Grain Free Smoothie Bowl with Mia Rigden of Rasa on The Moment, Grain-Free Smoothie Bowl

Grain-Free Smoothie Bowl

We know we use the word obsessed a lot, but when we say we’re obsessed with this Grain-Free Smoothie Bowl, we mean it quite literally. We can’t stop thinking about it! We’ve made it weekly since Mia, our Beauty Food Expert, gave us the recipe and friends have even started asking us to make the granola topping in bigger batches to gift. It all takes about 30 minutes to put together from start to finish (including baking time on the granola) or can be whipped up quickly from day to day if you save a big bag of steamed zucchini in your freezer and a  jar of granola in your cabinet. Since, like all of Mia’s recipes, it’s grain-free, refined-sugar-free, and dairy-free, you feel really good when you eat it. It also helps us get all of our big greens for the day in one go, because it’s full of avocado, zucchini (our new favorite smoothie additive) and spinach. But trust us when we say, you would never know how good it is for you. Our favorite way to “indulge”? As a sweet afternoon pick-me-up.

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Mia Rigden, of RASA shares her grain free granola zucchini bowl recipe on The Moment

Green on Green Smoothie Bowl

Serves 1

Beauty Notes

Want to feel good all day long? Start your day with a healthy dose of protein, fiber, fat and greens. Sugar and grains (including high sugar fruit and oats) get you started on the blood sugar rollercoaster and can make you hungry and craving sweets all day. In this smoothie, you get pea protein powder, fiber from cacao nibs, flax seeds and zucchini, fat from avocado and almond milk and greens from spinach and zucchini.

Steaming and freezing zucchini is a great way to add fiber and nutrients to your smoothies. It also helps to bulk up your smoothie without added sugar from bananas or fat from avocado. Steaming it also makes it a bit easier to digest, especially if you’re someone who bloats easily.

Ingredients

¼ avocado, frozen

½ cup zucchini, steamed and frozen

1 scoop vanilla protein powder (like Sunwarrior’s Blend)

2 tbsps ground flax seed

½ tbsp cacao nibs

1 small handful spinach

5 fresh mint leaves

1 cup almond milk

Instructions
  1. Add all ingredients to a high-speed blender and blend until smooth. We like this one. The key to making a smoothie bowl is to keep it thick, so you get the right consistency.
  2. Top with a creative display of granola (recipe below) and toasted coconut flakes, snap a photo, tag @TheMoment + @The_Rasa_Life, and enjoy.

Mia Rigden, of RASA shares her grain free granola zucchini bowl recipe on The Moment

Grain-Free Granola

5 Cups

Beauty Notes

Nuts and seeds are full of minerals like magnesium, zinc, calcium and phosphorus, which help keep you energized, strengthen your immune system, increase bone development, decrease inflammation and more.

Full of healthy fats and fiber, a little of this granola goes a long way and will keep you feeling fuller and more satisfied compared to other granolas full of grains and sugar.

Ingredients

2 cups sliced or slivered almonds

1 cup sunflower seeds

1 cup pumpkin seeds

1 cup pecans

¾ cup unsweetened coconut flakes

½ cup ground flax seeds

3 tbsp coconut oil

¼ cup + 1 tbsp maple syrup

1 tsp vanilla extract

1 tsp sea salt

1 tsp cinnamon

Generous pinch of Maldon sea salt

 

Instructions
  1. Preheat oven to 175C / 350F and line baking sheets with parchment paper.
  2. Combine all ingredients except coconut oil, maple syrup and vanilla in a medium sized bowl. Mix.
  3. In a small saucepan, whisk melted coconut oil with maple syrup and vanilla extract.
  4. Pour over dry ingredients and mix until fully combined.
  5. Spread out evenly on baking sheet and bake for 30-40 minutes or until lightly toasted. If using a convection oven, make sure to check at 25-30 minutes.
  6. Let granola cool, so that it can set and form clusters.
  7. Break apart and store in an airtight container for up to one week.

Mia Rigden, of RASA shares her grain free granola zucchini bowl recipe on The Moment

 

Special thanks to Mia!

Photo by Sally Griffiths

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