Smoothie Bowls

So, I don’t know about you, but I really struggle with eating a good breakfast. Yeah, I know, its the most important meal of the day, blah, blah, blah. But do you know what else is important? SLEEP!! And I ain’t getting outta bed one minute before I have to. Amen, thank you very much! 

So, here I am, every morning, running late for work and grabbing a granola bar on my way out the door. I told myself it was good for me, I mean it had 12g of protein & was full of healthy nuts. You know, peanuts & dark chocolate. That’s HEALTHY, you guys! Well…I was conveniently ignoring the sugar content or the actual ingredients listed in those things. If you have a box in your pantry (like me) I encourage you to never read the nutrition label. Just. Walk. Away. Ignore it, don’t think about it. Maybe it’ll just disappear if you never acknowledge it. Or, if you’re looking to spice up your breakfasts and start your day off feeling better, just toss that box of ‘sugar disguised as healthy nuts’ and keep reading!

I am going to share with you my new favorite breakfast. And it only takes 5 minutes! Or if you’re sleep deprived lazy like me, you can even make 2 or 3 servings at once and have it ready to go for the next few days. I was inspired by an acai bowl I had at a bowl of heaven this summer. Yeah, it only took me 8 months to get around to recreating it. I told you – lazy! But that’s how good it was, I’ve been thinking about it for 8 months!! I finally decided it was time to figure out how to make my own!

smoothie bowl | all3sisters.com

Have you ever had an acai bowl anywhere? I remember the very first time I saw one, it was on a menu at a little cafe in Honolulu. When I was on my honeymoon…oh, to be back in Hawaii…but moving on, before I get sucked into daydreaming about vacations and beaches…At the time, I’d never heard of acai, I literally thought it was a Hawaiian thing…and I saw a bunch of people eating them, but I sure wasn’t brave enough to order my own. And I will regret that decision for the rest of my life.  I had no idea what I was missing.

smoothie bowls | all3sisters.com

I have yet to find acai here locally, so until that day comes I’m just using whatever fruit sounds good. Trust me, its still just as good. Really all you need is some fruit & some granola. And you can make these bowls however you like. I prefer berries to tropical fruit – but if that’s your jam, go for it! I made my own granola, so that I could control what was in it, but if you have a favorite already just use that! Seriously, just try it. Whatever way works best for your life!

granola and berries | all3sisters.com

For the base of your bowl, blend together a banana, I’ve used both fresh & frozen – either work, 1/2 an avocado (it makes it creamy, you can’t taste it, and its a great superfood to start your day), a splash of milk and a cup of fruit. I use frozen berries (without added sugar) because its easy and I know I’ll always have some ready to go when I get a hankering for a smoothie bowl 🙂

breakfast bowl | all3sisters.com

I am trying to eat without added sugars so this is the version I’ve got on repeat. Use whatever toppings you like. This bowl has blueberries, pomegranate arils, unsweetened coconut flakes and granola. In my opinion, this granola is what really makes the dish. You know that buttery, crumbly, delicious graham cracker crust on the bottom of your favorite cream pie? Key lime, banana cream, ice cream…you know…the good stuff. Well this granola dust tastes just like it! You will think you were the lucky one left to lick the pie plate, its THAT good.  I made this batch last weekend and just store it in the fridge.

granola | all3sisters.com

Granola Dust
Yields 16
The perfect granola
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
153 calories
13 g
0 g
11 g
3 g
2 g
31 g
16 g
7 g
0 g
9 g
Nutrition Facts
Serving Size
31g
Yields
16
Amount Per Serving
Calories 153
Calories from Fat 91
% Daily Value *
Total Fat 11g
17%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 16mg
1%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
12%
Sugars 7g
Protein 3g
Vitamin A
1%
Vitamin C
1%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup almonds
  2. 1 cup pecans
  3. 1/2 cup pumpkin seeds
  4. 1 cup unsweetend coconut (shredded, grated or flakes all work)
  5. 4 unsweetened prunes
  6. 4 unsweetened dates
  7. 1 Tablespoon orange zest
  8. 2 teaspoons cinnamon
Instructions
  1. Preheat the oven to 350 degrees. Add the nuts, seeds and coconut to a baking sheet.
  2. Bake the nuts for 5 minutes, stir, and add another 5 minutes. Turn off the oven, stir them again and leave them inside the oven with the door open for another 5-10 minutes. You don't want it to burn, but you want it to get nice and toasty.
  3. Cool the mixture completely.
  4. Add everything into a food processor or blender. I cut the prunes & dates into quarters before placing them in the blender. Process until the mixture starts to clump, about 45 seconds.
  5. Store in a sealed container for up to 2 weeks in the fridge or 1 month in the freezer.
Notes
  1. Feel free to use any nuts, seeds or dried fruit you prefer. This is just a guideline!
Adapted from gi365.co
beta
calories
153
fat
11g
protein
3g
carbs
13g
more
Adapted from gi365.co
all3sisters http://all3sisters.com/

<3 Michelle

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Gluten Free Recipes

I’m back, as promised! To share a few of the recipes we’ve enjoyed over the last month as we ate gluten free.

