Tropical Smoothie Bowl

Jul 23

Written By Judy Doherty, MPS, PCII

Tropical fruit smoothie bowlhttps://vimeo.com/835232890?share=copyhow to make a fruit smoothie bowl2023-06-11

Tropical Fruit Smoothie Bowl

Yield 2

Author Judy Doherty

Prep time

5 Min

Total time

5 Min

Ingredients

Smoothie Bowl

One frozen peeled banana
1/2 cup frozen riced cauliflower
1/2 cup frozen mango chunks
1/2 cup skim or plant-based milk
1 tablespoon peanut butter

Garnishes for the topping

1/2 fresh banana, peeled and sliced
1/4 cup fresh raspberries
3 tablespoons dried sweetened coconut flakes
3 tablespoons chopped fresh mango
1 tablespoon chia seeds

Instructions

Place all ingredients for the smoothie bowl in a food processor and pulse until smooth.
Pour into two bowls and spread evenly.
Top with rows of garnishes. Enjoy immediately. Or freeze until later use.

Nutrition Facts

Calories

349.29

Fat

14.84 g

Sat. Fat

8.23 g

Carbs

52.1 g

Fiber

9.71 g

Net carbs

42.39 g

Sugar

32.85 g

Protein

7.92 g

Sodium

135.35 mg

Cholesterol

7.32 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.