Blueberry Acai Smoothie Bowl with a Coconut Cashew Crunch

March 6, 2015 by 11 Comments

Blueberry Acai Smoothie Bowl with a Coconut Cashew Crunch Topping

One of the best parts of escaping to warmer climates during the brutal New England winters is all the mouth-wateringly fresh, in-season produce. You’re more likely to get struck by lightening than find a ripe avocado in a Boston grocery store right now, but when I was in Australia last month, all we ate was juicy, ripe fruits and fresh veggies. Take me back!

Even though the 10-foot-high snowdrifts stand as a brutal reminder that I am no longer Down Under, I’ve been on a bit of a smoothie kick ever since my trip. Smoothies are filling as-is, but sometimes I like to eat them with a spoon topped with granola, muesli, chopped fruit or other crunchy goodie to make them feel more like a meal. This smoothie bowl is super refreshing, especially on warm summer days…or for those of us who are in denial that it’s still winter.

blueberry-acai-smoothie-bowl-cashew-coconut-topping-2If you’ve been reading my blog for a while, you know that I eat dairy sparingly. The easiest dairy product to eliminate from a diet (in my opinion) is cow’s milk because there are so many delicious alternatives. When I got the chance to try out Silk Cashewmilk, I immediately thought to put it in a smoothie bowl because of the irresistible creaminess of cashews. blueberry-acai-smoothie-bowl-coconut-cashew-topping-4

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Blueberry Acai Smoothie Bowl with a Coconut Cashew Crunch

Yield: 1 bowl

Blueberry Acai Smoothie Bowl with a Coconut Cashew Crunch

Ingredients

  • ¼ cup cashew milk (I used Silk Unsweetened Cashewmilk)
  • 1 acai smoothie pack (you can find these in the freezer aisle of most grocery stores; I usually buy unsweetened Sambazon)
  • ½ cup blueberries, plus more for topping
  • 1 banana, half in the blender, half chopped for topping
  • 1 tbsp flaxseeds (optional)
  • Small handful of roasted cashews, chopped
  • Sprinkle of shredded coconut (I used Dang Coconut Chips)

Instructions

  1. Put cashew milk, acai, blueberries, half the banana and flaxseeds in a blender until smooth. The mixture should be thick.
  2. Pour into a bowl and top with sliced banana, blueberries, shredded coconut and cashew pieces.
  3. Grab a spoon and enjoy!

Notes

If you want more of a sweet taste, use sweetened cashew milk and/or sweetened acai. Because I used sweetened coconut chips, I didn’t want to overdo it on the sugar, but keep in mind that unsweetened acai can have a slightly bland taste if not countered with something fruity/sweet.

https://pumpsandiron.com/2015/03/06/blueberry-acai-smoothie-bowl-with-a-coconut-cashew-crunch/

I love the crunch of the cashews and shredded coconut on top, but if chewing isn’t your thing, slurp it up in traditional smoothie form! Just make sure to add more cashew milk so that it’s not as thick. You can also sub out the flaxseeds for chia seeds or any other boost—the best thing about smoothies is they’re so easily customizable.

Blueberry Acai Smoothie Bowl with a Coconut Cashew Crunch ToppingDisclosure: This post was sponsored by Silk through their partnership with POPSUGAR. While I was compensated to write a post about Silk, all opinions are my own.

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Filed Under: Breakfast, Dairy-Free, Gluten-Free, Recipes, Smoothies, Vegan

No-Bake Chewy Granola Protein Bars

January 28, 2015 by 22 Comments

No-Bake Chewy Protein Granola BarsAs I mentioned when I posted that sweet potato veggie burger recipe, I’ve been on a kitchen mission lately to recreate things I regularly buy. It saves money, and it means I know exactly what is in everything I’m eating—always a nice bonus. I try to eat as little pre-packaged food as possible, but it can be tough to avoid the convenience of granola and protein bars when I’m running around in between teaching classes, getting in my own workout, and working on the blog. There are some wholesome, real-food bars out there, but for the most part, reading the ingredient labels on those things is like reading a chemistry equation. Why not just make my own? Can’t be that hard, right? Right! These are super easy. No-Bake Chewy Protein Granola BarsNo-Bake Chewy Protein Granola Bars 

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No-Bake Chewy Granola Protein Bars

Yield: 8

No-Bake Chewy Granola Protein Bars

Ingredients

  • 1 cup old fashioned rolled oats
  • ½ cup protein powder (I used Healthy Skoop)
  • 1 cup pitted dates
  • ½ cup almond butter
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • ½ cup almonds (I used roasted almonds but raw would be perfect, too!)
  • ½ cup dried cranberries

Instructions

  1. Crush the almonds into little chunks--I did this by pulsing them in the food processor a few times. Put the dates in a food processor and blend until chopped into a big gooey, sticky ball.
  2. Mix the oats, protein powder, dates, crushed almonds and dried cranberries in a bowl.
  3. Place the almond butter, vanilla and honey in a small skillet and heat over low heat until fully combined and runny. Pour it over the dry mixture and stir together. Use your hands to make sure it’s fully combined.
  4. Line an 8” x 8” pan with parchment paper and press the mixture evenly into it.
  5. Cover and place in the refrigerator for 20-30 minutes.
  6. Lift parchment paper from the pan and cut the mixture into 8 equal bars.

