It’s been almost 8 weeks since I started my blog. It has been so fulfilling for me to share all of my ideas and culinary creations with you! So much of my inspiration comes from the amazing images that my camera is able to create. I never realized how much I would love my camera. I wish I had bought an amazing camera years ago! I spent months and months researching, trying to pick the best one, and I am so happy with the one I bought! This smoothie bowl is inspired by the beautiful sunflower field that was my first post on my blog.
Sunshine Smoothie Bowl
- 1/2 apple of choice
- 1/2 cup blueberries
- 1 small container of plain Greek yogurt
- 1 teaspoon blue spirulina
- Mango, almonds, etc for topping
Blend ingredients together and top with toppings if desired. Enjoy!
Holy pancakes, these things are good. Fluffy like a souffle but crispy like a pancake, these babies are the best of both worlds. My husband, a self proclaimed “pancake hater” (yes, these weirdos exist) gobbled these up in a few minutes. It didn’t take long to whip these up, and we enjoyed breakfast for dinner. With a side of fresh fruit and drizzled with agave maple syrup, these souffle pancakes were a tasty end to a long day.
Fluffy Souffle Pancakes
- 2 eggs, separated
- 1/3 cup unflavored yogurt
- 3 tablespoons powdered sugar
- slightly over 1/4 cup buttermilk (1/4 cup milk with 1/2 teaspoon apple cider vinegar mixed in, let sit for a few minutes before adding)
- 1/2 cup + 2 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- few drops vanilla extract
- Mix together milk and apple cider vinegar. Let sit on the counter for a few minutes
- Mix together egg yolks, yogurt, powdered sugar, and buttermilk.
- Sift flour and baking powder into mixture and mix well.
- Add lemon to egg whites and whip until they form stiff peaks.
- Fold egg whites into yolk mixture. Take care to fold in gently and do not overmix. Add a few more teaspoons of milk if mixture is too thick.
- Drop mixture onto a heated griddle. I used a cupcake scoop to make the pancakes similar sizes. Cook for 2-3 minutes until golden brown. Flip and cook for another 2-3 minutes.
- Serve with syrup and fresh fruit.
AKA the “Stormborn, Queen of the Andals, the Rhoynar and the First Men, Protector of the Realm, Queen of Meereen, Khaleesi of the Great Grass Sea, Mother of Dragons, The Unburnt, Breaker of Chains, Princess of Dragonstone” Smoothie bowl.
But really. If you’re not currently watching Game of Thrones, you need to stop what you are doing right now and immediately binge watch all 6 1/2 seasons. I’m going to try to avoid any spoilers but I am still in shock from the most recent episode. The dragons! And the fire! Wow. What girl doesn’t want to be Khaleesi when she grows up?
Scroll down for the smoothie bowl inspired by the Mother of Dragons herself.
I had honestly never had fresh dragon fruit before but I picked these babies up from the Vietnamese food market and they did not disappoint! The texture is similar to a kiwi but not quite as sweet. They are either pink or white on the inside so buying them and cutting into them is like opening a present – what’s inside is always a surprise!
This has to be my favorite smoothie bowl to date. The creaminess of the coconut milk adds an extra layer that put this healthy lunch over the top! Plus there’s no dairy so it is completely vegan. Although I eat meat and dairy products, I find myself making a lot of vegan desserts and meals. It can’t hurt to at least minimize consumption of animal products – and in some cases I prefer the result to the butter and egg filled version!
Mother of Dragon Fruit Smoothie Bowl
- 1 frozen banana
- 1/4 cup canned coconut milk
- handful of frozen mangoes
- handful of frozen raspberries
- handful of frozen or fresh strawberries
- roughly 1/3 cup chopped dragon fruit or pitaya
- toppings: strawberries, dragon fruit, mangoes, coconut chips, almonds, blueberries
- Blend all ingredients together in a blender. Add toppings and enjoy.
Continuing with the blueberry theme of this week, I’m posting about this delicious smoothie bowl I had for lunch recently. It’s easy to make this recipe with simple ingredients that you probably already have in your fridge or freezer, and you can change it up depending on the season or your mood. I’ve started putting bananas that are starting to go brown into a bag in my freezer, so that I always have them on hand. Just make sure you peel them first – definitely haven’t made that mistake before…. 🙂 I added a little something extra to my smoothie bowl for a wonderful afternoon anti-oxidant matcha pick-me-up! The cool blue-green color of the mixture got me wanting to be relaxing on a beach somewhere!
Mermaid-Approved Blueberry Matcha Smoothie Bowl
- 1 frozen banana
- Yogurt of choice (I used Siggi’s Blueberry Yogurt)
- Handful of blueberries (I used fresh, but frozen works too)
- 2-3 tablespoons milk of choice
- 1-2 teaspoons matcha powder (depending on your taste buds)
- Toppings: I used blueberries, oats, slivered almonds, and coconut chips
- Blend banana, yogurt, fruit, milk, and matcha in a blender – I used a Magic Bullet.
- Add toppings and enjoy!