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 Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com