PB&J Quinoa Bowl

The best Monday breakfast you could ever hope for.

This PB&J Quinoa Bowl is the perfect healthy breakfast to get your week started on the right foot.

That’s right. This PB&J Quinoa Bowl will change the way you view beginning-of-the-week breakfasts forever, and I don’t think you’ll be one bit mad about it.


I don’t know about you, but the weekends always feel like a crazy whirlwind of fun for me, and it’s always just a little bit tough to go to bed on Sunday night knowing I have to wake up and face the “real world” the next day. Yes, I work from home and yes, many feel that’s quite the luxury, but I promise it’s still not easy. If anything, I feel more accountable for being productive, especially after an event-filled weekend like the one I just had.

I’ve been up north at the parents’ house since last Wednesday and I’ll actually be working from up here for the next week due to a heavy influx of close friend and family obligations. I helped cater one of my good friends’ baby showers this past Saturday and next weekend we have a family birthday party, so I just decided to forego 8 extra hours in the car (no bueno for a pregnant mamma!) and stay up here for the week.

The downside of that is, now I’m here surrounded by family, and they all have fun, exciting things that they want to do, yet I still need to be sure I find the time to actually WORK and get done what I need to get done since I’m still held accountable for doing my job, even when I’m not physically at my “home base.” Does anyone else struggle with this? Please tell me you do and give me pointers!

But enough about my time management/life balancing skills, let’s talk about what we REALLY need to get out on the table today (both literally and figuratively) – these PB&J Quinoa Bowls!

Two PB&J Quinoa Bowls ready to be enjoyed on any weekday or weekend morning!

Real life talk: this is another recipe where I have to give all creative credit to a favorite eating establishment of mine. When I first moved to Santa Barbara, one of the things I remember being most excited about was the fact that they had an entire eatery based around the concept of one of my favorite breakfasts – the acai bowl! Yes, I get excited about these things because, hey, I am a food blogger. And there most definitely were no such places in Napa, where I lived previously.

Let me tell you a little bit about Backyard Bowls and why it is so amazing. Well, they literally have any sort of acai bowl you can imagine – green bowls, power bowls, tropical bowls – you name it! Then on top of that they have a whole list of smoothies, PLUS a line of non-acai bowls that are also healthy and taste absolutely amazing. This is the section of the menu where the PB&J Quinoa Bowl resides.

A big PB&J Quinoa Bowl is the perfect healthy, filling breakfast to get your week started on the right foot.

When I was still working in a “real office” full time, a PB&J Quinoa Bowl from Backyard Bowls was one of my favorite breakfasts to pick up on my way to work and eat at my desk, especially if I had a long day ahead of me where I didn’t know what time I’d be able to get to any sort of lunch.

It’s chock full of protein, yet still tastes indulgent at the same time. And the quinoa, oh the quinoa. If you have never ventured into the world of quinoa served oatmeal-style for breakfast, I highly recommend you do so soon (you can try this Banana Peach Breakfast Quinoa with Cinnamon Sugar Pecans while you’re at it.) It is so tasty, super healthy, and full of protein. And yes, quinoa tastes just as good with sweet breakfast-y ingredients as it does with savory dinner-y ingredients.

So here’s the PB&J Quinoa Bowl scoop: First off, you literally cook it just as you would oatmeal. And instead of cooking it using water as the liquid, you’ll use good ol’ cashew milk. In fact, you could really use any sort of regular OR nut milk, I just used cashew because I was trying to really capture Backyard Bowls’ take on the whole thing and that’s what they use. But it’s totally up to you!

Overhead shot of the super-creamy and delicious PB&J Quinoa Bowl. The perfect healthy breakfast!

Once the quinoa is cooked (but while it’s still warm) you’ll stir in a little additional cashew (or other) milk along with your favorite peanut butter to make it extra creamy.

That’s it as far as cooking goes! The next bit, the toppings, is what really takes your PB&J Quinoa Bowl over the edge. First off, your favorite jelly is KEY. I’m quite the traditionalist and prefer to stick to strawberry jam, but feel free to use your own creative license here and use whatever your little heart desires.

Next, you’ll want to add some texture with nicely toasted slivered almonds. They add the perfect crunch to an otherwise texturally one-dimensional bowl. And are such a fun contrast to the peanut butter!

