Anti-Inflammatory Smoothie

I love smoothie bowls. There are simply my favorite thing to eat when I just don't know what to eat. I also believe that they are not exclusive to breakfast. Have one for lunch or dinner. It's the better alternative to the "I'm just going to have a bowl of cereal for dinner" syndrome.

I do that a lot especially when #leohusband is out of town. Cooking for two is cool. Cooking for one is just not worth the effort sometimes.

Enter the smoothie bowl.

Anti-Inflammatory Smoothie

You can do this in a glass or bowl. I personally like the bowl because I add toppers like almonds because unless I'm chewing my body does not recognize that I've eaten.

This is Whole 30 and Paleo. It's also quick to make which is a bonus for my chronic pain warriors. If you want it vegan-friendly omit the bee pollen. Bee pollen is not considered safe for pregnant or breastfeeding women. Bee pollen also can cause a serious allergic reaction in some humans who ingest it.

1 pear
1/2 fennel bulb
1 thin slice of fresh ginger, lengthwise
1 cup of packed down spinach
1/2 cucumber, peeled
1/2 c of unsweetened coconut water
2 dates chopped
1 T chia seeds
1/2 avocado
Big handful of ice

If drinking as a smoothie in a glass - 2T of nut butter or hemp seeds
If eating as a smoothie bowl - a handful of chopped nuts or seeds of choice

1 T of bee pollen (if you have built up your tolerance) if not 1/8 t until you build up a tolerance over the next several weeks and months, note any reactions you may have - preferably in your bullet journal.

Make it!
Wash all produce.

Cut the pear in quarters and dispose of the core.

Cut the cucumber in half and peel the cucumber.

Remove the pits from the dates and chop finely.

Cut the avocado into quarters and add 1 quarter.

Combine all ingredients in a blender and blend until smooth. Pour into a glass or bowl (top with chopped nuts if doing a smoothie bowl).