Sometimes I go through periods of making the same thing for breakfast, and then need to switch it up! This morning after my run, I was craving something refreshing and cooling. I never have tried using avocados in my smoothies before and had a perfectly ripe one, so it was meant to be!
I loved this recipe. The sweetness from the banana overpowers the spinach, and the avocado adds a silky creaminess to the smoothie. The coconut oil adds a tropical flavor and more healthy fats to the smoothie bowl.
Yields 1 serving
- 2 small frozen bananas
- A handful of spinach
- 1/4 ripe avocado
- 1 cup unsweetened almond milk
- 1 TBSP coconut oil
- 1 small banana
- 2 TBSP shredded coconut
- 1 tsp bee pollen
1. Blend all the smoothie ingredients together well.
2. Pour into bowl and add on the toppings. Enjoy!