Finally, slice up some fresh banana and fan that out over top. Because what’s a breakfast bowl without a sliced banana topping?

Long story short, this PB&J Quinoa Bowl is a super easy and insanely delicious recipe that needs to make an appearance in your kitchen ASAP. It’s the perfect breakfast to really turn a week around and I guarantee you won’t be mad about it once your piping hot bowl is sitting in front of you on a Monday morning before heading to work.

PB&J Quinoa Bowl topped with strawberry jam, slivered almonds and fresh bananas. The perfect healthy breakfast!

Grab the recipe below and here’s to another productive week ahead! Xo

This PB&J Quinoa Bowl is the perfect healthy breakfast to get your week started on the right foot.
Print
PB&J Quinoa Bowl
Prep Time
15 mins
Cook Time
9 mins
Total Time
24 mins
 

Protein-packed quinoa gets a morning makeover when cooked with your favorite nut milk and swirled with peanut butter and jam, plus even more delicious toppings!

Course: Breakfast
Author: CaliGirl Cooking
Ingredients
  • 1 1/2 cups rinsed tricolor quinoa
  • 3 cups unsweetened cashew milk, divided
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 cup peanut butter, plus more for topping (if desired)
  • 2-4 tablespoons strawberry jelly
  • 1/2 cup slivered almonds, toasted
  • 2 bananas, sliced
Instructions
  1. Bring quinoa, 2 ½ cups of the cashew milk and honey to a boil in a medium saucepan, stirring occasionally. 

  2. Turn down the heat to a low simmer, cover and cook for 10 more minutes. 

  3. Turn off the heat and stir in additional ½ cup of cashew milk, salt and peanut butter. 

  4. Scoop quinoa into 2-4 bowls and top with strawberry jelly, almonds, banana and more peanut butter, if desired.

PB&J Quinoa Bowl | CaliGirlCooking.com

Quick-and-Easy Vanilla Chia Cantaloupe Jam

I’m back and I have the most summery, refreshing recipe to share with you today!

Quick-and-Easy Vanilla Chia Cantaloupe Jam packaged up in cute little Mason jars make the perfect gift!

This Quick-and-Easy Vanilla Chia Cantaloupe Jam is the perfect condiment to stock up on in your refrigerator for these hot months to come, especially if you’ve got a slight phobia of the whole canning process and can’t bring yourself to make true, legit “jam” (oh hi, hello, that’s me!)


Yes, that’s right, even yours truly has a few things on her “yet to conquer in the kitchen” list, and homemade jam is one of them. To be honest, my in-laws are experts in this regard and always keep our pantry loaded with allll the flavors of fresh jam you can imagine – grape, strawberry, blackberry, you name it! So I’ve really had no reason to make my own. Until now, that is.

But first, let’s catch up on our lives for this past week-and-a-half! I so appreciate your patience and understanding as I took a much-needed break from allll work. It was really nice not having to break my back getting content pre-loaded before I left, and being able to (mostly) stay away from my computer and phone during our entire trip which, speaking of, was AMAZING. Much more like the honeymoon we expected and dreamed of – no hurricanes for us to get caught in this time!

I’ll be working on a Travel Diaries recap all about Kauai soon, but in the meantime I want to tell you all about this Quick-and-Easy Vanilla Chia Cantaloupe Jam!

A dish of Quick-and-Easy Vanilla Chia Cantaloupe Jam at the ready is the perfect addition to your breakfast spread!

I’ve had the idea of cantaloupe jam on my content list for a while now. In fact, it’s been so long that I can’t even remember what my original inspiration was. But it’s safe to say that cantaloupe jam isn’t a jam flavor you see every day, and it becomes even more of a treat when it involves no “canning” and fresh vanilla extract and chia seeds. Plus, it’s so delicious!

So here’s the scoop: All you need as far as special equipment is a blender and a couple of resealable glass containers. I used Mason jars (which do not need to be sterilized for this recipe like most jam recipes require) but you can really use any sort of glass Tupperware.

And, aside from the special equipment (which, let’s be real, is not that “special”), this Quick-and-Easy Vanilla Chia Cantaloupe Jam involves only FIVE ingredients!! That’s right, just five. The hardest part about it is going to be waiting overnight for those chia seeds to expand and really set that jam up so it’s the perfect, spreadable consistency.

