Hi guys! How was your weekend? My friend Nina and I tried a restaurant and brewery called Hoof Hearted that just opened a location across the street from our apartments on Friday night, then I returned to my hermit ways yesterday and today.
Today’s post is about how to make smoothie bowls, or thicker versions of smoothies served with toppings and eaten with a spoon. Or, as I think of them, a way to trick yourself into thinking you’ve eaten ice cream when you actually haven’t. Instead of specific recipes, I’ve just listed the components and offered some ideas of what to include – almost any combination of flavors and ingredients will work. I like to add a teaspoon of xanthan gum before blending for extra thickness – you can pick it up at Target.
Frozen bananas and blueberries blended with V8 Blueberry Pomegranate juice and topped with bananas, dark chocolate-covered blueberries, chia seeds, and vanilla-blueberry granola
While I’m sure you enjoy reading about all the exciting activities I get up to in Ohio in the middle of winter, descriptions of how I spent Saturday and Sunday watching House of Cards on my iPhone because my MacBook broke (it broke, I dropped it, whatever) and my cruel and unreasonable employer (KIDDING) has prevented Netflix from running on our work computers would not make an interesting weekend recap. So, since I had to produce actual content for today’s post, I thought I’d share a few good recipes I’ve made recently. They’re not quite as healthy as the last batch I posted, but there is minimal cheese and plenty of protein involved. I consider the day a win if I’m not digging into a giant bowl of Honey Bunches of Oats two hours after dinner anyway.
Peanut Butter and Banana French Toast adapted from Allrecipes.com
This recipe uses ingredients you may already have on hand, and it’s easy to make for one.