Matcha Green Fruit Smoothie Bowl

Matcha Green Fruit Smoothie Bowl

True story: One week I spent $120 on smoothie bowls. One hundred and twenty dollars. Seven days. Ummmm…

Horrified, I’ve been much better at making my own at home lately. I’ve also decided to write a blog post highlighting all the best smoothie bowls in Boston so that I can justify my habit as a tax write-off (lol).

My latest homemade success was this matcha fruit smoothie bowl. One of my favorite nutrient booster powders from MegaFood, their Daily Energy blend, contains green tea so it’s perfect for pairing with matcha powder in smoothies. Add in some greens, frozen fruits and milk alternative and boom–you’ve got yourself a breakfast winner. I’ve been using both mango and pineapple, but if you want to keep the recipe list down, just go with one or the other–it’ll still be delicious!

Matcha Green Fruit Smoothie Bowl Matcha Green Fruit Smoothie Bowl

In addition to organic green tea leaf, the Daily Energy Nutrient Booster Powder contains beet root, B12, and herbs specifically selected for their ability to support energy levels, healthy metabolism and your body’s stress response.* It’d go well in just about any fruit smoothie because the flavors aren’t overpowering at all when you toss a small scoop into the blender. Matcha though … it’s a perfect pair. This recipe tastes as refreshing as it looks!

MegaFoods Daily Energy in Matcha Green Fruit Smoothie Bowl

Matcha Green Fruit Smoothie Bowl

Yield: 1 bowl (or drink)

Matcha Green Fruit Smoothie Bowl

Ingredients

  • 1 frozen banana
  • 1/2 frozen mango (about 1/2 cup)
  • 3/4 cup frozen pineapple*
  • 1 big handful spinach
  • 1/2 c vanilla almond milk (coconut milk works well, too!)
  • 1 tsp matcha powder
  • 1 scoop Daily Energy
  • You choose your toppings:
  • Coconut flakes
  • 1/4 cup pineapple
  • Granola

Instructions

  1. Place everything in a blender until smooth.
  2. You pick the toppings! I'm using more pineapple, granola and toasted coconut flakes.
http://pumpsandiron.com/2016/07/31/matcha-green-fruit-smoothie-bowl/

Matcha Green Fruit Smoothie Bowl Matcha Green Fruit Smoothie Bowl

Especially during summer months, when I come across perfectly ripe fruit at the grocery store, I stock up, purposely getting more than I can eat right then so that I can peel, chop and freeze the excess for smoothies. My freezer is packed with little baggies like this:frozen fruit for smoothies Matcha Green Fruit Smoothie Bowl

Do you love matcha? Ever put it in your smoothies?

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* This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Disclosure: This post was made in partnership with MegaFood. While I’m being compensated for my time, all opinions–as always!–are my own. I appreciate your support of the brands that make this blog possible! 🙂

Blueberry Mint Chia Seed Pudding

Blueberry Mint Chia Seed Pudding

If you follow me on Instagram, this recipe probably looks familiar. It’s become a go-to for me as the weather has warmed up so I think it’s worth sharing on the blog as well!

This blueberry mint chia seed pudding only requires five ingredients and is the perfect warm-weather breakfast or snack. Think light and refreshing–just enough sweetness without feeling like dessert.

Blueberry Mint Chia Seed Pudding

Serving Size: 2 modest servings or 1 big 'ol bowl

Blueberry Mint Chia Seed Pudding

This light, refreshing blueberry mint chia seed pudding is the perfect summertime breakfast or snack.

Ingredients

  • 1 cup coconut milk (NOT canned)
  • 1/2 cup fresh blueberries + more for topping
  • 1 banana
  • 3 tbsp chia seeds
  • 1 heaping tbsp fresh mint leaves (packed)
  • Optional: 1 tbsp natural sweetener (honey, agave, maple syrup)*

Instructions

  1. Put all the ingredients except the chia seeds into a blender.
  2. Stir in the chia seeds (you can either put the blender speed setting on super slow or just mix in with a spoon).
  3. Refrigerate in a sealed container overnight or at least 8 hours.**
  4. Top with blueberries and enjoy!

Notes

*I add the optional tbsp of sweetener (honey is my favorite if you're not vegan) if I use unsweetened coconut milk. Otherwise, I don't feel it's necessary. **Because of the banana in this recipe, you might notice the outer layer of your pudding is slightly darkened when you go to get your pudding out of the fridge the next morning. It's just the banana browning slightly. Stir it up and there won't be any negative taste consequences. That being said, I wouldn't save this in your refrigerator for more than a few days.

http://pumpsandiron.com/2016/06/26/blueberry-mint-chia-seed-pudding/

Blueberry Mint Chia Seed Pudding

Om nom nom.