Once your Quick-and-Easy Vanilla Chia Cantaloupe Jam has set up overnight, the possibilities are endless. Spread it on any baked good, or toast up some bread and slather it with cream cheese before adding a layer of the jam on top. You could also swirl it into some Greek yogurt and top with crunchy granola. Any way you eat it, it’s going to be delicious!

Quick-and-Easy Vanilla Chia Cantaloupe Jam is perfect to spread on a fresh piece of sourdough toast.

The only word of caution I would share about this recipe is, because you do not go through the full-on canning process, there is a time stamp on it. You’ll want to keep the jam in the refrigerator throughout its lifespan, which will basically be just as long any sliced cantaloupe would stay fresh in your refrigerator. So eat up! Don’t cherish it too much because it won’t last forever 😉

Grab the recipe below, and I’ll be back in action on Friday with a brand new drink recipe to share with you all!

Quick-and-Easy Vanilla Cantaloupe Jam is kept in Mason jars but requires no special canning.

Quick-and-Easy Vanilla Chia Cantaloupe Jam packaged up in cute little Mason jars make the perfect gift!
Print
Quick-and-Easy Vanilla Chia Cantaloupe Jam
Prep Time
10 mins
 

This tasty jam requires no special canning and comes together in less than 10 minutes. The hardest part is waiting for it to set overnight!

Course: Breakfast
Servings: 30 ounces
Author: CaliGirl Cooking
Ingredients
  • 6 cups cubed cantaloupe (about 1 medium cantaloupe)
  • 1/4 cup fresh lemon juice
  • 3 tablespoons high-grade maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/3 cup chia seeds
Instructions
  1. Combine all ingredients in a blender and blend on medium speed until well-combined and a smooth yet thick liquid forms. Pour mixture into three or four small Mason jars, seal and refrigerate overnight before enjoying.

Quick-and-Easy Vanilla Chia Cantaloupe Jam | CaliGirlCooking.com

Dark Chocolate Coconut Granola

Vacation vibes right here ↓

A large batch of Dark Chocolate Coconut Granola is all you need for snack time cravings or the perfect breakfast.

We’re heading to Kauai on Thursday for our babymoon/make-up honeymoon (since we got stuck in a hurricane on the last one) so delicious, healthy travel snacks have been on this momma-to-be’s mind. And what better travel snack then homemade granola? Dark Chocolate Coconut Granola to be exact. We are headed to the tropics, after all!


It’s no secret that I’m a huge fan of granola, and especially any homemade version since I found my favorite base recipe, Andy’s Fairfield Granola. It’s THE perfect granola recipe as it is, and it’s served as the perfect guideline whenever I’ve had inspiration strike for a certain special flavor, like my Addicting S’mores Granola Clusters.

I’ve been dreaming of a Dark Chocolate Coconut Granola for quite some time now, and I figured what better time to make it than when I’m in need of some travel-friendly snacks for a five hour plane ride?

A delicious bowl of Dark Chocolate Coconut Granola just waiting to be consumed.

But before I get to the recipe, tell me, do you have any recommendations for us for while we’re in Kauai? I’ve been there before (although it’s been at least 10 years or so) but the hubs has never been. We’re staying in Poipu, and the only thing we have planned so far is a boat ride up the Na Pali Coast. Since I’m 25 weeks now, we’re obviously not planning on doing anything too strenuous, but any pregnancy-friendly recommendations you have are welcome (and, obviously, any food we must eat while we’re there!)

Okay, back to this granola. It’s really so easy, it doesn’t need much explaining. I (very) roughly followed the guidelines of Andy’s Fairfield Granola, but with some modifications to really make it pop with dark chocolate and coconut flavors. The original recipe calls for honey as a sweetener, but this time around I decided to try out maple syrup to change things up a bit, and I’m pleased to say it worked out fabulously.

Also, cocoa powder to coat all your oats is such a must in this recipe! Being the chocolate-lover that I am, I often find myself picking out only bites that involve it when I’m eating things like granola, trail mix, etc. With the cocoa powder coating on the oats, you get delicious chocolate in every bite! My kind of granola right there.

A bowl of Dark Chocolate Coconut Granola doused in almond milk.

