Anti-Inflammatory Smoothie Bowl

Name: Anti-Inflammatory Smoothie Bowl
Prep time: 5 min
Yield: 2 servings
Ingredients: Frozen Bananas; Frozen Mixed Berries; Oat Milk; Hemp Hearts; Chia Seeds; Almond Butter; Granola; Shredded Coconut

Recipe by Kelsey Russell-Murray

Ingredients

Serves

Smoothie bowls are one of my go-to’s for weekend breakfasts, when I have time to sit down and eat breakfast rather than taking my morning smoothie to go. A thick, creamy smoothie base topped with all the delicious toppings? Yes, please! It’s like a healthy dessert for breakfast. The best part about smoothie bowls is that they are completely customizable based on your preferences, or what you have on hand. By choosing high fiber, antioxidant-rich and anti-inflammatory ingredients and toppings smoothie bowls can be a gut health superstar. All of the anti-inflammatory ingredients make this recipe a great option for those with hormonal conditions such as PCOS.

Breakfast

Quick Meal

Vegan

Ingredients

2 med

Frozen Bananas

2 cups

Frozen Mixed Berries

heaping

1/2 cup

Oat Milk

2 Tbsp

Hemp Hearts

2 Tbsp

Chia Seeds

2 Tbsp

Almond Butter

1/2 cup

Granola

2 Tbsp

Shredded Coconut

Instructions

Add frozen banana and frozen berries to a high-speed blender and blend on low until combined (mixture will still be chunky). Add oat milk and continue to blend on low until smooth, scraping down the sides as required until the mixture is consistency of soft serve ice cream. Add additional splashes of milk as required to blend.

Divide smoothie base into two bowls and top with hemp hearts, chia seeds, almond butter, granola and shredded coconut. Enjoy!

Best served when fresh, although leftovers will store in the freezer for 1-2 weeks. Partially thaw before serving.

Substitutions: Add protein powder to your smoothie base if desired. Add greens to your smoothie base, like spinach or kale, if you prefer! Substitute milk of your choice (i.e., almond, coconut, soy etc.) for the oat milk.