Feeding Friendships, Episode 1: Annie F. Downs




  • 1 3 ⁄4 cups Almond Milk
  • 1 cup frozen strawberries
  • 1 ripe banana
  • 2 tablespoons unflavored collagen peptides powder (optional; see Tidbits)
  • 1 tablespoon unsweetened almond butter
  • 1 tablespoon açai powder 4 fresh mint leaves
  • 1 (13.5-ounce) can full-fat coconut milk
  • 3⁄4 cup white chia seeds
  • 1⁄2 teaspoon pure vanilla extract
  • 1⁄2 teaspoon ground cinnamon
  • Toasted unsweetened coconut flakes, bee pollen, chopped nuts, fresh mint leaves, fresh berries, and chopped kiwi,
    for topping (optional)


This recipe comes from my brand new cookbook Eat What You Love (on shelves December 4th!). Pre-order your copy now or come see me on my book tour!

  1. In a blender, combine 1⁄4 cup of the almond milk, the strawberries, banana, collagen peptides, almond butter, açai powder, and mint and blend on high speed, adding more almond milk, if needed,
    a little bit at a time, until the consistency is a bit thicker than a smoothie.
  2. In a large bowl, whisk together the coconut milk, the remaining
    1 1/2 cups almond milk, the chia seeds, vanilla, and cinnamon. Let the mixture sit for 5 to 10 minutes, until the chia seeds have started to expand, then whisk again to prevent clumping.
  3. Distribute the açai mixture among six clean 1⁄2-pint (8-ounce) jars and top with the chia mixture, dividing it evenly. Cover and chill in the fridge for about 3 hours, overnight, or up to 5 days. Add your desired toppings right before serving.


Tidbits: To make this NF, use coconut milk in place of the almond milk and sunflower seed butter instead of the almond butter.
I usually add grass-fed collagen peptides powder, such as Vital Proteins brand, to my smoothies to promote healthy immune and digestive systems.

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