On the weekends we typically take the time to make breakfast & eat together as a family. That used to mean waffles or pancakes with our bacon & eggs. Well now I’ve discovered veggies with my eggs! And I’m actually digging it! This is a random Saturday morning, but I just added in the veggies I had in the fridge & then cracked my egg into the middle of the skillet. This particular morning I had kale, shredded sweet potatoes, red onion & green pepper. And of course topped with a little cheddar & some avocado. We pretty much put avocados on everything. Cause they’re the best.  

Skillet Eggs | all3sisters.com

Here are a few of the recipes I’ve found around the web…please pin from the original source:

Overnight oats. Have you guys tried any overnight oat recipes, yet? I know they are kind of a sensation on social media right now…I, per usual, was a little late to the ballgame, but I am now a believer! These have become our go to breakfast! The great part is they take us about 10 minutes Sunday, and then we have breakfast ready to grab and go for the whole week!! And you can totally customize them to your taste! Use fruit, nuts, peanut butter, chocolate, coconut, flavored yogurts, whatever your heart desires! (or diet allows ;)) This peanut butter & chocolate recipe is what we’ve been eating! Warm them up for about 45 seconds & you can almost believe you’re eating a Reese’s for breakfast…think on that for a minute…

Overnight Oats

I found Danielle Walker & her blog Against All Grain, and let me tell you, I want to try every one of her recipes! They all sound (and look!!) delicious! The first one of her recipes I made was this Blackened Salmon with Mango Salsa. It was so simple and yet felt so fancy. Give it a try!!

Mexican food is really easy to adapt to be gluten free…which is a good thing, since I could eat tacos & guacamole every day of the week! Seriously. I think Josh is probably sick of tacos…but I can’t stop. I won’t stop.  But for a little variation I found this taco bowl. I made this twice in the first week of January. Ha! It was so good.

And those sweet potatoes…totally make the dish! I have since made them as a side for a few other meals. They are so good. And this coming from a girl who would’ve told you two months ago that I didn’t even like sweet potatoes! So even if you don’t like tacos, which by the way, who are you?? I’m not sure we can be friends. At least not ones that eat together. But even if…you’ve gotta try the sweet potatoes!

We also like to eat quite a few Asian inspired recipes in our house. I found two new ones that are total winners! This beef & snow pea recipe was delicious! We eat a lot of chicken when it comes to rice/stir fry type recipes so it’s always nice to find a good beef recipe. 

And then there’s this Kung Pao Chicken. You guys. I didn’t even serve it with rice. That’s how good it is. You don’t even miss the rice. Well maybe you would, but I don’t think so. And I bought a spiralizer to try making some veggies into noodles, etc. and this was the first recipe I made with it. Super fun! I want to spiralize all the things!! But you can just slice the onions however you’d like if you don’t have a spiralizer. It won’t change how it tastes, I promise!

That reminds me…we tried spaghetti squash for the first time last week! Josh cut it in half, sprayed some olive oil on each half, sprinkled a little seasoning and then put them cut side down on a baking sheet for 45 minutes at 400 degrees. Once they’ve cooled for a couple minutes you just use a fork to shred the insides & it literally looks like spaghetti noodles. I just used my usual meat & spaghetti sauce and topped the squash with it. Really good! Like I could eat spaghetti like that all the time. Now to go look up all the benefits of spaghetti squash… 😉

One of the things you really miss when you’re avoiding gluten is chocolate chip cookies. Haha. How can you go a whole month without one? You must be stronger than me & Josh! We used this gluten free flour & tried a new recipe…a “healthy” recipe 😉 And we were pleasantly surprised! Jaclyn even said she’d never know they didn’t have butter in them if I hadn’t told her. You’ll need to use gluten free flour if you want them to be gluten free. But if you don’t care about that these are a great “healthier” chocolate chip cookie option as is!


coconut chocolate chip cookies

So there you go, just a few of the things we’ve been munching on recently. I would love to hear if you have any great recipes your family loves! Gluten free or not. 

<3 Michelle

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