Easy Formula For Building Your Smoothie Bowl

 

Easy Formula For Building Your Smoothie Bowl

A smoothie bowl, also known as an acai bowl, provides all the healthiest smoothie ingredients you are used to, in a thicker smoothie with delicious toppings. It not only changes the way you eat smoothies, but is great for replacing other breakfast items like cereal or oatmeal, but providing just as many nutrients. Here is an easy formula to follow when building the perfect smoothie bowl.

Start With Your Fruit or Veggies

Like all smoothies, you want to start by choosing your fruits and veggies. Vegetables don’t need to be included in every smoothie, but adding some kale or spinach is a good idea when you want a greens smoothie or simply one with added nutrition. For the fruit, try to choose frozen fruit, since it helps to thicken up the smoothie and keeps it from turning to a thin liquid too quickly. You want your smoothie bowl to be nice and thick so it is easy to eat with a spoon. While you can use any fruits you want, here are some popular options:

* Bananas
* Strawberries
* Blueberries or raspberries
* Mango
* Honeydew melon
* Watermelon
* Papaya
* Cantaloupe
* Cherries
* Apples
* Oranges or lemons
* Pomegranates
* Mangos

Add in a Thickening Ingredient

Next up is the thickening ingredient! Many people choose to make this their main source of protein in the smoothie base, such as yogurt, protein powder, or even tofu if you like it. Nut butter is also an excellent choice, such as peanut butter or almond butter. You can also make this a traditional acai bowl by adding an acai packet to the base. These either come in a freeze-dried powder or frozen smoothie pack, which help add nutrition, flavor, color, and thickening to the smoothie. You can usually find them at health food stores, though your regular grocery store might also have them.

Choose Your Liquids

All smoothies need at least a little liquid since it helps the blender to break up the fruit and other ingredients. Just be sure to add less liquid than you normally would for a smoothie. If you are watching the sugar and calorie content of the smoothie base, using water works just fine. You can also use coconut water or coconut milk, soy milk, almond milk, or any type of dairy liquid. You may also want to use some fruit juice for added flavor, but be careful not to add too much. If you end up adding a little too much liquid, just add in more fruit and thickening ingredient.

Top it Off!

The last step of the smoothie bowl formula is the topping! You can use one or multiple toppings, depending on how you want to present the bowl. Many bowls use a sprinkle of chia seeds for the interest in color and texture, along with cacao nibs, muesli, granola, or shredded coconut. Any type of nuts or seeds work really well for the top of smoothie bowls, as well as berries and other sliced fruit.

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Chocolate Raspberry Trifle.

Chocolate Raspberry Trifle.
 
Ingredients
  • Chocolate Cake, I used four cupcakes.
  • Dollop or Thickened Cream
  • Fresh Raspberries
  • Kahlua to taste
  • 2 tsps Coffee Grounds unused.
Instructions
  1. Crumble one cupcake into the bottom of serving glass.
  2. Mix cream with Kahlua and some coffee grounds.
  3. Cover cake with cream mix, then cut raspberries in half. Spread raspberries over cream.
  4. Repeat the above steps so you have two layers of each cake, cream and raspberries.

 

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Gluten Free Chocolate Cupcakes

Gluten Free Chocolate Cupcakes
 
Ingredients
  • 4 oz unsweetened chocolate-chopped into small pieces
  • 1¾ cups Brown Rice Flour
  • ¼ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ tsp xanthan gum
  • ⅓ cup canola oil
  • 1½ cups milk
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 tsp GF vanilla extract
Instructions
  1. Preheat oven to 350°F. Line cupcake pan with cupcake wrappers.
  2. Melt chocolate in a small saucepan over low heat, stirring constantly. Remove from heat and cool to lukewarm.
  3. Beat sugar and eggs at medium speed until light and fluffy. Blend in the melted chocolate and vanilla. Add dry and wet ingredients at low speed, then mix at medium speed for one more minute.
  4. Pour batter into cupcake pan and place in the center of the oven. Bake for 15-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  5. Top them with frosting of your choice.

