“Ideas are like rabbits. You get a couple, learn how to handle them, and pretty soon you have a dozen” -John Steinbeck
After reading this quote in a cookbook earlier, it just stuck. I love the versatility of it in that it can apply to any realm that you are inquisitive about. Well, I’ll have to assume you’re at least passionate about food-related subjects if you’re reading my blog post. Whatever it is that you are craving and cooking now or even experimenting with, it takes a few tries to know the ins and outs of your dish before you are comfortable enough to help others with troubleshooting. If ideas really were like rabbits, then I’m sure many of us would be hoarders haha.
Anyways, for the past few weeks, I was on a smoothie roll. I kept it to the basics- frozen fruit, milk, honey- and it was satisfying for both breakfasts and study snacks. It got a little boring though and I figured I would change it up, while still keeping it simple. No one wants to make a 20 ingredient smoothie in the morning.
The mango in this smoothie is complimented by the creaminess of the coconut milk and the slight acidity of the lemon juice. It’s a guilt-free smoothie and perfect for those who are dairy free or vegans. Of course, you can adjust it to your like. If you like smoothies that are thicker, add more frozen mango chunks or if you like it on the watery side, you can reduce the amount of mango. This is a great base for any smoothie and if you want to highlight a distinct fruit then simply switch out the mangos for something like pomegranate or raspberries.
Mango Coconut Smoothie
- 1 1/2 cups coconut milk
- 1 ripe banana
- 1 1/2 cups frozen mango chunks
- juice of one lemon
- 1 teaspoon agave nectar
- Blend all the ingredients together until smooth. Pour in a glass and enjoy.
Adapted from KitchenConfidante
A drink that is so easy to blend that you don’t even have to think about it twice. Got milk? Got bananas? Got strawberries? You already have all the ingredients for a basic smoothie bowl and you don’t even know it. It’s so much funner eating a smoothie from a bowl than drinking it! Drinking them from straws or even just a cup, every single time, gets boring quickly.There’s just something about using a spoon that makes it seem more like a solid breakfast to me, not to mention the loads of fruit that its covered with. It may be hard to eat such a good-looking smoothie, when all we do is eat with our eyes. But… Once your spoon goes in for the first bite, it will disappear as quick as a popped bubble. Read on to make your own antioxidant-rich, creamy smoothie topped with a sweet crunchy granola and some soft, fresh fruit.
One of the simplest pleasures in life is finding a recipe that you want to make and realizing that you have every single ingredient listed. No grocery stores needed. The beauty of the smoothie bowl is that one can customize it based on their own personal preferences or even whatever is in the fridge/freezer. If you plan on making smoothies regularly, it is convenient to buy frozen fruit in bulk to always have it on hand.
Smoothie Bowl Basics
- Base of the smoothie bowl
- Fruity: Orange Juice, Apple Juice; can be freshly squeezed or packaged
- Tropical: Coconut Water, Pineapple Juice
- Creamy: Milk (whole, 2%, skim, soy, coconut, almond)
- Water: adds no flavor to the drink
- Best if frozen to keep your smoothie cold without having to use ice
- Strawberries, Bananas, Kiwi, Mangoes, Raspberries, Blueberries, Blackberries, Dragonfruit, etc
- Kale, Cucumbers, Spinach
- Greek Yogurt, Xantham Gum, Bananas, Frozen Fruit, Ice
- Try to use ice as a last resort so that you can have a more flavorful drink
- Vanilla Extract , Honey, Sugar, Agave Nectar, Maple Syrup
- Best to have a fusion of different colors
- Fruits, fresh preferred: chopped, sliced, halved (be careful when adding too much dried fruit because it is concentrated in sugar due to no water content)
- Granola: fun flavors such as chocolate chip, cranberry apple, maple peanut butter, cinnamon raisin spice
- Nuts/Seeds: slivered almonds, flaxseed, whole oats, hazelnuts, pecans, pumpkin seeds
- Superfoods: cocoa nibs, unsweetened shredded coconut, chia seeds, hemp seeds, avocado
- When making your own smoothie bowl, have all the fruit cut and ready to place on top before you start assembling it so that you can eat it right after
- If the smoothie is too thick, stop blending, shake the mixer, and add small amounts of the chosen liquid at a time
- Make sure the smoothie is thick so that your fruit don’t sink to the bottom
- Check out some fun inspiration for smoothie bowls on this Buzzfeed article
These are only various combinations to inspire a smoothie bowl, so do not feel limited as there is a lot more that I have not included. Now it’s your turn to have fun with all the different combinations to make the perfect personalized smoothie bowl!
What unique combinations have you used in smoothie bowls?
If you always fall in love with that perfectly spiced apple pie drenched in a sweet, cinnamon syrup that just keeps you coming for more, then you are sure to find this recipe a hit! Why? It’s super easy and you don’t have to worry about baking a crust that is too hard or under-baked. After making this recipe, I didn’t have mounds of measuring cups, bowls, and spoons to wash so it was a relief. Mind you, I’m not usually the pears type of person. I will go straight for the apples if given both to choose from. This dish though presents pears in a simple yet enjoyable way. It almost tastes like an apple pie, because of how juicy and tender the pears are.
Vanilla Bean Poached Pears
Printable Recipe here
- 1/4 cup sugar
- 1/2 teaspoon vanilla bean paste (can also use actual vanilla bean or vanilla extract)
- 7 medium sized pears (peeled, cored, and split in half)
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- 2 tablespoons water
- 2 tablespoons unsalted butter
Preheat: 375 F
- Place sugar in a small bowl and mix in the vanilla bean paste
- Arrange the pears in a large baking dish (cut side up) and then pour the lemon juice and sprinkle the sugar evenly over them
- Sprinkle the cinnamon over the pears and pour the water into the dish
- Divide the butter amongst each of the pears, placing a small amount onto each one
- Roast the pears for 30 minutes
- Turn the pears over and roast for another 25-30 minutes, or until tender and caramelized
Recipe adapted from Smitten Kitchen
– If you are unable to finish the pears, refrigerate and warm up before eating the next time
– Vanilla ice-cream or whipped cream will go great paired with this dessert