Superfood Smoothie Bowl  

At Take Care Coaching we believe in fueling our bodies with delicious whole foods and trying to eat 2 servings of fruit and at least 3 servings of vegetables every day. Below is one of our favorite breakfast recipes. It packs 2 servings of fruit, 1 serving of veggies and has lots of lean protein and fiber! It’s vegan friendly and gluten-free as well. Enjoy!

Yield: Serves 2  

Prep Time: 5 minutes  


  • 1¼ to 1¾ cups (300 to 420 ml) cold almond milk (or other milk of your choice)
  • 2 frozen bananas, each cut into thirds  
  • 1 cup (130 g) frozen mixed berries, such as wild blueberries, strawberries, cherries, blackberries, and/or raspberries  
  • Handful of spinach/kale
  • 2 tablespoons soaked goji berries (see tip below)  
  • 2 tablespoons raw cacao powder  
  • 2 tablespoons almond butter (or other nut butter of your choice)  
  • 1 tablespoon hemp, chia, or flax seeds  
  • ¼ teaspoon ground cinnamon  
  • Pinch sea salt  
  • Toppings such as cacao nibs, dried cherries, coconut flakes, pumpkin seeds, or dried fruit mix


1. Pour 1¼ cups (300 ml) of the almond milk into a blender and add the bananas, followed by the other ingredients.  

2. Blend on high until smooth, stopping and stirring occasionally if using a regular blender, or stirring with the tamper if using a high speed blender. Depending on the size of your bananas, you might need to add another splash or 2 of milk if the smoothie is too thick.  

3. Pour into bowl and sprinkle with the toppings of your choice.  

Tips: To soak goji berries, place them in a small bowl and cover with water. Let sit at room temperature for 4 to 12 hours, or refrigerate for up to 5 days. If you can, use homemade almond milk. It comes out creamier!

Adapted from

Megan Aronson