 

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PINEAPPLE UPSIDE DOWN CAKE

PINEAPPLE UPSIDE DOWN CAKE
 
Ingredients
  • ¼ cup butter melted
  • 1 cup packed brown sugar
  • 1 can (20 oz) pineapple slices in juice, drained, juice reserved
  • 1 jar (6 oz) maraschino cherries without stems, drained
  • 1 pkg Golden cake mix
  • Vegetable oil and eggs called for on cake mix box
Instructions
  1. Heat oven to 350°F . Spray a flute pan generously with cooking spray. melted butter in microwave and pour melted butter in prepared pan, sprinkle brown sugar evenly over butter.
  2. Cut pineapple slices in ½ and arrange evenly around, the butter and brown sugar mixture will hold them in place, place cherry 2 cherries in-between pineapple slices press gently into brown sugar.
  3. Make your cake batter as directed on the box, and add enough water to reserved pineapple juice to measure 1¼ cups substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  4. Bake 35 to 40 minutes or until toothpick inserted in centre comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan.
  5. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

 

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Peanut Butter Whip

Peanut Butter Whip
 
Ingredients
  • ½ cup whipping cream
  • 2 Tbsp peanut butter
  • 2 Tbsp truvia or desired sweetener to taste
  • ½ tsp vanilla extract
  • For topping/choc chips regular or sugar free
Instructions
  1. Mix all ingredients in blender till whipped. Pour into a dish.
  2. Melt ¼ cup sugar free or regular chocolate chips in microwave.
  3. Pour over peanut butter whip and enjoy!

 

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Banana Treats

Banana Treats
 
Ingredients
  • 1 banana
  • 1 oz of dark chocolate chips
  • 1-2 Tbsp peanut butter or any nut butter (natural is best)
  • chopped pecans
  • 1 drinking straw
Instructions
  1. Peel your banana, and cut into 3 pieces
  2. Melt chocolate chips in microwave for 15 seconds, stir, melt again for 15 more seconds and stir until smooth.
  3. Use the straw to push through to the middle of the banana to make the hole, you will need to do this several times to get the hole about the size of a dime.
  4. Roll the bottom of the banana in the chocolate and then in the chopped pecans.
  5. Squeeze peanut butter into the banana hole. (I used a cake decorating tip)
  6. Enjoy your treat!

 

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Fruit and Cream Cheese Pizza

 

Start with a graham cracker crumb crust of your choice. (healthy version below)
Spread over bottom of a springform pan.

Cream Cheese layer
2 -8 oz pkgs cream cheese (light)
2 tsp vanilla
2 eggs
1/2 cup white sugar (or honey)

Mix all together in blender and pour over graham crust.

Bake at 325 for 25-30 minutes.

Decorate with whatever fruit you like.
Enjoy!!!

Crust variation (healthier)

1/2 c oats
2 tbsp flax seeds
24 almonds
2 tbsp butter
2 tbsp maple syrup
1 tbsp chia seeds
1 tbsp hemp seeds

Put all of the above in nutribullet or blender, blend well. Press mixture into a spring form pan, using spatula or fingers to spread it out. Crust will be thin.
★★★★★★★★★★★★★★★

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Skinny Reeses

 

Chocolate>>>
1 cup coconut oil, melted
1/2 cup cocoa
1/2 cup xylitol, ground or stevia to taste
1 tsp Stevia Extract Powder
dash salt
1/2 tsp vanilla
Mix well and pour a little amount into chocolate molds. Let harden. Add 3/4 tsp filling onto each hardened mold and cover with remaining chocolate. Refrigerate to harden.

Filling>>
1/2 cup cream cheese, room temperature
1/2 cup peanut butter
2 tsp Stevia Extract Powder
1 tsp vanilla
Mix well.

