Despite the bright green color, this smoothie has a very mild flavor. Baby spinach is useful that way—stunning color, boost of fiber and nutrients, no grassy taste! It’s topped with my favorite fresh summer fruits, but if you’re longing for a summer flavor mid-winter, frozen fruit makes a great topping, too.
Ingredients
Smoothie Bowl
- 1 large handful fresh baby spinach
- ¾ large banana, peeled
- ½ cup fresh orange juice
- 2 cups frozen peach chunks
Toppings
- 2 fresh strawberries, halved
- 2 tablespoons blueberries
- 1 tablespoon coconut flakes
- ¼ fresh peach, sliced
- ¼ banana, peeled and sliced
- 1 tablespoon dried goji berries
Directions
- Combine spinach, banana, and orange juice in a blender jar and blend until smooth and no chunks remain.
- Add frozen peaches and blend until smooth.
- Pour into a bowl and add toppings.
One phenomenon smoothie drinkers often experience is what I call the “but I’m still hungry” syndrome. When you drink your calories, it’s harder for your brain to realize “I’m full.” The result is often that you might drink a 400-calorie smoothie meant to be your meal, but you’re still hungry, so you go down the street to pick up a sandwich, too. By slowing down and actually eating your smoothie with a spoon, your brain gets the time and signals it needs to register a full feeling so you finish your bowl feeling full and fueled up instead of hungry for something else.
This recipe has been adapted from “Beautiful Smoothie Bowls” by Carissa Bonham. To buy this book, click here.
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