Green Smoothie Bowl
You know, I’ve been on this green smoothie bowl kick ever since my sister told me about it last summer. She swore it was the perfect breakfast to jumpstart her day, so naturally, I was curious (and a little skeptical). I’m not a morning person, but I thought, why not give it a whirl? And who would have thought I’d end up looking forward to them as much as I do my weekend lie-ins? Well, almost.
Why You’ll Love This
I make this when I need a little sunshine in my bowl—seriously, it’s like having a garden party in your mouth. My family goes crazy for it because it’s like dessert, but it’s actually, you know, healthy. Plus, it’s a great way to sneak in greens without anyone even batting an eye (or a tastebud!). Sometimes, the kids even ask for seconds, which is a miracle in itself.
Ingredients
- 1 cup fresh spinach (or kale, if you’re feeling adventurous!)
- 1 frozen banana (my secret weapon for creaminess)
- 1/2 cup almond milk (or any milk you have on hand, to be honest)
- 1 tablespoon peanut butter (my grandma swears by almond butter, but either works)
- 1 tablespoon chia seeds
- Toppings: sliced fruits, granola, coconut flakes—the sky’s the limit!
Directions
- First, throw the spinach, banana, and almond milk into the blender. Give it a whirl until it’s smooth. This is where I usually sneak a taste—just to make sure it’s perfect.
- Add in the peanut butter and chia seeds. Blend again. Don’t worry if it looks a bit weird at this stage—it always does!
- Pour the smoothie into a bowl, then go wild with the toppings. Personally, I love a combo of sliced strawberries and a handful of granola.
Notes
I’ve found it helps to let the frozen banana thaw just a smidge before blending; otherwise, you’ll be wrestling with the blender, and that’s no fun first thing in the morning!
Variations
I’ve tried adding avocado once, thinking it would make it extra creamy. Let’s just say it wasn’t my finest hour. But adding a splash of vanilla extract? Now, that was a happy accident!
Equipment
If you don’t have a high-powered blender, no worries! Just blend in batches or mash the banana beforehand. It might take a bit longer, but it’ll get the job done.
Storage Information
Store any leftovers in the fridge for up to a day—though honestly, in my house, it never lasts that long. You could make a double batch and keep some for tomorrow, but then again, why wait?
Serving Suggestions
I love serving this with a side of toast (slathered in jam) or a couple of boiled eggs. It’s a bit of everything, and it feels like a real feast.
Pro Tips
I once tried rushing the blending step and regretted it because I ended up with spinach chunks—so take your time. You’ll thank yourself later!
FAQ
Can I use fresh bananas instead? Absolutely, though the texture will be less creamy. Freezing them gives it a bit of an ice cream vibe (can you tell I have a sweet tooth?).
What if I don’t like spinach? No worries! You can use kale or even just skip the greens altogether. But, I find the spinach isn’t very noticeable once everything’s mixed.
Can I make this ahead of time? You betcha! Just keep the smoothie and toppings separate until you’re ready to chow down.