 

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BLACK-BOTTOM CHEESECAKE MUFFINS

 

Filling Ingredients:
1 – 8 oz package of light cream cheese, softened at room temperature
1/3 cup granulated Swerve, Stevia or Truvia
1 whole egg
pinch of kosher or sea salt
1 cup mini semi-sweet chocolate chips

Cupcake Ingredients:
1-1/2 cups + 2 level Tbsps almond flour
2 rounded Tbsp cocoa powder
pinch of kosher or sea salt
3/4 cup granulated Swerve, Stevia or Truvia
1 tsp baking soda
1 whole egg
1 cup warm water (comfortably be able to hold your finger in it)
1 Tbsp white vinegar
1/3 cup vegetable oil (or can substitute apple sauce but will need to add a few extra minutes on to the baking time)
1 tsp pure vanilla

Make the Filling:
Using an electric mixer, combine cream cheese, sweetener, egg and salt in a small (4 cup capacity) bowl until smooth; fold in chocolate chips, and then set aside.

Make the Cupcakes:
Thoroughly combine flour, cocoa, salt, sweetener, and soda. Add in the egg, water, vinegar, vanilla and oil (or apple sauce) and beat until well mixed with no cocoa chunks.

Lightly grease (or use paper liners) muffin pan. Spoon enough cupcake mixture into each cup until half full. Drop one Tablespoon filling into center of each cupcake.

Bake at 350 degrees F for 25 minutes (longer if used the apple sauce, use toothpick test to determine when done). Cool. Store in refrigerator.

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GRADUATION CAPS

GRADUATION CAPS
 
Ingredients
  • Reese's Peanut Butter cups (mini)
  • Ghiradelli Chocolate Squares ( I used two bags total of 18)
  • Icing in coordinated color of your choice
  • Air Heads sour candies (you can use licorice also) for tassel.
  • M&M candies
Instructions
  1. Remove wrappers of chocolates
  2. Place a small dot of icing in center, on the side of chocolate that has design.
  3. Place Reese's cup on top of icing and let dry
  4. when dry...turn them over and apply a small dot of icing and adhere the Airhead tassel add another small dot and add M&M!!
  5. Enjoy~

 

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SIMPLE HOMEMADE BLUEBERRY COBBLER

IMPLE HOMEMADE BLUEBERRY COBBLER
 
Ingredients
  • 2 cups of fresh blueberries (you can use 1 can of blueberry pie filling if you want but it will be sweeter) If you do cut back on sugar half
  • 1 cup sugar
  • ¾ cup flour
  • ½ cup butter
  • 2 teaspoons baking powder
  • ¾ cup milk
  • pinch of salt
Instructions
  1. Preheat oven to 350 degrees F
  2. Put the butter in 8"x 8" square baking dish and put in oven until butter is completely melted.
  3. Mix the dry ingredients with the milk then pour over the melted butter. Do Not Stir. Carefully add spoonfuls of blueberries on top of the mixture. Do NOT Stir.
  4. Bake in over for 45-50 minutes until golden brown.
  5. Enjoy!

 

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Apple Pie Bites

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Sugar-Free Blackberry Cobbler

Sugar-Free Blackberry Cobbler
Serves: 12
 
Ingredients
  • 2 c. flour
  • 1½ c. Stevia (or favorite)
  • 1 tsp. salt
  • 4 tsp. baking powder
  • 1½ c. almond milk
  • ½ c. butter
  • 2 c. blackberries (or any berry)
  • ¼ tsp. cinnamon
Instructions
  1. Preheat oven to 450°.
  2. Place butter into a 9"x13" casserole dish and place into oven. Allow it to remain in oven until butter is completely melted.
  3. Mix dry ingredients with almond milk. Blend well.
  4. Pour batter into hot dish with butter. Just put batter evenly without blending into the butter at all. You might need to carefully spread the batter to get it to fill the pan. Just be careful to not mix with butter.
  5. Take berries and carefully place them evenly over batter.
  6. Bake for 10 minutes in 450° oven. Then reduce heat to 350° and continue
  7. baking for another 20 minutes.
  8. Allow to cool about 10 minutes and then cut. Serve warm or cold. Add a scoop of frozen whipped cream or ice cream, if desired.

