Smoothie bowls are great because they allow me to blend as I normally do with smoothies, but then I’m able to top the smoothie with fixings like organic coconut shreds, chopped up fresh fruit, and chia or flax seeds.
This recipe was inspired by Green Foods for Men by Michael De Medeiros and Jenny Westerkamp RD. In this book, they talk about how there seems to be a universal male aversion to green foods and how eating green foods became unmanly at some point in time.
In grammar school, my mom would pack me a granola bar that was so dry I’d nearly break my teeth. Perhaps I made the Chewy Carrot Cake Granola Bars extra chewy with those jaw-breakers in mind. If you don’t want them as chewy, you can add a little less maple syrup and coconut and bake for several minutes more.
Pumpkin pie smoothie is my favorite smoothie to make during fall. And pumpkin has been on my mind lately. A l o t.
I love this smoothie so much that I always make it a point to stock up on cans of unsweetened pumpkin during the fall season so I can enjoy pumpkin pie smoothies year round, because once fall passes they no longer stock the shelves with this heavenly orange goodness.
With the Thanksgiving holiday coming up, I thought I’d share something I came across recently.
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The Chocolate Fig Smoothie was sort of an accident.
I was in the mood for something sweet. I couldn’t figure out if it was one of my usual chocolate cravings, or something else.
After eyeing up the farmers’ market fresh figs on my kitchen counter, I wondered. I had never paired chocolate with fig, at least not in a smoothie. I figured it couldn’t be bad considering figs are sweet, nutritious, and not very overpowering. They also have a lovely little texture that could add to the smoothness of the drink.