My Go-To 5 minutes Smoothie Bowl

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My Go-To 5 minutes Smoothie Bowl

Mix Berries Smoothie bowl

SMOOTHIE BOWL

1 heaping cup organic frozen mixed berries

1 small ripe banana (sliced)

2-3 Tbsp light coconut or almond milk 

1 scoop vanilla protein powder 

TOPPINGS optional

1 Tbsp shredded unsweetened coconut (desiccated)

1 Tbsp chia seeds

1 Tbsp hemp seeds

Granola

Fruit of your choice

Instructions

Add frozen berries and banana to a blender and blend on low until small bits remain – see photo.

Add a bit of coconut or almond milk and protein powder (optional), and blend on low again, scraping down sides as needed, until the mixture reaches a soft serve consistency (see photo).

Scoop into 1-2 serving bowls (amount as original recipe is written // adjust if altering batch size) and top with desired toppings (optional). I prefer chia seeds, hemp seeds, and coconut, but strawberries, granola, and a nut or seed butter would be great here, too!

Best when fresh, though leftovers keep in the freezer for 1-2 weeks. Let thaw before enjoying.

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Creamy Dragon Fruit Smoothie Bowl

SMOOTHIE BOWLS

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2 frozen dragon fruit (unsweetened)

1/2 cup frozen raspberries

2 medium ripe bananas (peeled, sliced, and frozen)

3 Tbsp Whey Vanilla Protein Powder

1/4 – 1/2 cup dairy-free milk 

TOPPINGS optional

Coconut flakes

Fresh fruit

Hemp seeds

Granola

Instructions

To a high-speed blender, add frozen dragon fruit, frozen raspberries, banana, protein powder, and dairy-free milk (starting with lower end of range). Blend until creamy and smooth. The trick to a thick smoothie bowl is being patient and blending slowly, adding only as much liquid as necessary, and using a smoothie wand (or something comparable that's blender safe) to scrape the sides down as it blends.

Taste and adjust flavor as needed, adding more banana for sweetness, dairy-free milk for creaminess, or berries for more intense berry flavor.

Divide between serving bowls and enjoy as is or top with fruit fruit, granola, hemp seeds, and coconut flakes (optional).

Best when fresh. Store leftovers in the refrigerator up to 24 hours. Freeze for longer-term storage. Or freeze in ice cube mold to use in future smoothies.

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Super Green Smoothie Bowl

SMOOTHIE

1/4 ripe avocado

2 medium ripe bananas (previously sliced and frozen)

1 cup fresh or frozen mixed berries 

2 large handfuls spinach 

1 small handful kale 

1 1/2 – 2 cups unsweetened non-dairy milk 

1 Tbsp flaxseed meal

2 Tbsp salted creamy almond or peanut butter (optional)

TOPPINGS (optional)

Roasted unsalted sunflower seeds

Granola

Instructions

Add all smoothie ingredients to a blender and blend until creamy and smooth. Add more almond milk (or water) to thin.

Taste and adjust flavor as needed, adding more ripe banana (or maple syrup) for added sweetness, more spinach for a bright green hue, or almond milk for creaminess.

For the green smoothie, I used strawberries, which let the green color come through more. For the purple bowl, I used darker berries (raspberries, blackberries, blueberries).

For more protein, add nut butter! This also offsets / enhances the natural sweetness of the smoothie.

Divide between 2 serving bowls (as original recipe is written // adjust if altering batch size) and top with desired toppings!

Best when fresh, though leftovers can be kept in jars in the fridge for up to 1-2 days.

