We took an impromptu trip to Bend last week to enjoy summer before it’s gone. It’s one of our favorite places for a quick getaway and one of the few places we can truly relax. My husband would love to move there one day and spend all his time paddle boarding and hiking. We spend so much time plugged in and connected to our phones and the internet, it’s nice to have some time when you disconnect from things for a short time and focus on spending uninterrupted time with family. We went on hikes, played games, and saw a movie, all the things that we don’t make the time for on a regular basis.
It makes me realize that even when we spend time together we don’t really interact with each other much. We are going to take more opportunities to put all our devices on do not disturb and do something old-fashioned, like actually speak to each other.
Sitting around the table and having breakfast as a family is something else that doesn’t happen very often but we’ve been playing around with smoothie bowls. They are still quick to put together but are a little more substantial and force you to sit down and enjoy the process of a meal. I toasted up a quick oat crumble to sprinkle on top but if you don’t want to take the time you can substitute with your favorite granola or more chopped nuts. I recommend cooking the crumble the night before so you can put everything together in less than 10 minutes in the morning. Hemp, pumpkin or sesame seeds would also be great on top. If you aren’t into peaches and figs, blackberries and bananas would also be delicious.
- ½ cup almond or cashew milk
- 1 teaspoon chia seeds
- 1 cup frozen peaches
- 1 frozen banana, cut into 1-inch pieces
- 1 tablespoon almond or cashew butter
- 1 teaspoon honey
- ½ teaspoon grated fresh ginger
- ½ teaspoon cinnamon
- For the toppings:
- sliced fresh peaches
- fresh figs, quartered
- chopped pistachios
- fresh mint
- oat crumble or your favorite granola
- For the Oat crumble:
- ¼ cup chopped walnuts
- 2 tablespoons almond flour
- 2 tablespoons old-fashioned oats
- 2 tablespoons light brown sugar
- 2 tablespoons melted coconut oil
- pinch of kosher salt
- In a blender, add the almond milk, chia seeds, peaches, banana, almond butter, honey, ginger and cinnamon. Blend until the mixture is thick and creamy. Transfer to a bowl and let it set in the freezer while you prepare the toppings.
- To serve, top with the peaches, figs, pistachios, mint and oat crumble.
- For the oat crumble:
- Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside. In a small bowl combine the walnuts, almond flour, oats, brown sugar, coconut oil and salt until everything is evenly coated. Spread the oat mixture on the prepared baking sheet and bake, stirring occasionally, until golden, 10-12 minutes. Let cool.
- Note: The crumble can be made ahead of time and will keep for 3 weeks in an airtight container.