Raspberry Peach Smoothie Bowl

Why, dear god, why, is it still raining in D.C.?!?!

Clearly, I’ve lost my patience. My mind is next. It’s getting to the point where, if I’m walking down the sidewalk and the sun comes out between the clouds, I stop and bask in it for a second. I’m sun-starved.

But luckily, I’m not food-starved. That’s where this raspberry peach smoothie bowl comes in. I made it the other morning for breakfast and it made me feel a little better about the fact that the sun hasn’t shined here in weeks.

This song helps, too.

Raspberry Peach Smoothie Bowl (slightly adapted from Pinch of Yum)


5 ounces frozen peaches
1/2 cup water
5 ounces frozen raspberries
1/2 cup light coconut milk
1/4 cup chia seeds
1/8 cup honey
a pinch of salt
raspberries, granola, nuts, coconut, chia and bananas for topping


Blend the peaches with the water, then add the raspberries and coconut milk and blend together.

Stir in the chia seeds, honey and salt. Let stand for 10-15 minutes to thicken. Serve with toppings of your choice. I also drizzled a little honey on top for good measure. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
This entry was posted in Breakfast, Smoothie Bowls, Uncategorized, Vegan, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

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