Tropical Smoothie Bowl

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So I was craving a frozen mango sorbet today for some odd reason, and especially after my workout when I had lost a ton of sugars and salts, I thought it would be a perfect post-workout late breakfast early lunch meal.

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Ingredients–makes 2 servings

1 1/2 cup frozen strawberries, mangos, peaches (you could also just use frozen mangos)

1 ripe banana

1/4 cup of water

1 tsp chia seeds

1/2 cup blueberries

1/2 cup fresh strawberries

1 tbsp chocolate chips or cacao nibs

1 tsp coconut sugar

Optional

Toasted Rolled Oats

Toasted unsweetened shredded coconut

I added the kale for this one because it was starting to yellow in my fridge so I needed to use it up somehow.You definitely do not need the kale, it just happened to be left over in my fridge.I also included some left over toasted oats that I use as a loose granola.

I soaked my frozen fruit in a little bit of water because my blender is pretty weak now and needs some help. I then blended the kale first to make sure it was all blended up with no loose pieces.

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I then added the frozen fruit, which had thawed a little, added the 1/4 cup of water and the banana. I left a couple slices of banana to garnish. I blended it till everything was pretty smooth and I ended up with a really nice sorbet consistency. It tasted AMAZING. Since I had a ton leftover I just placed the rest in a mason jar and stashed it in my freezer. Obviously leaving a little room for the smoothie to expand.

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Now for the fun part. I placed a few pieces of fruit and a little bit of chia seeds at the bottom so that I still had some fruit left if I end up, which I most likely will do, eating all the fruit at the top first.

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My mom found these really cool leaf bowls at Winners, which is like Marshalls, and they are super adorable so I was like why not use a bowl for today. I was feeling a little bit fancy. I put the smoothie on top and then begun to top it.

You can totally top the smoothie with whatever fruits you want. I wanted to just use some mangoes, bananas, and strawberries, to keep it tropical. Pineapples or papaya would have been great too. But I was out of fresh mangoes and had some leftover blueberries on hand.

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So I love making loose granola mixes because they are great for my smoothie bowls; I combine them with some mashed ripe bananas and make some cookies or protein balls . They are super versatile. The recipe is coming out soon, so stay tuned. You can use nuts too if you want. When I run out of the granola, I will probably just use pumpkin seeds.

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Obviously I had to have some extra chia seeds, which are a major staple in my pantry. If you want to learn more check out my blog post on Chia Seeds.  I am just craving more of this while writing this, maybe I’ll just take the leftover for dinner later.

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Anyway, enough of my food fantasies. I finished my bowl with a little bit of coconut sugar for a sweet addition to the granola, which actually doesn’t have any sugar.

After I finished, I think I literally stared at the smoothie bowl for a solid 5 minutes just admiring the beauty. It was so sad to think of the reality that it will all just be a big mush in my stomach (tears).

 

I had some left over toppings so I just added it to my water and it was great! I enjoyed this bowl while getting some work done and it certainly made it less boring.

 

I hope you guys get a chance to try this, it’s super super amazing and definitely a treat I will be making a lot more often.

 

 

 

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