice.
I used cran-raspberry juice but you can use whatever you have – orange juice would be great also.
You should blend for at least a minute or two, otherwise you’ll find some of the fruit has not pureed completely – and it will block your straw when you try and take a sip!
Recipe: Pineapple Blueberry Chia Seed Jam
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Photo by Asia Bradlee
Each time you spread store-bought jam on your toast, you’re also adding a dollop of sugar and high fructose corn syrup. This homemade version, however, uses only fresh fruit, lime juice, and chia seeds, keeping it free of added sugars and artificial ingredients. Plus, chia seeds give the jam a nice texture and help you stay full longer.
Made as-is, this recipe has a tart flavor thanks to the lime juice. If you want to get even more creative, a dash of chili pepper or some chopped jalapeño peppers would add a spicy complement to the pineapple. If pineapple or blueberries aren’t your thing, this recipe can be made with any fruit you choose, just as long as it’s without peels, seeds, or skin.
2 cups chopped pineapple
1 cup blueberries (fresh or frozen)
2 tbs lime juice
2 tbs chia seeds
Add the chopped pineapple to a blender and pulse a couple of times. This will make it easier for the pineapple to soften when on the stove.
In a pot over low heat, add the pineapple and let it simmer for about five minutes. After five minutes, add in the blueberries. Let both fruits cook until they are soft and able to be easily mashed with a fork. Mash. You can make the jam as chunky or smooth as you would like.
Turn off the heat. Add the chia seeds and lime juice to the fruit mixture and stir well. Place the jam in the fridge for at least an hour, to allow the chia seeds to thicken the mixture and to let it cool.
Serve the jam on whole wheat or sprouted-grain toast, stir it into your morning yogurt, or use as a flavoring for oatmeal. The jam will last for about two weeks in your refrigerator.