Temperatures are on the rise, and you’ve probably said more than once, “It’s too hot to turn on the oven to cook dinner.” If you are beginning to tire of your stove-free “go-to” summer salads, it might be time to add some excitement to your cool supper options. Making smoothie bowls for dinner is a fun, nutritious meal-prep activity that the whole family can get involved in and keep the house cool on those warm nights.
Tips for Smoothie Bowls:
- Add protein such as a spoonful of nut butter, flax meal, pea protein, yogurt, or coconut milk to the recipe, as well as toppings like nuts or coconut shavings. Need more protein to make it a meal? Try serving a boiled egg on the side.
- Greens can contribute additional nutrition – a small handful of spinach, beet greens or kale can add vitamins without affecting flavor.
- Add juice – our recipe calls for orange juice, but you can use veggie juices like carrot and beet. You can add a bit more juice if the frozen fruit is making it hard to blend.
- Toppings like hemp seeds, granola, nuts, sliced fruit, honey, maple syrup or agave add extra nutrients and crunch.
- Frozen fruit will make the texture more like the consistency of a soft-serve ice cream. You can also add ice if you don’t have frozen fruit on hand.
If you find you’ve made too big a batch, you can freeze the extra smoothie in popsicle molds for tomorrow’s cool treat!
Stop by The Local Grocer to stock up on Michigan frozen fruit. Let your imagination run wild – you can create your own recipes based on what you have in your freezer and pantry.
Ingredients
- 1 cup blueberries
- 1 ripe banana
- ½ cup raw beets
- ½ cup orange juice
- 2 Tbsp chia
To Make
Blend in a food processor or blender, scoop into bowl and add toppings of your choice.
Topping ideas
Sliced fruit, Coconut, Chia, Chocolate chips, etc …
Photography by Jennifer Hodney
Erin Caudell is co-owner of The Local Grocer, a horticulturalist, herbalist and farmer.
