Mixed Fruit Green Smoothie Bowl

I'm back on my smoothie craze these days, after an unintentional hiatus.  Ever since I began making smoothies years ago, I've been relatively constant about indulging--especially during the Summer months when my frothy, icy concoctions bring a much needed (and healthier) cool down.  I can rely on them to give me a semblance of the tasty goodness that ahem, a milkshake, might otherwise offer.

I also happen to be intentionally focusing on 'cleaner' eating these days, and smoothies are an easy go-to for loading fruits, vegetables, and added nutrients into your eating regimen.  My current favorite is a mixture of fruit and greens--with all the same good to you, good for you, scrumptious-ness that I love.

And while I'm talking cleaner eating, my newest star ingredient is a Coconut-Almond Milk blend that I discovered at the market recently.  It's everything (cue: diary free, gluten free, soy free, non-gmo and sugar free).  Everything, right?  Annnd.... it's only 45 calories per serving and provides the perfect creamy, sweet goodness as the base of my smoothie.  I'll admit that I was dubious about displacing my usual juice + coconut water base, but this was love at first sip.

So in the spirit of sharing and caring, I'm sharing my easy, good to the last drop smoothie recipe-turned-smoothie bowl.  About the bowl effect, I love it because it allows me to layer in more goodness with the toppings of my choice (fruits, toasted coconut chips, and whatever else your heart and taste buds desire.)  Smoothie bowls also happen to be all the rave right now, so I had to jump in on the fun.

Here's to more healthy, yummy goodness in your breakfast and snack routines and always to...

Happy Eating!

Mixed Fruit Green Smoothie Bowl
Ingredients:
1 cup Coconut-Almond Milk Blend (or Almond Milk, if you can't find the blend)
3/4 cup frozen mixed fruit
1/2 banana
1 cup fresh baby kale mix (or other greens of choice)
1 tsp honey
Fresh berries, coconut chips to garnish (optional)

Method:
Add milk, frozen fruit, banana, greens and honey to a blender and blend to desired consistency.  (Note: if smoothie mixture needs extra liquid, add in a little water and continue to blend.)  Pour smoothie into a bowl, garnish with toppings and enjoy!

 

{Spring Popsicles}: Coconut x Lime x Rose x Raspberry

I returned from a quickie getaway to the beach over the weekend that left me relishing Spring--and all its vibes--more than ever.  Back home and searching for kitchen inspiration for the blog, it wasn't long before my musings turned to the yummy, refreshing and whimsical world of popsicles.

I've had these darlings on my radar for quite a while, with the boxed popsicle molds sitting at the ready for about a year now, as a testament.  (Baby steps.)  But the moment finally arrived when Spring fever, coupled with my childlike obsession for all things frosty, could no longer be denied.

Enter my homespun (but delightfully scrumptious--and figure friendly) concoction of slightly sweet, tart, floral, and citrus-y popsicles.  The blend of coconut water, freshly squeezed lime juice, rose water, and surprise!, elderflower cordial, with fresh raspberries for their gorgeous aesthetic effect and tart bite, produced my newest favorite snack that's sure to keep me noshing throughout the remaining days of Spring...and beyond.

Happy Eating!

Spring Popsicles: Coconut x Lime x Rose x Raspberry

Ingredients:
2 cups coconut water
Juice of 2 limes
Teaspoon of rose water
2 tablespoons elderflower cordial
Fresh raspberries

Method:
Combine coconut water, lime juice, rose water and elderflower cordial.  Fill popsicle molds halfway with mixure and add fresh raspberries.  Freeze for about 40 minutes.  Remove molds from freezer and fill with remaining mixture and top off with more berries.  Freeze overnight and enjoy! (Cook's Note: Run molds under warm water if difficult to remove.)