Breakfast Smoothie Bowl


As the years float on by, leaving a little bit more wisdom on my soul, my current battle is that of taming the sweet tooth.

It has been there for as long as I have. Whispering to me quietly, comforting me in times of sadness or disarray, disappointment or despair. The first to celebrate with me when life is all happiness. Lately there has been a lingering, a loitering in the shadows that is making me feel a little uneasy and so it is time to distance myself, to step away.

Slowly backing up, one step at a time.

This smoothie bowl has been my go to breakfast throughout summer. It’s cooling, filling and protein packed. Containing mostly veggies with very little fruit, it sits more towards savoury. The veggies, especially the fennel add a  little sweetness, along with the cinnamon and the small amount of berries which also impart their colour. The Avocado adds a creaminess and silkiness to the smoothie bowl once blended.

I top mine with my Chai spiced Granola ( ), a mix of seasonal fruit and seeds piled dangerously and impractically high.


Smoothie Bowl

  • Difficulty: easy
  • Print


  • 1/2 Avocado
  • 1 medium Carrot chopped
  • 1/4 Fennel bulb chopped
  • 1/2 cup Frozen berries
  • 1/2 cup Ice
  • 1-2 tsp Cinnamon (depending on taste)
  • 1-2 tbsp Protein powder
  • 1 cup Plant milk or coconut water
  • Chai Spiced Granola ( )
  • Mixed fruit and seeds for topping


  1. Place all ingredients into a high speed blender
  2. Blend until you have a smooth almost ice cream consistency
  3. Spoon into bowls and top with Chai spiced granola, fruits and seeds
  4. Serve and enjoy immediately

You can use any protein powder of your choice and follow their instructions

Use any sweetener of choice to add an extra sweetness to the smoothie. I prefer to use non but feel free to play.

I often use a mix of plant milk and water or coconut water when making these smoothie bowls but you can use any milk or waters of your choice.

Great lakes gelatin is available online and in healthfood stores. I use the green label water soluble version.

The recipe can easily be adapted to plant-based, just sub the protein powder.



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