Recipes
Tropical Green Smoothie Bowl
This tropical treat is packed full of nutrients from leafy greens and a large variety of fruit, making this the perfect summer smoothie bowl…
We’re nearing the end of our six weeks of smoothie bowls. This has been a very fun and very yummy project. I’m enjoying doing these 6-week series as a fun way to populate the recipe section of the blog. This week, I translated one of my go-to smoothies into a smoothie bowl. I love green smoothies but, a lot of the time, the flavor is lacking. That’s why this one’s my favorite, because it’s full of so much spinach (and you could add in some kale too!) but it also tastes like the perfect tropical treat.
This is similar to my ocean bowl recipe from a few weeks ago. They have similar summery vibes, the perfect summer duo. With mango and passion fruit as key ingredients in both, but they do diverge in other ways. They’re each a unique experience, honestly, but if you liked one you’ll love the other!
This one has a lot of goodness in all the chlorophyll from the greens powder or matcha, and the leafy greens. You could also add in some spirulina for an extra boost. Then for even more flavor and goodness, there’s coconut water for hydration, frozen coconut for fiber, potassium-rich mango and banana, and passion fruit for antioxidants. Flavor and nutrient-wise, this is the perfect summer smoothie bowl—add in your favorite protein powder (I recommend flavorless collagen) and some frozen cauliflower to make this an even more well-rounded breakfast!
Tropical Green Smoothie Bowl
Ingredients
Instructions
Nutrition Facts
Calories
292.28Fat
15Sat. Fat
12.35Carbs
42.7Fiber
8.54Net carbs
34.16Sugar
32Protein
4.38Sodium
96.73Cholesterol
0Nutritional information excluding toppings.
Harvest Salad with Maple Cinnamon Vinaigrette
This comforting apple and brussels sprouts salad features a unique mix of autumnal flavors, making it the perfect accompaniment for your cold weather meals…
We’re just past the half-way point of our Six Weeks of Salads journey, and if this has taught me anything, it’s that I tend to think arugula is the only acceptable salad-leaf. Baby arugula is, in my mind, the undisputed champion of the salad world. Why deal with lettuce, which is essentially just less flavorful arugula? So, I guess, I learned two things: lettuce belongs on sandwiches, and arugula is king. Things would get pretty boring, though, if I kept offering you arugula salads every single time. So, I’m changing things up. No arugula here, and thankfully, no lettuce either.
I never was a big salad person growing up. Unless the salad had no lettuce in it, in which case I was easily convinced. So, when I grew up and started having to reason with my own self to eat my vegetables, I tried all sorts of different new and exciting salads. I had a very simple garden salad made on baby arugula with some feta, tomatoes, onions, and a simple lemony dressing. I also had raw broccoli in a broccoli salad. Similarly, I had raw brussels sprouts in a salad, too.
I’ve had many different salads over the years, but the most fun, stand-out experiences for me was when I had these vegetables, that I’d only ever had cooked, in salad form. That’s why when I was brainstorming ideas for this harvest salad, I knew from the start the base was going to be brussels sprouts. To me, they’re the ultimate cold weather vegetable.
Now that I’ve discussed the base, let’s talk about everything else! The weather’s been getting colder here in Australia, so a quick look at the produce section of my grocery store was plenty of inspiration for this. Beautiful dark kale leaves, ripe and juicy pomegranates, and all sorts of different apple and pear varieties. When it came time to dream up the dressing, it had to be made on apple cider vinegar, of course. Then came the risky, but rewarding, decision to add in the sweet, warm flavors of cinnamon and maple syrup. The result is a really comforting salad packed full of flavor.
Harvest Salad with Cinnamon Maple Vinaigrette
Ingredients
Instructions
Notes
- This recipe is vegan and gluten free.
- You can play around with the type of apples used in this salad, and you can even try pear!
Nutrition Facts
Calories
405.13Fat
23.54Sat. Fat
2.82Carbs
46.93Fiber
11.07Net carbs
35.87Sugar
28.5Protein
8.74Sodium
53.53Cholesterol
0Actual nutritional value may vary based on quantity of balsamic glaze and honey used.
Blueberry Smoothie Bowl
This berry popsicle-inspired smoothie bowl is a refreshing and nutritious option for a summer breakfast or snack…
This smoothie bowl recipe is another go-to for me, alongside my Ocean Bowl. It’s banana-less, which is my usual preference, and the berry powder in this adds an almost candy-like quality to this bowl.
