Lemon Sugar Cookie Cake
My favorite way to celebrate any holiday is with FOOD, and this 4th of July I wanted to crack into some of that summer nostalgia from when I was a kid with one of my favorite summertime treats! I finally called Mom to get the recipe she always used to make for us when we were kids; She would always make a giant cookie layer base, slather it in frosting and cover it in fresh fruit. Usually a summertime snack for it's portability and use of that fresh, seasonal fruit I’ve been craving this Lemon Sugar Cookie Cake ever since I made it a few weeks ago! I simplified and slightly health-ified her original recipe and got something I think is even better. Sorry Mom!
I shared the simplified recipe on IG when I made it, but wanted to share an easier-to-read, printable version for all my regular readers here, too. It really is the perfect, easy, crowd pleasing summer dessert! Would love to hear your thoughts if you try it - and my Mama would, too! Scroll on down for the recipe and some notes before you bake, too. Enjoy, babes!
COOKIE BASE RECIPE
2 1/4 cups AP flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (non-dairy) butter
1/2 cup sugar
1/2 cup monk fruit sweetener*
1 egg (vegan if you prefer)
1 teaspoon vanilla
2 tablespoons lemon juice
Zest of 1 lemon
Strawberries, blueberries + raspberries for topping
CREAM CHEESE FROSTING
8 oz. plain, non-dairy cream cheese
2-3 tablespoons lemon juice
Zest of half a lemon
1 teaspoon of vanilla extract
Maple syrup and/or monkfruit sweetener to taste
Preheat your oven to 375 degrees and line a round pan (or baking sheet) with parchment paper.
In a large sized bowl combine the flour, baking soda, baking powder, and salt together. In a smaller, separate bowl combine the sugars, egg, vanilla, lemon juice + lemon zest.
Add the wet ingredients to the dry, mixing completely. Once the dough has formed, roll it evenly into a round shape on the pan, about 1/4-1/2 inch thick.
Bake for 10 minutes or until edges begin to brown, then let cool completely. While the cookie layer cools, mix the frosting and chop up the fruit. Once cool, frost the cookie like a pizza and top with fruit. Enjoy babes!
You can use real butter, eggs and milk here if you prefer. I adapted this recipe from my Mom's original which did in fact use the original versions with great success.
Leftovers last up to 2 days on the counter and up to 4 days in the fridge, but - like most things in life - is best enjoyed fresh.
*You can also sub the monk fruit sweetener for stevia or more real sugar.
Strawberry Basil Hand Pies
These are maybe one of the yummiest things I’ve ever made. They take a little work, but they are SO SO worth it. Basically a healthier, adult-friendly pop tart, these sweet little guys are packed with fruit and drizzled in sweet vanilla glaze. They’re buttery, rich, and taste WAY BETTER than store-bought! That I can promise. These babes first debuted in my Homestyle Vegan Cookbook two years ago, but they've become a Sunday morning staple in our house ever since! They're easy to whip up, and are a total crowd pleaser. Who doesn't love pop tarts?!
My second cookbook, a collaborative effort titled 'Vegan Bible' will be out later this year, in October. Lots more fun new recipes coming your way! In the meantime, I thought I'd revisit one of my favorites in case you haven't gotten your copy of the cookbook yet. Seriously cannot wait to hear what you guys think when you try them. And know that if strawberries and basil together isn't your favorite flavor combo, you can always ditch the basil, sub out the strawberries for another fruit, or come up with your own flavor combination entirely! No matter what you decide, they're gonna be good. Let’s bake!
1 heaping cup (210 g) fresh or frozen strawberries, sliced
1 tablespoon (15 ml) water (ONLY IF USING FRESH BERRIES)
1 tablespoon (3 g) fresh basil, finely chopped
1 teaspoon sugar
1 teaspoon cornstarch
2 cups (315 g) whole wheat pastry flour
1/8th teaspoon salt
2/3 cup (150 g) cold vegan butter
2-4 tablespoons (30-60 ml) ice water
6 tablespoons (48 g) powdered sugar
1/4 teaspoon vanilla
1-3 teaspoons (5-15 ml) unsweetened almond milk
Preheat the oven to 375º. Line a baking sheet with parchment paper.
Place the strawberries, water (ONLY IF USING FRESH BERRIES), basil, sugar and cornstarch in a small saucepan over medium heat. Cook for 5-8 minutes, stirring occasionally and smashing down the fruit as it cooks. Remove from heat and set aside.
