Smoothie Breakfast Bowl

Smoothie Breakfast Bowl
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Photography by Eric Hinders, Styling by Matt Zack, Food Styling by Skyler Myers.
Summary

A smoothie topped with some crunch makes for a complete breakfast in a bowl! The extra ingredients make this thick fruit-and-veggie blend more filling than a drinkable smoothie.

Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.

 

This recipe featured in:

Diabetes Forecast Magazine


 

  • Prep time
    5 min
  • Servings
    2 Servings
  • Serving size
    about 1 cup
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    about 1 cup
  • Amount per serving Calories 260

  • Total Fat 10g
    • Saturated Fat 1g
  • Cholesterol less than 5mg
  • Sodium 180mg
  • Total Carbohydrate 34g
    • Dietary Fiber 7g
    • Total Sugars 19g
  • Protein 11g
  • Potassium 670mg

Choices/Exchanges: 1 1/2 Fruit, 1 Carbohydrate, 1 Lean protein, 1 1/2 Fat

Ingredients

Ingredients

  • unsweetened almond milk
    3/4 cup
  • non-fat plain Greek yogurt
    1/2 cup
  • frozen mixed fruit
    1 cup
  • baby spinach
    2 cup
  • frozen banana (sliced)
    1 med
  • KIND Maple Glazed Pecan & Sea Salt bar (1.4-ounce, crumbled)
    1
Directions

Directions

  1. Combine all ingredients except KIND bar in a blender. Purée until smooth and thick, stopping to stir mixture in between blending at times. (Add a little more almond milk if needed.)

  2. Pour smoothie mixture into 2 bowls. Top each bowl with half of the crumbled KIND bar.

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