Move over raw eggs, juicing, and avocado on toast, there’s a new breakfast craze in town – the smoothie bowl.

They’re quick, easy to make and filling – think of it as a milkshake without the guilt.

Performance Nutritionist Danny Webber has put together two Smoothie Bowl Recipes so you can start your day off on the right track.

Green smoothie bowl recipe

Smoothie ingredients:
1 Cup Frozen Mango
1/2 Avocado
1 Handful Spinach
1 Handful Kale
1 Kiwi
1 Tsp. Honey
2 Tbsp. Greek Yoghurt

Topping ingredients:
2 Tbsp. Granola/Muesli
Tsp. Chia Seeds
Tsp. Flaxseeds
Drizzle of Nut Butter
1/2 Banana (Sliced)

Method: Blend all Smoothie ingredients until smooth (add water if needed) and decorate with toppings.

Macro-nutrients Per 565g serving:
Carbohydrates – 63g
Fats – 27g
Proteins – 20g
Kcal – 609

Carrot cake smoothie bowl recipe

Smoothie ingredients:
200ml Unsweetened Almond Milk
1 Ripe Banana
1 Medium Carrot (Chopped)
2 Pitted Medjool Dates
1 Scoop Big Whey Vanilla
1/2 Tsp. Cinnamon
1 Tsp. Grated Ginger
2-3 Ice Cubes

Topping ingredients:
10g Walnuts (Finely Chopped)
1 Tsp. Desiccated coconut
10g grated 75% dark chocolate

Method: Blend all smoothie ingredients until smooth (add more water/milk if needed) and decorate with toppings.

Macro-nutrients Per 386g Serving:
Carbohydrates – 42g
Fats – 26g
Proteins – 28g
Kcal – 544

Content from leading Performance Nutritionist Danny Webber; one of the expert team at Informed-Sport approved sports nutrition brand Nutrition X.

The post Healthy breakfast: Carrot cake and green Smoothie Bowl recipes appeared first on The Sport Review.