In a large bowl, mix together the flour and salt. Cut in the cold butter with a fork or pastry cutter until small crumbs form. Drizzle ice water over the mixture about a tablespoon at a time, mixing with a wooden spoon, until a dough begins to form. The dough should be moist but not sticky.
Turn the dough onto a lightly floured surface and shape it into a disc. Use a rolling pin to roll the dough into a large, 1/4 in. thick rectangle. Use a sheet of plastic wrap over the dough to prevent cracking as you roll it out, if needed. Cut the rectangle into 12 equal squares (or rectangles) and move half of them to the lined baking sheet.
Scoop about 1 tablespoon of filling onto the 6 laid squares, leaving about 1/4 inch of space around the edge. Using your finger, dab a bit of water around the edges to help seal them. Top each square with its matching other half, pressing around the edges with a fork to seal them.
Use a toothpick to poke a poke a few small holes in the top, then bake for 20-25 minutes, or until golden brown. While they cook, prepare the glaze by mixing together the powdered sugar, vanilla and unsweetened almond milk.
When the hand pies are finished, let them cool on a wire rack for 5-10 minutes before topping with glaze.
Makes 6 hand pies.
Leftover hand pies taste great cooled - no need for reheating!
You can sub in any berries you prefer here and if basil isn’t for you, go ahead and leave it out.
Prefer a lower sugar option? Ditch the glaze!
Hormone-Balancing Strawberry Maca Smoothie
I love a good smoothie, but I love even more when I can drink something so packed full of good-for-me ingredients that I feel fuller and happier for the whole day! This smoothie does just that, friends. Packed with healthy, real food ingredients that pack an extra special, hormone helping punch - maca root! The older I get, the more I feel my hormones dragging me all over the place, and I'm just trying to add some regularity - and this smoothie really helps when you take it regularly.
I first tried a similar smoothie at the Whole Foods juice bar near me - and surprise, surprise - I had to recreate it at home! I knew I could make it cheaper, and whenever I wanted, if I learned to recreate it. I added a few ingredients to make it more than a sweet strawberry banana base and now I am officially obsessed and make it at least 3 mornings a week. Beyond the bunches of greens I've added, the maca root has some real benefits in balancing the body's hormones. Below we'll talk about different types of maca, how much to use, and how it helps your body!
When it comes to maca you can buy at the store, there are two types: gelatinized and raw, non-gelatinized. Raw maca that has been powdered from the dried, uncooked root, can be a little hard on the digestive system and may cause stomach upset in about 5-10% of the population. Gelatinization involves a steam process that makes the maca more digestible and also increases bioavailability of the nutrients. You can buy whatever you prefer, but note the difference in case you have a sensitive stomach. (Maca isn't going to be for everyone, so if you have stomach issues when you take it or you are following a low FODMAP diet, I recommend you avoid it all together.)
I always recommend buying organic when you can, especially since maca is a root and is grown directly in the soil. I have been loving this brand lately and it has added ashwaganda powder as well, but again, use whatever maca you prefer. High quality maca is usually grown in Peru - so look for that confirmation on the packaging. Other things to look for? Ideally, you want your maca sustainably grown and naturally harvested without the use of artificial fertilizers, pesticides, solvents, radiation or high heat. But don't worry babes - this info is usually on the packaging itself and always online! OH, and always keep your maca in the fridge - it can oxidize when exposed to air, heat and moisture.
So how does maca help and why take it? Well ladies (and gents!) there are some pretty great reasons, specifically hormone-balancing ones. Maca is rich in vitamins C and A as well as B2, B6 and Niacin and packed with minerals, including iron, zinc, iodine, calcium, copper, magnesium and potassium. It contains healthy fatty acids that help stabilize blood glucose levels and reduce inflammation in the body. It strengthens your bones and supports healthy liver and enzyme function.
Maca is one of the rare plants that can be classified as an ‘herbal adaptogen’. This means it can directly change the balance of your hormones to help you adapt to stress and illness. Unlike some herbs and phytoestrogens such as soy (which I'm actually super allergic to), maca does not try to mimic estrogen in your body. It is a hormone BALANCER, so it draws your hormones back to where they need to be rather than increase only one type of hormone and cause an imbalance. Many women report improved PMS, menopause, and PCOS symptoms as a result of regular maca usage during their cycle.
