Smoothie bowls have only been in my life since I had my first acai bowl in Hawaii last year. What a breakfast-changing discovery that was! Since then, my freezer has been consistently stocked with a variety of fruit and my pantry is always full of potential crunchy toppings. You don’t need a recipe to make a smoothie bowl. They are endlessly cusotomizable both in terms of the base and the toppings. However, ever since I started making smoothie bowls, I have discovered that some are superior to others. There are even sometimes smoothie bowl flops. That being said, a couple of weeks ago I discovered a combination that I thought was especially delicious. It had the perfect proportions of equal parts strawberries and banana and a little extra mango for a super refreshing, delicious breakfast bowl.
A few months ago we went to a movie and didn’t eat dinner beforehand. We ended up getting home close to midnight and were both starving. For some reason we were both craving pasta with creamy tomato sauce. I threw something together as quickly as possible and it was completely terrible. Like, inedible. I don’t know why, but I put tarragon in it. It was so gross. I was hungry so I ate a bit and I watched my boyfriend scarf it down in awe, didn’t he realize it was so disgusting? Anyway, he did. He was also just really hungry. Needless to say my craving for creamy tomato sauce wasn’t fulfilled.
I was in a little bit of a salad dressing rut. I went from someone who was extremely not-confident in throwing together a dressing to someone who could basically put one together completely mindlessly, but as it turns out, it was always the same one. I always turned to mustard for a kick, so whether I used honey or maple syrup for sweetness, cider vinegar or lemon for acidity, I always ended up with a very mustardy tasting result. No problem, but sometimes a girl needs some variety in her life.