Well, I will not let Mother Nature rain on my Osheaga parade. This is the forecast for this weekend, as of this morning:
Like I mentioned in my previous post, it often rains when we go to these music festivals. It just means more baggage, including rubber boots, rain coats and umbrellas! No biggie. I also don’t trust forecasters lately, as they’ve been almost completely wrong most of the time this summer in terms of storm predictions. It’s been a bizarre, dry summer!
I know how you can stay hydrated (and perky), though! Try out this Chai Chia Wonder Smoothie.
It’s Wonder-ful because it kept me full for a solid 4 hours this morning, while also providing that little morning kick black tea is famous for.
This doesn’t usually happen, but for some reason I was craving those weird, sugary “coffee” beverages from Starbucks, and I ordered my first Caramel Macchiatto ever last week. I somewhat regretted it after it went down the pipes, since I didn’t feel that great afterwards. I also opted for decaf espresso because regular espresso makes me crazier than I normally am.
In order to make sure this didn’t happen again, I decided to make something that would satisfy the taste buds, fill me up breakfast-style AND give me a little caffeine boost. This smoothie did all of those wonderful things. It does require a bit of foresight, though, so plan ahead. You’ll thank me later.
Chai Chia Wonder Smoothie
Prep time: 10 mins (some night-before work)
~ 1 frozen banana
~ 1 cup steeped chai tea (Organic Tazo is my fave)
~ 1/4 – 1/3 cup milk of choice (I used almond)
~ 2 Tbsp rolled oats
~ 1 Tbsp chia seeds
~ 1 Tbsp almond butter
~ 1/4 tsp vanilla extract
~ 1 tsp maple syrup (or other sweetener, to taste)
~ pinch of salt (trust me)
1. The night before peel a banana, break it in half and put it in the freezer (in a bag).
2. The night before boil water, steep chai tea for 10 mins (I made 4 cups with 4 tea bags for extra tea). Place in fridge once slightly cooled.
3. The night before combine oats, chia seeds and almond milk in a bowl or jar, give it a stir and place covered in the fridge overnight.
3. When you’re ready to make your smoothie, to a blender add the chilled chai tea, cold chia/oat mixture, frozen banana and remaining ingredients.
4. Blend until smooth and creamy.
5. Drink up!
My oat/chia mixture looked something like this after plumping in the fridge overnight:
Here, the ingredients of the smoothie present to you the product of their respective existence:
This drink is simply heaven. It’s remarkably better than anything Starbucks could put together for me and it’s as nutritious as it is delicious. If you like your drinks on the sweeter side, feel free to add more (natural) sweetener. You can use maple syrup, honey, agave or stevia.
I wish I could blend this up and take it on my trip this weekend, but I’m not sure it’ll work well. Banana smoothies tend to taste funny if they sit, since the bananas oxidize quickly once pureed.
On a side note, Yoga in the Park turned out amazing this Sunday! A group of 50-or-so open minded individuals came together under the trees of Victoria Park for a beautiful flow class.
A big thank you to everyone who came out, and donated to Working Centre to help support the revitalization of May Place Community Garden.
Way to Come Together!
Now, back to getting everything all ready for the trip.
Question: Do you have any plans for the long weekend?