Breakfast Smoothie Bowl

Breakfast has always been such an important meal for me. The only time I can remember missing eating breakfast is when I was sick with the flu.  My breakfast choices have changed drastically over the years but my love for my first meal of the day hasn’t changed. Lately I have been loving breakfast smoothie bowls. I make them at least 2-3’s/week.

I mentioned above how my breakfast choices have changed drastically over the years. When I was a little girl I ate alllll the sugary like Cocoa Puffs, Fruity Pebbles, Fruit Loops, Captain Crunch, Reeses Puffs, Apple Crisp, you name it, I probably ate it.. I would also eat Eggo waffles with syrup and Krispy Kreme donuts.

All throughout high school I ate cereal every single day for breakfast. In college I experimented more and would eat steal cut oatmeal, almond milk yogurt or a healthier cereal.

Over the past few years, I started to make really concentrated fruit smoothies packed with strawberries, blueberries and fruit juices every morning. Often I would make smoothie bowls which meant I had to add more frozen fruit to make it thicker.

Then one day I started to have weird stomach pains. After a little experimenting and some wisdom from God, I realized it was from all of the sugary fruit intake in my smoothies and smoothie bowls. Eating to much fruit as once was to hard for my body to digest. I didn’t want to give up my love for smoothies and smoothie bowls, so I came up with a way less sugar filled version.

I still needed my smoothie bowls to be thick without using frozen fruit but I didn’t just want to use ice to do the trick. If your an avid smoothie make you can understand my pain. Then one day I discovered the magic of using culinary coconut milk and avocado. The avocado thickens it and the culinary coconut milk smooths it out and gives it almost a pudding like consistency. I am not kidding when I saw you absolutely need the culinary milk – to me it makes or breaks the smoothie.

Ingredients:

• Culinary Coconut Milk
• Unsweetened Coconut Milk
• RAW Organic Vanilla Protein Powder
• Natural Peanut Butter
• Instant Coffee
• Pitted Dates
• 1 Fresh Avocado
• Raisins
• Sliced Almonds

Directions

1. Add 1/4 culinary coconut milk
2. Add 1/4-1/2 coconut milk
3. 1 tablespoon RAW Protein Powder
4. 1 tablespoon peanut butter
5. 1 tablespoon instant coffee
6. 1-2 pitted dates
7. 1/2 avocado
8. Add a few ice cubes
9. Mix together in a Vitamix
10. Top with raisins, sliced almost or granola

I love to mix and match the ingredients depending on the season. During the winter months I keep the main two ingredients (culinary coconut milk & avocado) and will substitute pumpkin for peanut butter. Then add nutmeg, cinnamon powder and pumpkin powder to make it taste like a pumpkin pie spiced frappe. It comes darn close to the taste and I love the way the spices give it a kick.

Some days I will add cocoa powder with instant decaf coffee to make it taste like a frappuccino. I will say I am a baby when it comes to anything with caffeine. My body does not handle any caffeine well, it makes me so shaky so it’s always decaf for this girl.

For me the experimenting is all part of the fun. Every time it tastes just a little bit different but just as delicious. If I make the smoothie bowl and am not a huge fan, I just change it up the next time. There’s no perfect formula which is the best. There’s freedom to change it up as you go.

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