Blueberry Almond Butter Smoothie

Ingredients

• 1 1/2 cups ripe chunks frozen banana (~1 1/2 bananas as original recipe is written)
• 1/2 cup frozen blueberries (wild, organic when possible)
• 1 Tbsp almond butter (or peanut or sunflower seed butter)
• 3/4 cup unsweetened plain almond milk
• 1 Tbsp flaxseed meal
• 1 Tbsp chia seed
• 1-2 Tbsp protein powder (optional // see my Vegan Vanilla Protein Powder Review for recommendations)

Instruction

1. Add frozen banana, blueberries, almond butter, flaxseed meal, chia seeds, and almond milk to a high-speed blender and blend on high until creamy and smooth. Protein powder is optional and I skipped it, but it would make a great addition for more staying powder (just know it will affect the flavor/sweetness). See my full Vegan Vanilla Protein Powder Review for recommendations.
2. If it has trouble blending, add a bit more almond milk. Then taste and adjust flavor as needed, adding more banana (or a bit of stevia) for sweetness, blueberries for fruitiness, almond butter for nuttiness/creaminess, or almond milk to thin.
3. To serve: An optional step is to pour a bit of light coconut milk or almond milk into your serving glass(es) first and then top with the smoothie for a swirl effect! Coconut milk is thicker and makes a better swirl, but both work.
4. Garnish with additional chia seeds and/or almond butter (optional) and enjoy! Store leftovers in the refrigerator up to 2 days, though best when fresh.