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

Sunshine Soup

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