1. Start by gathering all your ingredients on the counter. It helps me feel organized and ready—just like Mama Lou would say, “Preparation is half the victory.”
2. Place the blueberries, almond butter, almond milk, Greek yogurt (if using), honey or maple syrup, and vanilla extract into your blender.
3. If you want a thicker smoothie, add a handful of ice cubes. For extra nutrition, toss in the chia seeds.
4. Secure the lid and blend on high speed for about 30 to 45 seconds, or until everything is smooth and creamy. Pause and scrape down the sides if needed. This step reminds me of Ouma’s tip to never rush the blending—patience makes all the difference.
5. Give the smoothie a quick taste. If you prefer it sweeter, add a bit more honey or maple syrup and blend again for a few seconds.
6. Pour into your favorite glass or travel cup. I love using a tall glass that lets me watch the beautiful purple hue swirl—a simple pleasure Mama Lou adored.

One personal tip: sometimes I sprinkle a few sliced almonds on top for a little crunch and an extra nod to the almond flavor. It’s a small touch that makes the smoothie feel special.