 

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Banana Pudding:

 

Banana Pudding:
1 large pkg instant vanilla pudding, (6 ounces)
2 1/2 cups cold milk
1 can sweetened condensed milk, (14 ounces)
4 sliced bananas
vanilla wafer cookies

Whipped topping:
3 cups whipping cream
1/2 cup powdered sugar
1 tsp vanilla
Beat together in mixer with cold bowl until fluffy.
Do not overbeat

Preparation:

In mixer

Mix pudding and milk; add condensed milk. Blend well; with rubber spatula fold in half the whipped topping.

In 9×9 pan
Alternate layers of pudding, bananas and vanilla wafers; top with remaining whipped topping and a few banana slices.

Refrigerate overnight before serving.

 

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LEMON CREAM CHEESE BARS

LEMON CREAM CHEESE BARS
 
Ingredients
  • · 2 cups all-purpose flour
  • · ½ cup powdered sugar
  • · 1 cup (2 sticks) butter, softened
  • · 1 pkg. (8 oz.) cream cheese, at room temperature
  • · 2 large eggs
  • · 5 fl.-oz. can Evaporated Milk
  • · ½ cup granulated sugar
  • · 1 tablespoon all-purpose flour
  • · 1 tablespoon lemon juice
  • · 2 teaspoons grated lemon peel
  • · 1 teaspoon yellow food coloring (optional)
  • · 1 cup sour cream
Instructions
  1. PREHEAT oven to 350° F.
  2. COMBINE flour and powdered sugar in medium bowl.
  3. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan.
  4. BAKE for 25 minutes.
  5. PLACE cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth.
  6. Pour into partially baked crust.
  7. BAKE for additional 15 minutes or until set. Cool in pan on wire rack. Spread sour cream over top; refrigerate. Cut into bars.
  8. So Delicious! Enjoy!

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Ice Cream Bread

Ice Cream Bread..– would be fun to make with kids:)

 

2 ingredients

Your favorite Ice cream 2 cups softened (Tip: make sure you let it get real soft or it is a pain to mix)
2 cups of self rising flour.
Mix together and bake @350 for 25 mins.

And I added melted peanut butter and nutella to the top..

 

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MINI COOKIE NESTS

MINI COOKIE NESTS
Serves: 24
 
Ingredients
  • 1 packaged roll of refrigerated Sugar Cookie Dough
  • Mini Muffin pan
  • 1 Container of frosting ( I used green)
  • 1 package of Shredded Coconut
  • Green and Yellow food coloring
  • 1 Ziplock bag
  • Cadbury Chocolate Eggs
Instructions
  1. Set oven to temp according to package directions
  2. To color coconut use a small ziploc bag and place coconut inside adding color... 8 drops of green and 4 drops of yellow with a teaspoon of water and shake bag until all colored..set out to dry out a bit.
  3. Slice cookie dough and half the slices and roll into a ball and place in un greased mini muffin tin and bake for 7-8 minutes.
  4. When cooled remove from tin and add a tiny bit of frosting to the top and push colored coconut into it and add chocolate egg!!!

 

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Single Serving Mug Brownies (Low Carb)

Single Serving Mug Brownies (Low Carb)
 
Ingredients
  • 3 packets Stevia Packets
  • 1 tbsp Unbleached White Whole Wheat Flour
  • 1 tbsp Unsweetened Cocoa Powder
  • ¼ tsp Baking Powder
  • ⅛ tsp Salt
  • 1 tbsp Unsweetened Applesauce
  • 1 Large Egg White
  • ¼ tsp Vanilla extract
  • 1 tsp Unsweetened Vanilla Almond Milk
  • 1 Mug
Instructions
  1. )In a mug mix stevia, flour, cocoa powder, baking powder, and salt in a small bowl.
  2. )Add in applesauce, egg white, vanilla extract, almond milk, and stir until combined.
  3. ) microwave for about 1 minute 30 seconds. Let cool for a few minutes and devour.
Notes
***Note: you can use less stevia if it is too sweet for you.
Nutrition Information
Calories: 52 Carbohydrates: 8 gm Sugar: 2 gm Fiber: 1 gm Protein: 5 gm

 

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