Plant-Based Tropical Smoothie Bowl 🍌🥭🍍🥥

Okay, let’s just address the elephant in the room right off the bat. It’s me. I’m the elephant. A non fancy cooking elephant at that. But that’s okay, elephants are pretty cool animals and they’re the favourite animal of loads of people. I’m under no illusions that by posting basic plant based meals here that I’m doing anything new, except new for me and maybe for some of you too.

After having zero success controlling my autoimmune disease, I went plant based a few months ago in an effort to reduce the associated inflammation and chronic pain that has had a massive affect on my life. Vegan blogs were a godsend when I started out. Not as much as vegan fast/convenience food though. Oh my lord! I have eaten some of the best burgers and fries and ice cream and chocolate and pizza EVER since going plant based. Oops, not quite the whole foods approach I was planning for. So, I’ll be posting meals, the good, the bad and the ugly, to keep me on track and to hopefully give you some inspo if you’re considering starting your own plant-based life!

Recipe – Serves 1

1/4 – 1/2 cup coconut milk (from the carton, depending on how thick you like your smoothie bowl)

1/2 cup frozen mango

1/4 cup frozen pineapple

1 small frozen banana – cut into rounds prior to freezing

1 TBS vegan protein powder ( I used Keep it Cleaner)

Details

I started with the easiest possible recipe and this couldn’t be easier to make. Literally chuck all the ingredients in a high speed blender and blend until smooth adding in the coconut milk to get the consistency you love.

Decorate with a sprinkle of coconut flakes and strawberry flowers (I used fondant press thingies I got from Kmart many moons ago 😉)

Enjoy!