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Peanut Butter Banana Green Smoothie Bowl

Peanut Butter Banana Green Smoothie Bowl

FOR SMOOTHIE

2 small ripe bananas (previously peeled, sliced, and frozen)

1/2 cup frozen blueberries 

1 cup spinach 

1 cup cauliflower (steamed then frozen)

3/4 -1 cup dairy-free milk 

1 tsp maca powder

1 tsp ashwagandha

1 tsp spirulina 

2 Tbsp hemp seeds

3 Tbsp peanut butter

FOR SERVING

Oil-Free Granola (omit to keep recipe grain-free)

Rawnola (omit oats to keep recipe grain-free)

Instructions

Add all the ingredients (bananas, blueberries, spinach, cauliflower, dairy-free milk, maca, ashwagandha, spirulina, hemp seeds, and peanut butter) to a high-speed blender.

Blend on low/medium and use the blender wand to push ingredients around (if you don’t have a blender wand, just blend on low until combined.)

Add a little bit more coconut milk in small increments until creamy and smooth. For a thicker smoothie bowl, add less milk. For a thinner smoothie bowl, add more milk.

Taste flavor and adjust if desired, adding more peanut butter for saltiness or banana for sweetness. Spirulina or more spinach will add a deeper green hue.

Divide between serving bowls and garnish with toppings of choice. We went with oil-free granola, rawnola, and more frozen blueberries.

Best when fresh. Store leftovers in the refrigerator up to 3 days. Freeze into ice cubes for longer-term storage (~1 month) and add to future smoothies.

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Matcha Green Smoothie Bowl

SMOOTHIE

2 peeled, sliced and frozen ripe bananas 

1/4 cup chopped ripe pineapple 

3/4 - 1 cup light coconut milk 

2 tsp matcha green tea powder

1 heaping cup organic spinach or kale 

TOPPINGS optional

Fresh berries

Coconut flake

Banana slices

Chia Seeds

Roasted almonds

Instructions

Add frozen banana slices, pineapple (optional), lesser amount of coconut milk (3/4 cup or 180 ml as original recipe is written // adjust if altering batch size), matcha powder, and spinach to a blender and blend on high until creamy and smooth.

Add only as much coconut milk as you need to help it blend. In my opinion, you want this smoothie somewhere between scoopable and drinkable.

Taste and adjust flavor as needed, adding more banana (or a touch of maple syrup or stevia) for sweetness, matcha for more intense green tea flavor, or coconut milk for creaminess (though adding more matcha powder adds more caffeine, so use your best discretion). Pineapple will add a little tart/tang, so add more if desired.

Divide between two serving bowls (amount as original recipe is written // adjust if altering batch size) and top with desired toppings (optional). I went with fresh raspberries, chia seeds, and coconut flake. Bananas would make a delicious garnish as well.

Best when fresh, though leftovers keep well sealed in the refrigerator up to 24 hours.

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Peanut Butter & Jelly Açaí Bowls

ACAI BOWL

3-4 tbsp acai powder

1 1/2 medium ripe bananas 

3 Tbsp peanut butter 

1/4 – 1/2 cup unsweetened coconut, almond, rice or other non-dairy milk

1 cup spinach 

1/4 cup mixed berries 

TOPPINGS optional

1/2 medium banana, sliced

2 Tbsp shredded unsweetened coconut

2 Tbsp sunflower seeds/hemp seeds

Instructions

Add frozen acai, frozen banana, peanut butter powder (or butter), and the lesser amount of dairy-free milk (1/4 cup as original recipe is written) to a high-speed blender. If adding spinach, add at this time. I only added berries for purple color and recommend leaving them out for best flavor.

Blend on low, using a wand to push the fruit down. Smoothie bowls will be thick, so it takes them longer to blend. Continue blending, scraping down sides as needed, adding only as much dairy-free milk as it takes to help it form a thick smoothie texture.

Taste and adjust flavor as needed, adding more peanut butter powder (or butter) for peanut butter flavor, banana for sweetness, or berries for fruity flavor. The flavor should resemble a peanut butter banana smoothie, as the açaí is quite subtle in flavor and slightly tart.

Divide between two serving bowls and garnish with desired toppings. I went with coconut, berries, banana, sunflower seeds, hemp seeds, and peanut butter.

Enjoy immediately – best when fresh! Freeze leftovers up to 2 weeks. Thaw to enjoy.

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