When I first started Whole 30, I had a list of recipes that I planned on making for breakfast each morning. From homemade chia pudding (that I made all of once) to fried, grated potato nests with an egg and avocado in the center, I was positive that I’d been SO smart with my meal planning schedule. However, I quickly learned that even when you plan to have certain meals each day, it’s not always easy to follow through with because, well…life happens. Smoothie bowls were one of the items I had on my breakfast list along with my 5 other recipes as they’re an easy breakfast to put together and they’re packed full of nutrients and filling ingredients. The first day that I made my smoothie bowl I knew that the chances of me going back to another breakfast were slim to none. I have made some version of this smoothie bowl every.single.day for the last 3 weeks and not only am I not sick of it, I crave it to the point where I go to bed excited to make it when I wake up in the morning. I hope you enjoy!
- 1 cup frozen strawberries or mixed berries (I use the frozen fruit form the grocery store. I typically make 2 smoothie bowls and use 1/2 a bag of fruit for 2)
- 1 frozen banana
- Large handful of spinach
- 1-2tsp matcha powder
- 1/4 can of coconut milk or almond milk + a little water as needed (I like my smoothie bowl fairly frozen so I use the least amount of liquid as possible)
- Fresh sliced strawberries
- Fresh sliced banana
- blueberries
- sprinkle of hemp hears
- sprinkle of chia seeds
- sprinkle of slivered almonds
- unsweetened coconut flakes
- Add all smoothie ingredients into a blender and blend under creamy
- Divide your smoothie into two bowls and top with fun toppings!
- Enjoy!
