Over the weekend where we were actually eating breakfast while it was light out I snapped a couple of pictures of what has become a favorite around here. We have been doing Whole30 lately but I can only do so many fried, scrambled and omelette-d eggs before I get enough. And also, I do not like getting up any earlier than I have to so this has been a quick alternative on mornings without leftovers. With no bread, grains or dairy depending on our regular breakfast routine got a little challenging. But not since the entry of the smoothie bowl. Inspired by the infamous açaí bowl, it’s the perfect way of taking care of whatever fruits or veggies that are starting to look a little tired in the fridge and it’s healthy even though it pretty much feels like eating ice cream for breakfast, especially if you use vanilla almond milk. Here’s how I’ve been making it this week.
Breakfast smoothie bowl
- 1 cup of frozen berries (I used a mix of blackberries and raspberries)
- 1 frozen or fresh banana
- A generous handful of leafy greens (kale, spinach, chard or whatever is starting to look sad in the fridge)
- 1/2 table spoon coconut oil
- 1 cup of unsweetened vanilla almond milk
Put all the ingredients in the blender but add the almond milk little after little until you reach smoothie consistency.
Pour in a bowl and add your toppings and enjoy! We’ve been liking fresh berries, sliced banana and kiwi, chia seeds, unsweetened coconut flakes and sliced almonds.