Smoothie bowls are traditionally made with a TON of sugary fruit or chocolate, high glycemic granola, calorie dense nuts, topped with honey or agave, and are served in proportions the size of your face! This collagen smoothie bowl recipe is an attempt to keep the YUM YUM, without sacrificing the TUM TUM.
1scoopVanilla Whey or Plant based protein powder (I used on packet of Optavia French Vanilla for my smoothie bowl, but use what you’ve got!)
1/2Frozen Avocado (night before take a ripe avocado, cut it in half, slice flesh into quarters, scoop out, and freeze.)
1-2tbspHulled Hemp Seeds (adds a lovely texture and bumps up the fiber, protein, antioxidants)
2.5cupsPlain Greek Dairy, Coconut or almond milk yogurt. Amount determined by desired texture (I recommend starting with ¾ cups per serving)
Toppings
1tbspSlivered Almond & Cacao Nibs, Coconut Flakes to top
Instructions
Combine all ingredients in a POWERFUL blender and mix until smooth.
Pour into a bowl and top slivered almonds, cacao nibs, and coconut flakes!
Notes
If your blender isn’t super powerful, you may need to increase the amount of unsweetened Almond milk until your smoothie is blending and your desired texture is achieved.
You can also add 1 Tbsp. almond butter or for a lighter option, 2 Tbsp PB2 like I did in my bowl (nutritional facts reflect using PB2). It adds a satisfying layer of peanut buttery flavor.