Raw Protein Smoothie Bowl

At the Farmer’s Market last weekend I was given a sample of Raw Protein. I never feel satisfied when I drink my breakfast so I decided to incorporate it into a smoothie bowl, complete with lots of toppings!! This recipe gives you the framework then allows you to get creative!

Raw Protein Smoothie Bowl

Ingredients

• 1 scoop Raw protein powder of choice
• ¾ cup frozen fruit of choice
• ¾ cup milk of choice
• Toppings of choice

I used: Vanilla Chai protein powder, frozen blueberries, unsweetened almond milk, 1 Tbsp hemp, 1 Tbsp shredded unsweetened coconut, 1 Tbsp walnuts, 1 Tbsp almonds, 1 Tbsp pumpkin seeds, 1 Tbsp dried cranberries, 1 Tbsp bee pollen

You could also top with a variety of fresh fruits, dried fruits, nuts, seeds or cereals. 

Preparation Instructions

1. Add Raw protein powder, frozen fruit and milk to blender. Blend well.
2. Pour in bowl and top with any and all desired toppings!

Fuel Facts

Numbers:  175 calories, 19 g protein, 0 g fat, 21 g carbs, 9 g fiber

**For the smoothie portion of the recipe (toppings will vary)

Ingredient Breakdown:

v Raw Protein Powder – This vegan, non-GMO, organic protein powder is one of my favorite options for those who need a quick go-to meal or after workout protein source. Each serving contains 90 calories and 17 grams of protein, along with probiotics and enzymes to promote optimal digestion.

v Hemp – These seeds provide the polyunsaturated essential fatty acids in an ideal 4:1 ratio, omega 6 to omega 3.  Hemp seeds are also a good source of protein and fiber, which work together to help keep you fuller longer. Adding a bit to salads, smoothies, etc. may curb those munchies later in the day.

v Bee Pollen – Bee pollen is high in B vitamins, boosting energy and stamina. Similar to other honeybee products, many allergy sufferers report that bee pollen helps ward off symptoms. In addition, the high antioxidant content of bee pollen may have an anti-inflammatory effect in the body, particularly the respiratory system, potentially helping with asthma. 

Avocado Sriracha Hummus

My best friend in the whole world, Kelly, was in town this weekend. Talk about being re-inspired! We rode bikes, ran, did yoga, laughed, ate delicious food, set goals, counseled each other, danced, planned and played. Best Friend Therapy… It’s a thing. Our time together was nourishing in every sense of the word.

For her arrival, I made some hummus with a twist. We ate it up with crinkle cut carrot coins, but any vegetables would work for dipping.

Avocado Sriracha Hummus

Ingredients

• 1 can chickpeas
• 1 avocado
• Juice of ½ lemon
• 2 Tbsp tahini
• 2 cloves garlic
• 1 Tbsp avocado oil (or olive oil)
• 1 Tbsp Sriracha
• ½ tsp salt

Preparation Instructions

1. Add all ingredients to food processor and blend.
2. Serve with crinkle cut carrot coins or veggie of choice. Makes 2 cups.

Fuel Facts

Numbers:  38 calories, 1 g protein, 4 g fat, 2 g carbs, 1 g fiber

**For 2 Tbsp

Ingredient Breakdown:

v Chickpeas – Also known as garbanzo beans, chickpeas are a wonderful protein source for those wanting to increase their intake of plant-based foods. Beans have a very high content of fiber as well which is associated with lower blood cholesterol levels, decreased risk of heart disease and lower body fat. It is recommended to get at least 25 grams of fiber a day.

v Avocado – You may have heard that avocados are a good source of “healthy” fats. This is absolutely correct. But what makes them healthy? The fats in avocado are largely made up of phytosterols and oleic acid. Phytosterols are integral to the function of our body’s inflammatory response, making them a natural anti-inflammatory. Avocados have been found beneficial particularly in the management of arthritis. Oleic acid (omega-9), also found in olive oil, is a monounsaturated fatty acid touted for reducing the risk of breast cancer and heart disease.

v Avocado Oil – You may have heard that cooking with some oils can be a health hazard due to chemical changes that occur at high heats. When oils reach their smoke point there is potential for them to transform into trans fats. This is more likely to happen when oils are continually reheated past their smoke point, such as the oil used to fry French fries in a fast food establishment. Typically you do not need to be worried about this at home. However, avocado oil has a smoke point of 500 degrees F and therefore will resist degradation at high roasting temperatures. It also has a mild nutty flavor that complements most dishes.

v Sesame Seeds/Tahini – Sesame seeds are used to make tahini, a past used most often in hummus. The seeds are high in sesamol and sesaminol, antioxidants that help rid the body of free radicals. The compounds may also lower cholesterol.  Sesame seeds are also abundant in many vitamins and minerals, including B-complex vitamins, calcium and magnesium.

v Lemon/Lime – High in the antioxidant vitamin C, lemons and limes, help oxidize free radicals in the body. In addition, the juice enhances the flavors of other foods and the fruit will keep up to four weeks in the fridge.

v Sriracha – This fan favorite hot sauce is made from chili peppers. Chili peppers get their spicy kick from a compound called capsaicin. The hotter the pepper, the more of the compound it contains. Capsaicin has been studied extensively and is found to have an anti-inflammatory effect, which makes cayenne a great addition to recipes and even recovery smoothies after a hard workout.

v Garlic – The “stinking rose” is actually a vegetable in the Allium family, with onions and leeks. Not only does garlic add tons of flavor and aroma to any dish, it is also high in sulfur-containing compounds that help fight oxidative stress and inflammation. Garlic has also been shown to reduce triglycerides and total cholesterol. With all of these combined benefits, garlic can play a big role in maintaining heart health for those who eat it often.