Banana Based Smoothie Bowls

I know this is not a new revelation but it is in my household. Breakfast is now my favourite meal of the day because I just let all my creative juices fly. There are a zillion and one recipes for smoothie bowls but if you’re stuck on ideas here is one that I whipped up the other morning before work! This is budget friendly and something that everyone can whip up at home with these ingredients or any fruits that you desire! Always make sure you shop around for your food and remember to buy in bulk where possible.

What you’re going to need

Smoothie component

2 frozen bananas (rookie mistake I made the first time was not pre-cutting the banana before freezing so make sure you do that! Cut your banana into about 5-6 chunks about the size of ice cubes)

1/2 cup blueberries (fresh or frozen)

1 tablespoon cacao powder

1 tablespoon vanilla protein powder

pinch cinnamon

1-2 tablespoons soy milk (or any milk really but not full cream because it will be super rich)

Toppings

3-4 tablespoons granola (recipe for the one I made is a few posts back)

1 tablespoon coconut

handful walnuts (or any nut of your choosing)

Method

1. Use a food processor (not a blender, I tried this and the banana chucks were just spinning around and around) and add all of your ingredients. Process until a smooth consistency is achieved. Run a spoon through the mixture to check there are no chunks left.

2. Pour into a bowl and add your toppings!

I love this recipe and method of makings smoothies because you don’t need to add ice or anything to keep it chilled. Also it makes breakfast so much more beautiful and exciting! So here are pictures of bowls I’ve made so far! There are many more to come but just a preview of my creations so far.

Sweet Potato Salad with Balsamic Dressing

So after a long day at work and then my bi weekly kickboxing class, I wanted dinner tonight to be light, simple and healthy. I visited the supermarket during the day today and picked up a sweet potato. Whilst in the queue at Coles, a man said to me “Wow that is a really big potato”. It was really awkward and wasn’t really sure what to say so I just went along and purchased it anyway. It weighed 850 grams!!! And cost $4! Alas, this potato is big enough to last me three meals so I thought it was a pretty good investment. One of the meals I decided to test out tonight which I have been thinking about all day is this salad. Serving size = 1.

Sweet Potato Salad with Balsamic Dressing 

What you’re going to need

1 sweet potato (if you bought a mega sized one like me then you will only need 1/3 of it)

A big handful of baby rocket

1/2 tablespoon pine nuts

Dressing

1/2 tablespoon balsamic vinegar

1/2 tablespoon olive oil

1 teaspoon maple syrup

salt and pepper

Method

1. Preheat your oven to 200 degrees Celcius

2. Peel and cut your sweet potato into 1cm cubes. (Or if you’re super hungry cut them smaller!)

3. Lightly drizzle your spuddies with olive oil and season with salt and cracked pepper

4. Bake for 20 minutes or until a fork can go through them with ease

5. Whilst the potatoes are baking, toast your pine nuts in a fry pan until golden brown. Also, to prepare the dressing, simply combine all your ingredients in a cup/jug.

6. Assemble your salad starting with the rocket, then potato then pine nuts. Dress the salad and enjoy! (make sure to stir the dressing just before pouring because it will have separated when left to sit on the bench!)

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Chocolate and Coconut Granola

Today, my challenge was to create a nutritious yet delicious granola using only ingredients that I had available at home. Granola is quite a genius creation as you can throw whatever you like in the mix and it will most likely still taste fabulous. The granola that I have created is vegan and refined sugar free!

Chocolate and Coconut Granola (makes 2 cups)

What you’re going to need

1 cup rolled oats

3/4 cup puffed rice

1/3 cup desiccated coconut

1/3 cup raw mixed nuts, roughly chopped

2 tablespoons rice malt syrup

1 tablespoon cacao powder

1/2 teaspoon vanilla extract

Method

1. Preheat your oven to 160 degrees

2. In a medium bowl, mix the oats, puffed rice, coconut and nuts.

3. Pour the wet ingredients over the dry ingredients and stir until all the dry mix is evenly coated.

4. Spread the mix evenly over a lined baking tray. Bake in the oven for 30 minutes and mix the tray with a spoon periodically.

6. Store in an airtight container for up to a week!