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! 🙂

Roasted Beet & Watermelon Goat Cheese Crostini

Beet & Watermelon Goat Cheese Crostini

I was spending some serious time flipping through Cooking Light magazines for a blog project I did last month and I stumbled across this beet and watermelon goat cheese crostini recipe that is too yummy not to share with you all. Just to clarify–this post isn’t sponsored, I just need you to have these in your life. 🙂

These are great for summer parties. Easy to make, delicious, and a convenient snack you can eat with your hands. I’m going to make a big batch the next time my book club meets. The watermelon is just so, so perfect with the goat cheese and beet flavors.

Beet & Watermelon Goat Cheese Crostini

Original recipe from Cooking Light can be found HERE. My version below is just ever-so-slightly modified to include a natural sweetener instead of sugar and a different preparation of the beet.

Beet & Watermelon Goat Cheese Crostini

Beet & Watermelon Goat Cheese Crostini

Yield: 12-16

Beet & Watermelon Goat Cheese Crostini

Ingredients

  • 1 beet (I used golden), chopped
  • 2/3 cup watermelon, diced
  • 1/4 cup red onion, chopped
  • 2 tsp white balsamic vinegar
  • 1 tsp honey
  • Salt & pepper to taste
  • 3 oz goat cheese
  • 1 French bread baguette, sliced diagonally
  • Extra virgin olive oil to drizzle
  • 2 tbsp chives, chopped

Instructions

  1. Cook the beet. You can microwave, but this is how I do it if I'm not pressed for time: Preheat oven to 425 degrees Fahrenheit. Drizzle the beet with olive oil and wrap in tin foil. Place in the oven for 45 minutes (the time will be longer for large beets, but a small-medium sized one should be good in 45). Let cool for 10 minutes and while still warm, remove the skin. I run the beet under cold water as I rub the skin off with my hands so that the kitchen doesn't end up looking like a crime scene.
  2. Toss together the beet, watermelon, onion, vinegar, honey, salt and pepper.
  3. Toast the bread and spread goat cheese on each slice. Top with the beet-watermelon mixture. Top that with a drizzle of olive oil and some chopped chives.
http://pumpsandiron.com/2016/07/17/roasted-beet-watermelon-goat-cheese-crostini/

Hope you’re all having a great weekend! I’m going to see Paul McCartney at Fenway tonight–so excited!! Anyone local readers going to be at the show?

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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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