You guys have heard me talk (probably an annoyingly excessive amount) about how I've been a vegetarian since age 15. And more recently, I've also talked about how I've been trying more and more to incorporate plant-based foods into my daily diet as much as possible. There are a plethora of reasons to choose plant-based (better for the environment, less expensive, lower in calories - you can read more about the power of plant-based foods right here), but right now, for me, one of the biggest is to get back into shape after having a baby in January. As the weather gets warmer and I'm able to get outside and get back into a good fitness routine, I'm also on a mission to eat as healthy as I possibly can. So plant-based snacks and meals are at the top of my current eating list.
One of my favorite plant-based snacks (and also one you've seen incorporated into several of the recipes I've shared here) is California Almonds. They're such an easy snack - I carry them with me in a container in my diaper bag at all times. And they can also be used as a healthy ingredient in so many different types of recipes. One ounce of almonds (about 23) packs 6 grams of hunger-fighting protein - a big deal for those who, like me, are working to get or stay fit. They're a delicious, satisfying plant-based protein that is sustainably grown. And along with other plant-based foods like quinoa, coconut oil, olive oil, old-fashioned oats, black beans, and fruits/veggies, they, in all their forms (almond butter, almond milk, and straight up almonds) make for a permanent pantry staple in our home.
My regular readers already know I'm a smoothie freak, but over the past couple of months, I've started experimenting with different smoothie bowls. They feel a bit more like meals than smoothies, so they're perfect for any meal or a hearty snack. My husband and toddler love them too, so we've been eating them a few times a week. And today I'm going to share my absolute favorite smoothie bowl recipe with you. They came about as a result of me combining a whole bunch of different plant-based ingredients I had sitting around, and they are seriously the most delicious things I've eaten in a while. So, so good. I call them Almond Smoothie Bowls because almonds are the star of the show - they use almond butter, almond milk, and almonds. The almond butter makes them so decadent. My mouth is watering just thinking about them.
ALMOND SMOOTHIE BOWLS
Makes 2 bowls
1-1/2 cups almond milk
3-4 cups of spinach
3 tablespoons almond butter
1 cup frozen pineapple
1/2 cup frozen mangos
1-2 bananas, sliced
Handful of raw California almonds for each bowl
A few pinches of unsweetened coconut flakes
Put spinach and almond milk into a blender and blend until spinach is completely pureed. Add the remaining smoothie ingredients (almond butter, frozen pineapple, frozen mango, and banana) and blend until combined. Check consistency as you go - you want the ingredients to be well blended for for the smoothie base to remain thick.
Pour smoothie into two bowls. Top with rows of sliced banana, California almonds, unsweetened coconut flakes, and chia seeds. Eat!
In you're an almond lover like I am and interested in learning more about California Almonds sustainable practices and the importance of plant-based protein, visit Almonds.com and check out the Power of Plant-Based Meals handout. You can also find California Almonds on Facebook, Twitter, Instagram, Pinterest, and the California Almonds blog where they share all sorts of recipes and other goodness.
Anybody else into plant-based foods? Who else is obsessed with smoothie bowls? If you make this recipe (and you really, really should), please let me know what you think!
This post is in partnership with California Almonds. Thank you for supporting the brands that help make Bubby and Bean possible.
ALSO FIND US HERE: BLOGLOVIN' // INSTAGRAM // FACEBOOK // TWITTER // PINTEREST