Very Berry Smoothie Bowls
A healthy and easy way to eat your breakfast that is just so pretty too! You can customize the toppings to fit your taste. Great for that post morning workout meal!
1 cup frozen mixed berries
1 frozen banana
⅓ cup Greek yogurt
¼ cup milk of choice (almond, coconut, oat, dairy)
¼ cup water
Top with fresh fruit of your choice (we used raspberries, strawberries, & blueberries)
Optional: 1 scoop protein powder (we recommend vanilla!)
Optional toppings: granola, shredded coconut, chia seeds, almond or other nut butters, toasted nuts, bee pollen, cocoa nibs, pumpkin seeds, and hemp seeds.
Instructions
1. In a high-speed blender, blend everything in the smoothie base together until smooth and creamy. You’ll need to scrape down the sides two or three times to make sure everything is combined evenly.
2. Spread smoothie mixture at the bottom of your bowl and top with your favorite toppings.
3. Serve and enjoy!
Tips
- While the protein powder is optional, it helps makes the smoothie very fluffy and stiff, which leads to easier smoothie bowl building!
- Try subbing the frozen berries for all frozen bananas! Add some chocolate protein powder and peanut butter powder for a yummy peanut butter chocolate smoothie bowl!
- Use small cookie cutters like hearts and stars to make cute fruit or topping shapes!
Greek Lemon Chicken Soup
A twist on traditional Greek soup known as avgolemono. Great for anyone suffering a cold in winter. A yummy gluten free alternative to chicken noodle soup!
3 boneless skinless chicken breasts, chopped into bite size pieces
4 stalks of celery, finely chopped
3 medium sized carrots, chopped
1 large onion, finely chopped
6 cloves of garlic
1 heaping tablespoon of dried dill (can also use 2-3 Tbsp chopped up fresh dill)
1 cup washed uncooked brown rice
2 32oz containers of chicken broth
3-4 dried bay leaves
2 cups water
Zest of 1 lemon
Juice of 3 lemons
2 large eggs
Salt and ground black pepper to taste
3 Tbsp butter
Optional Garnish: Fresh dill, drizzle of olive oil, or fresh cracked black pepper.
Instructions
1. In a large pot on medium high-heat, melt butter.
2. Add chopped onions, garlic, and dried dill. Sautee until onions are translucent. Then add your chopped chicken, and sautee until no longer pink.
3. Next, add celery and carrots. Stir everything for 2-3 minutes.
4. Lastly, add uncooked rice, bay leaves, chicken broth, lemon zest, and water to pot. Bring to a boil, and let simmer for about 30 minutes.
5. In food processor (or bowl), juice 3 lemons and crack 2 large eggs. Puree or mix until well combined and frothy.
6. Once rice has cooked, reduce heat to low, spoon out hot broth into egg/lemon mix, and slowly whisk. Stir continuously to avoid cooking eggs.
7. Once you’ve added about a cup of hot broth into the egg lemon mixture, begin incorporating it into the whole pot of soup.
8. Once combined, cook for about 5 more minutes on low, or until soup begins to get creamy and velvety.
9. Remove bay leaves. Serve immediately, garnish, and enjoy!
Mediterranean Couscous Bowls
A super filling and healthy veggie bowl loaded with tons of flavors! It takes less than 30 minutes to make and is great for meal prepping for the work week, too!
To Roast
1 head of cauliflower, broken into florets
1 large red onion, cut into bite sized pieces
2 red peppers, cut into bite sized pieces
1 can of chickpeas, rinsed and drained
1 tsp garlic salt
1 tsp cumin
1 tsp black pepper
1 tsp oregano
Zest of one lemon
2 Tbsp olive oil
Dressing
1 tsp garlic salt
1 tsp Dijon mustard
Juice of one lemon
2 garlic cloves, crushed
1 tsp oregano
Fresh ground black pepper, to taste
3 Tbsp red wine vinegar
¼ cup olive oil
For Bowls
4 cups chopped kale (or other leafy green)
1 pint tomatoes, halved
1 seedless cucumber, sliced thin
1 avocado, sliced
2 cups cooked couscous
1 cup crumbled feta
Optional Toppings: Kalamata olives, pine nuts, hummus, tzatziki, fresh dill or parsley
Instructions
1. Preheat oven to 450°.
2. Prep and toss veggies with seasonings.
3. Roast on a baking sheet for 15 minutes, remove, and stir. Roast for 10 more minutes.
4. While veggies are roasting, prepare your couscous, dressing, and chop up fresh vegetables.
5. To assemble, divide couscous and roasted vegetables into four bowls. Add fresh veggies and optional toppings, drizzle with dressing, and enjoy!
Tip
- For added protein, add chopped rotisserie chicken, hard boiled egg, or an air-fried salmon fillet.
Alysha Yoder is the photographer, food stylist, blogger, and recipe developer behind A-Yo Kitchen. With a passion for all things food, many of her recipes are inspired by her worldly travels, her many cooking classes abroad, and all the veggies and fruits her home gardens produce. She has been a photographer for over 15+ years and previously worked in the corporate food sector for almost 10. She now is a small business owner running her studio, A-Yo Kitchen, out of York, PA, where she serves not only local clients but worldwide as well.
