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Creamy Orange Avocado Smoothie – Vegan, Gluten Free, Paleo

by Sharon on June 10, 2015

Creamy Orange Avocado Smoothie

I remember a time when I never ate avocadoes. They just never occurred to me. Somebody should have slapped me! ūüėČ

Creamy Orange Avocado Smoothie

Slowly, these creamy fruits of delight made their way into my¬†grocery cart¬†and after my Whole 30 Experience, it’s been avocado city up in here.

Creamy Orange Avocado Smoothie

This Orange Avocado Smoothie is so thick and creamy you could eat it with a spoon. It’s like a creamsicle dream and you are going to love it on a hot summer day.

Creamy Orange Avocado Smoothie

I added frozen bananas to make it uber creamy and to replace the milk in this smoothie, which I’ve been doing a lot of lately. Because of my love of cheese, I’ve pretty much cut cow’s milk out of my diet for some balance. I’ve been loving coconut oil in my coffee ( aka Vegan Bulletproof Coffee ) and I used to use almond milk for my smoothies, however, finding organic almond milk is proving to be a challenge.

Creamy Orange Avocado Smoothie

Luckily, frozen bananas combined with the aforementioned avocadoes create an almost soft serve like consistency, deeming any milk unnecessary. If you have any picky pants people to feed, don’t tell them the ingredients. They will never guess avocado. They might kiss you though. Because creamy homemade smoothies made fresh are nice. Super nice. :)

Enjoy!

Creamy Orange Avocado Smoothie

 

 


Creamy Orange Avocado Smoothie - Vegan, Gluten Free, Paleo
 
Serves: 2
Ingredients
  • 2 frozen bananas
  • ¾ cup fresh orange juice (about large 2 oranges)
  • 1 avocado
  • orange zest ( if you feel fancy)
Instructions
  1. Place all ingredients in your blender and blend until smooth, adding water if needed

Click for Nutrition Stats

 

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{ 2 comments… read them below or add one }

Sara May 11, 2016 at 10:10 pm

It’s very easy to make your own organic almond milk! All you need is a high speed blender, organic almonds and filtered water. Oh, and something to strain the milk with. A nylon Nut Milk Bag is great, cheesecloth tends not to be strong enough. I make my almond milk with one cup almonds to about 3-1/2 cups water, for about a quart of almond milk. You can water it down further if you like. The best thing about it is that there are only two ingredients, almonds and water! No extra mysterious anything! And it takes about 5 minutes to make. I use my own almond milk for all my smoothies. Also, the leftover pulp (almond meal) can be mulch for your garden or you can dry it out and use it in baking as a flour alternative.

Reply

Sharon May 12, 2016 at 11:07 am

Thanks so much Sara! Great method. I’m in the planning stags of a new blender currently. Homemade milk, here I come! :)

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