So summer is slowly leaving us & the colder weather is coming in but I don't feel quite ready to ditch the smoothie bowls for oats just yet. So this week I came up with a slightly less tropical version of my previous smoothie bowls.
The great thing about smoothie bowls is you can get really creative with topping. I stuck to fruits & a bit of puffed rice for mine to keep the fat content down, but if you have more fats to play with then pecan nuts make a delicious addition to this recipe. Toasted oats work great sprinkled on top of this one too.
Servings: Makes 1 bowl
Macros per bowl:
294kcal / 25g protein / 37g carbs / 4.5g fat / 6g fibre
30g vanilla protein powder
100g frozen mixed berries (or raspberries)
50g frozen mango or peach
150ml unsweetened almond milk
1/2 tsp almond extract
1 small fig
10g puffed rice cereal
A few raspberries
1. Place all "base" ingredients in blender & mix until a thick ice cream consistency is formed. If mix is not blending well add a tiny drop of water (but not too much otherwise the bowl will be too runny!).
2. Pour into your favourite serving bowl & decorate with toppings.
3. Eat! :-)