Who says you need to drink your smoothie?
This green smoothie bowl is thicker than a typical smoothie, but has many of the same clean, green ingredients that make an alkaline breakfast, served in a bowl and topped with more delicious goodness!
Practically any of our green smoothies can be turned into smoothie bowls with a little creativity. You may want to adjust the nut milk quantity a bit to make a thicker consistency. And then experiment with toppings that go well with the recipe. We like to use at least one healthy fat topping, in addition to any fruit.
This recipe comes from my new book, where you’ll find a lot more tasty breakfast recipes for smoothies, bowls, and even pancakes that will satisfy your sweet tooth while squashing your addiction to sugar!
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The smoothie bowl recipe I’m sharing today is great for someone transitioning to eating clean keto or alkaline (or kids) because all you taste is banana and almond butter, plus the yummy toppings. In fact, I dare you to not mention the kale to the people you serve this to and see if they pick up on it. I bet they won’t!
ALMOND BUTTER & BANANA GREEN SMOOTHIE BOWL
Ingredients [Serves 2]
2 handfuls kale
1/4 cup coconut milk, full-fat (canned if you prefer thicker, unsweetened carton if you prefer thinner)
3 tbsp. almond butter
1 frozen banana
1 tbsp. chia seeds
2 tbsp. sliced raw almonds
1 tbsp. unsweetened coconut flakes
1 tbsp. shelled raw pepitas (pumpkin seeds)
A few fresh banana slices and/or a handful of berries, for garnish
In a blender, blend together the kale and coconut milk until smooth. Add the banana, chia seeds, and almond butter and blend, adding more liquid if needed. The consistency should be thicker than a smoothie.
Pour into a bowl and top with the almonds, coconut flakes, pumpkin seeds, and a few banana slices or berries. Serve immediately.
NUTRIENT TOTALS (based on canned full-fat coconut milk)
Protein: 14 g
Carbohydrate: 28 g
Dietary Fiber: 13 g
Total Sugars: 9.5 g
Total Fat: 32 g
Saturated Fat: 9 g
Sodium: 26 mg
Net Carbs: 15 g
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