First of all I was having the weirdest dreams ever – so thick and vivid! I totally can’t share them here, though. It’s not that kind of blog! Actually, it sometimes is – just not on Monday mornings. Never on Monday mornings! I have to drive to Leominster and back this morning, and it was the first day back to work for Cassidy in the new year. Granted, we both love the opportunities and flexibility that our jobs offer us, and there is the fact that we’re going to Florida in two weeks. And oh hey – both of our kids love school and were relatively pleasant this morning. It’s still a Monday morning, though, and it’s one thick with sleep and dream remnants, and Leominster driving anxiety. It’s a big job and it’s a big job for this smoothie bowl!
Blueberry Muffin Smoothie Bowl:
What You Need:
1 frozen ripe banana
1 cup frozen blueberries
1/2 cup milk
1 (5.3 ounce) container vanilla Greek yogurt (or about 1/2 cup) -frozen
1/4 cup steel cut oats
1/2 teaspoon cinnamon
Fresh whole strawberry
What You Do:
1 – First, combine all ingredients in a large blender or food processor.
2 – Next, blend/process until smooth.
3 – Then, pour into bowl, and top with toppings.
4 – Lastly, serve cold, immediately because it’s best that way!
Pro Tip: To make the smoothie bowl thick – more like soft serve ice cream consistency and easier to eat with a spoon – be sure to freeze the yogurt as well. And if you’re looking for more toppings for your smoothie bowl, include coconut flakes, chia seeds, dried fruit, or other fresh fruits like cherries or banana.
*Makes 1 large smoothie bowl, or 2 small
And so, that is one of my favorite ways to start a day! Usually I’m more of a savory breakfast person because bacon, eggs and potatoes rock my world, and so that’s how you know that this smoothie bowl recipe is top-notch for me.