Spring has sprung! Which means it’s time for all the deliciously fresh and fruity things.
Isn’t it funny how a change in weather often means a change in way we eat and the think about food? I swear, the seasons reflect my eating habits.
Fall calls for soups and roasted veggies. Winter is pure comfort food; casseroles, pasta, hot chocolate. Summer, I want to nibble on fruit, cheese trays, grilled fish, scoops of gelato. And spring is that in between season where I crave a bit of everything – the last bits of root vegetables, lightened-up pasta, pesto pizza, hugeeeeeee salads, lots of berries, iced coffee, and you guessed it — all things smoothies.
I definitely am the type who could probably have a smoothie anytime of year (even in the depths of winter), but it’s usually around spring when I find myself making one (maybe two) a day. There’s nothing more refreshing. Except for ice cream. But that’s besides the point. Ugh.
(Silently repeats “there’s nothing more refreshing than a smoothie!” all day long while resisting a run to Dairy Queen.)
Anywho… Forgive my crazy brain today.
The thing is, sometimes I want a purely healthy fruit-and-veg smoothie that leaves me glistening (or something like that?), but I also want a really filling breakfast (or snack because these are great snacks too). And sometimes, my standard smoothies just don’t always cut it. I mean yeah they’re filling and satisfying for sure – and I can usually last until mid-morning or maybe lunch (jk) until I’m ravenous again, but other times I need something bigger, better, more badass that will do the trick.
I need a smoothie bowl.
I always get excited to share my recipes with you guys, but there are some that I’m more thrilled about than others and I think it’s because of the photos. I won’t lie, there are lots of recipes that I have loved creating, but when I go back to look at the photos again later and they don’t translate the food as gorgeous or as easily as I want, I kinda sorta dread putting them up. When this happens, I pout, and whine, and sigh and get stared at for acting like a child. I want that to be an effortless transition, and sometimes it’s not. Life huh?
But then there are other times, like the time I shot and edited the photos for these smoothie bowls, when I get so excited about the photos, it’s too hard to select just a few because I want to use them all! I slow clap, silently fist pump, maybe do an awkward mom dance if I’m listening to music, and get started at for acting like a complete and total moron.
What you see is what you get! And what you get is a beautiful, colorful bowl of fresh fruit, lots of sweet and crunchy breakfast toppings, and a good healthy drizzle of peanut butter. You look at it and can practically taste it all through the screen.
Why can’t I have that with all my photos? Then my issues of pouting, whining, sighing, and getting stared at for acting like a child would be resolved…
I made these last weekend after a day of heavy couch-bumming, take-out food, hours of Netflix. Necessary every now and again? Yes. But I loathe the feeling of waking up the next morning and questioning if I really needed to eat that third cookie and watch that many episodes of Parenthood.
So we vowed it was a new day, let’s actually do something with our lives. I’ve made them before but I don’t think Erick’s ever really cared much (and like a typical dude is like “why are you eating a smoothie when you could just drink it?”), but this one he had nothing but good things to say about. I’m convinced it’s because of the strawberry mango banana flavors, and the drizzle of peanut butter, though he’ll never admit to anything. I think the thing that shocked him most was how full he actually was!
The good kind of full, when you hit a bunch of tastebuds all at once, and actually feel truly satisfied. Not the kind of full you get after too much take-out food, a third helping of cookies, and debate if you need a salty snack to balance…
- 2 ripe bananas (previously frozen, or just ones that are about to go bad -- either work!)
- 1 cup frozen strawberries
- 1 cup frozen mango
- 1 cup unsweetened almond milk
- Fresh fruit, granola, chia seeds, unsweetened coconut flakes, peanut or almond butter, nuts, honey, etc.
- To make the smoothie base: add bananas, strawberries, mango, and almond milk to a blender and puree until smooth. You want the consistency to be a little on the thicker side, so if it seems a little too thin, add ½ cup more of fruit.
- Divide between bowls, top with desired toppings and enjoy!