March 25, 2018

My Go To Balanced Smoothie Bowl

This is my dream smoothie bowl and it’s currently a one a day (or every two days!) habit as I navigate an elimination diet for my breastfeeding daughter. It’s my go-to for a low sugar, balanced smoothie. If I want ice cream, or a date night indulgent dessert bowl I’m perfectly happy to load up on just fruit and cocoa – it’s a divine combo for a smoothie bowl let’s be real, but for an every day meal I want something more balancing this is my jam!  People talk a lot about whether high fruit smoothie bowls are ‘bad’ or whether putting a whole banana in a bowl is ‘ok’. I think it depends on who you are and what you love. I feel great eating a whole banana in a bowl and this bowl will keep me balanced and full for hours. If I have a bowl that’s just fruit I can definitely feel the sugar and I’m hungry more quickly. Does that mean I don’t do it or think it’s bad? NO. Sometimes I’m craving a big bowl of ice cream in which case a sugar hit from fruit is perfectly perfect. I wouldn’t do that every day, that’s not balanced but it’s for sure better than a pint of sugar and dairy filled ice cream. Just learn your body and yourself and what makes your digestive system feel the best! (and if you want actual ice cream with no refined sugar and no dairy – check out the recipes in The Whole Scoop Ebook!)

Tip: I keep the fruit/veg in my freezer all the time, just raw, diced and frozen so it’s always on hand.

INGREDIENTS

1/2-1 small ripe sliced frozen banana
1/3 cup diced frozen zucchini
1/3 cup frozen cauliflower rice (or finely diced cauliflower)
2T cocoa
2T high quality protein powder (a stevia/monk sweetened one will keep the bowl sweet but keep sugar low) 1T chia seeds
1T almond butter
1/4 cup raspberries or any berries
2/3-1C nut milk (or water too)
1 tsp cinnamon

Opt: 1/2 cup greens/1/4 cup microgreens

DIRECTIONS

Just add everything to a blender aside from the milk and start to blend! Add in the milk 1/3 cup at a time blending well in between until you reach the desired consistency. I like to put mine back in the freezer for 10 mins, still in the blender, to let the chia seeds thicken it up before scraping it into a bowl and loading up.

SHARE THIS POST

Related Posts

A more traditional (and flexible!) chocolate cake

Cakes, Desserts

Last weekend we had the whole extended family at our house for a family reunion.  There was everything to celebrate so we wanted a giant chocolate cake for dessert (there…

FORAGING NETTLES + STINGING NETTLE PESTO

Main dishes, Paleo, Vegan

I’d heard that during the second world war stinging nettle recipes were a staple but those were the only stories I knew of about nettle eating before 2020. But during…

Cashew Butter Cups

Bars and cookies, Desserts, Paleo, Vegan

Coming to America 6 years ago I discovered a number of foods I’d never seen before.  Some of them I’m happy to remain a stranger to but one of them…

Chocolate Chip Cookies

Bars and cookies, Desserts, Paleo

Growing up we had a shelf of cookbooks under my Mum’s desk in our family kitchen. Out of all the thousands of recipes, we only actually used the books for…

Fresh Asian Pear Vinaigrette

Main dishes, Paleo, Salads, Vegan

I love putting a huge salad on the table with a loaf of bread and some other goodies and then tucking in with people I love followed by a french press…

Coconut Dipped Cranberry Orange Biscotti

Bars and cookies, Desserts, Paleo

Biscotti are always the item that tempts me most in a coffee shop.  Letting the crispy cookie soak up my americano… perfection.  So as with anything that tempts me, I…