Using only four ingredients, this quick two-minute snack will satisfy your hunger while bringing you into the Easter spirit. The contrast of the pineapple with the almond milk gives a refreshing and delicious taste that all will love in the house.
Serves: 2
Dietary: Vegan, vegetarian, coeliac, wheat-free, peanut-free
Contains; Tree nuts (almond milk)
Preparation time: 5 minutes
Cooking time: n/a
INGREDIENTS
1 cup (250 ml) almond milk, unsweetened
½ tsp cinnamon
1 Tbsp chia seeds (10 g)
1 cup (175 g) tinned pineapple in juice, approx. 5 slices
METHOD
- Place the milk and pineapple into a blender and blend for 30 seconds or until smooth.
- Add the cinnamon and chai seeds and blend for a further 30 seconds.
- Pour into a glass and enjoy!
- Drink immediately. Do not refrigerate.
This recipe has been donated by Sylwia Szkup, a student nutritionist at ATU, Galway.
NUTRITION INFORMATION
Per serving: one glass of smoothie (220 ml)
Total calories: 98 kcal
Fat: 3.0 g
of which saturates: 0.3 g
Carbohydrate: 13.0 g
of which sugars: 13.0 g
Fibre: 3.4 g
Protein: 2.5 g
Salt: 0.16 g
NUTRITION FACTS
- Good source of fibre, which contributes to an acceleration of intestinal transit.
- Good source of omega-3 fats.
VARIATIONS
- Cow’s milk can be used if you prefer; however, this alternative recipe will not be vegan.
- You can use mango or banana instead of pineapple.
- Try a pinch of chilli to add a little kick.
Checked by Kathy Lewis, Registered Nutritionist
© 2023 The Caroline Walker Trust