Food puns are the best. Although I suppose in this case I made this smoothie bowl because I wasn’t quite feeling peachy. This past week, I’ve been battling a little bit of a cold/stomach bug so I made the most of my company’s flexible work policy to save my co workers from exposure. You’re welcome team.
Working from home has many perks. I don’t have to navigate the crowded (and often broken) DC metro system, I can wear leggings all day and not have to pretend I intend to work out, I have my kitchen within arms reach for constant snacking and, perhaps my favorite perk, I can make a smoothie bowl for lunch without worrying about it sitting around all morning.
During the winter I love to pack my smoothie bowls full of nutritious ingredients to make sure I’m keeping colds at bay. I’m not sure how logical this is based on my actual food choices but I’m sticking with my reasoning.
Someone recently asked me what the difference between a smoothie and a smoothie bowl is. Well, to be honest, not much. Smoothie bowls are just a slightly different way to enjoy your smoothie. You can top it with anything you want without having to worry about it fitting through your straw and you can use up less liquid, making it thicker and more soup-like.
Avocado and spinach seem like strange ingredients for a smoothie but hear me out. Avocado helps make your dairy-free smoothie bowl super creamy and spinach won’t do much to affect the taste. Consider the spinach a hidden bonus of nutrients. And who doesn’t love a bonus?
- 1 avocado
- 1 cup coconut water
- 1 banana
- 1 tablespoon of honey
- ⅔ green apple, skin off
- ½ cup frozen peaches
- Handful of spinach
- Combine all the ingredients together in a blender and blend on high until smoothie is creamy. Pour into bowl and top with any other green fruits you have on hand. I used up the rest of the apple and added almonds and kiwi slices.