“We eat with our eyes first.”
This has become my mantra as I’ve taught myself to cook. It has also become my excuse when the boyfriend is complaining “Can’t we just EAT it already.” No honey, first we have to look at it. And photograph it. And appreciate it. And place it on every surface in the house to find the best lighting… Sorry dear! It is true though- the better looking your food is the more exciting it is and the more delicious it tastes. Science.
This fact couldn’t be any more true for this Tropical Green Smoothie Bowl. It’s gorgeous. I just wanted to sit and stare at it all morning. But I was also very hungry. And in order to prove my “beautiful food = tasty food” theory I just HAD to test it for you guys. For science.
So what makes a smoothie bowl different from a regular smoothie??? A spoon. Oh and the endless possibility of beautiful toppings. I chose some fruit we had sitting in the fridge, a little granola for crunch factor, and coconut flakes to continue the tropical trend. A smoothie bowl works best with a super thick smoothie so be sure to use frozen fruits and to not add too much liquid. Otherwise your toppings will all sink to the bottom and your bowl will just look like a chunky mess…. Not that I know from experience……
However you top it, you’re going to LOVE this Tropical Green Smoothie Bowl! It’s a quick and easy breakfast that your eyes AND your tummy will enjoy!
Tropical Green Smoothie Bowl
This eye-catching and simple breakfast is a great way to bring a little tropical sunshine into your morning routine. Add toppings however you like- just make it pretty!
- 1/2 frozen banana
- 3/4 cup frozen mango chunks
- 1 cup spinach
- 1 scoop vegan vanilla protein powder
- 1/2- 1 cup coconut or other non-dairy milk
- 1 Tbs coconut butter (optional)
- 1 tsp spirulina powder (optional)
- Fresh blueberries, raspberries, or other fruit
- Granola or toasted oats/nuts
- Shredded coconut
- All all of the smoothie ingredients to a blender with just enough milk to get the ingredients moving. Blend for 1-2 minutes. Add more milk and blend again if desired.
- Pour smoothie into a large bowl and top with desired toppings. Enjoy!
I’m gonna need you to bear with me for a sec… A vegan omelet, sounds crazy right?! But it is possible! What we’re making here is more like a combo between a giant pancake/flatbread but we’ll call it an omelet. Can we all handle that? Ok cool. Glad we’re on the same pages. Anywhooo…. Let’s talk about this Vegan Spinach and Mushroom Omelet.
What classifies something as an omelet? Yellow, savory, thin, light, foldable… Foldable. Oops. This “omelet” is totally foldable. But in classic Natalie style, I added too many topping/ fillings and it wouldn’t fold nicely. Soooo… Flat omelet it is.
Besides failing at the folding, this breakfast totally hit the savory spot. I’m traditionally much more of a sweet breakfast kind of gal. Proof: I eat my overnight oats in the morning 9 times out of 10. The other one is usually a smoothie. But a savory breakfast once in a while never hurt right??
The main ingredient in this dish is chickpea flour. Say whaaat?? I know, it sounds weird but ground dried chickpeas make a perfect substitute for eggs here. If you haven’t tried chickpea flour yet, I highly encourage you to try it! It’s super versatile and is loaded with protein. It’s also cheap. Hollaaa. I recommend Bob’s Red Mill brand.
The great part about this breakfast is that it’s actually really quick! You can make it all in one pan (less dishes, score!) and it only takes about 15 minutes. Give it a try! You won’t be disappointed!
Vegan Spinach and Mushroom Omelet
- ½ cup chickpea flour
- 1 Tbs. nutritional yeast
- 1 Tbs. olive oil
- 1 tsp. garlic powder
- ¼ tsp. turmeric
- ¼ tsp. baking soda
- ½ tsp. sea salt
- ¼ tsp. pepper
For the topping
- 1 Tbs. pesto sauce (optional)
- 1 cup spinach
- ½ cup sliced mushrooms
- 1 clove garlic, minced
- Salt and Pepper
- Start by mixing all of the omelet ingredients in a small bowl, set aside.
- Heat a small skillet over medium high heat and grease with a splash of oil or cooking spray. Add the garlic and mushrooms and sauté for 5-6 minutes. Add the spinach and stir until just wilted. Season with salt and pepper and set aside on a plate.
- Wipe out the pan and re-coat with oil or spray. Whisk the omelet ingredients once more and slowly pour into pan. Turn the pan if needed to coat the entire bottom of pan.
- Cook the omelet for 5 to 7 minutes, depending on thickness, until dry around edges. Flip carefully and cook for an additional 3-4 minutes.
- Transfer omelet to a plate, spread on optional pesto, and add toppings. Fold in half if desired. Enjoy!
You guys… My name is Natalie and I am addicted to strawberry salads. I can. not. stop. Maybe it’s the warm weather or maybe it’s the fact that strawberries are getting yummier (and cheaper) or maybe it’s the AMAZING dressing I came up with… But whatever it is I have been chowing down on this Strawberry & Greens Salad with Balsamic Tahini Dressing nonstop.
Let’s talk about this dressing real quick… I am usually just an oil and vinegar kind of girl when it comes to salads. One day, I wanted to add in a little tahini so I started throwing stuff in a jar and was SO happy with how it turned out. The maple syrup makes it a little sweet but the salt perfectly balances it out. Phenom. You’re gonna love it. My tip, double or triple the recipe and keep it in the fridge for easy access all week. It will solidify when cold but letting it sit on the counter for a few or stirring in a little hot water will loosen it right up.
I’ve no joke eaten this salad 10 times in the last two weeks. It’s great because you can customize it and add whatever toppings you please. The one thing I always keep constant… Strawberries and pecans. Trust me when I say the combination is to dieee for.
Check out all of these variation on my new favorite salad. I wasn’t kidding when I said I’ve been eating it multiple times a week!
Strawberry & Greens Salad with Balsamic Tahini Dressing
The combination of toppings and dressing in this salad makes for an unbelievably delicious salad! One that I've personally taken to eating multiple times a week. Try this salad and you'll surely add it to your weekly rotation too!
- 4 cups spinach (or other leafy greens)
- 1 cup sliced strawberries
- ½ cup pecans, toasted
- ½ avocado, cubed
- 1 cup edamame, cooked (or other beans)
- Splash of oil
- Salt and Pepper
Other Possible Toppings:
- Roasted chickpeas
- Brazil nuts (in place of pecans)
- Pepitas/ pumpkin seeds
- 3 Tbs. tahini
- 2 tsp. balsamic vinegar
- 2 tsp. maple syrup
- 2 Tbs. water (more for thinner dressing)
- 1/8 tsp. sea salt
- pinch of pepper
- Divide spinach between two plates. Drizzle a splash of oil over each, season with salt and pepper, and toss to coat.
- Divide the rest of topping between plates and top with dressing. Enjoy!