Maca is also high in fibers like cellulose and lignins, which improve gut health. Fiber is also an effective tummy filler, which can reduce hunger between meals. Most maca powders also contain between 11% to 18% protein, which is a nice little boost in your morning smoothie, as well. On top of all those great reasons, maca is also a natural energy provider so you can use it to help kick the caffeine and ditch that afternoon slump!
To break it down:
-reduced menopause and PCOS symptoms
So basically, it's a smoothie all of us can enjoy for different - or maybe all of the - reasons listed above! I'd love to hear about your experiences with maca in the comments below. I've only been using it regularly for about a year, but love and plan to keep using it. Let's get blending, babes!
1 1/2 cups coconut water or unsweetened almond milk
1 frozen banana
1-2 cups fresh spinach
1 1/2 cups frozen (or fresh!) strawberries
1-2 teaspoons maca root powder
3-4 drops vanilla stevia (optional)
1 tablespoon flax powder
1 tablespoon chia seeds
1 tablespoon psyllium husk
1 tablespoon coconut or nut butter
maple syrup, honey or agave
Toss it all in a high-speed blender (we use a Vitamix) and blend until it is smoooooooth. Then pour it in a large glass - or two - and enjoy!
Sub in what you need or what you’ve got to suit your preferences!
If you use coconut water, the smoothie will be a bit lighter, whereas using almond milk will result in a thicker, creamier smoothie. I like them both!
Good morning friends! I'm a serious sucker for smoothies, and a well-known regular at the Whole Foods juice bar. I even recreated one of my favorite smoothies from them - the Green + Glowing - and posted it here because I needed to stop spending $8 a day on a smoothie I could make myself. Well we're back! Kind of. This isn't a smoothie I found at Whole Foods, but I'm sure they've got one like it. I wouldn't know, because until recently I refused to have nut butter in a smoothie. I don't know why! Actually - I hate the chocolate and fruit combination, and I think I just assumed that since chocolate and peanut go so WELL together, that peanut butter and fruit would also be awful. Except deep down in my brain I knew that couldn't be true - because otherwise I wouldn't have eaten a PB+J nearly everyday from ages 4-8!
One morning recently I went to whip up my normal morning smoothie and realized I was out of two of the main ingredients - frozen mango and frozen pineapple. I emptied the bags the day before and had totally forgotten to replace them. Whoops! Luckily, I had seen frozen strawberries and blueberries in the freezer, so I grabbed them instead. I kept the smoothie base the same but after whipping it all together it was just missing something. It was too light and needed some thickness. I almost threw in some coconut in and then thought - welllll, I do have this mostly empty jar of peanut butter...should I try it? I'm so glad I did! It gave the smoothie more thickness, protein, and a ton of great flavor! This might be my new go-to morning fuel. It's packed with protein - seriously, kids will love it. Let's blend, babes!
1 1/2 cups coconut water or unsweetened almond milk
1 frozen banana
1 cup frozen strawberries
1/2 cup frozen blueberries
1-2 cups fresh spinach
1 tablespoon peanut butter
1 tablespoon ground flax
1 tablespoon psyllium husk
1-3 teaspoons MCT coconut oil (optional - just what I add into mine for some healthy fats)
Toss it all in a high-speed blender (we use a Vitamix) and blend until it is smoooooooth. Then pour it in a large glass and enjoy!
Sub in what you need or what you’ve got to suit your preferences. Fresh fruit works great, but you may need to add some ice to get it nice and creamy.
If you use coconut water, the smoothie will be a bit lighter, whereas using almond milk will result in a thicker, creamier smoothie. I like them both, but I actually prefer it with coconut water!
Strawberry Rhubarb Crumble
Guys! We're back up and running. ICYMI, the site was down for a couple of day because we're working on a transitioning the blog to a new name. You may've already seen the sneak peek on instagram, but if you haven't, we'll be soon be ditching the name Fettle Vegan and calling the blog Good Saint. More on that in my next post! If you're not already subscribed to our weekly newsletter, now might be a great time - so you don't miss a thing when we switch over! For now, I'm bringing you a sweet, seasonal treat: Strawberry Rhubarb Crumble. This crumble is the BEST. Is it yummy, it is sugar-free, and it is so simple it'll blow your mind. Oh, and did I mention gluten-free? And soy-free? It ticks those boxes too, babes. It's a baked good you can feel good about eating and will feel good about eating because it tastes damn delicious. I did good, guys. And I think you're gonna be really proud of me.
