July may mean blueberry season in New Jersey, but it’s raspberry season right now in our backyard. Our raspberry bush is massive this year and giving us plenty of red berries to enjoy. I’ve been freezing most of them, but I’ve started to add them to my breakfast.
These gorgeous, red berries are high in antioxidants and low in fat and calories, making them a perfect food to start your day! Raspberries are also an excellent source of Vitamin-C, high in potassium, and may help boost metabolism. They’re a powerful, little berry!
I was recently introduced to smoothie bowls via my Instagram feed. After a search on how to make them, I decided to try one on a morning when I had no idea what I wanted for breakfast. I had some fresh raspberries on the kitchen table, plus some frozen berries in the freezer. I threw a smoothie bowl together, topped it with granola, coconut chips and more berries. It was kind of like eating ice cream for breakfast! But healthier!
- - 1 1/2 cup frozen strawberries and raspberries
- - 1 banana
- - Coconut milk
- - Toppings: fresh raspberries and strawberries, granola, roasted coconut chips
- In a blender, blend frozen strawberries and raspberries, adding a splash of coconut milk.
- Continue adding a little coconut milk at a time until your desired consistency is reached.
- Pour your smoothie into a bowl and serve topped with fresh berries, roasted coconut chips and low fat granola.
Smoothie bowls are so easy to make that you don’t have to limit yourself with the fruit and toppings you use. Soon, we’ll have plenty of blueberries and blackberries to pick in our backyard, too. I’ll be freezing them by the bagfuls and adding them to my smoothies!