Recipe: Banana-berry smoothie bowl

Smoothie bowl

Cassie Smith

Smoothie bowl

Smoothie bowls are my new favorite weekend breakfast. It’s so easy to pack in tons of nutrients and they feel more filling than drinking a smoothie―plus you get to add toppings.

Millions of Americans admit to skipping breakfast, but this important first meal keeps your metabolism up, gives you energy and can help you lose weight.  A healthy weight and diet are crucial in reducing your cancer risk, so instead of skipping breakfast, try this easy and nutritious breakfast smoothie bowl. I use frozen fruit for the smoothie and top with fresh fruit, but you can also toss fresh fruit into the blender. Don’t let the spinach scare you—a handful won’t affect the flavor!

Serves 2.               


1 ½ cup frozen mixed berries
2 bananas, frozen
A handful of baby spinach
1 tablespoon peanut butter
3 tablespoons unsweetened almond milk
⅓ cup Greek yogurt (I use 2 percent)
Agave or honey (to taste, optional)

Toppings (optional): Fresh fruit, nuts, granola, chia seeds, coconut flakes, a drizzle of honey or agave


If your bananas aren’t already halved or sliced, defrost them just enough to peel and halve. Add ingredients to a blender in the order listed and puree until smooth. Taste and add additional milk, peanut butter or sweetener if needed. Pour into a bowl and finish with your desired toppings.