Banana Chai Smoothie Bowl with Almonds + Blueberries

Nothing is better on a warm summer morning than a smoothie bowl! Blend up this perfect combination of chai spice, bananas and vanilla then top with sweet + crunch fixings for the most perfect way to start the day!


Smoothie bowls - are they something that you are familiar with? They are one of those things that seem to be popping up everywhere and are almost always picture perfect!

Now for me, these bowls became a big part of my life when my parents opened an Acai Smoothie Bowl Food Truck. We taste-tested many many variations until they came up with the perfect combination for the smoothie base and topping combinations! Needless to say, even when we are not in taste testing mode I still tend to eat a smoothie bowl or two when I visit them.

So after my visit last week I knew that I needed to make a bowl of my own. Now, of course, I can't give away their secret recipe so I have gone in a completely different direction and do a straight banana base rather than berries and Acai.

For me, the flavours that go particularity well with banana are warm spices - aka cinnamon, cloves, nutmeg or…. Chai Spice! If you're going to use warm spices in your base the toppings you choose need to complement and not compete. Blueberries, almonds, coconut, almond butter and the perfect options as all of those flavours are mellow enough to not overpower the chai but rather enhance it perfectly.

So whip up your own Insta-worthy bowl tomorrow morning, though consider this a warning, your friends may all be requesting their own bowls once they see your creation!


prep time 10 minutes

blend time 5

total time 15 minutes

servings 1 - 2


2 large or 3 medium frozen bananas

1 1/2 tsp chai spice

1 tsp vanilla

1/2 coconut milk

1/2 cup coconut

1/2 cup granola

1/2 cup blueberries

4 tbsp almonds shavings

4 tbsp almond butter

drizzle of honey (optional)


In your vitamix or high powered blender combine frozen bananas, cinnamon, vanilla and coconut milk. Blend until smooth and no chunks remain.

Divide blended banana between 2 bowls and top with granola, blueberries, almond shavings and almond butter. Drizzle with honey for added sweetness.


Broccoli Salad with Crunchy Cabbage and Almond Dijon Vinaigrette

This crunchy broccoli salad is perfect to bring to your next BBQ or a make ahead weekday lunch.


Happy Monday Everyone! Are you all ready for the upcoming week? I have been trying to be organized for the week ahead with having lunches in the fridge which is where this salad inspo came from.

Back in the day, I loved a good broccoli salad with mayo dressing but, being that I have a very mayo adverse husband I needed to update the old classic. This version has the addition of crunchy purple cabbage plus an almond butter based vinaigrette so it’s cutting back on creaminess but not on flavour.

Now, have you guys seen the single serving packets of nut butter? Whoever came up with this idea is honestly brilliant. They are perfect for throwing in your bag to take with you when you just need a quick snack!

The other great thing about this salad is that it stands up very well for preparing in advance. Since both the broccoli and cabbage are hearty you can dress this in advance and you don’t need to worry about it getting soggy. So go ahead and make this for lunch this week - your tastebuds and your pocketbook will thank you!


prep time 20 minutes

cook time 10 minutes

total time 30 minutes

servings 4 - 6


6 cups broccoli florets

3 cups red cabbage

1/2 cup rasins

1/2 cup sliced almonds

4 green onions

6 strips of bacon

2 tbsp almond butter

1 orange

1/4 cup olive oil

1 tbsp dijon mustard

1 tsp seasoning salt


Slice bacon strips into 1/2 inch pieces and fry in a small frying pan until crispy then drain on a paper-towel-lined plate.

On a cutting board chop broccoli into bite-sized florets and place in a large bowl. Thinly slice purple cabbage and add it to the bowl along with cooked bacon, almonds and raisins.

Add bacon, almonds and raisins and chopped green onion to the broccoli + cabbage.

In a small bowl combine almond butter, the juice of the orange, olive oil, dijon mustard and seasoning salt. Whisk to combine.

Pour vinaigrette over the salad and toss to combine.