I’ve been meaning to clean out my freezer for several months now and just haven’t gotten to it. It’s full of chicken carcasses, vegetable trimmings, leftover tomato sauce, and frozen fruit. While it’s clear I need to make chicken stock, I started this task much too late in the day to complete that. I decided I’d round-up the loose bananas, apple slices, IQF pineapple and strawberries, and coconut milk, and then portion the fruit into sandwich bags so I can easily make smoothies in the morning.
I made up six bags, so I’m all set for this week. I also needed a little snack today, so whipped up a smoothie this afternoon using one of my bags. I’ve seen so-called smoothie bowls cropping up on YouTube, Instagram, Pinterest, and in my Feedly feed and have been meaning to try out the concept. I took one of my bags and mixed in my NutriBullet with a bit of water. I poured into a bowl and topped with some cashews, dried cranberries, chocolate chips, and Mandarin segments. Not quite as photogenic as those Pinterest beauties, but I’m a believer! What a great, simple idea. I’ll definitely be making another smoothie bowl in the near future.
Strawberry-Pineapple-Banana Smoothie Bowl
Serves 1 (scale up as you like)
For the smoothie:
- 1.5 fl oz frozen fruit juice (I used Damson plum, which I had in the freezer)
- 1.5 fl oz frozen coconut milk
- 1 wedge of frozen apple, skin on
- 4.5 oz frozen pineapple (about 1/4 cup)
- 4.5 oz frozen strawberries (about 1/4 cup)
- 1 frozen peeled banana (about 4.5 oz)
- 1/2 cup water (approximate)
- 1 tbsp cashews
- 1 tbsp chocolate chips
- 1 tbsp dried cranberries
- 1/2 Mandarin, peeled and sectioned
- Combine all of the smoothie ingredients in a blender. Adjust the amount of water based on blender requirements and desired thickness. Blend and place in a serving bowl.
- Arrange Toppings as desired and enjoy!