I needed a sweet, simple dessert. I've been BUSY lately! With the site changes and the wedding - posts on THAT coming soon, too! - plus the honeymoon, and now my 200-hour yoga teacher training at CorePower, I've been exhausted lately and playing constant catch-up. I just don't have time for 15-ingredient layer cakes these days! Just 10 ingredient crumbles. 😉 I worked hard to keep the ingredients simple and whole, because I'm all about eating real, wholesome foods these days. Nothing processed, no preservatives, no extra sweeteners. It's summer - you don't need that shit. Whether you pick your own sweet strawberries (I MISS doing that in Maine every year!) or just buy 'em on sale at the grocery store, the secret here is really the rhubarb. It gives such a great tart balance to this easy dish. I highly recommend adding a dollop of coconut whip before serving - it's the perfect topping. Recipe linked below - so let's get cooking!
2 cups fresh rhubarb, sliced
4 heaping cups fresh strawberries, chopped
2 tablespoons lemon juice
1 tablespoon chia seeds
1 cup almond flour
2 cups GF oats
1/4 cup monk fruit sweetener (or sweetener of your choice - sugar works if you're into it, and the ratio is 1:1!)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup softened coconut oil
2- 15 oz. cans whole fat coconut milk
1-3 tablespoons non-dairy milk
1-3 tablespoons monk fruit sweetener (again, use your fave sweetener here if you prefer!)
1 teaspoon vanilla
Preheat oven to 375 degrees. Grease a 9x13 inch glass baking dish and set it aside.
In a large mixing bowl, toss your strawberries and rhubarb in the lemon juiced chia seeds until evenly coated. In a separate mixing bowl combine the almond flour, GF oats, flour, monk fruit sweetener, baking powder and salt. Add in the softened coconut oil and stir until crumbs begin to form.
Pour the strawberry rhubarb mixture evenly into the greased glass baking dish. Top with the oat + almond flour crumble mixture, distributing evenly. Put the crumble into the oven and bake for 35-45 minutes, until crumble topping becomes golden and berry mixture bubbles. Remove from oven and let cool completely before serving. Or eat it straight from the pan while you watch the Bachelorette. I'm not here to judge!
To prepare the coconut whip, simply scoop the firm solids from the cans of coconut milk into a large mixing bowl and toss in the sweetener, milk, and vanilla and whip with beaters until fluffy. Scoop onto your crumble and enjoy!
Leftovers - both the crumble and the ship - stay well, wrapped separately, in the fridge for up to a week.
To reheat, cover with foil and reheat at 350 degrees for about 20-30 minutes, or until warm in the middle.
Strawberry Chia Pudding Parfait
It feels like summer here in LA and we've got just about 80 days left on the wedding countdown, so we're keeping the snacks as light, healthy, and sugar-free as possible! This easy chia parfait has been my go-to snack lately. It's light enough to make a great breakfast or guilt-free dessert, but hearty enough to kill your sweet cravings and make a great post-workout meal. The chia seeds are packed with fiber, protein and Omega-3 fatty acids and are considered a superfood - so we could all use more of them in our diets! Plus, they make an excellent stand in for thick, creamy pudding. We are totally crushing on Forager's new unsweetened, cashew-based yogurt right now and used it to make our parfait. You can use whatever yogurt you like, but try to choose one without added sugar or preservatives. The real-er, the better. Especially when you're snacking! Strawberries are already in season here in California, but you can sub in whatever fruit makes you swoon. Toppings are customizable too, so you do you babes. The real point here is make a healthy, hearty, on-the-go snack that you can feel good about eating. And this one you for sure can!
Looking for other strawberry recipes this season? Try our Strawberry Lemon Crisp, Strawberry Cheesecake Smoothie, Strawberry Rhubarb and Rosemary Galette, and Peanut Butter and Berry Acai Bowl!
Vanilla Chia Pudding
1/3 cup chia seeds
1 1/2 cups unsweetened almond milk
1-3 drops of liquid stevia (or sweetener of your choice)
1/2 teaspoon vanilla
Chia Pudding Parfait
1/2 cup vanilla chia pudding
1/2 cup unsweetened non-dairy yogurt
1/4 cup fresh strawberries, sliced
coconut chips, garnish
In a large bowl whisk together the chia seeds, almond milk, stevia (or sweetener) and vanilla. Let sit about 30 minutes, stirring occasionally, until the mixture is thick - the texture of pudding. Set aside.
