St. Patrick's day is right around the corner and so I decided to whip up and share my sweet green smoothie bowl with you. Masking your greens in smoothies or a smoothie bowl is the perfect way to get the vitamins and minerals they provide if you do not find you enjoy eating them alone or in their raw/cooked forms. When using greens, I suggest starting with baby spinach as it is one of the sweetest varieties. This smoothie bowl is also great because, with the strong, naturally sweet flavors of the pineapple and banana, you cannot taste the spinach! Trust me, you will not notice a difference. It's shocking. I've topped my smoothie bowl with what looks like a rainbow of toppings. Strawberries, bananas, blueberries, and my allergy friendly granola as the "pot of gold at the end of the rainbow"!
Yield: 2-3 servings
Ingredients:
Smoothie bowl:
1 1/2 cups frozen pineapple chunks
1 frozen banana, sliced
3/4 cup baby spinach leaves, lightly packed
1/4 cup dairy free milk
Toppings used:
banana
blueberries
strawberries
Directions:
Add the frozen pineapple and banana to a food processor, in increments, followed by the dairy free milk. Blend on a high speed until the chunks turn into a smooth and creamy consistency. (You can add more dairy free milk to create a less ice creamy consistency for a more liquid smoothie bowl.)
Add in the baby spinach. When adding the spinach, I like to remove the stems and rip the leaves into smaller pieces.
Serve topped with fresh fruit and granola for that extra crunch!
