In summer I trade warm breakfasts like slow-cooker oats and frittatas for lighter, cooler options — chia pudding and smoothies top the list. It’s sweltering in my apartment, and with no air conditioning in the kitchen I try to be quick: in, out, and back to the living room window unit. Mornings are already a struggle without starting the day sweaty and miserable.
I’m not exactly a morning person. There’s a lot of aimless wandering and muttering before coffee, and I’m particularly cranky and hypersensitive to light and noise between 7 and 8 a.m. That’s why making smoothies can feel stressful: it’s not the prep so much as the blender noise.
About that noise. I adore my Vitamix — truly — but it’s loud. When it fires up I want to curl into a ball on the floor until it stops. I like thick smoothies, so the machine usually runs for at least a minute while I use the tamper to keep things moving. It’s effective, but it’s loud and it makes pre-coffee life unpleasant.
So I was excited when Jamba Juice asked if I’d try their Quiet Blender. I usually pass on appliance offers, but this one felt worth it. After using it a few times I was pleasantly surprised. The 32-ounce jar is more compact than my Vitamix and fits neatly under my cabinets, and the included 20-ounce travel cup doubles as a mini-blender, handy for on-the-go smoothies, juices, or small sauces.
The most important improvement, for me, was the sound. The blender isn’t silent, but the removable sound enclosure tames the motor into a low growl instead of a roar. That quieter hum makes early-morning blending far less stressful, and I’m looking forward to using it all summer.
To celebrate the start of blissfully quieter smoothie season, I made Peach-Cherry Smoothie and Coconut Chia Pudding Parfaits. The name is a mouthful, but the result is simple: fruity, refreshing layers that work for breakfast, snack, or dessert. You’ll need to plan ahead just a bit since the chia pudding should set for at least four hours, but mixing the ingredients takes only a couple of minutes.
Once the pudding is chilled, blend the smoothie until thick and creamy, then layer pudding and smoothie in glasses or mason jars. Add toppings — granola, fresh fruit, chocolate shavings, coconut flakes, hemp seeds, or chopped nuts — and you’ve got an attractive, nutrient-dense treat.
This recipe makes two large parfaits or four smaller ones and scales easily: make a full batch of chia pudding to keep in the fridge for breakfasts throughout the week, and halve the smoothie if you’re serving one or two people. These parfaits are vegan, gluten-free, low in sodium, and paleo-friendly if you skip granola, so they fit a range of diets.
I’m also giving away a Jamba Juice Quiet Blender with Travel Cup. To enter, subscribe to Domesticate ME! by entering your email in the subscription box on the site sidebar, and leave a comment below telling me either your favorite smoothie flavor combo or your favorite Arrested Development character and why. The giveaway closes on Thursday, July 21 at 11:59pm EST; a winner will be chosen at random and announced in the next post.
Peach-Cherry Smoothie and Coconut Chia Pudding Parfaits
Serves 2 giant parfaits or 4 baby parfaits. Prep time: about 4 hours, 10 minutes (mostly chilling time).
Ingredients
For the Coconut Chia Pudding:
- 1 cup light coconut milk (the canned variety)
- 1 tablespoon pure maple syrup (add an extra teaspoon if you prefer sweeter)
- ½ teaspoon pure vanilla extract
- Small pinch sea salt
- 3½ tablespoons chia seeds
For the Peach-Cherry Smoothie:
- 1 cup chilled light coconut milk (the canned variety)
- 1½ cups fresh or frozen peaches
- 1 cup fresh or frozen cherries
- ½ frozen banana
Toppings (optional)
- Gluten-free granola
- Fresh fruit (cherries and peaches work well)
- Cacao nibs or dark chocolate shavings
- Chopped nuts
- Coconut flakes
- Hemp seeds
Instructions
- Make the chia pudding: combine the coconut milk, maple syrup, vanilla, salt, and chia seeds in a bowl or storage container. Stir to combine, cover, and refrigerate for at least four hours so the chia seeds can thicken the mixture. Stir well before serving.
- When the pudding is set, make the smoothie: add the chilled coconut milk, peaches, cherries, and frozen banana to a blender. Blend until smooth and thick — you want a dense, spoonable smoothie.
- Assemble the parfaits: layer chia pudding and smoothie in glasses or mason jars. For larger parfaits, add two layers of each; for smaller servings, one layer of each is fine.
- Top with your chosen garnishes and serve with a spoon.
Notes
- I like using frozen peaches and cherries to make the smoothie extra thick. If you want a little warmth and spice, try adding ½–1 teaspoon of freshly grated ginger to the smoothie.
- The chia pudding keeps well in the fridge for several days, so make a batch to enjoy throughout the week.
This post was created in partnership with Jamba Juice, who provided the blender used for testing. All opinions are my own. Thank you for supporting the brands that help keep Domesticate ME! running.
