I’m a bit of a creature of habit when it comes to breakfast. For about the last six months, it’s been a fried egg with two pieces of gluten-free bread. And I like it. Actually, I love it.
But the spring sun that’s been peeking out in the PNW has me feeling inspired and craving color—specifically, the vibrant hues of fruits on display at my grocery store. (Raspberries, kiwi fruit, blueberries, oh my!)
So, I’ve been working in some smoothie bowls for breakfast, and I have to say, I’m feeling better for having switched things up a little. Does a body—and my mood—good, apparently.
The spinach-banana base for this smoothie bowl creates a a very neutral flavor, making it super versatile in terms of how you’d like to dress it up, fruit-wise. I used raspberries, blueberries, and a frozen mix of cute little minis the bag touted as “high in antioxidants.” But, as for the recipe, I’m actually not including fruit toppers, because that’s all you!
Enjoy and happy breakfasting!
Spinach Smoothie Bowl
Prep time: 5 min | Ready in: 7 min
Yields: about 1-1/2 cups of smoothie bowl base
1 small frozen banana
1/4 cup cashews
1/4 cup non-dairy milk (almond, rice, hemp, etc.)
1 cup spinach
1 or 2 prunes for extra sweetness (optional)
Directions: Process all ingredients together in a blender until smooth, pour into a bowl, then top with your choice of fruit, granola, and/or nuts.
Perhaps drizzle a little raw honey on top—mmm…