Smoothie bowls are the most aesthetically appealing, Instagram-worthy dish around. Bonus points if they’re green in color and can be hashtagged with the word #superfood. And I feel that, as a twenty-three year old female, it is my duty to be on top of my smoothie bowl game at all times.
I live within walking distance from North End Juice Co., which is a little sidewalk smoothie cafe that churns out the best smoothie bowls (and poke bowls and juices and wraps) money can buy. But today it’s cold and rainy, and I walked more than five miles throughout my shift yesterday (nurse life, am I right?) so I wasn’t super keen on changing out of pajamas to go get breakfast.
Time to raid my fridge. I could reheat some gallo pinto that I made a couple of days ago (always a good idea), but I was in the mood for something sweet and refreshing. Plus I had some bananas that were about to go bad, and I really hate overripe bananas.
So today’s smoothie bowl was born. Strawberry yogurt, a banana, a handful of blueberries, and a few other little tidbits that I had on my shelf. Sometimes I use fancy ingredients like homemade kefir, baby kale, fresh mango, or half an avocado. Other times I use pre-flavored yogurt and the most basic, tried-and-true fruits out there. But that’s the cool thing about a smoothie bowl–you can throw anything you want in there and it’ll still turn out.
I started with half a ripe banana. I only used half because my yogurt was already sweetened, and a whole banana would have been way too much. If you’re like me and don’t like the banana flavor to overpower the bowl, just put the other half in a plastic bag or container and put it in the freezer for another day’s smoothie. Or slice it up and use as a garnish, because we all know we’re just doing this for the ‘gram.
I added a few scoops of yogurt and about a half a cup of blueberries, plus a scoop of collagen powder and a spoonful of ground flax seeds. These ingredients are totally optional, but they add an extra nutritional boost of protein, omega-3, and fiber.
I blended it all together in my bullet-style blender (I love this because it’s single-serve and doesn’t take up much space), but if you have a regular blender or an immersion blender they’ll work too. It turned a lovely light purplish color, which I appreciated because most of the time I choose my fruit ingredients based on which ones will produce the prettiest end product.
If it isn’t blending well because it’s too thick, you can always add a splash of milk, almond milk, fruit juice, or your liquid of choice, but make sure you add just enough so it blends. You don’t want it too runny or it won’t make a good bowl and you might as well drink it with a straw. Which is fine, but not as much fun.
Anyway, once it’s well-blended, just pour it into a bowl and throw some nuts and seeds on top. Sometimes I drizzle it with almond butter too, for some extra fat and protein to keep me full for longer. It’s definitely not a low-calorie or low-carb food, so if those are your goals, you can substitute plain yogurt or non-dairy yogurt, or add vegetables like greens or cauliflower in place of some of the fruit.
Makes 1 serving
- 1 banana
- 1/2 cup fresh or frozen blueberries
- 1 cup strawberry greek yogurt
- 1 tbsp ground flax seeds
- 1 scoop collagen peptides powder
- Garnish of choice (suggested: pumpkin seeds, unsweetened toasted coconut)
Combine yogurt, blueberries, half of the banana, the flax, and the collagen in a blender and blend until creamy and well-incorporated. Pour into a bowl and arrange the other banana half (sliced), the pumpkin seeds, and the coconut on top of the smoothie mixture.