Are you constantly feeling tired and unable to remember what it was like to be energized? Perhaps you start your day with feelings of fatigue; that sense of tiredness lasts throughout the day. This can happen to everyone! This is where smoothie bowl recipes come into the conversation. Even better, when you can make a green smoothie bowl in a blender. Get my recipe for a healthy avocado smoothie bowl that can be made in only 5 minutes. Plus, learn all the wonderful health benefits that eating green smoothies provides your body.
If this sounds like you, you should be aware of the negative impact of low energy that destroys your performance and productivity.
So, what is the solution?
Smoothie Bowl Recipe: How To Make an Avocado Smoothie Bowl with Cashew Cream
A quick, easy to prepare, affordable solution is a nutritious green smoothie every morning.
Benefits Of A Green Smoothie Every Morning?
Research indicates that there are significant benefits for those who “rise and dine,” with smoothies such as regular drinking of green smoothies, which improves mental function, boosts energy, increases physical strength, reduces cholesterol, and improves digestion1. So, continue reading to know more about the benefits of green smoothies.
Benefits Of Starting Your Day With Green Smoothie Bowl Recipes
These are the following benefits of drinking a green smoothie every morning.
Breakfast Bowl Smoothies Help In Digestion
Unlike fruit juices, green smoothies include entire fruits and vegetables, ensuring you receive the maximum amount of fiber and vitamins. Fiber is critical for colon health and maintains your intestine’s function.
By blending vegetables and fruits together, plant cells are broken down, which improves digestibility. The blending motion frees up the nutrients and promotes their absorption into your body more effectively than eating a salad.
Smoothies are a more efficient and handy method to promote digestion than preparing and eating a salad. Similarly, an unhealthy stomach can cause sleep problems, such as insomnia or poor sleep, which can also deprive energy levels and lead to prolonged fatigue. So, regular use of green smoothies not only promotes digestion, but also increases energy levels.
If you want more recipes like this, get my Healthy Smoothie Recipe Book.
Smoothies Boost Energy
Green smoothies are a great way to get a lot of vitamins, minerals, antioxidants, and other nutrients without clogging up your digestive system. You will have more energy to get things done and enjoy your day, since you are eating natural, healthy foods in their maximum nutritious form. Additionally, green smoothies contain magnesium and B vitamins, which aid in energy metabolism and provide you with the energy you need for proper functioning. Moreover, you can include healthy fats in smoothies, such as coconut oil, flax olive oil, and omega-3 fish oil. These healthy fats are a great source of energy and are called energizing fuels.
Green Smoothie Recipes Provide Antioxidants
Green smoothies are full of antioxidants and phytonutrients, both beneficial for health. You are not only providing your body with the strongest defenses against disease, but also swallowing a range of natural ingredients needed for optimum health and fitness. Additionally, antioxidants protect muscles against oxidative damage and delay fatigue by increasing energy2.
Keep Hair Healthy And Make Your Skin Glow
Besides energy provision, green smoothies contain green leafy vegetables like kale and spinach, which makes your hair and skin look healthier. Spinach and kale are called anti-aging foods, and along with the mixture of oranges, broccoli, and strawberries, they make skin soft, keep the skin hydrated, and give it a dewy look. Additionally, spinach and kale contain iron, folate, and vitamin B12, which protect against hair thinning and hair loss.
What is a Smoothie Bowl?
A smoothie bowl is a thicker smoothie served in a bowl and eaten with a spoon. They are often made with fruit, yogurt, and ice cubes, and various toppings such as nuts, seeds, and fruit, for added texture and flavor.
Are Smoothie Bowls Actually Healthy to Eat?
Smoothie bowls are a creative and fun way to eat your smoothies. They are as healthy as the quality and nutrition of the ingredients that you choose to add to your bowl. My recipe below is balanced in macronutrients, vitamins, and minerals.
