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Smoothie Breakfast Bowl
5 min prep time
0 min cook time
2servings
Recipe by
Lara Rondinelli-Hamilton, RD, CDE, and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Photography by Eric Hinders, Styling by Matt Zack, Food Styling by Skyler Myers
How to Make Smoothie Breakfast Bowl
A smoothie topped with some crunch makes for a complete breakfast in a bowl! The extra ingredients make this thick fruit-and-veggie blend more filling than a drinkable smoothie.
This recipes comes from The Diabetes Cookbook.
5 min prep time
0 min cook time
2servings
about 1 cup
Print Recipe >
Step-By-Step Instructions:
- Combine all ingredients except KIND bar in a blender. Purée until smooth and thick, stopping to stir mixture in between blending at times. (Add a little more almond milk if needed.)
- Pour smoothie mixture into 2 bowls. Top each bowl with half of the crumbled KIND bar.
Nutrition facts
2 Servings
-
Serving Size
about 1 cup
- Amount per serving Calories 260
-
Total Fat
10g
- Saturated Fat 0.9g
- Trans Fats 0g
- Cholesterol 10mg
- Sodium 180mg
-
Total Carbohydrate
34g
- Dietary Fiber 7g
- Total Sugars 19g
- Added Sugars 2g
- Protein 11g
- Potassium 670mg
- Phosphorous 170mg
Ingredients
unsweetened almond milk
3/4 cup
non-fat plain Greek yogurt
1/2 cup
frozen mixed fruit
1 cup
baby spinach
2 cup
frozen banana (sliced)
1 med
KIND Maple Glazed Pecan & Sea Salt bar OR 1/2 cup low sugar granola (crumbled)
1 bar
Reviews & Ratings
Recommended
Concern: isn’t 34g of carbs and 19g of sugar high in comparison to how much fiber and protein is in this?
I mean, maybe if my blood sugar wasn’t super high I wouldn’t have to worry too much if I had this as a small portion after unsweetened tea and a high fiber/protein meal? (Honestly question)
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