Hello!

This new year I am going to try and get back into cooking at home. Proud to say the past two weeks, we have made dinner every night of the week. That says A LOT because we were ordering take out or going out to eat multiple times a week. I don’t know if it was the busy schedules or the newborn, but man, I was not good at getting dinner on the table. And let alone breakfast. We would walk to the nearby smoothie place and a part of me knew I could make one at home for a lot less and probably more healthy.

So here we are, back at making smoothies. If you have followed my blog for a while you know I would share so many smoothie recipes on here. Or used to :) So I am getting back to it! This recipe is always my go-to when I am making a smoothie. I made a larger recipe so it will make two smoothie bowls. You can pour one in a mason jar and keep until the next morning. Just remember to shake it up before enjoying!

I recently shared this on St. Louis Magazine. Enjoy!

Ingredients

2 cups almond milk (or non-dairy milk of choice)
3 handfuls kale or spinach leaves
2 frozen bananas
1½ cup frozen blackberries, blueberries, or mixed berries
2 tablespoons chia seeds
30-34 raw almonds (or about 2 tablespoons natural almond butter)
Handful of ice
Optional Toppings: berries, chia seeds, sliced banana, chopped almonds

Directions

Blend all of the ingredients in a high-powered blender until completely smooth and no chunks remain (about 2–3 minutes, depending on the power of the blender). Pour into bowl, and add optional toppings, or pour into glass and drink.

Berry-Almond Smoothie Bowl