While smoothies are not strictly encouraged on Whole30, they’re also not forbidden, assuming they don’t have any non-compliant ingredients. Sometimes, you just need a breakfast option that isn’t eggs. As such, allow me to introduce you to this tasty little Banana Mango Smoothie Bowl.
Transport yourself to more tropical climes with this taste of sunshine. Made with frozen mango, frozen banana, coconut milk, ice and a bit of flaxseeds and chia seeds – it doesn’t get much easier than this. I’ve elected to top it off with the fresh fruit I had on hand and some unsweetened coconut flakes. You could also mix in some chopped almonds, pumpkin seeds, almond butter or whatever else strikes your fancy.
I have been pretty impressed with the fruit I’ve found at the grocery store lately. I bought a basket of nectarines this week that were incredibly juicy, fragrant and utterly delectable. When I sink my teeth into a piece of fruit that tastes as it should, like perfectly ripe strawberries or mango, it *almost* makes me think I could go without sugar.
But then I remember that lemon curd and blueberry filled croissant from the bakery across the street, Bread and Sons, and I am reminded that I LOVE sweets.
Someone recently watched me a carrot, a humble carrot, and said, “You REALLY love food,” noticing how I was completely rapt with pleasure at the experience of chomping down on a carrot. Imagine what I look like when I’m eating white chocolate raspberry cake (spoiler alert: orgasmic).
I can’t wait to get back to the dessert course next week but I am also a little bit terrified that my digestive system will stage an open revolt and I’ll be keeping close to the nearest bathroom.
That being said, some modest indulgence, my plan is to take it slow and steady with the reintroduction of potentially inflammatory food groups. I feel like legumes and soy are probably the safest bets to start with.
As I have a sneaking suspicion that dairy is my biggest food trigger, I’m not going to be reaching for a big glass of milk until later in February, after bringing back in the seemingly “safer” food groups. But you can bet your bottom dollar that I’m going to take my chances with butter because that lemon blueberry croissant is going to be the first thing I put in my mouth next Wednesday.
Banana Mango Smoothie Bowl
- ¾ cup Unsweetened Coconut Milk
- 1 cup frozen mango
- 1 small frozen banana
- 1 tbsp chia seeds
- 1 tbsp milled flaxseed
- Handful of ice
- Unsweetened coconut flakes
- Fresh berries
- Sliced banana
- Sliced mango
- Pumpkin seeds
- Chopped almonds
- Almond butter
- Chia seeds
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Place smoothie ingredients in your high-speed blender and blend until smooth.
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Pour into a bowl, add your toppings, and enjoy!
