August 14, 2016

I love smoothies but I honestly don’t have them for breakfast too often because I’m usually the first one up in this house. I wake up super early for work and wouldn’t dare turn on the blender at that ungodly hour. Come weekends or my days off though you know this smoothie bowl is on repeat after yoga. Smoothie bowls are such a treat but they are harder to make in my opinion. One extra tablespoon of almond milk and your smoothie bowl is soup! Use this recipe as a fool-proof base. It’s thick + creamy and comes out perfectly each time. Add your favorite nut butters or try a couple of tablespoons of avocado or flax meal to thicken even more. This recipe is great for breakfast but its sweet enough to be a dessert. Dessert for brekkie anyone? Um, yes please.


2 bananas, sliced and frozen
2 Tbsp vanilla protein powder
1 Tbsp flax meal
1 Tbsp almond butter
1/2 cup milk of your choice (I used almond milk)
1 Tbsp cacao nibs
1 Tbsp toasted coconut
1 Tbsp granola

Add bananas, protein powder, flax meal, almond butter + milk to a high-speed blender. Slowly increase speed and use tamper to blend until smooth. Too thick? Add more almond milk. Too thin? Add a few more banana slices. Divide into 2 bowls and top with cacao nibs, coconut + granola.

Serves 2

No Comments

Leave a Reply