Who says a smoothie needs to be sipped from a glass? This green smoothie bowl carries tropical notes of sweet pineapple and banana, disguising any vegetal spinach flavour. A crunchy, high-protein granola makes a fine pre- or post-ride snack on its own; pack a small reusable container filled for a mid-ride refuel.
Tip
Save super-ripe bananas for smoothies. Peel, halve, and lay on parchment-lined baking sheet; freeze until firm, about 6 hours. Store in glass container in the freezer.
Super-Seed Green Smoothie Bowl
Ingredients
- 1/2 cup (125 mL) coconut oil
- 1/2 cup (125 mL) maple syrup
- 1 tsp (5 mL) vanilla extract
- 3 1/2 cups (850 mL) old-fashioned rolled oats
- 2/3 cup (160 mL) sesame seeds
- 1/3 cup (80 mL) hulled hempseeds
- 1 Tbsp (15 mL) ground cinnamon
- 1/2 tsp (2 mL) sea salt
- 2 Tbsp (30 mL) unsweetened plain almond milk, plus more to thin
- 1 tsp (5 mL) flaxseed oil
- 1 cup (250 mL) chopped fresh pineapple
- 1/2 banana, peeled and frozen
- 2 Tbsp (30 mL) plain Greek yogurt or vanilla protein powder
- 1 cup (250 mL) loosely packed baby spinach
- 2 ice cubes
Nutrition
Per serving:
- calories476
- protein10g
- fat22g
- saturated fat9g
- trans fat0g
- carbohydrates67g
- sugars34g
- fibre8g
- sodium171mg
Directions
01
For granola, preheat oven to 300 F (150 C). Line large rimmed 12 x 16 in (30 x 42 cm) baking sheet with parchment paper.
02
Melt coconut oil with maple syrup and vanilla. Add mixture to large bowl along with oats, seeds, cinnamon, and salt. Mix well to combine. Press into single layer on baking sheet. Bake for 55 minutes, until dry and uniformly browned. Turn off oven and let sit for 10 minutes. Remove from oven and cool to room temperature. Break into pieces. Store in airtight container at room temperature for up to 1 month.
03
For smoothie, add all ingredients in order listed to high-speed blender. Blend until smooth, thinning with additional almond milk as needed. Pour smoothie into deep bowl and top with 1/2 cup (125 mL) granola per serving. Serve.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.