Did I mention this recipe is SUPER easy to make? I mean, seriously, if you’re a novice baker, this recipe’s for you. All you have to do is mix the ingredients together in a bowl with a spoon, spread the mix out on a cookie sheet and bake for about 40 minutes. The trickiest part is the stirring and adding of the coconut you have to do partway through the baking process, but as long as you know how to set a timer, I think you’ve got this.

Mixing up a big batch of Dark Chocolate Coconut Granola.

Oh, you’re also going to have to have the patience to let your Dark Chocolate Coconut Granola cool back down to room temperature and let the chocolate harden again, which may in fact turn out to be the hardest part since the granola’s delicious smell will be permeating through your household the entire time. But wouldn’t you say a big batch of a delicious, nutritious snack is worth it?

Dark Chocolate Coconut Granola is the perfect on-the-go snack or breakfast.

A large batch of Dark Chocolate Coconut Granola is all you need for snack time cravings or the perfect breakfast.
Print
Dark Chocolate Coconut Granola
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A classic granola recipe gets a decadent makeover with the addition of antioxidant-heavy dark chocolate and toasted coconut.

Course: Breakfast, Snack
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 4 cups rolled oats
  • 4 ounces unsweetened applesauce
  • 1/4 cup maple syrup
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon sea salt
  • 2 cups flaked unsweetened coconut
  • 2 cups dark chocolate chips
Instructions
  1. Preheat the oven to 310 degrees Fahrenheit. Line a large jelly roll pan with parchment paper and set aside.

  2. In a large mixing bowl, stir together the oats, applesauce, maple syrup, cocoa powder, cinnamon and sea salt until well-combined. Spread out evenly on the prepared jelly roll pan.

  3. Place the pan in the preheated oven and bake for 20 minutes. After 20 minutes, give the granola a stir and set the timer for 5 more minutes. 

  4. When the timer goes off again, add the flaked coconut and stir the granola again. Return to the oven for an additional 15 minutes. 

  5. Remove granola from the oven and add the dark chocolate chips to the pan, stirring to spread them out evenly. Let cool to room temperature before eating.

Dark Chocolate Coconut Granola | CaliGirlCooking.com

Chocolate Cherry Bread

I’m becoming your one-stop shop for cherry recipes!

A loaf of delicious Chocolate Cherry Bread, fresh out of the oven from the kitchen of CaliGirl Cooking.

I don’t know what it is (maybe the fact that I finally realized how easy it is to actually pit cherries?) but this year I have been on such a cherry recipe kick. Isn’t it funny how that works sometimes? Some years, you become so absolutely obsessed with an ingredient that the ideas just keep flooding in. I suppose I have pregnancy to blame for my obsession with certain foodstuffs, and when those foodstuffs involve things like red, juicy cherries, I don’t mind one bit.


To be fair, this Chocolate Cherry Bread is a recipe I’ve had in my back pocket for ohhhhh, over six years? You see, when I lived in Honolulu, it was a weekly ritual for my friend Leslie and I to go for a Saturday morning run around the base of Diamond Head, and then hit up the Kapiolani Community College Farmer’s Market (one of THE best farmer’s markets around if you ask me) to stock up on yummy goods for the week (okay, and maybe enough samples to count as breakfast.)

Now, this farmer’s market is seriously no joke. Not only will you find a ginormous selection of local fruits and vegetables, you’ll also find rows and rows of prepared food (we’re talking fried green tomatoes, roasted Kahuku corn and the like) PLUS my favorite: baked goods!

One of my favorite stops was the Ba-Le stand, which is a French-Korean bakery/deli with stores throughout the island. I was still in the midst of my food obsession/eating qualms at the time, so heaven forbid I splurge and buy a whole loaf of their delicious bread to eat on my own, but what I loved about the Ba-Le stand was the SAMPLES. Man, oh man, the samples. They would cut up every single flavor of bread they made and have them all sitting out there for everyone to try. As you can imagine, after a long run (and as someone who had not been nourishing myself properly for these runs) I was alllll about the bread samples.

A partially sliced loaf of tasty Chocolate Cherry Bread.

One of my very favorite flavors that Ba-Le had for sale (and to sample!) was the Chocolate Cherry Bread. I don’t know about you, but whenever I had imagined a Chocolate Cherry Bread, I would think of a quick bread, with a dense, pound cake-like texture. But this Chocolate Cherry Bread was different. It was a yeasted bread, which meant it had plenty of heft and was perfect for toasting and slathering butter or cream cheese on.

