Think you need to stop sipping smoothies because we’re headed into cooler weather? Think again. This combination of almond and toasted coconut is slightly tropical, alluding to family vacation and tiki drinks by the pool, while the butternut squash is grounding and autumnal. The flavors in this health-boosting bowl seamlessly bridge the gap between summer and fall, creating a creamy, nourishing, (and highly Instagramable) smoothie experience.
We love this bowl for breakfast, but it’s also great as an afternoon snack or nourishing dessert. The natural probiotics found in the kefir may help regulate cortisol levels to reduce stress, support gut health, and even alleviate anxiety. The almonds and almond butter provide a dose of healthy fats, Vitamin E, protein, and magnesium, while simultaneously keeping you satiated and your blood sugar regulated. The cacao nibs (of course this bowl has chocolate) provide a solid dose of iron, antioxidants, magnesium, and potassium. What else could you ask for in this beautiful fall-filled breakfast? Get your spoon (and the camera) ready.
Almond, Coconut, and Kefir Fall Smoothie
INGREDIENTS
3/4 cup organic plain whole-milk kefir
1/2 cup creamy toasted almond butter
1/2 cup coconut manna or coconut butter
1/4 cup unsweetened almond milk
Pinch of sea salt or Himalayan pink salt
1 tbsp sliced almonds
2 tbsp toasted coconut flakes
1 tbsp cacao nibs
1/4 cup baked butternut squash chunks
Pinch of ground cinnamon
Edible flowers (optional)
INSTRUCTIONS
In a blender, combine the kefir, almond butter, coconut manna, almond milk, and salt and blend until smooth. Pour the smoothie into a bowl, and top with almonds, coconut flakes, cacao nibs, and sweet potato chunks. Finish with a sprinkling of cinnamon and edible flowers, if using.
What are your favorite toppings on a fall smoothie bowl?