If you follow me on Instagram, then you’ve no doubt seen pictures of my favorite green smoothie bowl peppering my feed. I have this bowl every single weekday morning for breakfast, and have been doing so for the past 2 years. It is energizing, filling (without bloating), packed with macro and micronutrients, and tasty. I have played with the recipe over the past couple of years and will continue to do so, but today I am sharing the basic recipe.
This recipe makes 2 servings, so it’s useful for those who meal prep. I tend to ballpark a lot of the measurements so you can feel free to play around with it to get the desired taste and consistency that you want.
What you’ll need for the smoothie (makes 2 servings):
- 2 ripe bananas
- 1 cup blueberries
- 1 cup blackberries
- 2 generous handfuls spinach
- 2 tbsp chia seeds
- 2 tbsp hemp protein (or protein of choice)
- 2 tbsp potato starch (optional)
- 2 tbsp almond butter
- 2 tsp spirulina
- 2 cups kefir*
*Almond milk can be subbed for kefir. If you go with almond milk, I recommend adding a heaping spoonful of full-fat greek yogurt to add probiotics.
- Sliced banana
- Sliced strawberries
- Unsweetened Coconut flakes
- Almond butter
- Chia seeds
- Blend all smoothie ingredients well in a blender until liquified. Secure the smoothie in an airtight container (like a mason jar) and leave in the fridge overnight – so that the chia seeds have time to expand, giving the smoothie a thicker consistency. Smoothie can be kept for up to 3 days in the fridge.
- When ready to consume, pour one serving (half of the container/jar) into a bowl and decorate with desired toppings. Enjoy!
Over time, I’ve liked to get creative with the toppings and make little designs and patterns on top of the smoothie bowl. It’s almost too pretty to eat this way, and perfect for an Instagram opportunity.