Grab your blender and whip out a bowl! Whether you plan to have them for breakfast or a midday treat, these vibrant and fresh smoothie bowls will hit the spot perfectly in the hot summer weather!  

Strawberry and banana fro-yo bowls 

Serves 2 // Cooking time 15 minutes

Ingredients 

2 bananas, frozen
1 cup strawberries, frozen
2 cups double-cream yoghurt
8 fresh strawberries, sliced
½ cup coconut flakes 

Method 

1. Blend frozen bananas, frozen strawberries and yoghurt until smooth.
2. Transfer to bowls and top with strawberry slices and coconut flakes. Serve.

Smoothie bowls with berry nibs 

Serves 2 // Cooking time 30 minutes + freezing time

Ingredients 

For the berry nibs 

1 cup desiccated coconut
½ cup coconut sugar
½ cup walnuts, roughly chopped
½ cup frozen mixed berries 

For the smoothie bowls 

1 avocado, frozen
1½ cups milk of choice
Honey, to taste
2 bananas, frozen
2 Tbsp cacao powder
2 Tbsp maca powder
Fruit, for serving 

Method 

For the berry nibs 

1. Preheat oven to 180°C.
2. Mix together all ingredients, except for the berries. Spread out on a baking tray and bake for 10–12 minutes, or until golden and crisp.
3. Mix in the berries and place in the freezer until ready to serve.

For the smoothie bowls 

1. Blend the avocado and ½ cup milk. Sweeten with honey and set aside.
2. Blend bananas and remaining 1 cup milk. Sweeten with honey.
3. Divide the banana mixture between 2 bowls. 
4. Whisk cacao powder into one bowl and maca into the other.
5. 5. Divide the avocado, cacao and maca mixtures between two In each bowl, swirl the three colours together. 
6. Serve topped with the berry nibs and fresh fruit.

Spirulina mermaid smoothie bowl 

Serves 2 // Cooking time 15 minutes, plus freezing time

Ingredients 

1 cup sliced banana
1 cup sliced avocado
1 cup sliced cauliflower
1 cup milk (or milk substitute)
1 cup spinach or kale
2½ tsp Spirulina
Fresh berries, for serving
Sliced kiwi, for serving 

Method 

1. Place banana, avo and cauliflower in an airtight container or plastic bag. Freeze overnight, or for at least 12 hours.
2. Place the frozen fruit and veg in a blender and add in the milk and spinach or kale. Blend until smooth and creamy.
3. Divide the smoothie mixture into three bowls. Leave the first bowl as is, mix 1 tsp spirulina into the second bowl and mix 1½ tsp spirulina into the third bowl to create three shades of green. 
4. Divide the three shades between two bowls and swirl them together. Top with fresh fruit and serve.

Also read: 5 Mood-Boosting Smoothies To Try Now

The post 3 refreshing smoothie bowls for summer  appeared first on MyKitchen.

Eating healthy food has never been more affordable! Check out these strawberry smoothie bowls that are sure to brighten up your day and Instagram feed.

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
3 bananas
2⅔ cups strawberry yoghurt
2 tbsp milk
½ cup granola
¼ cup desiccated coconut
6 strawberries, sliced

METHOD
1. Peel and chop two of the bananas. Freeze them for at least 3 hours, or overnight.
2. Add them along with the yoghurt and milk to a food processor and blend until smooth.
3. Slice the third banana and set aside.
4. Divide between bowls and top with granola, coconut, strawberries and sliced banana.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

These healthy granola tartlets are just as easy, delicious and Instagram-worthy!

The post Instagram-worthy strawberry smoothie bowls appeared first on MyKitchen.

Baking Ginger blogger Clara-Jane Bjorkman shows local flair with this healthy morning pear and rooibos smoothie bowl recipe.

MAKES 1 // COOKING TIME 10 min

INGREDIENTS
1 rooibos teabag
¼ cup hot water
1 frozen banana
1 pear
¼ cup oats
1 tsp honey

METHOD
1. Steep the rooibos in the water.
2. Add the tea, along with the remaining ingredients to a food processor. Blend until smooth and creamy.
3. Pour into a bowl and enjoy with toppings, including mint, chia seeds, coconut flakes, nuts, fresh fruit, granola and yoghurt.

Smoothie bowls are such a delicious trend that just seems to keep on giving. They’re tasty, healthy and so versatile. Make sure to try our berry nibs smoothie bowl next.

The post Baking Ginger’s pear and rooibos smoothie bowl appeared first on MyKitchen.

Have you ever cooked with spirulina before? It’s super high in protein, a natural detoxifier, and a great source of Omega 3, iron and antioxidants. Try it in our mermaid smoothie bowl.

SERVES 2 // COOKING TIME 15 min, plus freezing time

INGREDIENTS
1 cup sliced banana
1 cup sliced avocado
1 cup sliced cauliflower
1 cup milk (or milk substitute)
1 cup spinach or kale
2½ tsp Spirulina
Fresh berries, to serve
Sliced kiwi, to serve

METHOD
1. Place banana, avo and cauliflower in an airtight container or plastic bag. Freeze overnight, or for at least 12 hours.
2. Place the frozen fruit and veg in a blender, with the milk and spinach or kale. Blend until smooth and creamy.
3. Divide the smoothie mixture into three bowls. Leave the first bowl as is, mix 1 tsp spirulina into the second bowl and 1½ tsp spirulina into the third bowl to create three shades of green. Divide the three shades between two bowls and swirl them together. Top with fresh fruit.

The post Spirulina mermaid smoothie bowl appeared first on MyKitchen.