I never understood smoothie bowls… because apparently I was doing it wrong this whole time. Apparently, you don’t just make a normal smoothie then dump it in a bowl. I remember being like, “This is stupid. Why am I eating this like soup when I could just use a straw?!”
When I read it was supposed to be more like ice cream (because you’re supposed to use less liquid) I felt like such an idiot, how obvious!!!! So now that we’re in the constant-heat-wave part of summer I decided to go for it again because who doesn’t want an ice creamish breakfast? This one turned out pretty good. I’m into it. I’m a smoothie bowl person now.
Chia seeds help make this Vitamin C packed smoothie even more hydrating. They hold up to 10x their weight in liquid, so it helps keep you hydrated for longer—which we definitely need in this heat! Feel free to swap out the cherries and raspberries with whatever fruit you have in your freezer, and if you don’t have collagen powder, you can use any protein powder you like. Smoothie bowls are pretty customizable, but the protein powder and nut butter help make it a balanced meal so you aren’t dying of hunger before it’s time for lunch, so try not to skip those!
- 10 frozen cherries
- ¾ cup frozen raspberries
- ⅔ cup liquid (water, coconut water, almond milk, whatever you have)
- 2 tbsp chia seeds
- 2 tbsp flax seeds
- 2 tbsp collagen powder (optional)
- 1 tsp honey or maple syrup (optional)
- Toppings I used: banana, cacao nibs, coconut flakes, cashew butter. Use what ya got!
- Place everything in the blender and puree until smooth. It should be THICK.