This post was created in partnership with KitchenAid, a brand we love! They supplied us with the Artisan® Mini Stand mixer and Food Processor Attachment, but all opinions are fully our own.
I’ve been in love with my KitchenAid Stand Mixer for years, if you’ve seen my instagram posts you know my son is in love with it too! I’ve had it for years and I saved up my pennies to add it to my kitchen. It’s a thing of beauty. So when KitchenAid offered to send us their new Artisan® Mini Stand Mixer and Food Processor Attachment to play with and create some recipes… yes yes yes. I have a tiny (tiny tiny) little kitchen so I love how little space it takes up in the corner of my countertops! I’d never used any of the fun attachment options before so I was excited to give this one a go!
It comes with blades to slice, shred, julienne and dice and we tried them all out with different things, and the dicing blade is hands down my favorite… I quickly diced everything in my fridge. No kidding, everything got sent through the little machine and became perfect little cubes! It’s slightly addictive.
I’ve put together a few recipes using the Artisan® Mini Stand Mixer and Food Processor Attachment and I’ll be sharing them over the next few weeks. But first up is the breakfast I’ve been having for the last week, made SUPER easy using the dicer: Smoothie Bowls.
Pre freezing all your fruits and veggies gives a super thick and delicious smoothie bowl that you can tuck into with a spoon – my favourite way to smoothie. But large chunks of fruit don’t always work in a blender, or I have to stop and start all the time to make it work – so I used the dicer to fully pre prep my smoothie ingredients. It honestly worked like a DREAM.
I pre prepped enough for a week of smoothies, all portioned out and then just blended them up each morning with almond milk. So. Great.
For one large smoothie bowl or two small smoothie glasses.
1 large banana
1 cup papaya (1/4 of a small fruit)
1/4 tsp vanilla powder
2 stalks kale, de-stemmed
1 cup almond milk (or 2 if you want a drinkable smoothie)
A 2-3T scoop your favorite protein powder (optional)
Nut butter, walnuts or other nuts, sliced banana, cocoa nibs, honey, coconut flakes, hemp seeds.
Start by lining a sheet tray with parchment paper and setting it aside. (You’re going to set it in the freezer so pick one that fits with the size of your freezer!)
Gather you ingredients, carefully cut the tough stems out of the kale and discard them. (If they are small you can leave them in – I left mine in for this.) Peel the banana and the papaya, and scoop out the seeds from the papaya.
Now set up your food processor attachment. Make sure the lid is locked in place where the symbol indicates (I didn’t do this and it took me forever to get the machine to work… I should read instructions more…)
I found the dicer works best on the high power setting speed, using the pusher to send the ingredients through quickly. Then just dice away. The kale you can simply chop but dice the papaya, bananas, and zucchini.
When everything is diced, you’re ready to freeze it. Toss the banana in the cocoa to stop it from sticking together as it freezes, and spread everything out on the parchment paper so each chunk freezes as an individual piece. Then add the kale to the parchment paper as well.
Once all the ingredients are fully frozen (about 8 hours or overnight) you can transfer it to a glass jar, or freezer bag, to store for the week.
When you’re ready for a smoothie or smoothie bowl, just pull the jar/bag out of the freezer, let it sit for 3-5 minutes, add your milk and then blend away!
Either add more milk and pour into a glass to sip, or use the less milk option and pour it into a bowl to top with whatever goodies you want on top.