Chop your strawberries and prep your toppings. If you don't have (or like) coconut chips and pepitas, you can sub in nuts, granola, other fruits - whatever you've got on hand!
To make the parfait, layer alternating 1/4 cups of chia pudding and yogurt into a cup or dish, and top with your favorite toppings and sliced strawberries. Easy peasy!
Leftovers last in the fridge about 3 days in an airtight container.
This recipe serves 1, but can be easily doubled or quadrupled for sharing!
PB + J Energy Bites
These PB + J Energy Balls are the bee's knees my friends! I made them by accident the other day while trying to make a healthy, satisfying, sweetish treat while cleaning out my cabinets. I didn't want to get the blender or food processor involved because they're a pain to clean, so these little cuties are stuck together using my favorite sticky ingredient: peanut butter! And because they're packed with PB, chia and flax they're packed with protein and healthy omega-3 fatty acids, too. Which makes these perfect for bringing along on a hike, picnic at the beach, or on your next road trip. Because we used freeze-dried strawberries here instead of fresh strawberries they last longer out of the fridge and are a little less messy that they would be normally. I passed some along to my sports trainer friend who LOVED them and said he'd love them as an after workout boost. Best of all? They're a 1-bowl recipe and take just minutes to make, so you'll be snacking in no time. So let's eat!
1 cup oats
2/3 cup freeze dried strawberries, roughly chopped
1/3 cup ground flax seed
1/3 cup chia seeds
1/2 cup peanut butter
1/3 cup maple syrup or agave nectar
1 teaspoon vanilla extract
In a medium bowl combine the oats, strawberries, flax and chia. Add in the peanut butter, maple syrup and vanilla extract and stir until thoroughly mixed. Use a spoon or cookie scoop to roll the mixture into 1" balls. Store in an airtight container and keep refrigerated for up to 1 week. Enjoy!
Makes 16-20 1" balls.
Strawberry Phyllo Strudels
I'm officially dubbing these 'lazy girl pop tarts'. They are SO simple to make, don't require you to whip up any dough, are ready in less than half an hour, and are made of just 6 simple ingredients. Plus, they're actually pretty healthy! We didn't add any sugar, just fruit to the filling, and brushed the stacked layers of phyllo with melted coconut oil. The cream cheese glaze, while optional, is rich, perfectly sweet, and really takes these to the next level. These flaky strudels are portable too, making them perfect for on-the-go munching. They're perfect for summer stuffed with fresh strawberries, but you can sub in whatever fruit you have on hand. I think a mixed berry version would be delicious! And if the cream cheese glaze isn't really your thing, I bet a dollop of homemade coconut whip would be great, too. These are better-for-you toaster strudels without the toasting necessary, and made much healthier. So let's eat!
1/4 cup coconut oil, melted
12 large phyllo sheets, (mine were 13" x 18") divided and folded in half
2 cups fresh strawberries, washed, hulled and chopped
1/2 cup plain vegan cream cheese
3 tablespoons maple syrup
1 teaspoon vanilla
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Layer the folded phyllo sheets on the prepared baking sheet, brushing each sheet with the melted coconut oil before adding the next. Brush the 6th sheet with coconut oil and spread the strawberries, leaving about a 1-inch border around the edges.
Layer the remaining 6 phyllo sheets, continuing to brush with coconut oil. Once the top layer has been brushed, use a large sharp knife or pizza cutter to slice the pastry into 8 equal rectangles. (You do this because once the pastry has baked, the phyllo will become slightly crisp and brittle and if cut after baking, will crumble quite a bit. )
Place the baking sheet into the oven and bake for 12-16 minutes, or until golden brown.
While the pastries bake, prepare the cream cheese glaze by whisking together the cream cheese, maple syrup and vanilla until smooth. When the pastries are finished, let them cool at least 10 minutes before drizzling with the cream cheese glaze. Enjoy!
Leftovers last without glaze, on the counter for up to 3 days. With glaze, in the fridge they'll be good for 1-2. So go ahead and have a second or third...☺️
The easiest way to get that drizzle evenly over the whole thing (IMO) is to scoop the cream cheese glaze into a small zip top sandwich baggie, cup the corner off with scissors and - voila! - you have yourself a DIY icing bag.