Notes

Store in a Tupperware container for a couple days. If you want them to last longer, store in the refrigerator. These are a little sticky, so I’d recommend placing a small piece of parchment paper in between them when stacking for storage.

https://pumpsandiron.com/2015/01/28/no-bake-chewy-granola-protein-bars/
No-Bake Chewy Protein Granola BarsNo-Bake Chewy Protein Granola BarsNo-Bake Chewy Protein Granola Bars

As you’ve probably noticed, I’m not a huge animal-product consumer. The protein powder I used in these bars was introduced to me by a BTone client—Healthy Skoop is plant-based, and I’m really liking it! I admittedly don’t supplement my diet very often, but when I do make a morning smoothie or a recipe like this, the vanilla Healthy Skoop has been great. If you want to try it out, you can use the code PUMPS15 to get 15% off any purchase through 2/28/15 (excludes the super sampler).No-Bake Chewy Protein Granola Bars No-Bake Chewy Protein Granola Bars

Do you use plant-based protein powder or stick to whey? What’s your go-to brand? How about protein bars—what brands do you like?

Hope all you Northeast readers are staying warm and enjoyed the snow day yesterday!

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Filed Under: Breakfast, Dairy-Free, Gluten-Free, Recipes, Snacks

Mini Won Ton Cup Omelets

December 4, 2014 by 8 Comments

Mini Won Ton Cup OmeletsBut seriously, is it ever not time for breakfast? Pancakes for dinner, cereal for…every meal, and now mini omelets for your next party. I came up with these mini won ton cup omelets as part of my project with Nasoya, and they’re easy to make and delicious. Eat them as a snack or serve them at your next gathering—the won ton cups make them the perfect finger food!

Mini Won Ton Cup Omelets Mini Won Ton Cup Omelets

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Mini Won Ton Cup Omelets

Yield: 12

Mini Won Ton Cup Omelets

Ingredients

  • 12 Nasoya Won Ton Wraps
  • 4 eggs (2 whole eggs, 2 egg whites)
  • 2 scallions, green parts chopped (discard white part)
  • ½ cup mushrooms, chopped
  • 10 cherry tomatoes, halved
  • 1 clove garlic, minced
  • ¼ cup fresh basil leaves, chopped
  • Optional:
  • ¼ cup shredded mozzarella cheese
  • 1/4 package of Nasoya Organic Firm Tofu (2-3oz)

Instructions

  1. If you're adding in the optional tofu, cut away 1/4 of the block of tofu and sandwich it between two paper towels. Apply pressure by topping it with a plate and then something heavy (a can of tomato sauce, for example). Let the liquid drain from it for 15-30 minutes.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Add a bit of extra virgin olive oil and the garlic to a skillet over medium heat. When garlic begins to turn golden, add in the mushrooms, chives and tomatoes and sauté until cooked (about 5 minutes). Add in the basil right at the end and stir until it has wilted.
  4. Beat the eggs in a bowl and stir in the sautéed vegetables (and mozzarella if you’re adding cheese). If you're adding tofu, cut your block into tiny cubes and stir those in as well.
  5. Line a lightly greased mini cupcake tin with the won ton wraps. Press a wrap in each hole, gently folding the sides to fit around the perimeter.
  6. Using a spoon, carefully dump the egg-veggie mixture into the won ton cups.
  7. Bake for 15-18 minutes. Tips of won ton wraps should be golden brown, and egg should be fully cooked.
https://pumpsandiron.com/2014/12/04/mini-won-ton-cup-omelets/

Mini Won Ton Cup Omelets mini-won-ton-cup-omelets-2Sorry for the photo overload–these were almost as fun to take pictures of as they were to eat. And speaking of which, I ate all 12 myself in two sittings if that says anything about how yummy they are. I try to only make big batches of things when I know my boyfriend is around to eat the majority of it, but he was cutting weight for his MMA fight when I concocted these little morsels DAMNIT. I ate more than half the batch for brinner (breakfast + dinner = brinner?), stored them in a tupperware container in the fridge overnight, and then popped them in the toaster oven for a few minutes the next day to snack on them throughout the morning. I thought they still tasted great after being reheated, so all you food preppers might want to add this recipe to your weekly plan!

Mini Won Ton Cup Omelets Mini Won Ton Cup Omelets

This post was sponsored by Nasoya. I was given full creative control over the content and, as always, all opinions are my own.

What’s your favorite way to eat breakfast…not at breakfast?

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Filed Under: Appetizers & Sides, Breakfast, Dairy-Free, Recipes, Snacks
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