I’m living in an “extra scoop” world at the moment. “Add some more to my plate, please!”… “Is that all the pasta you’re cooking?”…”That looks great, sweetie, but where are your potatoes?”. It seems like Ben and I are constantly feeding my ravenous appetite and I’m constantly eating his leftovers. As I’ve said before, breastfeeding has left me hungry.
After what feels like a long time, I’m having fun in the kitchen. The 11th of January marked one year since I found out I was pregnant, and one year and one week since eating became a chore. But now, food suddenly tastes glorious and I want more! I want to cook and bake and simmer, I want to create and share and eat. And I want to write about it. So here we go. Today I have a morning meal for you, one of my recent favourites. It’s not particularly different from other recipes I’ve posted but that’s because I don’t look at this blog as a way of being creative for you, as selfish and blunt as that sounds. It’s my space to share what’s happening in my life, to document my eats and my world. And lately it’s been all about bananas, nuts, dates and coconut oil. If you are inspired by this recipe, or if it triggers your own kitchen creativity, then that makes me happy. I’d also be happy for you to let me know your favourite smoothie combinations and send some inspiration my way! Simple, unpretentious sharing…that’s what’s going on. I also think I may write up my everyday eats, what I tend to post on instagram, salads and what not, and throw them into a little recipe book you could purchase here. That might happen… but for now, here is a smoothie bowl.
Alternating between sourdough toast with avocado/nut butter and my cacao and oat thickshake, this smoothie bowl has been keeping me satisfied with its generous serves of fat and other good things. It’s an extra scoop kind of smoothie. If you’re not in the habit of cleaning your plate clean despite already generous serves, if your family doesn’t call you a weirdo for eating little cups of nut butter + coconut oil + coconut + sea salt at night while re-watching BBC Pride and Prejudice, then feel free to cut the quantities as you wish. Just follow your hunger cues and taste preferences.
Banana and Peanut Butter Smoothie Bowl
1 large frozen banana
1 heaped tablespoon natural peanut butter (alternative: almond butter, or any other nut butter)
1/2 tablespoon coconut oil (optional, I just adore the flavour of coconut oil)
2 Medjool dates
1/4 cup rolled oats (alternative: almond meal)
1/2 cup milk
1 heaped tablespoon natural yoghurt (this adds a nice tang to the mix and balances the sweet ingredients)
1 tablespoon chia seeds (alternative: LSA)
Toppings: caramelised buckinis and pepitas, as above, or any other granola-like goods you wish
1. Add the banana, nut butter, coconut oil, dates (pitted!), oats, milk and chia seeds to a blender. Blitz until smooth.
2. Taste and adjust as necessary – want it thinner? Add more milk. Want it thicker? Add more oats/banana. Want it less calorie dense? Add less coconut oil/nut butter. Blitz again.
3. Pour it into a bowl, add toppings if you wish and eat.