Simple Scrumptious Smoothie Bowl

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Smoothie bowls can be a great breakfast, snack, or dessert. What makes them great is the versatility of the recipe and the speed at which you can prepare one! The simple recipe is a BLANK CANVAS that allows you to create your masterpiece! The formula can be adapted to make an “ice cream” too.

Smoothie Bowl Formula (Breakfast):

2 Frozen Bananas + 3/4 cup Milk of choice (I use almond milk) + 2 pitted dates + 1 cup of berries (organic if possible as berries are consistently on the EWG’s Dirty Dozen List)

  • Add protein powder … vanilla or chocolate
  • Cut the recipe in half to create a snack rather than a meal! 


A smoothie bowl contains natural sugars from bananas and berries and protein from the milk variety you use. You can top the bowl with the flavor and texture profiles that you prefer.

Healthy breakfast toppings include:

  • Granola
  • Oats
  • Nuts
  • Seeds … Hemp, Chia, Pepita, Sunflower
  • Coconut (no sugar added is preferable)
  • A few slices of the fruit you added
  • Dried fruit
  • Diced protein bar
  • Crumbled rice cake
  • Handfulls Fusions

You can add protein powder to the smoothie bowl if you wish the added protein in your diet and are looking for the breakfast to hold you through a workout or get you through to a late lunch.


Smoothie Bowl Formula (Dessert):

2 Frozen Bananas + 1 cup Milk of choice (I use almond milk) + 8 pitted dates + 1 TBSP coconut butter


  • Add protien powder (chocolate or vanilla)
  • Add 1 cup of fruit to flavor and reduce milk to 3/4 cup
  • Add flavoring (vanilla, maple, coconut)
  • Add 1 TBSP nut/seed butter




The smoothie bowl formula provides you with the BLANK CANVAS with which to create your masterpiece. You can create the flavor profile you wish. You can get nostalgic and think about flavors from your childhood such as chocolate chip, black cherry, cookies and cream, just to name a few. Make it your own! Play with your food! Enjoy the healthier version of “ice cream”.

Dessert smoothie bowl toppings include:

  • Gluten Free chocolate chips
  • Granola
  • Nuts
  • Seeds
  • Crumbled Gluten Free cookies
  • Dried fruit
  • Fresh fruit
  • Diced protein bar
  • Coconut (I prefer no sugar added)
  • Handfulls Fusions

Frozen Adaptation:

Prepare the smoothie bowl with the desired sweetness from dates and ADD an ADDITIONAL TBSP COCONUT BUTTER. I usually prepare the dessert version if I am going to freeze it and make an “ice-cream” treat. Put the smoothie in individual containers and cover for 30 minutes then serve with or without toppings. You can also put the smoothie mixture in a large container and freeze and portion out servings as you wish!

The consistency is icy the longer it stays frozen. I suggest eating it after 30 minutes of freezing for a soft serve consistency or within 3 days for an “ice cream” like consistency.


When bananas start getting brown, peel a few and keep them handy in the freezer. If you keep a few frozen at all times, you can make a smoothie bowl in minutes!

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

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