Ingredients For Your Avocado Green Smoothie Bowl
The basic ingredients that you need for your smoothie bowl in a blender are avocado, yogurt, almond milk, banana, kale, and protein powder. The toppings can vary, so use my green smoothie bowl recipe as inspiration and get creative with your toppings and flavor profile.
My Go-To Healthy Smoothie Bowl in Only (5 minutes!)
This simple smoothie recipe only requires 3 ingredients, a blender, and 5 minutes.
For example, smoothie bowl recipes are easy to make. Simply add avocado, frozen banana, yogurt, dairy-free milk, protein powder, and kale, and you have the perfect healthy green smoothie in a bowl. The taste and texture are like an elevated soft serve ice cream treat, but without all the guilt.
Health Benefits of Adding Yogurt to Your Smoothie Bowl Recipes
To get that creamy, thick texture for this and other smoothie bowl recipes, you have to add in yogurt. Yogurt is a great source of protein and offers a bit of extra nourishment for the gut with added probiotics. I prefer dairy-free, but you can use dairy if it doesn't bother your body. Let this be a bio-individual choice. Do what works best for your body.
Cashew Cream Topping Health Benefits
I highly recommend adding the cashew cream topping to the top of your breakfast smoothie bowl, because you not only get lots of healthy fats first thing in the morning, but also cashews are low in sugar, rich in fiber, and full of protein, and contain decent amounts of copper, magnesium, and manganese.
Learn to Make a Green Smoothie Bowl Recipes in a Blender!
You can try my best energy boosting green smoothie below:
Nourishing Avocado Smoothie Bowl Recipe with Cashew Cream
📖 Recipe
Avocado Smoothie Bowl Drizzled with Cashew Cream
Ingredients
Smoothie Ingredients:
- ¼ cup Avocado (mashed)
- ¼ cup dairy free vanilla yogurt
- ¾ cups vanilla almond milk unsweetened
- 2 tablespoons vanilla protein powder
- ½ cup banana frozen, and chopped
- ¼ cup Kale (firmly packed)
Optional Toppings:
- Cashews
- Unsweetened Coconut Flakes
- Pomegranate Seeds
Cashew Cream Ingredients:
- ½ cup cashews
- 6 tablespoons light coconut milk
- Pinch of sea salt
Instructions
- Make the cashew cream ahead of time. First, preheat the oven to 400 degrees and place the cashews on a baking sheet. Toast in the oven until golden brown for about 5 to 8 minutes. Set aside to cool.
- Once the cashews have cooled, add cashews to a blender with coconut milk and a pinch of sea salt. Blend until smooth, and set aside for garnish.
- To make the smoothie, add the smoothie ingredients to a high-speed blender and blend until smooth and thick mixture forms.
- Garnish with the cashew cream and optional toppings. Serve.
- Nutrition information is for one serving without toppings. Add additional macronutrients and calories depending on what toppings you choose to add on top.
Notes
Nutrition
Enjoy This Green Smoothie Bowl Recipe!
If you make this healthy green smoothie bowl recipe in a blender, let me know in the comment section below. If you would also like to see more smoothie recipes, like this healthy green smoothie bowl, let me know. Also, were you surprised by the fantastic health benefits of green smoothie bowls?
I would also love to hear what you think, or take a photo and tag me @Eat_Your_Nutrition on Instagram. I love seeing your photos. #EatYourNutrition #LauraVillanueva
Healthy Smoothie Recipe Book
70 healthy smoothies, juice, bowls, and healthy drink recipes inside this cookbook. Satisfy hunger with these delicious smoothie recipes.
REFERENCES:
- Stoker, D., & Durward, C. (2018). Smoothies-Helpful or Harmful?.
- Singh, A., Naidu, P. S., Gupta, S., & Kulkarni, S. K. (2002). Effect of natural and synthetic antioxidants in a mouse model of chronic fatigue syndrome. Journal of medicinal food, 5(4), 211-220.
Comments
No Comments