On one of my Dad’s many visits out to see me, I took him to the market and made him try this bread that I had so madly fell in love with. My Dad is my confidant when it comes to recreating recipes I try out in public at home. His palate is spot on and he knows exactly what it will take to make our own version of whatever we’ve fallen in love with. Needless to say, the next time I was home visiting my parents in Santa Cruz, we tackled the task of making our very own version of Chocolate Cherry Bread.

The result is this recipe I’m sharing today, which has finally made its way off of the piece of scratch paper I had scrawled it on and into my “official” recipe archives.

This recipe for Chocolate Cherry Bread offers a dense loaf studded with chocolate chips and dried cherries.

Our Chocolate Cherry Bread is a dense, chocolate- and molasses-flavored loaf studded with dried sweet cherries and semisweet chocolate chips. It’s just as irresistible fresh out of the oven as it is two days later, toasted and slathered with your favorite spread (butter, cream cheese and jam are all equally acceptable.)

Yeasted breads can often seem intimidating but, with a little planning, I promise they’re not. In fact, they’re probably one of the easier baked goods to tackle, simply for the fact that much of the prep time involves just letting the dough rest and rise. The actual dough-making and baking process takes less than an hour.

Thick slices of Chocolate Cherry Bread slathered with butter.

Since I’ve been preggo, I’ve needed to eat something as soon as I wake up in the morning, and this Chocolate Cherry Bread has been just the answer. We (just the two of us) can go through a loaf in less than a week, but if you don’t consume carbs at the rapid pace that we do (or simply want to save your Chocolate Cherry Bread for a special occasion,) the loaf will freeze incredibly well.

I’m thinking this is another thing I’ll have to stock in our freezer for the weeks after baby comes?

A fresh loaf of Chocolate Cherry Bread from the kitchen of CaliGirl Cooking.

A partially sliced loaf of tasty Chocolate Cherry Bread.
Print
Chocolate Cherry Bread
Prep Time
2 hr 20 mins
Cook Time
40 mins
Total Time
3 hr
 

This dense yeasted bread has a chocolate-molasses dough that's studded with chocolate chips and dried sweet cherries. Perfect when toasted and served warm!

Course: Breakfast, Snack
Servings: 1 loaf
Author: CaliGirl Cooking
Ingredients
  • 1 package Rapid Rise Yeast
  • 1 cup warm water (between 100 and 110 degrees Fahrenheit)
  • 4 tablespoons butter, softened
  • 1/4 cup molasses
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup dried sweet cherries
  • 2 1/2 - 3 1/2 cups all-purpose flour
Instructions
  1. Add all ingredients (starting with just 2 ½ cups flour) to a food processor and process until they begin to come together to form a sticky dough. Add additional flour, ¼ cup at a time (processing in between,) until you are just able to pull out the dough without it sticking all over your hands. (It’s okay if the dough is still a little sticky. You don’t want to add too much flour or the dough will be tough.)

  2. Turn the dough out of the food processor and into a medium mixing bowl coated with cooking spray. Cover and let rise in a warm place free from drafts for 30 minutes to 1 hour, or until dough has doubled in size. 

  3. Take dough out of bowl and knead a bit, either just between your hands or on a lightly floured surface, before placing dough in a greased 8-inch round cake pan. Let rise, uncovered, in a warm place for another hour. 

  4. Towards the end of the second rise, preheat the oven to 375 degrees Fahrenheit. When dough is finished rising, bake at 375 degrees for 40 minutes, or until bread sounds a bit hollow when you tap on the top. Let cool in the pan for 15 minutes, then turn out on to a cooling rack to cool completely.

Chocolate Cherry Bread | CaliGirlCooking.com

Hidden Veggie Acai Bowls

All hail the hidden veggies!!

A close-up look at a delicious Hidden Veggie Acai Bowl from CaliGirl Cooking. The perfect healthy breakfast even the pickiest of eaters will love!

Seriously, who doesn’t want a HUGE serving of vegetables hidden into one of the most delicious acai bowls of all time? If you’re a fruit/breakfast fanatic like me and like to start your day off on the right foot, these Hidden Veggie Acai Bowls are for you.


And, speaking of hidden veggies, if you have picky eaters in your household (ahem, kids) you’re going to LOVE the fact that there is tons of broccoli and spinach packed into each and every one of these bowls.

