Chef Time #5: Four Smoothie Bowl Recipes

Chef Time #5: Four Smoothie Bowl Recipes

In this Chef Time post, I tell you about four different smoothie bowl recipes I made. Recently, I’ve been inspired by all of the smoothie bowls I’ve been seeing online and in restaurants. I love how healthy they are (obviously depending on what you put in them) and how pretty they can look depending on what toppings you use.

None of these recipes have exact measurements- you get to decide how much you want to put in! The Dragon Fruit has a pretty strong flavor, so it will cover up any veggies you try to sneak in 🙂

Here are the four recipes I created:

Recipe #1

This is my favorite smoothie bowl recipe- I think it had the best base in terms of taste and consistency. For the base, I used: 1 Dragon Fruit pouch, some almond milk, 1 Avocado and some mixed frozen berries. You can’t taste the Avocado, but it makes the bowl nice a creamy. For the toppings, I used: a spoonful of almond butter, chia seeds, fresh strawberries and granola.

Recipe #2

In this smoothie bowl, I mixed: 1 Dragon Fruit pouch, some almond milk, 2 frozen bananas, some frozen raspberries and some frozen mango chunks. The base came out too soupy, so if you use almond milk or something similar, make sure to watch for this. The toppings I used were granola and chia seeds.

Recipe #3

In this smoothie bowl recipe, I used: 1 Dragon Fruit pouch, 1 frozen banana, some riced cauliflower from Trader Joe’s, some frozen raspberries, some frozen mango chunks, and some almond milk. I promise that you can’t taste the cauliflower; I put it in to provide some additional nutrients. For the toppings, I used chia seeds, granola and almond butter- I love how the almond butter accidentally came out looking like a flower!

Recipe #4

In this recipe, the bowl ingredients are: 1 Dragon Fruit pouch, 1 frozen banana, some frozen mango chunks, some frozen raspberries, and 3 strawberry yogurts. The toppings are chia seeds and granola (I like Udi’s granola!). I used yogurt to give the bowl a creamier texture, I don’t like it when the base gets too soupy.

I hope that these recipes inspire you to make smoothie bowls at home. If you do make them, tag me in the pictures on Instagram @thecrosscountrymillennial- I would love to see them! Also, a great spot to look for the dry goods (granola and chia seeds) used in these recipes is Thrive Market – I’m obsessed with the prices. If you use this link, you’ll get 25% off your first order (this post is not sponsored, I just love Thrive Market). Bon appetite!

Chef Time #3: 3 Rounds with Instafood

Chef Time #3: 3 Rounds with Instafood

Honestly, I thought, “how hard is it to bake an egg in an avocado?!” One day, I fell into the deep abyss of Instagram looking at food I would want to cook. I stumbled upon a picture of an egg baked in an avocado. Immediately, I knew that this was the next dish I wanted to master. I found a recipe on All Recipes for egg baked in avocado. In the Instagram pictures, I stumbled upon, and the picture on All Recipes, it looked so effortless to make; however, this was not my experience.

The first time I tried to make it, I didn’t scoop out enough avocado and the egg part over flowed. Also, this happened because I didn’t balance the avocado, so I ended up folding up tin foil and wedging it under the avocado to keep it balanced.

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The avocado over flowing problem also happened the second time I baked the egg in an avocado. This time it happened inside the oven, so I’m thinking the heat affected the baking pan and made it bend or something.

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The third time was the charm. I got my avocados balanced and nothing over flowed. YAY!!!

The lesson I learned from this cooking endeavor was that seeing things on Instagram and thinking that they’ll be perfect the first time you cook them isn’t true. You need to try something a few times, and learn all the hacks associated with cooking the meal.

Here’s the recipe from All Recipes for Baked Eggs in Avocado:

Ingredients

  • 2 small eggs
  • 1 avocado, halved and pitted
  • Any seasoning you want to use

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Crack the eggs into a bowl, being careful to keep the yolks intact.
  3. Arrange avocado halves in a baking dish, resting them along the edge so avocado won’t tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season as you please.
  4. Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes.

This is a super easy meal to cook (once you know the hacks for it), and it’s really healthy! Let me know some of your cooking tips below!

Happy Cooking 🙂