Super Bowl

This past Sunday I recreated "Super Bowl Sunday" with this super nutritious and delicious smoothie bowl! With warmer temps I've been swapping my oatmeal for cold smoothies or yogurt and granola. 

I love smoothies, but although they are packed with tons of nutritious yummies, I often feel hungry five seconds later because I slurp them down so fast. I learned a tip from my sister to pour your smoothie into a bowl and eat it with a spoon. This causes me to slow down and realize I'm actually getting full, and it's an excuse to top it with more goodies like granola, more fruit and nuts! 

I created this super bowl recipe based off a picture I saw. The ingredient list is short and doesn't call for outlandish things like bee pollen and hemp milk. Not all of us smoothie drinkers are hippies.

Smoothie Bowl
yields 2 servings

Ingredients:
1 cup water or almond milk
1 scoop whey protein powder
1 cup mixed frozen fruit (peaches, pineapple, strawberries & blueberries)
1/2 frozen banana
fresh ginger, optional (great for digestion)

Toppings:
chia seeds
shredded coconut
raw pistachios
pomegranate perils
cocoa nibs

Directions:
Blend 'er all up until smooth, divide between bowls and decorate with toppings. Pro tip* eat one serving and pour the other half in a mason jar. Freeze and eat later in the week. You can pop your frozen smoothie in the microwave for about three, 30 second intervals to get it back to normal or let it sit out on the counter, go do your morning workout and when you come back breakfast is ready!

It's now Tuesday and I'm finishing off my smoothie bowl leftovers! Has anyone else ever tried eating their smoothies in a bowl?

Annie

Nutri Bowl

Tuesday night's dinner is the result of Wednesday morning's post. Quinoa, kale, avocado, red onion, grilled chicken and figs make up this little power bowl. It might look like hippie food, but it is mighty tasty. 

Not to brag, but this was also whipped up in the dorm kitchen! *pat on the back*

Nutri Bowl
serves one

Ingredients:
1/4 cup cooked quinoa
2 cups of kale
1 small grilled chicken breast, sliced
1/4 small red onion, sliced
2 figs, quartered
dressing (any kind of balsamic or mustard vinaigrette)* 
salt and pepper to taste

Directions:
Cook your quinoa according to your package's directions. While it's cooking slice your chicken, figs, onions and avocado. As the quinoa is finishing cooking, throw your kale and vinaigrette in at the last minute to warm it up and combine it with the quinoa. Decorate with the sliced chicken, veggies and figs. Sprinkle with salt and pepper if you choose!

*I stumbled into this little olive oil shop in Capitol Hill last Sunday. I'm a huge fan of free samples, so I walked around the whole store for about 10 minutes sampling all the different olive oils and balsamic vinegars with little cubes of bread and popcorn. I then sampled this amazing mustard sauce. It was a tarragon dijon mustard and actually one of the better things I've ever tasted. I made and impulse purchase and walked out happy. 

I've been dipping all kinds of things in it and mixing it with a little oil to make a vinaigrette for my salads. I think this made my nutri bowl extra delish but I promise it will still be good with any kind of dressing you use. 

Annie