Peanut Butter – Banana – Chocolate Smoothie Bowl

It’s the little things that can make or break your morning: your favourite song on the radio, a good hair day or catching all green lights to work. So, at least for me, taking a few extra minutes to make an aesthetically pleasing breakfast can put you on track for a great day – because everything tastes better when it looks good. Whether it’s to post on instagram or just for yourself, this breakfast is healthy and filling while feeling like a treat. And gearing up for a few days of 40 degree humidity, it’ll be a refreshing part of your morning before the rush (and heat) of life sets in. (Scroll to the bottom of this post for a recipe card for easier printing/saving)

1 frozen banana

4 tbsp non-dairy/dairy milk (I used cashew milk)

1 tbsp peanut butter

1 tbsp cacao powder (or cocoa powder)

Ice

Chia seeds

Coconut flakes

Blueberries

  1. Blend the frozen banana with 2 tbsp milk in a blender on low speed until it is smooth and creamy. (You can use fresh bananas but it will give the smoothie a thinner consistency)

    Photo by Nathalie Kent

    Photo by Nathalie Kent

Photo by Nathalie Kent

Photo by Nathalie Kent

2. Add peanut butter, cacao powder and a handful of ice to the mix. Add the other 2 tbsp milk and blend again until smooth.

Photo by Nathalie Kent

Photo by Nathalie Kent

3. Using a spatula, scrape the mixture into a bowl and smooth over the top to make a flat surface

Photo by Nathalie Kent

Photo by Nathalie Kent

4. Top with anything you’d like! I used coconut, chia seeds and fruit. Dig in and enjoy.

Photo by Nathalie Kent

Photo by Nathalie Kent

Photo by Nathalie Kent

Photo by Nathalie Kent

Chocolate Peanut Butter Banana Smoothie Bowl
Serves 1
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250 calories
37 g
0 g
11 g
7 g
4 g
439 g
138 g
16 g
0 g
6 g
Nutrition Facts
Serving Size
439g
Servings
1
Amount Per Serving
Calories 250
Calories from Fat 95
% Daily Value *
Total Fat 11g
17%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 138mg
6%
Total Carbohydrates 37g
12%
Dietary Fiber 6g
25%
Sugars 16g
Protein 7g
Vitamin A
2%
Vitamin C
17%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 frozen banana
  2. 4 tbsp non-dairy/dairy milk (I used cashew milk)
  3. 1 tbsp peanut butter
  4. 1 tbsp cacao powder (or cocoa powder)
  5. Ice
  6. Chia seeds
  7. Coconut flakes
  8. Blueberries
Instructions
  1. 1. Blend frozen banana with 2 tbsp milk until smooth and creamy
  2. 2. Add peanut butter, cacao powder, ice and the remaining 2 tbsp of milk and blend again.
  3. 3. Using a spatula, scrape into a bowl and smooth the surface.
  4. 4. Top with whatever you'd like. I used chia seeds, coconut flakes and blueberries.
  5. Dig in and enjoy!
Notes
  1. You can use fresh bananas in this but the smoothie mixture will be thinner.
beta
calories
250
fat
11g
protein
7g
carbs
37g
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The Countertop http://the-countertop.com/

Strawberry Chia Jam

Breakfast | March 23, 2016 | By

Most days, breakfast is surely my happiest time. It’s when I get to totally focus on food before the rest of the day’s stresses form. And as the only early riser of my 4 roommates, it’s about the only quiet time I get. I  justify spending a long time making breakfast to take advantage of this time (and because my to-do list hasn’t crossed my mind yet). But with early classes, I’m often too rushed on weekday mornings to prepare a feast. I like to make or prep something on weekends that’ll make for a week of happy wake-ups. This jam is definitely an upgrade from the store-bought stuff and can use up any shrivelling fruit you have. Whether you’re having it at 6:00am or 10:00am I’m sure it’ll be a bright point in your day as well. 

