Superfood Smoothie Buddha Bowl Thingies

Orange and White fruits accent this blue spirulina and nice cream smoothie bowl

 

Some of you may be aware that I am allergic to melons and strawberries. They’re easy enough to avoid but it means that getting a smoothie bowl at someplace like Jamba Juice or Nekter is out of the question. So I make them at home. This week I’ll share 3 smoothie bowl recipes so you can make your own at home.

A really good blender or food processor is a must for these recipes. I try to keep a good supply of mangos, dragonfruit, berries and bananas up in the freezer. As well as steel cut oats and coconut milk in the pantry and Greek style yogurt in the fridge, I frequently use these to make overnight oatmeal so they’re super handy to have on hand and perfect for smoothie bowls. Things like chia seeds, nuts, puffed rice and shredded coconut are also nice to keep around to add texture and extra fiber to the smoothie bowls. There are also any number of protein powders and supplements out there that you can also add if you choose. I’ve used blue spirulina, butterfly pea powder, matcha powder, and pea protein powder, but they aren’t necessary and I use them more for color than for their nutritional properties.

Butteryfly Pea Powder blueberries and Blackberries give this smoothie bowl is purple color

Butterfly Pea Oat Bowl

1/2 cup steel cut oats

1/2 frozen banana chopped

1 tsp butterfly pea powder

1/2 cup coconut milk

1/2 cup greek yogurt

1/4 cup frozen blueberries

Toss everything into a food processor or blender and blend until smooth.

 

PInk pitaya, dried cherries and raspberries give this bowl its pinkish hue.

Very Berry Dairy Free Smoothie Bowl

1/2 cup coconut milk

4 or 5 coconut milk ice cubes

1/2 cup steel cut oats

3 TBS freeze dried cherries

1/4 cup frozen raspberries

1/2 cup frozen pink pitaya/dragonfruit

1 frozen banana chopped

Combine all the ingredients except the coconut milk into the blender, slowly add in the coconut milk to get the blender going. Bend until smooth.

 

Frozen Bananas and coconut milk make up the base for this smoothie bowl.

Nice Cream Smoothie Bowl

4 frozen bananas chopped

1/4 tsp blue spirulina powder (optional)

1/4 cup coconut milk

2 tsp honey or agave syrup.

Blend until its the texture of soft-serve ice cream and serve

 

Enjoy and as always let me know how you liked these recipes

French Toast – Crowd Pleasing Brunch Edition

French Toast casserole style made with store bought cinnamon bread and fresh berries

This weeks recipe is a super easy way to make French Toast for a crowd. Typically if you’re making French Toast or pancakes for a large group, there’s inevitably someone waiting around hungry while whoever’s cooking is furiously trying to get fresh and hot pancakes/French Toast served as quick as possible. Not only is this extremely stressful for the cook it’s not particularly conducive for folks to gather around the table and eat at the same time.

Essentially what we’re making here is a French Toast Casserole or bread pudding. For added convenience, I used store bought, pre-sliced cinnamon bread that I cut diagonally and let sit out on a wire rack for an hour so that it would start to stale. This allows the bread to absorb more of the custard without becoming a soggy slimy mess. Alternately you can toast the bread but that’s one more step and this is all about ease and convenience.

To augment the menu, I’d suggest having things like granola, yogurt with fresh fruit, baked eggs, quiche or a Spanish style tortilla and sausage/bacon which you can bake ahead and warm up along side the French toast the last 15 minutes of baking. Here’s the recipe:

Recipe

  • 1 egg for every 4 slices of bread
  • 2 slices of bread per person
  • 1 cup half/half for every 4 slices of bread
  • 1 tsp cinnamon
  • 1/2 TBS brown sugar for 4 slices of bread
  • butter or cooking spray
  • pinch of salt
  • fresh berries (optional)
  • Powered sugar (optional)

Spray a large casserole pan with cooking spray or coat with butter and set aside. In a large bowl, mix half/half, eggs, sugar, salt and cinnamon until well combined and set aside. Arrange sliced cinnamon bread in the casserole dish and then pour the custard mixture over the bread. Let sit for 15 minutes to ½ hour so the custard can be absorbed by the bread. Preheat oven to 350F. Bake casserole at 350F for 45 minutes to 1 hour or until the egg mixture is set in the middle. To serve, dust with powdered sugar and top with fresh berries. That’s it, and it’s that easy.