You know what I miss about summer? Besides decent amounts of sleep, time to spend with friends, warm sunshine on my face, flowy dresses, and the tan that I hated while I had but I now miss and mangoes? (I mean, what else is there to miss?)
I miss breakfast. Being able to take the time to think about what I wanted for breakfast, making it, and sitting down with a book or in front of the TV with I Love Lucy or Mr. Robot (actually, our TV system got updated and for a couple of weeks my TV was only stuck on Cartoon Network). I still eat breakfast, but it’s anything from oatmeal and fruit in a Tupperware that I eat on my way to the bus stop to a boiled egg and half of a banana.
So, now the only time I get to enjoy breakfast is on the weekends. If I don’t sleep in past breakfast until lunch.
So then come the smoothie bowls. What would Instagram be without smoothie bowls piled high with fresh fruits and coconut shavings served in a wooden bowl with one of those spoons with the really long handles? (I have neither the bowl or the long handled spoon, I have a total of 3 nice ceramic bowls and the silverware in my house is the same age as me).
Smoothie bowls are really easy to make. But I still messed it up the first time I made one, making my smoothie too thin and then being disappointed when I put my fruit and granola on top just to watch it sink. So just be careful when you add the liquid, adjust the amount you need accordingly.
Also, you know those coconut chips they sell in Whole Foods that seem so simple and taste so good but cost so much money? I gotchu. Just use sugar and the cheaper unsweetened coconut chips. Or skip the sugar altogether. Along with the coconut chips. Actually, just eat a whole coconut to assert your power -which is what I think I’m doing when I don’t add sugar to my tea. My mom adds salt to Cerasee tea, which must explain why she’s so tough.
(I use parenthesis too much when I write. I apologize to all my English teachers).
Anyway, enjoy the recipes!
Smoothie Bowls Two Ways
- 1 1/2 cups frozen strawberries
- 1 fresh banana
- 1/2 cup of almond milk
- splash of vanilla extract
- 1 1/2 cups frozen mango chunks
- 1 fresh banana
- 1/2 cup almond milk
- 1/2 inch chunk of ginger, diced
Instructions (for both):
- Throw ingredients in a blender, adding more almond milk if needed. Be careful not to make the smoothie too thin, you want it to be thick enough so that it can be eaten with a spoon.
- 1/2 cup unsweetened coconut flakes
- 1 tbs powdered sugar
- Toss coconut flakes in powdered sugar and then lay on a foil lined baking sheet. Place in a 300° F preheated oven.
- Place in oven for 8-10 minutes. After 5 minutes, shake the sheet around and just stand in front of the oven. Don’t even move. One minute they’re brown, the next SECOND, they’re burnt. Take out when golden brown.
Thanks for reading!