Raspberry & Flaxseeds Smoothie Bowl
Here's a delicious breakfast idea. Keep it anti-inflammatory by replacing the dairy with a plant-based yogurt option.
5 from 1 vote
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American, Mediterranean
Servings 1 person
Calories 283 kcal
Ingredients
- 3 tbsp whole flaxseeds
- ½ cup water
- 1 cup raspberries, frozen
- 3 tbsp beetroot juice
- 2 tbsp plain yogurt preferably dairy-free / plant-based
- 1 tsp raw cacao nibs preferably unsweetened
Instructions
- Boil the water in the kettle.
- Place the flaxseeds in a small pot and add in the water, cook for around 5 mins, until the water turns sticky.
- Then take off the heat and allow to cool slightly.
- Place the raspberries and beetroot juice in a blender and blend until smooth. Next, add in the flaxseeds and blend again.
- Transfer the smoothie into a bowl and top with the yogurt and cocoa nibs. Serve straight away.
Notes
We prefer to use a plant-based yogurt, like Forager Project’s Cashew Yogurt (get the unsweetened plain) or So Delicious plant-based unsweetened yogurt. Watch out for any added sugars and sweeteners in your yogurts.
Keyword Anti-Inflammatory Diet, Dairy-Free, DASH Diet, DF, Flexitarian, Flexitarian Diet, GF, Gluten-Free, Harvard Healthy Plate Diet, Mayo Clinic Diet, Mediterranean Diet, Plant-Based, Quick Meal (under 30 mins), Vegan, Vegetarian, WFPB Diet, Whole-food Plant-based Diet, Whole30 Diet, WW (Weight Watchers) Diet
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