With Thanksgiving coming up, I’ve had several people ask me what I’m “baking this week”. And this is always where I have to be clear about my kitchen abilities and limits: I can cook, but baking is a whole different game.
I think of baking as a combination of art and science, but mostly science because you have to be good about measuring things properly. Cooking, in my opinion, is all about experimentation and feels much more free and creative. As long as you follow proper food handling techniques, know a bit about cooking methods, and have decent taste buds, you’ll be fine. You can deviate from recipes and still end up with a delicious dish (which in many cases might be better than the original!). In baking you do not have this luxury, unless you absolutely know what you are doing.
So, this week, instead of baking apple pie, I’m making apple pie smoothie bowls! 😉
This smoothie is for those times when what you really want… is apple pie. But, instead of white sugar, refined flour, and a blood sugar spike, we’re getting a dose of antioxidants, omega-3 fats, protein, and fiber! How about that for a treat?!
This apple pie smoothie bowl recipe (like many of my recipes) is very forgiving and gives you the ability to swap ingredients out if you don’t have these available or have other preferences.
Prefer pecans over walnuts? Done!
Don’t have hemp seeds? You can leave ’em out!
Hate raisins? Try dried cranberries instead!
- 1 banana, frozen
- 1 apple, cored and chopped (reserve a little bit for the toppings if desired)
- 3 cups spinach
- 3 tablespoons cashews
- 2 tablespoons hemp seeds, divided
- ¾ cup water
- 2 tablespoons walnuts, chopped
- 2 tablespoons raisins
- Add banana, apple, spinach, cashews, 1 tablespoon of hemp seeds, and water to a blender. Blend until smooth.
- Pour smoothie into a bowl and top with chopped apples, 1 tablespoon hemp seeds, walnuts, and raisins. Enjoy immediately.