Shut Up and Smoothie: Tropical Açai Bowl
Happy Friday, party people!
Since so many of you are currently cleansing/super committed to your healthy eating resolutions, I figured today would be a good day to talk about smoothie bowls. Smoothie bowls have been trendy for a while now, but I think they’ve got serious staying power, and these festive, healthy treats are a regular part of my breakfast and lunch rotation. In an effort to make them part of yours, I’m teaching you everything you need to know about smoothie bowling, from how to pronounce “açai” to the importance of patience (and never, ever adding more liquid to the blender), in today’s episode of Shut Up and Smoothie. I’m also sharing a recipe for my go-to bowl, which is bomb. Please watch and learn.
As always, I’ve posted the recipe for the Tropical Açai Bowl below for those that struggle with auditory processing. And in case you’re in the market for more smoothie/smoothie bowl ideas, these are some of my faves…
Matcha-Colada Smoothie Bowl
Açai Power Parfait
Vegan Orange Julius
Peach Crumble Smoothie
The Best Tropical Green Smoothie
p.s. This American Idol audition had me hysterically crying at my desk this am. Luckily, Jenna Dewan’s lap dance helped snap me out of it (/made me want to spend the rest of the day listening to “Pony” and drawing abs on myself). Enjoy.
- 1 Sambazon unsweeted açai pack
- 1 cup baby spinach or kale
- ½ cup frozen mango
- ½ cup frozen blueberries
- ½ cup light coconut milk or unsweetened almond milk
- 1 teaspoon agave honey or sweetener of your choice (optional)
- Fresh fruit
- Chia or hemp seeds
- Raw nuts
- Place all the ingredients in a blender and blend until smooth.
- Pour into a bowl and garnish with toppings of your choice.
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