Yellow is my favorite color. But not the rowdy, in your face color yellow. I like more of the calm, mellow, “hello darling” color of yellow. With that being said, it was my goal last week to put together a new smoothie bowl recipe to match my favorite color. And I was successful! I’ve done too many variations of my Berry Beet Smoothie Bowl lately, that I needed something new, fresh, and (in this case) tropical.
With every smoothie bowl I make, it’s important to me that I incorporate both fruit and vegetables. Why? Well because I find I stay fuller when I do, my bowls feel more like a meal than a snack, and it’s an easy way to sneak in an extra serving of vegetables for the day! All of my smoothie bowls carry more fruit than they do vegetables and most of the time you can’t even taste the veggies. So, for those of you who don’t enjoy vegetables or who don’t prioritize them as much in your diet, putting them in your smoothies is a perfect place to start trying to eat more. Because we need vegetables my friend!
It’s crazy how anytime I go on a trip away from home where I’m not near my kitchen cooking my meals as I normally do, I always notice the vegetable deficit that comes with traveling. It’s hard to get a substantial amount of vegetables when eating out at restaurants or on the go. At least not the amount we’re recommended to be eating each day, which in the U.S. is 2.5-3 cups of vegetables per day for 19-31 year old women!
I’ve also found that following an intuitive eating lifestyle too, makes it difficult to reach the recommended intake. There are some days I only eat 2 meals, and then there are other days I eat 4 meals but don’t have the strongest desire to load up on vegetables. And that’s perfectly alright. I guess my point in all of this is, eat your vegetables when you can (aka in your smoothies!) I guarantee your body will thank you in the end.
I hope you guys enjoy this smoothie bowl recipe and if you try it, make sure to comment below or let me know via Instagram tagging the handle @believingbeautiful.
Alright loves, stay golden. Or better yet, stay yellow. That calm, mellow, “hello darling” color of yellow looks good on you.
- 1/2 a frozen banana
- 1 cup (steamed or baked first) frozen yellow squash
- 1 cup frozen peaches
- 3/4 cup frozen pineapple
- 1/2 cup plain greek yogurt
- 1 inch x 1 inch cube fresh ginger
- 2 tsp maca powder
- 1/2 tsp fresh turmeric
- 1 tsp honey
- 1 cup coconut water
- Stack blender from top of the ingredient list to the bottom and blend together, stopping when necessary to scrape the edges.
- Once all ingredients are blended to a thick and creamy texture, pour the smoothie into a bowl.
- Top with your favorites! I used chia, shredded coconut, bee pollen, and fresh raspberries. Some other ideas you might try are blueberries, coconut chips, granola, hemp seeds, or goji berries.
– If your yellow squash is still fresh and raw, you will want to steam or bake it, to then freeze. This will make the veggies less tough on your digestive tract and only takes a few minutes. Simply wash your squash, slice into individual pieces and either steam with a steamer or in boiling water for a few minutes, or bake in the oven on a silicone mat (or something that won’t cause sticking without oil), and leave until soft. Once cooled, put in a reusable container and place in the freezer for at least 1 hour before making your smoothie bowl.
-Too much smoothie for you to eat all at once? Put it in a reusable cup and grab for a snack to have on the go later. I love taking a frozen smoothie with me if I have errands to run—especially in the summer—because it thaws much quicker in the warm car.