I’m fairly certain that the wheels on my metaphoric balance mobile went flat or fell off altogether over the last few weeks in response to an overstuffed work schedule. My daily green juice and smoothies dwindled to about two over a three week period; the closest I got to a meditation practice was a series of audible, frustrated exhalations over my computer at a point when I believed a 15-page psych report I had just finished was deleted (it wasn’t — yay!); and I might have put a little too much trust in the power of dry shampoo in hopes of catching an extra zzz or two each morning. Despite the frazzled pace, I’m grateful for weeks like these because they unveil a new layer of appreciation for the simple things.
So this week is all about slowing down and re-centering. Part of that means reacquainting with energizing, feel-good foods rather than relying solely on quick, grab-and-go meals. Power bowls, morning smoothies, and lingering dinners with Dan are on the docket, and I love it.
This smoothie is bright and sunshiny just like Monday’s yellow split pea soup. Lots of beaming golden hues around these parts lately. I don’t mind if you don’t.
To make this smoothie, you’ll blend a frozen banana, fresh orange segments, almond milk, ice, and pure vanilla extract together until smooth. I also like to add in a teaspoon of baobab powder for a boost of vitamin c, soluble fiber, and iron, but you can definitely skip this if you don’t have it on hand.
The result is a smoothie that tastes like a homemade orange creamsicle. The acidity of the citrus is balanced by the banana, and the vanilla adds the perfect touch of flavor.
Orange Creamsicle Smoothie
- 1 frozen banana
- 1 orange peeled and seeded
- 1/2 cup almond milk
- 1/2 cup ice
- 1 tsp vanilla extract
- optional superfood add-in: 1 tsp baobab powder
- Add all ingredients to a high-powered blender, and blend on high for 1-2 minutes or until smooth.