Green Jumpstart Smoothie Bowl

Always up before the sun, I like to start my day with something filling and loaded with vitamins and nutrients.  This green smoothie bowl may look like blended grass, but I promise if you close your eyes and take a bite you’ll keep digging for more.

 

Ingredients

1 frozen Banana

1 cup Almond Milk

1 Handful spinach

1/4 cup Cauliflower

1/4 cup frozen blueberries

Spoonful of maple syrup

Optional toppings- fresh fig, almond butter, hemp seeds, granola (check for homemade granola recipe)

Spoonful of honey, agave or sweetener

  1. Add all the ingredients to a blender.  May need extra liquid depending on thickness preferences.
  2. Top with roasted hemp seeds, fresh fig, granola, almond butter

 

 

 

 

Buddha Bowl

Inspired by paint palettes and vibrant colors, I threw together this bowl for a flavorful lunch.  Summer food to me means fresh produce, dressed with a light citrus dressing.  With an urge to throw avocado on everything, I attempted at the ever so popular avocado rose trend found at every ” So San Francisco” type cafe.  Without fail, this meal pleased my eyes and my stomach.  Here’s how ya do it! 🙂

Ingredients

(serves 2)

1 Red Bell Pepper

1/2  Head of Broccoli

1/4 Head of Red Cabbage

1 Cup Brussel Sprouts

1 Avocado

1 Chicken Breast

1 Lemon Juiced

2 tablespoon Olive Oil+ extra for cooking veggies

1 Clove Garlic Minced

1/2 tablespoon Spicy Mustard

1 tablespoon Avocado Mayo

1 tablespoon apple cider vinegar

Salt, Pepper, Cumin

 

  1. Preheat the oven to 350 and cook your chicken breast for 15-20 minutes in olive oil, salt and pepper. (I like to refrigerate afterwards for a cold chicken salad on hot summer days)
  2. Slice the bottom off the brussel sprouts and cut in half.  Sauté in olive oil, dribble of lemon juice, minced garlic, cumin, salt and pepper for 10-12 minutes on medium heat.  I like to turn up the heat towards the end (once they are soft) to make the kinda crispy.  Broccoli and cabbage can be cut into small pieces while the brussel sprouts are cooking. For the broccoli, cut of the heads so they are in small bite size pieces.  The cabbage should be cut as finely as you can.  In a medium saucepan, cook the broccoli and cabbage in the same olive oil/lemon mixture as the brussels. Cook until broccoli and cabbage is slightly softened (6-10 minutes on medium heat)
  3. Prep the peppers by washing and cutting into thin strips.
  4. For the avocado rose if you are feeling fancy…..watch a youtube video.  It surprisingly isn’t that tricky.  🙂
  5. Assemble time- Grab a bowl and separate all your veggies into their own little sector.  Add cooked chicken, peppers, broccoli, brussel sprouts, cabbage and top with the avocado rose.
  6. Dressing- Mix together 1 Tablespoon Mayo, 1 tablespoon olive oil, 1 tablespoon ACV, 1/2 tablespoon Spicy Mustard, Salt and Pepper.  Drizzle on top 🙂