Avocado Banana Smoothie Bowl

Rise-n-shine with Avocado-banana smoothie bowl 🥑 🍌 


Blend 2 avo 🥑🥑 and 1 ‘nana 🍌 w/ a little bit of (unsweetened) almond milk 🥛 for a creamier texture! 

Toppings: blueberries, white grapes, Apple slices, coconut flakes and turmeric powder! 

For KETO effect, use just a slice of banana or stevia instead of a whole banana.

...Not sure if it was the banana or almond milk, but the avocado didn’t turn brown at all when I came home three hours later after putting the leftover in the fridge. 😉

#smoothiebowl #avocado

Pineapple-Banana Smoothie Bowl with Coconut Milk Whipped Cream

For a Friday-morning breakfast, of a very long week, I had a Frozen Pineapple-Banana Smoothie Bowl with Coconut Milk Whipped Cream Topping.   Needed to perk up a day. Of course, with a hot cup of green tea with a piece of a ripe pineapple as a sweetener. <3

Ingredients:

Frozen Pineapple (Recommend freezing actual ripe pineapple, nice and sweet)

Frozen Banana (For this morning, I just used a room-temp banana,  because the pineapple was frozen. I'm sure frozen one would keep the texture of the smoothie bowl more solid.)

A Can of "refrigerated" Coconut Milk to make a whipped cream (I usually have a can in my fridge. The cream and water parts would get separated, and you open the "cream" side of the can. Take out just that "white" creamy part, and whip it up.)

A little bit of almond milk.


Also Need:

Small plastic ziplock bag and an icing tip (for the coconut milk whipped cream)... Make sure you cut the tip of the ziplock bag so the icing tip can actually fit and function. :D :D


Direction:

1. Put the frozen pineapple and banana in the blender to make a smoothie bowl material. Add a little bit of almond milk... Just a little bit.  Pour it in the serving bowl.

2. Whip the refrigerated can of coconut milk cream. Put it in the ziplock bag for icing. Decorate the smoothie bowl, and serve!


Have a healthy day!  xoxo