We are always told that breakfast is the most important meal of the day. To be honest, I’m not sure if that’s 100% true because I’m a big believer in all three meals. Although I don’t have to eat at set times for each meal, I almost always need all three, unless the prior meal was big. If it’s a regular weekday breakfast, then I need lunch. If lunch is a regular sized meal, then I need dinner. It’s simple in my mind.
However, one thing that may be different in my world is that breakfast doesn’t start my day. A typical weekday morning goes something like this:
- Wake up and go online, cleaning up whatever happened while I was sleeping. Complete a small task or two.
- Get dressed and go to the gym for an hour-plus workout.
- Shower, dress, go home.
- Eat breakfast
I know plenty of people that need to eat before working out. In fact, I think the majority of people I know who workout in the morning always eat first. I used to be like that, but this system I’ve had for about a decade now works well for me. I am home by 8:30 and DEFINITELY ready to eat.
Time for breakfast!
What I want then is a meal that is healthy, quick to make, and not heavy in calories. I’ve gone through spells of making smoothies; I’ve even written about a few of them. However, I always feel unsatisfied after finishing one. While it has the same ingredients as this recipe, there’s no chewing involved. Mentally, that confuses my appetite.
Flash forward to a few months ago when I actually thought about creating a thicker smoothie. (Hint, hint, me- like you see at all the trendy cafes, duh) In order to get this consistency without a lot of headache, having a food processor is vital. I don’t think a blender would work; I’m guessing you’d have to thin it more.
The best thing about this new breakfast dish is that it’s almost 100% fruit. I go very light on the cereal topping, just enough to add crunch. I use whatever I have on hand- flakes or puffs of some variation. The worst thing about this dish is that I usually feel chilly after eating it. Of course, I follow the meal with a piping hot cup of coffee, so the problem is rectified quickly.
Yay for breakfast, my first important meal of the day!
Very Berry Smoothie Bowl
Equipment
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food processor
Ingredients
- 1/2 cup sliced banana frozen
- 1 cup frozen berries (blueberries, raspberries, and sliced strawberries work)
- 1/2 – 3/4 cup unsweetened almond milk
- 1 tablespoon peanut butter powder
- 1 teaspoon ground flax seed
- Cereal or granola if desired
Instructions
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Remove frozen banana from freezer.
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Either set on counter for 15 minutes to soften slightly or place in microwave for 5 seconds.
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Place slightly defrosted banana and berries in food processor.
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Close lid, leaving feed tube open.
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Blend on high, adding 1/3 cup milk shortly thereafter.
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After 10 seconds, stop processing. Remove lid, scrape down sides, and add peanut butter powder and flax seed.
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Blend on high, adding more milk to get the desired consistency.
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Transfer to serving bowl.
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Serve with granola or other cereal to add texture, if desired.
Notes
**Use the bowl you’ll be eating this smoothie in to save yourself from extra cleanup!
