Weekend Recipe: Smoothie Bowls

Smoothie Bowls


Whether you’re looking for something smooth and sweet or a drink with a zesty twist, Louise Parker’s signature smoothie bowls are the perfect pick-me-up for any time of day.

Vanilla & Almond
Serves 1
100g (1/3 cup) low-fat Greek yogurt
½ teaspoon vanilla paste
1 tablespoon almond butter
1 tablespoon oatbran
100ml milk (scant ½ cup), or to taste
pinch of stevia, to taste

FOR THE TOPPINGS (OPTIONAL)
toasted flaked almonds
blueberries

Blend all the ingredients except the stevia together for 1 minute until smooth. Adjust the amount of milk to achieve your desired consistency, then taste and sweeten with stevia to taste.

Serve the smoothie in a bowl with the almonds and blueberries, or choose your own toppings.

Peach & Strawbs
Serves 1
1 peach, skin on, halved and stoned
20 strawberries
100g ( 1/3 cup) Greek yogurt
1 tablespoon oatbran
½ teaspoon vanilla paste
milk or water, to taste
stevia, to taste

FOR THE TOPPINGS (OPTIONAL)
dried strawberries
fresh sliced peaches

Preheat the oven to 200°C/400°F/Gas Mark 6.

Place the peach halves and strawberries on a baking tray and bake for 15 minutes, then allow to cool. Blend with the yogurt, oatbran and vanilla for 1 minute.

Add enough milk or water to achieve your desired consistency, then taste and add stevia to taste.

Serve the smoothie in a bowl with the dried strawberries and fresh sliced peaches, or choose your own toppings.

Mango, Papaya & Lime
Serves 1
100g ( 1/3 cup) Greek yogurt
50g (1 ¾ oz) papaya, fresh or frozen
50g (1¾ oz) mango, frozen
pinch of finely grated unwaxed lime zest
1 tablespoon oatbran

FOR THE TOPPINGS (OPTIONAL)
unwaxed lime zest, finely grated
papaya, coarsely chopped

Blend all the ingredients for 1 minute until supersmooth.

Serve the smoothie in a bowl with the lime zest and papaya, or choose your own toppings.

Coconut, Vanilla & Cashew
Serves 1
100g ( 1/3 cup) Greek yogurt
1 tablespoon oatbran
1 tablespoon cashew nut butter
1 tablespoon unsweetened desiccated coconut
stevia, to taste
½ teaspoon vanilla paste
dash of milk, or coconut water, to taste

FOR THE TOPPING (OPTIONAL)
toasted coconut flakes

Blend all the ingredients except the milk or coconut water for 1 minute until super-smooth.

Add milk or coconut water to achieve your desired consistency. Serve the smoothie in a bowl with the coconut flakes, or choose your own toppings.

Baked Pear, Apple & Cinnamon
Serves 1
½ pear, skin on, halved and cored
½ apple, skin on, halved and cored
100g ( 1/3 cup) Greek yogurt
1 tablespoon oatbran
½ teaspoon vanilla paste
½ teaspoon ground cinnamon
milk or water, to taste

FOR THE TOPPINGS (OPTIONAL)
dusting of ground cinnamon
unwaxed orange zest, finely grated

Preheat the oven to 200°C/400°F/Gas Mark 6.

Bake the pear and apple for 15 minutes, then allow to cool.

Blend the apple and pear with the yogurt, oatbran, vanilla and cinnamon for 1 minute until super-smooth. Stir in enough milk or water to achieve your desired consistency. Serve the smoothie in a bowl with the cinnamon and orange zest, or choose your own toppings.

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Extracted from Lean for Life: The Cookbook by Louise Parker. Available here.
More recipes are also available through the Lean for Life app. Available here.

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