Green Smoothie Bowl

green smoothie bowlHere in North Carolina, spring is well underway with plenty of sunshine and temperatures in the 70s and 80s. Seattleites, don’t be jealous.

While I go crazy for cozy breakfast favorites like steel cut oats during winter, come spring my taste buds change their tune. I start craving fresh fruit and cold smoothies. As I’ve grown older, I’ve moved away from the sweeter flavors combinations, like peanut butter and banana, towards fresher and greener options. Greens pack an unbelievable punch of energy in the morning, much like a caffeine hit but without the ensuing crash. Lately I’ve been enjoying my smoothies a little thicker and from a bowl. Here’s my latest morning concoction, perfect to kick your morning off to a refreshing start.
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Green Smoothing Bowl (serves 1)

Smoothie Ingredients
  • 1/4 ripe avocado
  • 3/4 ripe banana, previously sliced and frozen
  • 1/2 cup frozen pineapple
  • 2 large handfuls spinach
  • 1/4 cup vanilla Greek yogurt, preferably grass-fed
  • 1/2 – 3/4 cup unsweetened non-dairy milk
Topping Ideas
  • Granola
  • Raw nuts and seeds (almonds, pecans, sunflower seeds, etc.)
  • Shredded unsweetened coconut
  • Sliced fresh berries
  • Shredded coconut
  • Cocoa nibs
  • Sliced banana
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Directions
  1. Add smoothie ingredients to your blender and blend until smooth. Start by adding a 1/2 cup milk and then slowly add more if needed. Be careful not to thin it too much. The texture should be pretty thick as you’re eating it through a spoon, not a straw.
  2. Taste and adjust flavor as needed, adding more banana or other fruit for sweetness, or more spinach (or other greens) for that extra punch of veggie power. You can also add some ice to make it a little thicker and colder. I don’t like my smoothies too intensely cold – brain freeze!
  3. For more protein, you can also add your protein powder of choice, almond butter, or if you’re adventurous an egg white.
  4. Pour into a serving bowl and top with toppings of your choosing!
  5. Smoothies are always best devoured immediately, although you can certainly keep leftovers in the fridge for a day.
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green smoothie bowl 2

Just look at that color. Does that scream spring or what?

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green smoothie bowl healthy easy breakfast low fat vegetarian

An early morning smoothie bowl selfie. I’m not wearing any makeup here, which reminds me of Karen’s post on the #YouLookDisgusting campaign.

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How do you like to eat your smoothies, in a glass or in a bowl? Any favorite spring and summer breakfast recipes? While I generally don’t eat dairy, I do eat some full fat and grass-fed Greek yogurt every week to make sure my probiotics are on point. For me, a favorite breakfast treat is a big bowl of vanilla yogurt with granola and berries. It’s about as close to real ice cream as I get these days.
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XOXO,
Jules

Love Your Leftovers: Clementine Smoothie

clementine smoothie healthy citrus vitamin c
Throughout the cold and dreary days of winter, citrus fruits provide a much needed burst of bright and juicy refreshment. My personal favorite is the clementine, beloved for its easily removable peel and seedless segments. Pretty much every Sunday of the season you can find me in the produce aisle loading a new box of Cuties into my cart. The problem of course is that eventually I become a little overly ambitious and end up with a fridge full of fruit. What to do, what to do?

While smoothies are typically a summer staple, recently I’ve been whipping them up using my excess Clementines and have been loving the early morning energy boost they give me. This smoothie recipe reminds me a little bit of an Orange Julius, only without any additives. A light vanilla flavor is a delicious addition to orange flavors.

clementine smoothie healthy citrus vitamin c

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Clementine Smoothie (serves 1)

INGREDIENTS

  • 4 clementines
  • A few chunks of frozen banana
  • ½ cup yogurt or light coconut milk
  • 1 drop pure vanilla extract
  • 3-4 ice cubes
  • Tiny dash sea salt
  • Optional: drizzle of honey for added sweetness, handful spinach

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DIRECTIONS:

clementine smoothie healthy citrus vitamin c

Peel and segment your clementines. Remove as many of the white strings as possible. I was a little lax with my first batch and they added a weird stringy texture to my smoothie. Still delicious though.

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clementine smoothie healthy citrus vitamin c

Toss your ingredients into a blender and process until smooth.

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clementine smoothie healthy citrus vitamin c

Serve immediately and enjoy! For some extra nostalgia, serve with a soft pretzel and let yourself be whisked away to your glory days cruising the mall.

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If you give this smoothie a try, let me know what you think!
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XOXO,
Jules

Pumpkin Spice Steel Cut Oats – Slow Cooker Style

pumpkin spice oatmeal breakfast healthyTomorrow is the first day of fall, y’all! Last week Mil shared a great pumpkin recipe round-up, so this week I thought I’d share the latest pumpkin recipe I’ve been whipping up at home. I know it’s a little early to overload people with pumpkin, so I promise that I’ll share a non-pumpkin recipe soon. I’m probably going apple picking with my in-laws this weekend, so my mother-in-law’s famed apple pie recipe may make an appearance on the blog.

As the season shifts, I always start to gravitate away from smoothies for breakfast and towards warm comforting foods. Growing up we ate a lot of instant oatmeal and farina, which I loaded up with brown sugar and raisins (obviously). Now that I’m an adult, I still love oatmeal. It may not be glamorous or Instagram sexy, but with a few grown-up tweaks it’s a simple yet satisfying way to start my day.

Steel cut oats are the secret to grown-up oatmeal. They retain their integrity better than rolled oats, keeping your morning meal form turning into mush. They do however take longer to cook so I almost always cook them in the crockpot. My other grown-up tweak is the use of interesting flavors and add-ins. This recipe takes everyone’s favorite pumpkin pie flavors and transfers them into a healthy morning treat. Pumpkin pie for breakfast? Yes, please!
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Pumpkin Pie Steel Cut Oats
Serves: 4

Ingredients
1 cup steel cut oats
3-1/2 cups water or milk of your choice
1 cup canned pumpkin puree
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 cup pure maple syrup
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Directions: Throw everything into your slow cooker. Cook on low for 6-8 hours. I always stir mine a few times, but it’s not necessary. I like to cook the oats in water and then add milk when I reheat them. Typically I start the slow cook process on Sunday morning, so that night I can portion my oats out into containers to eat all week.
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pumpkin spice oatmeal breakfast healthy

I was eating this for breakfast at work and one of my co-workers actually started asking who was eating pie for breakfast. I’ll accept that as a win!
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What do you reach for on chilly fall mornings? Hot mug of coffee? Warm bowl of oatmeal like me?

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XOXO,
Jules

Boozy Brunch Recipes

Anyone who knows me knows that I loooove brunch. With a passion. It’s one of the few things that can motivate me to get out of bed on the weekend. While it’s blissfully self-indulgent to have someone else cook for you in the morning, it’s nice to have a few recipes up your sleeve in case dragging yourself out of the house is just not going to happen. Now, cocktails are obviously a vital part of brunch, but it takes a true lush genius to incorporate alcohol seamlessly into your morning (afternoon? we won’t tell) meal. Here are some amazing boozy brunch recipes that I can’t wait to try.

 

 

 

 

 

 

 

I’m getting really hungry just looking at these. Are you a brunch fanatic too? Which of these would you most want to try? The first ones on my list are the piña colada french toast and limoncello fruit salad. As soon as I get my new place together, I plan to invite my girlfriends over for a boozy brunch!

♥ Mil

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