Did you have a good weekend?
Mine was wonderful. I caught up with a friend over margaritas and mexican food, and also enjoyed some yoga sculpt classes where I sweat my entire soul onto the mat. I absolutely love yoga though; there’s just something about it that makes me feel incredible. I compare it to a bit like a runner’s high, except with an emotional connection. Perhaps it’s a little difficult to explain, all I know is that I’m smitten with my yoga practice! In fact, I’ve been considered becoming a yoga instructor. It’s something I’ve wanted to do for a long time especially because fitness is such a huge part of my life.
First though, I’m focusing on a redesign for Ambitious Kitchen which will take up an incredible amount of time. So if you see pictures of me with bloodshot eyes, it’s from staring at my computer for too long. Not from other things. Obviously.
Can we talk about how it’s already Monday again? What’s happening to the weekends? They fly by way too fast. I want to savor them longer. Last night I wrapped myself in a sleeping blanket, watched the Grammy’s, and ate Jessica’s incredible Garlic Bread Crust Pizza. (Seriously, make it!) I ended up staying up too late because I jumped on my computer, and so today I woke up in a complete coma and have ridiculous purple bags under my eyes. It kinda looks like I had a rough weekend in Vegas. Ugh, but alas, smoothies always help me feel energized. I’m not sure why really. Perhaps it’s the creamy liquid that perks me up and doesn’t weigh me down. So this morning I made this almond butter, banana, and oat smoothie.
To me, almond butter and bananas are an essential combination in life. I recently switched to using almond butter when I started reading the nutritional breakdown and found this fun infographic comparing peanut butter to almond butter.
To make this vegan, I used almond milk but you can use whatever you have on hand. I also opted to add oatmeal for a delicious filling breakfast, but if you are simply using this as a snack or if you don’t like oats, simply omit. Lastly, sometimes I sweeten my smoothie with a bit of agave or Truvia sweetener, other times I find that it isn’t necessary. Usually it depends on my mood and what I’m craving. Note: If you use extra ripe bananas, you probably won’t need to add any sweetener.
- Serves: 1
- Serving size: 1 smoothie
- Calories: 278
- Fat: 10.9g
- Carbohydrates: 41.4g
- Sugar: 16.1g
- Fiber: 7.2g
- Protein: 7.3g
- 1 medium banana, frozen and cut into chunks
- 1 tablespoon natural almond butter
- 1/2 cup unsweetened vanilla almond milk
- 3 tablespoons oats (gluten-free if desired)
- Optional to sweeten: 1 teaspoon Agave or a sprinkle of Truvia
- Place oats into a blender and pulse until they are finely ground. Next add frozen banana chunks, almond butter, almond milk, and sweetener if desired. Blend until smooth. Pour into a large cold glass and enjoy!