Almond Butter & "Jelly" Smoothie Bowls

Since smoothie bowls are all the rage on Instagram these days, I thought I should try it out for myself. And I'm always in for a way to sneak veggies into my toddler's diet! This was so easy and could be modified in so many ways. I usually add spinach to my smoothies, but didn't have any, so did riced cauliflower to add veggies and also added great texture. 

Since we used almond butter and many of the fruits found in berry jelly, I thought it tasted just like a bowl of morning AB&J. 

We made this on a Saturday morning, but this could easily be made as a regular smoothie without the toppings (or toppings thrown in) for a quick morning grab and go breakfast. It's amazing how filling this meal is. 

Ingredients

For the smoothie:

1/2 c unsweetened almond/cashew milk

1 1/2 frozen bananas

3/4 c frozen riced cauliflower

1/2 c frozen strawberries

1/2 c frozen blueberries

1 - 1 1/2 Tbs almond butter 

Toppings:

Strawberries, blackberries, raspberries, hemp seeds and marcona almonds. Ann Louise insisted on rainbow sprinkles for hers and with all the hidden fruits and veggies in this bowl I thought, why not!? 

To make: 

Blend all the smoothie ingredients together until smooth. Depending on the power of your blender, you may have to let your frozen fruit thaw a little before blending.  Pour into bowls, add toppings and enjoy!!