peach pineapple chai smoothie
What is this? A protein smoothie on Girl Versus Dough? Believe it, folks. And with one sip of this Peach Pineapple Chai Smoothie, you’ll understand why it’s worth talking about.
I’ve said it before — I’m not much of a smoothie drinker. I’ve tried a few times to be that person, the one who glows from within because she drinks all the green/protein/superfood smoothies, but I just can’t. I would rather eat my food than drink it, I guess. Plus, I am never very good at making a smoothie that is not only good for me, but is tasty, too. One is always compromised for the other.
But with this smoothie, there’s a special ingredient that pulls it all together into something I could sip on all day, every day. It’s revolutionary.
↑ SPOILER ALERT: It’s that stuff right up there. ↑ And it’ll change your smoothie-lovin’ life.
To be honest, I was hesitant to add Bob’s Chai Protein Powder Nutritional Booster, but with one sip, I knew — this is what my smoothies have been missing all along. It’s full of classic chai flavor with a creamy, smooth texture and slight crunch from the chia seeds, along with a powerhouse list of nutritious ingredients. I added a hefty handful of peaches and pineapple and a splash of almond milk to this variation, but as you may have guessed, this smoothie is v. v. versatile.
You can use fresh or frozen peaches/pineapples, or swap the fruit for your own favorite, such as mango or cherries. Swap the almond milk for coconut milk or regular dairy milk, add a dollop of nut butter, a skosh of ginger, etc. etc. There are so many options to try, this recipe alone might turn me into a regular smoothie drinker/lover.
Let’s all glow from within, chai smoothie-style.Print
- 1 cup almond milk (sweetened or unsweetened)
- 1/2 cup fresh or frozen sliced peaches
- 1/2 cup fresh or frozen pineapple chunks
- 1/3 cup Bob’s Red Mill Chai Protein Powder Nutritional Booster
- Handful of ice (if using fresh fruit)
- Puree all ingredients in blender until smooth. Serve immediately.
Disclosure: I received compensation from Bob’s Red Mill for recipe development purposes. All opinions are my own.