Let’s all take a moment to remember the days when I didn’t like any nuts. Oh, those days were so so so sad.
I can’t go a day without nut butter. I add some to probably every breakfast, and if I don’t, I eat it later that day. I’m completely obsessed. So, today I combined my obsession of nut butters with my recent smoothie bowl craze (yeah, yeah, yeah- it’s November). I’ve been seeing those “nice creams” EVERYWHERE on Instagram and Tumblr, so I’m getting on the hype train.
The sad thing is that it’s November and I still find myself making these bowls wen it’s 40 degrees out. Every time I do so, my body warmth says no, but my heart says yes. Also, can we talk about how ascetically pleasing pomegranate seeds are?! I recently splurged on them and have zero regrets. Treat yourself, people!
This smoothie is like having dessert for breakfast. I almost had to make another bowl of it because it is so perfect. The sweetness from the bananas combined with the nutty-ness is the ultimate combo. I used PB2 for the peanut butter in the smoothie, as it is easier to blend. I, of course, had to top it with real peanut butter (Wild Friend’s Honey Pretzel PB, DUH). I think that this is my favorite smoothie bowl ever (but I say that overtime).
INGREDIENTS (Serves one):
1/2 frozen peach
1/2 cup tropical fruit
2 tbsp PB2
8-10 ice cubes
1/2 cup liquid of choice
Toppings of choice (I used hemp seeds, fruit, peanut butter, granola, and coconut)
1.) In a blender, combine your fruit, ice cubes, PB2, and liquid. Blend blend blend. It may take a while, but don’t add more liquid, as it will get super thick.
2.) Stick it in the freezer for about thirty minutes to let it thicken up ever more (SOOOO WORTH IT).
3.) Once that time has passed, add your toppings and enjoy!
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