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

A Delicious Summer Seafood Pasta

Not to toot my own horn, but this recipe is restaurant-quality! There’s just something about using fresh, sweet tomatoes that makes a sauce so much better.

I am so excited to share this goodness with you. It’s not only delicious but super healthy and easy to prep. The shrimp and calamari needs to be prepped first, as the marinade helps it absorb all of the flavor. I like to give it at least 30 minutes before I start cooking.

Note that you can mix and match whatever seafood additions you’d like, but this sauce is perfectly delicious on its own. I plan to make it again with clams, but you could add mushrooms or cauliflower to make it vegetarian-friendly or chickpea or brown rice pasta for a gluten-free version.

Pro tip: You’ll want to double the sauce and reserve half before you throw in the seafood—it can last in the fridge for up to 4 days for a quick (and delicious) lunch or dinner.

SUMMER SEAFOD PASTA

for the cherry tomato shallot sauce

4 whole shallots, sliced thin
2 cups ripe cherry tomatoes, halved
1 tbsp. tomato paste
4 garlic cloves, crushed and minced
1/2 c. white wine
1 tbsp. olive oil
1 tsp. sea salt or to taste
Dried oregano, basil, parsley to taste
Optional: crushed red pepper flakes

for the pasta

1 lb. shrimp, tail on
2 tubes calamari, cut into rings
Parmesan cheese, for grating
1/4 c. basil, torn into pieces
Optional: Mussels, scallops, clams, or other seafood of choice

directions

1. Rinse and pat dry shrimp and calamari (or other seafood, if using). Toss in a bowl with olive oil, salt, and crushed red pepper (optional). Let marinade in fridge, covered, for at least 30 mins. or up to 8 hours.
2. Heat lug of olive oil in a non-stick skillet over medium heat. Add sliced shallots to pan. Cook for about 5 minutes until they softens and become fragrant. Add garlic and cook for a minute longer.
3. Add the halved cherry tomatoes, white wine, spices, and tomato paste to the pan. Simmer until slightly boiling, then turn it down to medium heat and add a big pinch of sea salt. Let it cook down to a nice sauce, stirring frequently.
4. Add uncooked shrimp to sauce until cooked throughly. Add more white wine to thin the sauce if needed, or more tomato paste to thicken.
5. Serve over pasta with grated parmesan, torn basil, and freshly cracked black pepper.

Clean Eats: Chocolate Coconut "Truffles"

CHOCOLATE COCONUT “TRUFFLES”

SERVINGS 12

INGREDIENTS:

12 pitted dates, softened
1/4 cup raw cacao powder
1/3 cup organic shredded coconut
1/4 cup finely chopped pistachios, cashews, or walnuts (optional)

Instructions:

In a powerful blender or food processor, add cacao powder, dates, nuts (if using) and 1/4 cup of coconut
Pulse about 40 times until mixture is combined
With slightly damp hands, form mixture into equally shaped balls
Roll in reserved coconut
Chill in fridge to firm, at least 6 hours

*Stores well up to 1 week in the fridge