In the Kitchen: Coconut Acai Smoothie Bowls

Smoothie bowls are a great way to start the day—packed with superfoods (and quite nice to look at), they're a more satisfying way to enjoy breakfast.

The fun part about smoothie bowls is that you can't really go wrong. I love to experiment with different toppings and textures, like chia or pumpkin seeds, cherries, coconut and dark chocolate. There is, however, one thing you'll always find on top of my smoothie bowl: granola.

Purely Elizabeth was kind enough to send me over some of their flavors to sample and I knew immediately what I wanted to use them for. In this recipe, I went with their Original Ancient Grain Granola. Both gluten and dairy-free, it adds a satisfying crunch to the tops of smoothies, yogurts and more. It's also made with coconut oil and coconut sugar, which are better for you than traditional oils and sweeteners.

Coconut Acai Smoothie Bowl

Servings 1
Calories: 390

Ingredients

Base:

1/2 cup unsweetened almond milk
1 unsweetened frozen acai packet
1 cup non-dairy yogurt
1 tbsp. honey
1/4 cup raspberries
1/4 cup blueberries

Toppings:

1/2 cup Purely Elizabeth Ancient Grain Granola
1/4 cup chia seeds
1/4 cup shredded coconut

Instructions

Run acai packets under warm water to slightly thaw
Add acai and other base ingredients to blender
Blend until smooth
Pour liquid into bowl and add toppings as desired

Easy, Elevated Weeknight Swaps

During the week, I like to try and keep things pretty simple. My favorite salad recipe has been on rotation for as long as I can remember. I like to swap out the base for things like kale, mesclun or spinach, but lately I've been feeling a little uninspired. 

Being busy can make you feel like you only have time for takeout or convenience meals, but that's definitely not true. Since we finally started to feel settled in, things are starting to become more routine and I love to cook during the week in our new kitchen. I've been switching things up by making small tweaks to our normal go-to meals to make them feel a little bit more like a treat.

I’ve grown quite fond of swapping out tomatoes in my recipes for radishes. On salads, tacos, sandwiches, they add the right amount of flavor and crunch. It got me thinking about how just a few simple ingredient swaps can take your recipes to a whole new level.

SIMPLE CAESAR SALAD FOR  2 PEOPLE

2 tbsp homemade caesar dressing
1 lemon (squeezed)
1 tbsp manchego cheese
2 cups romaine or mesclun
1 baby radish
1/4 cups croutons

OTHER SWAPS I’M CURRENTLY LOVING RIGHT NOW

swap: homemade pesto (on pasta, pizza and wraps—it's the best-o!) in lieu of tomato sauce
swap: manchego cheese in place of parmesan
swap: white bean hummus for mayo
swap: sweet potato for chicken (it makes amazing tacos!)
swap: quinoa for oatmeal—it's packed with protein and healthy carbs to keep you full
swap: coconut oil for olive oil adds a bit of flavor and has a higher smoke point

What are your go-to weeknight meals? I'd love to know!