Back in the day, when I first moved to Santa Barbara, I was living with my brother and sister-in-law and their three young kids until I found a place I could settle into on my own. As part of my “rent,” I’d try to cook for them as much as possible. As most families with young kids do, my bro and SIL were always struggling to get their kids to eat anything besides carbs and fruit. So, I took it upon myself to help them sneak some goodness into their diets in any way we could.

Some of the biggest hits I created for the kids were Hidden Veggie Popsicles. I’d basically whip up a smoothie with kale, carrots and sometimes even avocado the night before, poured the smoothie into a popsicle mold, and first thing in the morning there would be delicious, healthy POPSICLES waiting for the kids for breakfast. I mean, who doesn’t want popsicles for breakfast? They were a huge hit.

A healthy serving of Hidden Veggie Acai Bowls. Your answer to a quick, easy and healthy breakfast!

Fast forward to almost four years later, now I’m trying to sneak as many vegetables into my diet as possible with my ever-changing preggo mama appetite. Throughout my first whole trimester, veggies were not my friend. I’m normally a huge salad eater, but a big bowl of raw greens was the LAST thing I even wanted to think about eating.

Luckily, my healthy appetite for fruit has maintained throughout the duration of my pregnancy (and will hopefully continue to!) I’ve been able to drink our Power Protein Smoothies we make almost every day, which do also have some kale mixed in, and if I’m looking for a healthy snack in the afternoon, a piece of fruit (most likely paired with cheese) is the first thing I’ll grab out of the refrigerator.

On the weekends, the hubs usually spoils me with eggs, bacon, the works, but occasionally we’ll have some place we need to be in the morning and thus need a quick, healthy breakfast to get our day started on the right foot. On these days, you can most likely find us at Backyard Bowls, Santa Barbara’s acai bowl/smoothie mecca that is basically amazing beyond words.

I’ll usually order either their PB&J Quinoa Bowl if I’m in the mood for a warm, belly-filling meal, or their Green Bowl if I’m looking for something more refreshing. The Hidden Veggie Acai Bowls I’m sharing today are my own personal take on the Green Bowl, and I’m pretty sure you’re going to enjoy them just as much as I did!

These Hidden Veggie Acai Bowls from CaliGirl Cooking are the perfect healthy breakfast for picky eaters.

Here’s what you’re going to need: some banana for creaminess, and one more for your toppings (because aren’t the toppings some of the best things about basically eating a smoothie in a bowl?), frozen acai (find it at your local Whole Foods or TJ’s), frozen broccoli and fresh spinach (there’s your veggies!), frozen cherries, pineapple juice, lime juice and some fresh ginger (if you’re feeling adventurous.) I love the ginger for the zinginess it brings to the bowl, but you can easily leave it out if you or your kids aren’t really into such a distinct flavor.

Throw everything into a blender, top with the banana, some sliced strawberries, granola, honey and, my favorite, PEANUT BUTTER, and you’ll have such a delicious, crowd-pleasing breakfast that Hidden Veggie Acai Bowls will soon become the most requested breakfast at your kitchen table. Promise!

An overhead shot of delicious Hidden Veggie Acai Bowls. They'll be a huge hit with kids!

A close-up look at a delicious Hidden Veggie Acai Bowl from CaliGirl Cooking. The perfect healthy breakfast even the pickiest of eaters will love!
Print
Hidden Veggie Acai Bowls
Prep Time
10 mins
Total Time
10 mins
 

This healthy breakfast is packed with filling fruits and vegetables that will keep even the pickiest of eaters happy and full until lunch. 

Course: Breakfast
Author: CaliGirl Cooking
Ingredients
  • 1 frozen acai pack
  • 1 banana, plus 1 additional for topping
  • 1 cup frozen broccoli
  • 1 cup spinach
  • 1 cup frozen cherries
  • 3/4 cup pineapple juice
  • 1/4 cup lime juice
  • 1 tablespoon chopped fresh ginger (optional)
  • Sliced strawberries, your favorite granola, honey and peanut butter, for topping
Instructions
  1. Combine all ingredients except toppings in a blender and blend until smooth. 

  2. Pour blender contents into one larger cereal bowl (or two smaller ones) and garnish with desired toppings.

  3. Enjoy immediately!

Hidden Veggie Acai Bowls | CaliGirlCooking.com