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Spring break just came to an end. Usually we head to the beach for the week, but this year we opted for a staycation.

As I am writing this column, I’m smiling because I not only survived the week with two very active young boys, but we had a wonderful time. We hadn’t really made any specific plans for the week and spontaneously took a few day trips. We rode bikes at Furman and on the Swamp Rabbit Trail, hiked at Table Rock, visited family and played endless games in the backyard. It was an amazing experience with the kids. Sometimes it’s nice to slow down and become more intimately aware of your daily surroundings, what you call home.

This smoothie bowl is a staple in our house and was prepared several times during spring break. It is a quick and nutritious snack. There’s something fun about enjoying your smoothie with a spoon.

The kids like to help in the process of selecting the toppings.

They each like different things atop their bowl, so I pull everything out and create an individual smoothie bar. It’s a lot of fun.

Strawberry Smoothie Bowl

What you’ll need

  • ½ cup fresh strawberries 
  • ½ cup frozen mango
  • ½ frozen banana
  • 2 tablespoons Greek yogurt
  • ¼ cup raw cashews, soaked overnight
  • ½ avocado
  • ½ cup almond milk
  • Toppings: Chia seeds, coconut, granola, pumpkin seeds, banana, berries — your choice!

How to make it

Place all the ingredients into a high speed blender and blend until creamy. Pour into bowls and add toppings of choice.

The bottom line

The addition of avocado makes the texture of this smoothie bowl very creamy. It also increases nutrition because an avocado is packed with healthy fats that are great for optimal brain function.

Talk to Tracy

Tracy Friedlob is the mom of two young boys and blogs at www.megahealthymama.com.

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