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Eat Like a Mermaid With This Gluten-Free Smoothie Bowl

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The colorful morning recipe comes from Chakra Bowls, a smoothie bowl café in Poughkeepsie.

Mermaid Smoothie Bowl (V,GF)

Courtesy of Chakra Bowls, Poughkeepsie

Smoothie bowls are very versatile and can be topped with fruit, nuts, seeds, or gluten-free granola. At Chakra Bowls, a favorite combo features kiwi, mango, strawberry, coconut flakes, slivered almonds, and chia and pumpkin seeds.

Ingredients:

1 1/2 bananas, frozen
2 oz pineapple juice
4 oz almond or other nut milk
1/4 tsp spirulina
1 Tbsp peanut butter

Photo by Lauren Hoheusle

Method:

Combine frozen banana, pineapple juice, nut milk, spirulina, and peanut butter in blender. Blend for about 45 seconds, or until consistency is thick, rich, and creamy. If the consistency it too thin, add add other half of the frozen banana and blend to thicken.

Once the desired consistency is reached, pour into a bowl. (You may need to use a rubber spatula to get all of the goodness out of the blender.)

Add your toppings! We like to start with a line of the coconut flakes, and chia seeds down the middle. Then, slowly layering the nuts, seeds, topping it with the fruit.

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