Have you seen what people are doing with their green smoothies these days? Putting them in bowls! I think it’s genius and it somehow makes a smoothie seem like more of a complete meal.
The colours are so vibrant that no matter what time of the year you can experience a little moment of summer. I would always have a green smoothie bowl for breakfast because packing so many nutrients into one meal will set you up for the best day possible.
This recipe uses less milk and ingredients like banana and avocado which make the smoothie thick enough for you to enjoy with a spoon. The banana has been frozen so the flavour is sweeter and by adding the ice it will taste nice and cold just like ice cream. I’ve used spinach to make the smoothie green but don’t worry a handful of greens will not adjust the flavour only the goodness contained inside. The toppings you can pick are endless; granola, cacao nibs, coconut flakes, chia seeds and they all add an amazing flavour and crunchiness.
Avocados are incredibly nutrient dense containing 25 powerful nutrients including Vitamin A,B,C,E, & K, copper, phosphorus, magnesium, potassium and iron. They also contain a wealth of healthy fats, which help promote the growth of strong, lean muscles. They also help to boost your metabolism, and therefore actually help you to burn the bad saturated fats you may eat in other foods.
Bananas are a good source of potassium, an essential mineral for maintaining normal blood pressure and heart function.
Peanut butter is chock-full of protein and heart-healthy monounsaturated fat.
200ml Unsweetened Almond Milk
1 frozen Banana
A handful of spinach
1 tbsp smooth peanut butter
1/4 ripe avocado
1 tbsp flaxseed
1/4 tsp cinnamon
Superfood option: Wheatgrass or Spirulina
This recipe doesn’t really need a method but I always blend the banana and avocado with the milk first because they take the longest to smooth down. Then I add smooth peanut butter because the crunchy always leaves little bits which I don’t enjoy as much. Then the spinach, then the flaxseed, wheatgrass, spirulina and cinnamon. Add the toppings.