I NEVER thought that I would say this, butttttt, I really don’t feel like cooking sometimes. Read between the lines: it’s very very hot in California, and the September heatwave has come. I.E- smoothie bowls are bae. They’re so versatile, take 20 minutes max, and taste like heaven.
People often struggle with getting their greens in. Yeah, yeah, yeah- GREEN SMOOTHIE! Sorry, but I prefer fruity flavors. JUICE! No, don’t even get me started. Sorry I’m not a typical health guru who chugs green juices during the day. Jokes aside- getting your greens in is VERY important. Something that’s even more important, however, is healthy fats. I used to struggle with getting mine in until I discovered my love for nut butters and avocado. Now, I have no issue. With smoothie bowls, I struggle to find a way to incorporate healthy fats. Well, not anymore.
Behold- avocado smoothies. Yes, I went there. I heard about this once, and was blown away. However, I discovered that adding 1/2 a frozen avocado to a smoothie bowl not only adds healthy fats but also gives it the BEST TEXTURE EVER (I’m very excited about the texture, sorry). It’s so creamy and thick- I’m in heeaaaavvveeeennn. You can’t even taste it!!
INGREDIENTS (Serves one):
1 frozen banana
1/4 cup frozen raspberries
1 tsp vanilla extract
Dash of cinnamon
1/2 cup almond milk
8-10 ice cubes
Toppings of choice (I used Purely Elizabeth Granberry Granola, unsweetened coconut shreds, and blueberries)
Combine all your ingredients in a blender and blend blend blend. You’ll have to stop the blender and mix it around a few times, but that’s normal. Once done, pour into a deep bowl (because let’s be honest, eating out of a bowl > drinking) and add your toppings! If you’re feeling up for it, take a cute instagram as well and tag me @tennishealthfitness so I can see ;). I feel stupid for writing out the directions for this- it’s soooo easy!!
Never Miss a Recipe!
Subscribe for recipe updates, bonus content, and more goods!