Green Smoothie Bowl with Raspberries

Get your daily dose of fruits and veggies with this Green Smoothie Bowl with Raspberries.  It’s packed with wholesome kale, berries and protein filled Greek yogurt.  Top with all the pretties and you are good to go!  {gluten free}

I know everyone is getting ready for the Super Bowl and so am I!  I am ready to stuff my face with wings and cheese dip so I need to get a healthy dose of fruits and veggies this week.  Everything in moderation, right?

This Green Smoothie Bowl with Raspberries is chock full of so many wholesome ingredients but you won’t even realize it because it tastes so good.  The raspberries are naturally sweet so you only need to add a touch of maple syrup.

You can adapt this according to what frozen fruits you have stocked away in the freezer.  In fact, it’s great for freezer clean out day.  Is that a thing?  If not, it should be.  I do it at least one a week and try to clear out any less than stellar items in my fridge and freezer.  It’s my kid’s least favorite day of the week.  😆

Smoothie bowls are so much fun when you just need to change things up a bit.  All you have to do is make them thicker than a drinkable smoothie by adding less liquid and more Greek yogurt.  Bananas also work to thicken them up.  You know they are the right consistency when you can suspend some lovely fruit toppers without them sinking to the bottom.  The toppings are the best part!  Here some ideas to get your creative smoothie juices flowing…

THE ULTIMATE LIST OF SMOOTHIE BOWL TOPPINGS…

• chia, hemp, flax or sunflower seeds
• fresh sliced or chopped fruit (berries, bananas, kiwi, mangoes, papaya, apples, oranges, pineapple, pomegranate seeds)
• frozen berries
• herbs
• nuts
• bee pollen
• goji berries
• granola
• oats or cereal
• nut butter (warm in microwave and drizzle on – so good!)
• cocoa nibs or chocolate chips
• vanilla or chocolate protein powder
• PB2 Powdered Peanut Butter

5 from 2 votes

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Green Smoothie Bowl with Raspberries

This Green Smoothie Bowl with Raspberries is packed full of wholesome seasonal ingredients!  (gluten free)

Course Breakfast

Cuisine American

Prep Time 10 minutes

Servings 2

Calories 102 kcal

Author Karen Kelly

Ingredients

• 6 large lacinato kale leaves, trimmed from stems
• 1/4 cup frozen raspberries
• 1/2 cup non fat Greek yogurt, plain
• 1 kiwi, sliced
• 2 tsp honey or maple syrup (leave out if keto)
• fruit and garnish for topping

Instructions

1. Add all smoothie ingredients to a high powered blender and blitz until well combined.  I had to use my tamper to push the ingredients down.  This will be thick.  

2. Pour into a bowl and garnish!

Recipe Notes

Nutrition facts do not include the toppings.

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