We’ve been big fans of smoothies for a long time, and while we’ll always love a good acai bowl, they’re starting to feel just a little bit tired. What’s the point of eating something if you’re only going to be bored by it? Andrew Rannells told us to eat joyfully, and that’s exactly what we’re doing this post-holiday Monday. Smoothie bowl queen Lee Tilghman and GoMacro teamed up to make the three genius recipes below; they’re perfect for bringing your smoothie habit back to life. We know what you’ll be having for breakfast all week long….
*Note: all recipes make two generous servings.
Mango Smoothie Bowl with Almond Apricot THRIVE GoMacro bar
A smoothie bowl is one of my favorite ways to start the day. Why? The possibilities are endless, and the surface of your smoothie bowl is like a blank canvas for you to paint upon. The toppings and flavor combinations are unlimited. I love heading to my local farmer’s market and picking out fresh, seasonal produce to incorporate into my smoothie bowls. The process of building a smoothie bowl in the morning helps me to slow down and take the time to nourish my body and mind rather than rushing out the door.
1 frozen banana
1⁄4 cup oats
1⁄4 cup almond milk
1⁄2 cup frozen mango
1 tsp ginger
1⁄4 cup fresh blueberries,
4 fresh cherries,
2 tbsp toasted coconut chips,
1 Almond Apricot THRIVE bar
1 tbsp coconut cream optional
Mix frozen banana, frozen mango, oats, almond milk, and ginger in a high speed blender until smooth.
Pour into a bowl. Top with blueberries, cherries, toasted coconut chips, and half of an almond apricot THRIVE bar.
Macro Bowl with Blueberry Lavender THRIVE Bar
“Macro Bowls” are bowls that hit all the major macronutrients. Protein, carbs, and healthy fats. In this recipe, I took the macro bowl to a new level with all my favorite things: an abundance of both raw and roasted vegetables, crispy tofu, tangy red onions, crunchy carrots, and floral notes from the Blueberry Lavender THRIVE GoMacro bar. Long gone are the days of heavy lunches with feelings of bloatedness or low energy after you eat. With this bowl, you will feel ready and excited to take on the rest of the day! This abundant and satisfying bowl combines an array of flavor combinations and textures, leaving your mind and body truly satisfied and ready to thrive.
2 cups leafy greens, raw or lightly cooked (spinach, tat soi, steamed swiss chard, kale) 1⁄3 cup cannellini beans, rinsed and drained 1
Raw carrot, sliced
2 tbsp pickled red onion
1⁄3 cup fresh blueberries
1⁄2 Blueberry Lavender THRIVE bar, sliced thinly
1⁄4 cup roasted brussels sprouts
1⁄3 block tofu
1 tbsp avocado oil
1 tbsp almonds, sliced
2 tbsp hummus
1 tbsp olive oil and lemon
Hemp seeds for garnish
1⁄4 cup raw cashews
Juice of 1 lemon
1 tsp sea salt
1 tsp curry powder
Brussels: Preheat oven to 375 degrees F. Wash and trim the stems off your brussels. Slice your brussels in half. Toss in olive oil, salt and pepper. Lay the brussels on a parchment-lined baking tray, and roast for 30 minutes, flipping halfway through.
Greens : Start by adding two cups of greens to the bottom of your bowl. You may cook the greens light, steaming them or sautéing them in some olive oil, or you may eat them raw.
Tofu: Next, rinse and drain your tofu. Then, wrap it in a dish towel to soak up excess moisture. Really get out all the water here, this is important for crispy tofu! Cut your tofu into 1⁄2 inch slices. Next, heat up a cast iron skillet over high heat. Add 2-3 tbsp of avocado oil to grease the pan. Do not use olive oil here, you need an oil with a high smoking point. Once hot, add tofu slices to pan, do not crowd the pan! You might have to make 2 batches as to not crowd the pan. Let fry for 6 minutes on either side or until golden brown. Remove from heat immediately.
To make the cashew curry cream, blend 1⁄4 cup soaked cashews with 1 tsp curry powder, 1 tsp sea salt and the juice of 1 lemon to a blender. Add water as needed to thin out.
Start building your bowl by adding carrots, beans, red onion, blueberries, THRIVE bar, hummus, brussels, tofu, almonds and scallions to your bowl in small individual neat sections. Garnish with hemp seeds. Drizzle curry cashew cream over. Enjoy immediately!
Chocolate Peanut Butter Oatmeal Parfait
My inspiration behind this recipe simply stems from my deep love of chocolate and peanut butter. I’ve been a fan ever since I was a kid: salty peanut butter combined with rich chocolate is something I equate with true decadence, comfort, and quality. With this recipe, I take that timeless flavor combination and transform it into a healthy, high protein breakfast that feeds the body, mind, and soul. Layers of creamy peanut butter and rich dark chocolate blend so well together, and all topped with a chewy Peanut Butter Chocolate Protein Pleasure GoMacro Bar, this breakfast will leave all the senses truly satisfied and will make you feel like a little kid again, but lighter.
2 cups oats
24 tbsp fresh peanut butter
1⁄4 cup cacao powder
Water for boiling
1 tbsp chocolate chips
1 Peanut Butter Chocolate Chip GoMacro bar
Peanut butter layer: Bring 2 cups of water to a boil in a saucepan. Add 1 cup of oats to boiling water, cover and let simmer for 5 minutes or until all water is absorbed. Remove from heat and add 12 tbsp peanut butter and mix well. Set aside.
Chocolate layer: In a clean saucepan, bring 2 cups of water to a boil. Add 1 cup of oats to boiling water, cover, and let simmer for 5 minutes or until all water is absorbed. Add 1⁄4 cup cacao powder to oat mixture and stir well.
Add a few spoonfuls of chocolate oatmeal to the bottom of 2 glass jars or mason jars. Next, add a peanut butter layer. Add another chocolate layer. Then, add a tbsp of peanut butter in between the 2 layers if you love peanut butter like me!
Take a Peanut Butter Chocolate Chip GoMacro bar and cut into small squares. Add a few GoMacro squares to the tops of your parfaits along with a tbsp of chocolate chips. Enjoy!