Sometimes I get a vision for what I want my food to look like when it’s done before I start making it. I look at picture of a recipe someone else has made for inspiration, but then all these ideas come flooding into my head. What if I ditched the granola and added toasted almonds? What if instead of strawberries, I went with blueberries? The options seem endless.
This morning, I went with a vision I had for a raspberry almond butter smoothie. I found the original recipe on BuzzFeed, but then I made some adjustments. I kept most of the base the same, but instead of granola and strawberries, I put blueberries, toasted almond and shredded coconut on top.
It ended up turning out just the way that I wanted it to. I tried to drink all the smoothie out of the bowl first with a straw, but I gave up halfway through because the blueberries and almonds were calling my name. Resistance is futile when it comes to this bowl.
Raspberry Almond Butter Smoothie Bowl (slightly adapted from BuzzFeed)
1 large banana
1 ½ cups frozen raspberries
½ cup almond milk
2 Tbsp. almond butter
1 Tbsp. honey, plus additional for drizzling
1/4 cup blueberries
¼ cup toasted almonds
2 Tbsp. shredded coconut
Blend the banana, 1 1/2 cup of the raspberries, almond milk, almond butter, and 1 tablespoon of the honey until smooth. Transfer to a bowl and top with the blueberries, toasted almonds, coconut and coconut. Enjoy!