Making Smoothies in My Dining Room

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We’re smack dab in the middle of having our kitchen redone.

I actually can’t believe it’s finally happening because it seems like I’ve been trying to pull everything together to get it started forever! 

But here we are. The kitchen is out of commission for a couple of weeks and to make my life feel a little less hectic, I’ve set up a mini kitchen situation in my dining room. 

I’ve got my blender and tea kettle for smoothies and matcha lattes, and my microwave is plugged in on the floor on the other side of the room πŸ˜€

It’s actually working out pretty well and we’ve only eaten out for like two meals so far! (thank goodness it’s grilling season!)

Needless to say I’ve been eating a lot of quick meals, including lots of smoothie bowls πŸ˜

For this smoothie bowl, I blended up: 

  • frozen riced cauliflower (if you’re not putting cauliflower in your smoothies, you better get on that train!)
  • frozen cherries 
  • cooked and cooled sweet potato (this adds healthy carbs and a source of prebiotics!) 
  • cinnamon 
  • (not pictured) keto collagen – this is a collagen I’ve just recently discovered and really love. It’s got grass fed collagen peptides which is a clean source of protein and great for joints, skin, hair, nails, and gut health. But it also has MCT oils from coconut – which help with cognitive function, digestion, metabolism, and more. 

Adding it to my smoothie made it super creamy (because of the MCT oils) and it kept me full for sooo long. I’m a fan and am excited to use it more regularly. 

Smoothie – bowl or cup?

I eat my smoothies out of a bowl 95% of the time because it feels more like a meal to me that way. I just don’t feel as satisfied if I drink my lunch through a straw. 

Plus, when you pour your smoothie into a bowl you can go overboard (like me) and top it with alll the yummy things.

It also forces you to sit down and practice mindful eating – which has been hugely helpful for me over the years to establish a healthy relationship with food. 

I even wrote a post about that here, in case you want to check it out πŸ˜‰

Kitchen Reno Smoothie Bowl

serves one

Kitchen Reno Smoothie Bowl

Ingredients

  • Frozen riced cauliflower (about 3/4 to 1 cup)
  • Frozen cherries (about 3/4 cup)
  • Cooked and cooled sweet potato (about 1/2 cup)
  • dash of cinnamon
  • 1-2 tablespoons hemp seeds
  • water or nut milk*
  • Collagen (I used this one)

Instructions

  1. Place all ingredients in a high powered blender and pulse until creamy
  2. Pour in a bowl and top with your favorite smoothie toppings - I used frozen blueberries, raspberries, kiwi, slivered almonds, and bee pollen!

Notes

Instead of pre-prepared nut milk, I use 1-2 tablespoons of hemp seeds and water. If you use a strong blender, when you blend everything up, the hemp seeds essentially turn into hemp milk and make the smoothie creamy and delish! You can just use your favorite nut milk if you prefer πŸ™‚

https://reclaimingyesterday.com/making-smoothies-in-the-dining-room/



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