Fruits

Are we still on a smoothie kick? Can we transfer it to bowls? Cause sometimes ya just need a spoon with your smoothie when it’s SO thick and then why not just pour it into a bowl…aka smoothie ice-cream. Ok, ok maybe greens in your ice-cream is going a little far but I’m telling you smoothie bowls are just the best to eat! Creamy, thick, and even better when you let it sit in the freezer for several minutes.

What I love about smoothie bowls is I tend to load them up so they are filling enough for a meal. I don’t know about you, but sometimes when I’m just drinking a liquid smoothie out of a cup, I don’t feel like I’m really digesting a meal. Taking the time to sit down with a spoon and a bowl and have breakfast is one of my favorite things (hello to Caramelized Banana Steel Cut Oats).

One of the biggest differences between regular smoothies and smoothie bowls is just the texture. I don’t add as much liquid, and generally only milk instead of water (i.e. coconut milk or cream, almond milk, full fat grass fed cow’s milk). I also combine various veggies + fruits + fats + protein in the smoothie bowls. My all time favorite is peeling fresh ginger (use the spoon to scrape off the skin!) and grating it right in the smoothie.

When I think about veggies to add in, I want them to be hearty, leafy greens like kale or spinach. I love finding them at the grocery store in power green blends because I can use it during the week for my salads, sautéed with eggs, and I can freeze some for later prepping smoothie bowls! Getting a thick smoothie is all about freezing your veggies + fruits before hand. What I like to do is make extra cauliflower and zucchini for dinner and then chop it up to freeze for breakfast smoothies. These are the perfect thickening agents (and I promise you that you won’t taste them!) plus you aren’t loading up on tons of fruit.

Don’t get me wrong, I’m not going to tell you to leave out the fruit in your smoothies. I’m not crying about frozen bananas because there is too much sugar in them. I actually love chopping them up and putting them in the freezer for smoothies (also banana nice cream anyone?) But what I am saying is think about how to cook a meal. Think about making a green salad–you probably wouldn’t add piles and piles of fruit. We are building a balanced meal bowl full of veggies + fruits + protein + fats.

Let’s get on to the fats. Don’t fear the fats! They are great for keeping you full longer, balancing hormones, boosting your immune system and are anti-inflammatory. Ideas include but are not limited to: ground flax, chia, or hemp seeds (richest in fiber too), full-fat dairy (like raw milk and Greek yogurt are the best!), kefir, nut butters, avocado (don’t throw away your about-to-go-bad-‘cados but dice them up and freeze them!), coconut oil and cocoa powder. I like topping my smoothies with coconut shreds and granola as well for an extra crunch!

Make sure you add a protein source! My favorite is using organic grass-fed whey protein which balances blood sugar, reduces cravings, strengthens muscles and burns fat. Another option is bone broth or collagen powder, pea, brown rice or hemp protein powder.

Now you can pretend that you are on a vacation, in the tropics and make these Ginger Coconut Smoothie Bowls!