Don’t you hate it when you mean to order the blue spirulina and you accidentally get the green one?
Alright, so that’s probably just me. I could think of a whole list of other scenarios that would only happen to me because I’m the strange food blogger girl. For example, sometimes I get the funniest looks when I’m checking out at the grocery store for my random purchases. I mean, I’m sure we all have our moments of needing to buy something unusual along with our weekly grocery run but for me it’s just about every time and way more than once a week.
I also have earned some puzzled glances when shopping in places that you wouldn’t typically see a young girl alone. Like the other day when I was carrying a stack of large boards to the self-checkout at home depot after circling the store with them looking for some other miscellaneous items I needed. By the way, I’m thinking of doing a post about what I’m doing with those boards. Would you be interested?
Anyway, that spirulina I mentioned is one of the reasons I’m sharing this recipe today. You see, I wanted to make a stunning, aqua blue, insta-worthy, smoothie or smoothie bowl with this ingredient I thought I’d bought until I opened it and realized it was the wrong one. Super sad, I know, but don’t worry because I’m still planning to carry out that plan if I can manage to order the right thing next time.
For today though, you’ll have to settle for a reddish, greenish one. Did I plan for a vibrant blue one? Yes, yes I did. Did I move onto plan be and attempt to make a deep green one instead only to decide it looked too much like baby poo? Yes, yes I did. Did I consider selling you guys on the the baby poo smoothie bowl anyway, with the argument being that it tasted way better than it looked? Yep, did that too. Did I come to my food styling senses and realize it was a no-go? Been there got the t-shirt. Yeah, so hopefully this one has a little more appetizing appearance. I usually wouldn’t have a problem with photographing green foods, in fact they’re one of my favorites, but this color was truly awful you guys. Plus, I’ve learned from experience that it’s much better to quit while your ahead in these type of things.
So I scratched it and made a smoothie bowl with acai berries to help get a much better color and some tropical fruits to add that refreshing flavor I was originally going for. I still through in all the really good-for-you things because health, but who says feeding your body with nutrients has to be ugly?
I always enjoy sharing smoothies and smoothie bowls because they are so easy and you can completely switch things up and make them you’re own. The fruits I chose to put on top of this one were solely based on what I love and what I had but pretty much any fruit you want can go on it. Except tomatoes. Yeah, definitely don’t put tomatoes cuz that would be weird. 😉
Acai Mango Detox Smoothie BowlsWho says smoothies are boring? These bowls are so full of color & goodness and there's endless possibilities for toppings!Prep Time 10 minutesServings 4 servings
- 1/2 cup walnuts other nuts such as cashews can be subbed
- 2 100g packs frozen acai berry puree (*see note)
- 1 small/medium ripe avocado, pitted
- 1 teaspoon spirulina powder **see note also
- 1 teaspoon ground flax seed
- 1 tablespoon chia seeds
- 1 ripe banana
- 1 mango peeled + seed removed
- 1 cup fresh pineapple
- 1 cup 100% fruit juice of choice like orange
- 1 medium lime juiced
- sliced fruit or berries
- nuts + seeds
- shredded coconut
- honey/maple syrup
Combine the ingredients for the smoothie in a blender or food processor and blend until smooth. Pour into bowls and top with anything you'd like. Enjoy!
*You can purchase frozen acai berry at most local health food stores and some grocery stores. I used the packets from Trader Joe's however it's also available onlineavailable online **If you want to include spirulina it's also available at health food stores or available online
See, I can actually make food that is somewhat healthy……….every once in a while.
I thought with it being Monday we should probably start out the week with something good for us, you know? Then maybe we’ll feel less guilty if we decide to indulge in something decadent at the end of it. It’s like saving up good-behavior stickers in kindergarten for a weekend prize. Although, I’m not sure this quite makes the list of perfectly healthy foods because, well look at it. How can you not feel a little indulgent when you’re eating these layers of fruity, crunchy, sweet happiness?
