In exchange for registering for the 2015 International Food Blogger Conference (IFBC) at the discounted blogger rate, I agreed to write three posts about the conference. Additionally, Stonyfield provided breakfast to attendees.The content and opinions expressed in this post are solely my own.
On weekday mornings, I have a few minutes of downtime while I wait for my computer to verify my login information by sending it to Bangalore and back again a few dozen times (I realize that from a technical standpoint that's not how it really works, but it's so slow it seems like it). I usually spend these last few minutes of not-work on my iPhone, scrolling through my Instagram feed. I mostly follow fellow food bloggers, so the early a.m. hours feature moody cups of coffee, painstakingly arranged bento boxes, and lush smoothie bowls. Like so many skillfully styled foods you come across on the Internet, the smoothie bowls have always struck me as probably delicious but also unattainable--I don't have enough time in the morning to slice up six kinds of fruit and color code them on top of my breakfast.
My vision of smoothie bowls was brought down to reality at the International Food Blogger Conference I attended last month. One of the breakfasts was sponsored by Stonyfield, and there was a brief demo of a smoothie bowl recipe using their organic yogurt. I discovered that a smoothie bowl can be simple--you just make a very thick smoothie and serve it in a bowl. Despite what you might see online, you don't need to make it into an elaborate production with edible flowers and chia seeds. My tropical smoothie bowl involves only five ingredients, minimal garnish arranging, and the Instragram photo is optional.
I used frozen pineapple in this version, but it also tastes delicious (and is slightly more photogenic) with frozen blueberries.
Inspired by Thyme and Tamarind
Ingredients:
- 1 banana
- 1 cup frozen pineapple
- 1/4 cup plain Greek yogurt
- 1/4 cup milk
- 2 tablespoons granola
Cut banana in half widthwise. Add one half to blender. Cut other half into thin slices and reserve.
Add pineapple, yogurt, and milk to blender and blend until smooth. Pour into bowl and top with banana slices and granola.
