I’m always late to the food trend party. It took me forever to get an Instant Pot. I wouldn’t try a Whole30 until around this time last year. I thought spiralizers were goofy gadgets for people with way too much cabinet space. And I’d never had a smoothie bowl until a few weeks ago. Gasp! I know. To be fair, the idea of eating smoothie soup is still unappetizing, and I spent most of this last year focusing on Whole30-centric eating principles to help reset my body after having Leo: this includes typically choosing foods other than smoothies for breakfast. Maybe it was the fact that I committed to sustainable, long-term healthy habits when I took on my Whole Body Whole Mind Total Wellness Challenge. Maybe it was my friend Jessica in the Kitchen’s 7-day smoothie challenge that inspired me! The fact that the two collided, starting at almost exactly the same time, was pure kismet. I remembered how I felt when I had a smoothie for breakfast: full but light, nourished and ready to go. I missed it!
It was the perfect time to catch up on the food trend that had passed me by, yet again. I whipped together a simple bowl, following Bakerita’s simple recipe to start out. Aaaaaaand boom, I fell in love. Let’s not beat around the bush though: I love smoothie bowls that are packed with flavor, loaded with toppings that add the nutrition I need and the textures I love. I noticed that on the days I started with a smoothie bowl, I stayed full ’til lunch and felt super energetic. We’re already trying to reduce our meat consumption a bit, not going vegetarian by any means, but prioritizing proper portion size. The smoothie bowls help me focus on plant-based meals, giving my body a balance I feel is truly natural. Also, they’re freaking delicious.
I came up with this blueberry muffin smoothie bowl when I spied a giant bag of organic wild blueberries in the freezer. I made this blueberry muffin smoothie a while back and have always loved it, so I wanted to convert it to bowl form. And isn’t every food better as a bowl food? I skipped the yogurt for this recipe to keep it super thick and vegan. The other ingredients remain similar, offering a touch of heady vanilla that’s very present and reminiscent of baked goods. The lemon zest pairs beautifully with the blueberry without adding any acidity and brings the whole thing together to spark dreams of bakery blueberry muffins… oh ma. The whole thing came together in a matter of minutes, and it kept me full for hours, despite it being a simple blend of almost entirely fruit. The toppings, of course, are where the real magic happens, and I encourage you to skip, erm, none of them. I wanted to keep the blueberry muffin flavors pure, so I stuck with a hearty drizzle of chia seeds and sliced almonds + fresh blueberries. Lemon slices for flair, ’cause I’m fancy ? If you make it, share it with me! Tag me @40aprons on Instagram; I love to see what you make ❤️ To make this blueberry muffin smoothie bowl, I used…