Strawberry Cheesecake Squares
It's the hottest time of the year just about everywhere right now, and Southern California is no exception. In fact, most Angelinos will tell you that the past month has included some weird very june-gloom-esque weather. Lots of cloudy, humid mornings leading to sunny, hot afternoons. Basically, every afternoon becomes an excuse for me to run to the grocery store and pick up a pint of DF Mavens Mint Chip (my latest obsession) Ice Cream and then come home and eat it all, justifying that without it, I would be a puddle! The problem? I still kind of puddle out around 3 pm when the heat reaches its peak, but I've also eaten 600 calories worth of ice cream and my daily allotment of sugar. Whoops! This week I'm giving up the ice cream and packed the freezer with these sweet, low sugar Strawberry Cheesecake Squares. They're just the right amount of sweet on top of a chewy date-oat-nut crust, and make the perfect afternoon cool-down treat or late-night snack. They're packed full of good fats from the nuts and coconut milk, and are a nice break from a traditional round cheesecake. Easier to serve + share! Plus, when it's as hot as it has been here lately, you only want to have to pull out a piece at a time because, you know, MELTING. As you can see as proof above (well, and below), things got a bit melty under photography lights in the hot hot afternoon, but it still tastes amazing. If its that hot, keep them in the freezer until ready to serve. Otherwise, you can soften them a bit in the fridge, but since coconut milk/cream is so melty, the cooler the better for these babies. Let's eat!
1½ cups cashews
1½ cups oats
1 cup pitted dates
6 tablespoons melted coconut oil
4 heaping cups strawberries, green tops removed
1 - 14 oz. can coconut cream OR 2 cans coconut milk, refrigerated overnight + liquid drained
1 teaspoon vanilla
½ cup melted coconut oil
2-4 tablespoons maple syrup OR agave nectar
Soak cashews in warm water for at least one hour. Blend all ingredients together in a food processor or high speed blender. Grease or line a 9x9 inch glass baking dish. Press date & nut mixture into the bottom of the baking dish. Refrigerate or freeze to set coconut oil, about one hour.
Blend strawberries, coconut cream, vanilla, coconut oil and maple syrup in a high speed blender until completely combined. Remove crust-filled baking dish from the fridge and fill evenly with the cheesecake mixture. Cover + place in the freezer or fridge to set for at least 3 hours or overnight. When ready, remove from the fridge, cut with a large knife into 12 even squares, and plate. Sprinkle with crushed cashews, fresh strawberries, and a bit of coconut whipped cream, if you like. Since coconut cream can get melty in the heat (like in some of the photos above!), this dessert is best left in the fridge or freezer until you are ready to eat it. It lasts indefinitely covered in the freezer, and makes 12 medium-sized or 15 small cheesecake squares. Enjoy!
Peanut Butter + Berry Acai Bowl
The weather has given us a very early summer growing season here in Southern California, and I've been on a real fruit kick. There's just something magical and so right about eating ripe, juicy fruit when the weather is warm! Whipped into smoothies, pressed into juice, sliced on top of my oatmeal- I'll eat it all, friends. And sometimes though, you realize that something you've been buying all along can be made in your own kitchen more cheaply and easily than running to the juice bar to get it! Combine my love for fresh summer fruit with my sheer laziness about driving across town to the juice bar, and you get this sweet gem. This is a copycat recipe I came up with of Nekter's PB Bowl, a little more balanced and without the added agave. It is way cheaper to make at home (like WAY cheaper), and allows you some portion control if wanted and a freezer to keep it in if you have leftovers. And the best part? It tastes like a peanut butter and jelly sandwich- but you know, in spoon form! I like to top it with lots of extra berries, granola, nuts, and chia seeds, but we'll offer some other fun ideas below. And really, these bowls are super easy to tweak to your preferences, so have fun experimenting with different flavors. I also really like throwing in some pineapple, peach, or mango to sweeten it up a bit. Whichever way you do it, it's bound to be delicious. Let's eat!
1 acai smoothie pack (we use 100g Sambazon packs + can find them in most grocery store freezer sections)
8 ounces coconut water OR dairy-free milk
1 cup fresh or frozen strawberries
1 cup fresh or frozen mixed berries (OR you can sub 1 banana for 1/2 cup of berries here if you like!)
2 tablespoons peanut butter (or any other nut butter)
fresh fruit + granola, for topping
(about 1-2 tablespoons each)
Blend up all your ingredients in a high speed blender until thick and well combined. Scoop mixture into a bowl and top with fresh fruit, granola, and any other delicious toppings you'd like! Enjoy immediately and freeze leftovers. Makes 1 large smoothie bowl.