I love this bowl after a summer hike or a walk on the beach. It’s refreshing, hydrating, and filling. Best of all, it’s fairly easy to make and the main ingredients keep for a long time, so you can always have them on hand. To make it more filling, you could add a scoop of protein powder or collagen powder.
This recipe is super simple, the only frills are the powders which are totally optional! I added blue spirulina in this to give it a deeper purple hue, but in addition to almost all the other ingredients in this bowl, spirulina is a powerful antioxidant. Mangoes, blueberries, and açaí are great sources of vitamin C and antioxidants.
Antioxidants are important for neutralizing free radicals in the body. Oxidative stress, which can occur from pollution, excessive exercise, inflammation, certain foods like artificial sweeteners, and even mitochondrial activity, occurs when free radicals are not processed efficiently by the body. Oxidative stress has been linked to many diseases and health conditions. That’s why it’s important to try to minimize the production of free radicals in the body, and it’s also important to consume a diet rich in antioxidants.
Berry Smoothie Bowl
Ingredients
Instructions
Nutrition Facts
Calories
495.13Fat
12.91Sat. Fat
1.14Carbs
94.53Fiber
24.13Net carbs
70.4Sugar
60.35Protein
10.2Sodium
47.4Cholesterol
0Blueberry Lemon Poppy Seed Baked Oats
These dairy-free, refined sugar-free baked oats have the classic flavors of a blueberry lemon poppy seed muffin, elevated by a lemon-vanilla yogurt and some stewed blueberries, making this a healthy, yet decadent, breakfast option that will make your whole house smell like lemons and vanilla…
I have some big-ish news! Starting this week, I will be posting a new oat recipe every Monday for six weeks. That’s six creative and delicious (not to mention very easy) oat recipes.
I’ve got recipes coming up for baked oats, overnight oats, and even savory oats, so there’s something for everyone—even if you don’t like oats. Take me, for example, I really didn’t get the hype around oats. The texture, flavor, and all-around rich and dense mouthfeel really didn’t appeal to me. That being said, the idea of oats always sounded really good to me, health-wise, and I do like the flavor of oats in the right context. So these are going to be, naturally, me-approved recipes, but that means a little bit more in this context: if you like oats, I’m sure you’ll love these recipes. If you don’t like oats, I know at least one of these recipes will work its way into your heart. Sincerely, a fellow not-huge-fan-of-oats.
So, about this recipe: if you’ve never tried baked oats, you’re missing out. It’s very close to having cake for breakfast. I’m not going to lie and say it’s exactly the same, but it’s its own cake-adjacent vibe, like banana bread or muffins. It is a vastly different experience to your classic oatmeal, though.
What makes this recipe better than most other baked oats recipes? The straightforward answer is the brightness and acidity of the lemon. One thing I don’t love about traditional oatmeal recipes is how dense and rich they are, I get tired of eating them very quickly. The brightness of the lemon in the baked oats and in the lemon vanilla yogurt, combined with the freshness of the stewed blueberries, just makes this recipe relatively light. Bonus points: your house will smell like a lemon loaf all morning.
This recipe is dairy-free and refined sugar-free, but it’s not vegan. I do have tips at the end to make this recipe vegan and gluten-free.
Blueberry Lemon Poppy Seed Baked Oats
Ingredients
Instructions
Notes
- To make this recipe vegan, replace the egg with one flax egg, which is one tablespoon flaxseed meal and three tablespoons of water, left to thicken for 15-30 minutes
- You can also substitute the honey in this recipe for maple syrup
- To make this recipe gluten-free, make sure you use gluten-free oats
- If you’re not a fan of coconut, replace the coconut yogurt with greek yogurt or soy yogurt, and the coconut oil with butter or avocado oil
- To make greasing your pans and dishes easier, buy an oil spray—my favorite is a non-aerosol avocado oil
- For vanilla extract, for any recipe, use vanilla-bean paste, it’s a touch more expensive but it’s a very quick and easy way to make your desserts a little more refined and better tasting
- Almond extract is a touch controversial (at least among my friends) but adding the tiniest bit of almond extract to this (1/4 teaspoon) adds something a little extra
- This makes two servings and can be reheated the next morning in the oven, covered with aluminum foil, for about 15 minutes
Nutrition Facts
Calories
424.30Fat
17.22Sat. Fat
10.07Carbs
63.50Fiber
7.36Net carbs
56.13Sugar
29.39Protein
12.54Sodium
143.31Cholesterol
97.88Nutritional value for oats made on almond milk
This cinnamony treat is the perfect way to start your morning, with coffee, protein, and lots of flavor…