Tropical Green Smoothie Bowl

I am a true convert from the drinkable smoothie to the spoonable smoothie bowl. Something feels very luxurious about getting to sit down to eat my smoothie bowl during a hectic work day. I eat quite a lot of smoothie bowls and always keep frozen bananas in my freezer. This green smoothie gets its velvety texture from avocado and its vivid green color from spinach but you'd never guess they were there. Bright mango and vibrant pineapple add a sumptuous tropical flavor. This smoothie is chocked full of vitamins and is a wonderful treat any time of the day. You can top it with whatever fresh fruit you've got on hand. I typically always keep mangos, strawberries and blueberries in my rotation...especially during the summer!

You need:

• 1 large frozen banana 
• 3/4 cup frozen mango + more fresh for topping
• 3/4 cup frozen pineapple
• 1 cup loosely packed spinach
• 1 1/4 cup unsweetened, nondairy milk (I switch between almond, cashew and coconut milk)
• 1/4 avocado 
• Toppings: chia seeds, unsweetened coconut flakes, granola, dried unsweetened cherries and fresh fruits 

Get cooking:

Place frozen ingredients in your blender first (this allows the blender to work on blitzing the easier items first), continue adding spinach, avocado and non-dairy milk of choice. If your blender needs more liquid to puree the ingredients, add only small amounts at a time. Just a few too many tablespoons will take this from spoonable to drinkable. 

Top with chia seeds, coconut flakes, granola and fresh fruit. (Omit granola for Whole30 compliancy).