I first made a Berry Smoothie Bowl two weeks ago for our sunday morning breakfast. AJ has never been a fan of eggs (boo! Not like a Halloween ghost, but like two thumbs down – where are my emoji’s when I need them?). I had become quite good at disguising eggs just so we could fit them into our diet, but quite frankly, I was running out of ideas. So I thought, hey Dala Bills, maybe its time we change things up a bit in the breakfast department.
AJ fell in love with the smoothie bowl. So much so, that when we got home from dinner that evening, he asked me to make it again. Partially because of the fancy food portions we were served at dinner, but also because this is good enough to eat as dessert. Dessert for breakfast.
Did I mention that there are no refined sugars in this bowl of healthy, flavorful, take me to Hawaii NOW goodness? We’re using the natural sweetness of fruit, agave nectar, and honey!
OUR KITCHEN IS FINALLY BEING DEMOLISHED THIS WEEKEND!
Yes, I just screamed that and gave our not-so-little pit bull a scare. I’m.just.so.excited!
Glossy white cabinets, concrete-like countertops, large format subway wall tile, brass accents, and brand new stainless steel appliances. Out with the old builder grade kitchen, which has been so good to us over the past couple of years, and in with the new contemporary/minimalist/I’m-obviously-a-designer kitchen. Somebody pinch me please.
This is going to be a three-month project, so I haven’t quite figured out what to do about the recipes that need to be shared on Thyme and Tamarind!? Maybe the in-laws will let me set up shop in their beautiful kitchen? Mother-in-law, dearest, if you’re reading this, will you pretty-please let me use your kitchen, your appliances, your bakeware, and maybe even your food?
I’ll be posting “before and after” photos to the Kitchen Tour section of my blog, so check back regularly!
Off to Ikea to make the big purchase. Have a great weekend, everyone!
- 2 cups frozen tropical fruit (pineapple, mango, banana)
- ½ cup coconut water
- ½ cup of greek yogurt
- 2 tbs agave nectar (alternatively, you could use agave syrup)
- 2 kiwis, chopped
- 4 tbs of granola
- 1 tbs shredded coconut
- Drizzle of honey
- Place frozen fruit, coconut water, greek yogurt, and agave syrup into a blender and pulse until smooth.
- Distribute the smoothie evenly into two serving bowls. Garnish with equal parts granola, kiwi, and shredded coconut.
- Serve right away with a generous drizzle of honey.