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Pesto Breakfast Skillet with Spiralized Sweet Potatoes

Pesto Breakfast Skillet with Spiralized Sweet Potatoes

Happy Monday! I started today off with a Burn and Flow class at BFX, a bootcamp-yoga hybrid that I found on ClassPass. The Burn part of it was really challenging and broken up into four 4-minute high-intensity pushes of bodyweight and weighted exercises. The Flow part wasn’t really yoga like I expected–it was more a mix of high-rep low-weight arm moves and then some dynamic stretches. Not my favorite class at BFX (I’d recommend Box and Bell instead), but a great way to kick off the week nonetheless! Pesto Breakfast Skillet with Spiralized Sweet Potatoes

Recently I mentioned on the blog how I go through phases of being grossed out by eggs. Clearly with today’s post, my most recent ewww episode has passed. 😉 It is bizarre though how I can go from being nauseated by the smell of them to craving eggs in the morning (no I’m not pregnant so don’t even go there haha).

This pesto breakfast skillet with spiralized sweet potatoes is an egg go-to for me because it combines things I typically prepare in bulk at the start of each week: pesto, quinoa, sweet potato noodles. Since I have them on hand in my refrigerator, it’s super easy to toss them all together on the stovetop. I’ve included ingredient portions below, but this is one of those dishes you can totally eyeball. Toss in however much you want!meal-prep-breakfast-skilletPesto Breakfast Skillet with Spiralized Sweet Potatoes

Pesto Breakfast Skillet with Spiralized Sweet Potatoes

Pesto Breakfast Skillet with Spiralized Sweet Potatoes

Ingredients

  • 1 cup spiralized sweet potatoes (about 1/2 medium potato)
  • 1/2 small red onion, diced
  • 1/3 cup cooked quinoa
  • 1 handful baby spinach
  • 2 eggs
  • 2 tbsp pesto (I used this recipe)
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare your ingredients: Spiralize the sweet potato (remove skin first), dice the onion, mix the pesto into the quinoa.
  2. Heat oil in the skillet on medium-high heat. Add in the onion and sweet potato, seasoning with salt and pepper and stirring occasionally until onion starts to turn soft and translucent (4-5 minutes).
  3. Add in the spinach and quinoa-pesto. Mix together until spinach softens (1-2 minutes).
  4. Press everything to the corners of the skillet into a sort of nest and reduce the heat to low-medium. You may need to add a little extra oil to the center of the skillet. Crack the eggs into the middle of the skillet. Cook until whites are opaque (I usually cover the pan to speed up this process).*
  5. Enjoy right from the skillet (careful--it's hot!) or transfer to a plate. Optional to sprinkle with cheese, hot sauce or additional salt and pepper.

Notes

*If you prefer scrambled eggs, use a fork to scramble 'em up and mix the eggs into the rest of the skillet!

http://pumpsandiron.com/2016/06/06/pesto-breakfast-skillet-with-spiralized-sweet-potatoes/

Pesto Breakfast Skillet with Spiralized Sweet PotatoesPesto Breakfast Skillet with Spiralized Sweet Potatoes

Not only do I have a delicious breakfast skillet recipe for you today, but also a KICKASS giveaway …

Giveaway! YogaFest in Portland, ME

Nicole Perry Giveaway

One lucky reader is going to win a three-workshop pass to YogaFest in Portland, ME July 8-10th! The festival looks awesome with workshops ranging from Stand Up Paddleboard Yoga and Aerial Yoga to Yoga Bootcamp and Ayurveda. When they graciously invited me to go, I was so bummed to pass it up (we’ll be in New Jersey that weekend for our nephew’s 9th birthday). Portland is a really cool city and I’ve wanted to attend a yoga retreat or festival for a while now. I’m adding it to my summer 2017 to-do list, and in the meantime, whichever one of you wins is going to have to tell me all about it! 🙂

For your chance to win, visit THIS ENTRY PAGEYou’ll just be asked to enter your name and email address. Winner will be randomly selected Wednesday night. Good luck!

Did you start your week off with a workout? What’d you do?
Eggs for breakfast: yay or nay?
Are you going to enter the YogaFest giveaway?? If you can’t make it, share with friends in the Portland area–they’ll thank you! 🙂

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