Ingredients:

2 cups strawberries

1 tbsp lemon juice

2 tbsp honey

2 tbsp chia seeds

1. Cut the strawberries into small pieces and place into a saucepan over medium-high heat.Screen Shot 2016-03-22 at 1.35.09 PM2. Cook, mashing with the back of a fork, until the fruit softens and breaks down, about 15 minutes

3. Stir in the lemon juice, honey and chia seeds. Screen Shot 2016-03-22 at 1.38.20 PM4. Remove from heat and let sit for 5 minutes, allowing the jam to thicken. Transfer to a jar or airtight container Screen Shot 2016-03-22 at 1.42.33 PM5. Spread on toast, stir it into oatmeal or eat with a spoon. Enjoy!
Screen Shot 2016-03-22 at 1.18.54 PMIf you’d like to see more recipes, check out Spoon University McGill, where I am now a contributing writer!

Maple Cinnamon Granola

Breakfast | July 12, 2015 | By

It’s hard to believe that the time in the morning, before work or school, in any house is anything less than chaotic. Even if you’ve meticulously planned your outfit and packed your lunch the night before, mornings are inevitably a time for forgetting things, alarms not to go off and things to spill. So it’s nice to have something pre-made for breakfast: something that was done when you had a little more coffee in you. This granola is great on yogurt, smoothies or with milk, and can be changed easily: swap any of the nuts or dried fruit out for what you like or what’s in your cupboard! Even if you’re having a hectic morning, as they so often are, this granola will be there and waiting as a tasty and quick breakfast to make everything better. Just be sure to check for burning when you make it; I can’t use the craziness of the morning as an excuse – I burned mine at 3 in the afternoon. What can you do.

Ingredients:
2 cups rolled oats
1 cup pumpkin seeds
1/2 cup quinoa (uncooked)
1/4 cup sesame seeds
1/2 cup dried cranberries
1/2 cup raisins
1 cup walnut pieces
3 tbsp coconut oil
1 tsp vanilla
1.5 tbsp honey
1 tsp cinnamon
1/4 tsp nutmeg
Dash of ground cloves
2 tbsp maple syrup
Handful of goji berries (optional)

1. Preheat oven to 350 degrees 

2. Place oats, pumpkin seeds, quinoa, sesame seeds, dried fruit and walnuts into a large bowl and stirDSC_0427

DSC_04303. In a small bowl, melt coconut oil in the microwave for about 45 seconds.DSC_04334. Stir honey, cinnamon, nutmeg and cloves into oil and pour over the oat mixture. Stir to combine.DSC_04375. Line a baking sheet with parchment paper and spread the granola out on top in an even layer. 

6. Bake for about 30 minutes, or until golden brown, stirring every 10 minutes or so. DSC_04397. Remove from the oven and stir in the maple syrup and goji berries. Enjoy!DSC_0441

Quinoa Porridge

Breakfast | June 10, 2015 | By

Breakfast is my favourite meal of the day. I always wake up hungry and the thought of something tasty and warm is enough to get me out of bed. On weekends, I usually end up having 2 or 3 breakfasts: an early one with my mum and another when the rest of my family is awake and I’m starting to get hungry again. Weekday mornings are more rushed though, so I usually turn to oatmeal for a quick and hot meal. This recipe doesn’t have oats in it but is pretty similar; warm and filling, it’s usually the only thing motivating me to leave my bed. 

Makes about 4 large portions
(I usually make this on Sunday nights and keep it in the fridge for the week. To heat up, I add a splash of almond milk if it’s dried out a bit, then microwave for about 2 minutes.)

Ingredients:
1 cup quinoa
2 cups water
1 apple
1/2 cup walnut pieces
1/2 cup dried fruit (I used cranberries and currants)
Handful of pumpkin seeds
1 tsp cinnamon
Dash of nutmeg

1. Pour the water and quinoa into a medium sized pot and bring to a boil.DSC_04122. Chop the apple and once the quinoa is boiling, add it to the pot along with all the other ingredients.DSC_0413 3. Cover and turn the heat down to low. Let cook for about 20 minutes or until the quinoa has absorbed all the water and the apples are soft.DSC_0416 4. I like to serve this with a spoonful of peanut butter and sliced banana. Enjoy!DSC_0423