What we have here is pure smoothie bowl heaven. It’s light and beachy and the only thing that could make it better would be having it on an actual beach in Mexico, Hawaii, or Costa Rica. Maybe during a yoga retreat? K great. 😉 The key ingredient in this is the frozen avocado…it makes everything amazing.
Shall we talk quickly about freezing avocado? If you haven’t tried it get ready for a smoothie game changer. Just dice the avocado, wrap it in saran or tinfoil, and lay it flat in the freezer. I used about 4 or 5 frozen pieces in this bowl which was right around 1/4 cup of true love.
If you’re looking for a new protein powder I really like Tera’s Vanilla Bourbon Sustained Energy Blend. It’s organic protein (yay) with oat bran, quinoa, and chia. There are 16 grams of protein per 2-scoop serving, 100 cals, 1 gram of fiber, and 4 grams of sugar (though it’s sweetened with organic stevia extract so no added sugar). <3 <3
The grand finale is the coconut chip topping. The frosting on the cake. Side note, I also want some paleo cake. Anyway….start with fresh coconut chips, heat a pan over low heat, lightly dry pan toast the chips for a few minutes until they just start to brown, and voila. These are uber addicting and maybe the world’s greatest snack.
Beachy Avocado Vanilla Smoothie Bowl
- 3/4 cup unsweetened almond milk
- 1/4 cup frozen avocado chunks
- 2 scoops vanilla protein powder // I used Tera’s Vanilla Sustained Energy Blend
- 1/2 tsp almond extract
- Toasted coconut chips, topping
Blend. Top. Serve. SO GOOD!!