I’ve been in the mood for lots of fresh and summery stuff the last few days because we’ve been having these random warm days popping up and it’s been awesome. I can’t speak from much experience since I’ve only lived in this country during one previous August, but from what I remember and what I gather from the locals, the expectations for Augusto are mucho gray and wet. Needless to say, a sunny day is way more than welcomed. Although, I’m pretty sure it’s just a tease because there is still a chunk of winter left to get through and I doubt it will all be sunshine. Hmm, but maybe we’re going to have an early Spring……… Okay fine, wishful thinking probably isn’t going to work in this scenario but it’s worth a try.
I am so anxious and excited to break out some of my new summer clothes that still have the tags on (even though I bought them like 2 years ago). I just didn’t get to where that many hot weather outfits last year. In fact, I literally went all of last summer without slipping my feet into a pair flip flops once because it was never that hot. I don’t know why I’m surprised. I do live nearly as close to the south pole as you can get so that’s got to have an effect on the weather. It’s pretty crazy how drastically the day length changes during the year too. Already, I’m noticing the days getting longer and it won’t be long before the sun hangs out until 10:30 at night.
I think my brain is finally starting to relate the fact that going into Spring and going into the holiday season are synonymous down here. It’s still strange for me though and I definitely am not okay with it. I want to be able to snuggle up and drink hot cider while looking at the fall colors this time of year, but instead I get chilled apple juice and bright sunny spring flowers to go with. I guess it could be a lot worse.
So what I’m getting at is that these parfaits are perfect for the beginning of the warm seasons for those of us down south and equally perfect for the end of the summer if you live up north. Win win! I’ve been wanting to try this idea I had for vegan “yogurt” and I’m happy to say it worked and is amazing!
I think my brothers would have eaten 3 or 4 of these if I’d let them, and they are not that big on eating their fruit either, so that’s saying something. Actually, one of them keeps begging me to make more because he loved it so much, and I agree that these are definitely a do-again. You can use store-bought vanilla or fruit flavored cashew, coconut, soy, or almond milk yogurt instead of making my version, but the granola is a must. So much flavor and the young dried coconut is one of my new favorite things. It’s coconut that they have harvested early when it’s still green so that it’s extra sweet and soft. Then they dry it just like other fruits and, uh, yum! It’s basically candy, you’ve gotta try it!
Mango & Young Dried Coconut Granola Breakfast Parfaits (Vegan+GF)
Forget about a boring breakfast and try this fresh and fruity parfait recipe that's loaded with flavors!Prep Time 30 minutesCook Time 30 minutesChilling Time 1 hour 30 minutesTotal Time 1 hour
Pineapple Coconut "Yogurt":
- 1 cup full-fat coconut milk
- 1 cup almond milk or regular if not vegan
- 1 cup 100% orange juice
- 2 cups 100% pineapple juice
- 1/4 cup raw turbinado sugar
- 6 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 teaspoons cider vinegar or lemon juice
- pinch of salt
- 2 cups old-fashioned oats
- 3 tablespoons unsweetened dried coconut flakes
- 2 tablespoons palm maple, or agave syrup
- 1/4 cup raw turbinado sugar
- 3 tablespoons coconut oil or butter if not vegan
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Pineapple Orange "Yogurt":
Whisk all ingredients, except vanilla extract, in a medium saucepan until completely smooth. Place over medium heat and bring to a gentle boil. Stir for 6 to 8 minutes or until it coats the back of a spoon. Remove from heat and cool for about 20 minutes, then pour through a fine mesh strainer into an airtight container and place in fridge for at least 2 hours until completely cooled. (You can whisk in some water if it gets too thick once cooled.)
Preheat oven to 350 degrees F (180 C). Combine syrup, sugar, salt, ginger and cinnamon in a medium saucepan and place over low heat. Stir for about 3 minutes until sugar is dissolved. Add vanilla and stir until smooth. Add oats and coconut and stir to combine. Spread out granola on a parchment lined baking sheet and bake for about 10 minutes. then remove from oven and stir with spatula. Return to oven and bake for 10 to 12 minutes longer until crisp. Remove from oven and sprinkle young coconut pieces on top and toss gently to combine. Bake for 1 to 2 minutes then remove and cool completely.
Layer the "yogurt", granola, and mango in glasses or jars and serve immediately or refrigerate until ready to serve.