📖 Instructions

1. First, in a mixing bowl, whisk together 1 cup of milk (dairy or non-dairy), 1/4 cup of chia seeds, 1 tablespoon of maple syrup (or any sweetener), and 1/2 teaspoon of vanilla extract. Make sure to whisk thoroughly to prevent clumping, its annoying when it does.
2. Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 2 hours, or preferably overnight. This allows the chia seeds to absorb the liquid and create a pudding-like consistency. If you're like me, I usually leave it overnight so it saves me prep time in the morning!
3. Once the chia seed pudding is ready, take it out of the refrigerator. It should be thick and creamy. If it's too thick, add a splash of milk to thin it out a bit. Who likes it too thick? Yuck!
4. Add 1 cup of fresh or frozen strawberries to a blender. If using frozen strawberries, let them thaw for a few minutes to make blending easier. Frozen strawberries can sometimes make the smoothie too thick, so be careful!
5. Pour the chia seed pudding into the blender with the strawberries. Add 1/2 cup of milk (or more, depending on your desired consistency) and 1 tablespoon of lemon juice. I like adding lemon juice as it gives it that zing.
6. Blend the mixture until smooth and creamy. If you like a thicker smoothie, add a few ice cubes and blend again. Keep blending until there are no lumps or chunks left. Nobody wants that, haha.
7. Taste the smoothie and adjust the sweetness as needed. Add more maple syrup or sweetener if you prefer a sweeter taste. Remember, you can always add, but you can't take away!
8. Pour the Strawberry Chia Seed Pudding Smoothie into a glass or jar. Garnish with a few fresh strawberries, a sprinkle of chia seeds, or a drizzle of honey, just to make it a bit prettier.
9. Serve immediately and enjoy! This smoothie is best enjoyed fresh, but you can store it in the refrigerator for up to 24 hours if needed. It is important that its sealed well so you can enjoy it later!