Purple Plant Powered Smoothie Bowl
Since the beginning of October, I’ve been implementing cycle syncing - basically, I’m attempting to balance out my hormones and achieve optimal hormonal health - this bowl is perfect, as it contains lots of foods that help balance my blood sugar and support my follicular phase! I also added bee pollen, pumpkin pie granola (see below for recipe), some more frozen blueberries, and organic coconut ribbons as extra toppers to this Purple Plant-Powered Smoothie Bowl! This recipe is great because not only is it filling and delicious, it keeps you full for hours.
For the smoothie bowl, blend:
1/2 cup almond milk
1/2 cup water
1.5 scoops protein powder (I use Vega Berry & Greens)
1/2 cup frozen blueberries
1/2 cup spinach
1/2 cup zucchini
1 cup frozen cauliflower
1/2 tsp cinnamon
The Pumpkin Pie Granola is a recipe by Rachel Mansfield - it’s low in sugar, vegan, and gluten-free! Not to mention crunchy, nutty, and full of delicious fall flavours!
To start making the granola, preheat oven to 325 F and line a baking tray with parchment paper. In a saucepan, combine the following on medium heat, stirring as they melt:
3 tbsp maple syrup
3 tbsp coconut oil
1/3 cup pumpkin purée
2 tbsp nut butter (I used almond)
1/2 tsp vanilla extract
Remove above mixture from heat once fully mixed and melted, and set aside. In a large bowl, mix 2 cups gluten-free oats, 3 tbsp chia seeds, 1/4 cup pumpkin seeds, 1/3 cup chopped pecans, 1/2 tsp cinnamon, and 1/2 tsp pumpkin pie spice. Pour wet pumpkin mixture over dry ingredients and stir well until everything is mixed evenly. Pour granola onto parchment paper lined baking sheet and bake in oven for 30 mins, making sure to mix granola around at the 15 minute mark. Enjoy!