Smoothie Bowls

Here in Southern California (and on Instagram) smoothie bowls have been trendy for quite awhile, see here and here. Personally, I find myself more and more sugar sensitive as I get older; and the first time I tried a smoothie bowl I needed a two hour afternoon nap after the sugar crash! 

Since I am on the road so often, and have little control over my schedule and meals, I try to focus my energy on eating foods that are nutrient dense and ultimately won't spike my blood sugar. Insulin peaks have been linked with chronic inflammation in the body and chronic disease.

With that in mind, I came up with some simple smoothie bowl recipes that have some protein, and an even mix of carbs and fat, to help keep blood sugar and energy levels steady! The awesome thing about making your own smoothie bowls is that you can also use frozen fruit if you don't have fresh options available, or would like to make a more cost-effective smoothie. You can also customize your bowls with a variety of toppings; I chose not to use granola here since it can have upwards of 20 g of sugar per 1/4 cup! See recipes and nutrition info below for the bowls pictured.


Tropical Mango-Papaya Smoothie Bowl, (pictured above):


1 cup Silk unsweetened cashew milk

1 scoop Quest vanilla milkshake protein
1/4 cup fresh papaya
1/4 fresh mango
2-3 large handfuls ice

Top with:

1 tablespoon sliced almonds

1/4 cup unsweetened cocounut
1 tablespoon chia seeds

Nutrition (approximate):

Calories: 449

Fat: 23 g
Carb: 36 g
Protein: 30.5 g

Chocolate-Hazelnut Smoothie Bowl (pictured above):


1 cup Silk unsweetened cashew milk

1 scoop Quest Vanilla Milkshake protein
2-3 large handfuls ice

Top with:

1/2 cup fresh strawberries

1 tbsp chopped hazelnuts
1 tbsp chia seeds


Calories: 282

Fat: 12 g
Carb: 17 g
Protein: 28 g

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