Cooking with Aubrey

Berry Smoothie Bowl

Last newsletter, featured a salmon salad bowl recipe. This week use that bowl for your breakfast smoothie. The trend is to make your smoothie thick enough so you can eat it with a spoon, ditching the straw. The consistency is thick and ice cream-like.

My favorite part is the toppings. All over Pinterest and Instagram, there are pics of beautifully showcased berries, seeds and fruit upon bowls of vibrant hued fruit and veggie blended creations. This recipe is a great starting point, without any fancy powders or tropical hard to find fruits. As more produce comes into season, take advantage of those fresh flavors. You may never look at your bowl of oatmeal the same again.

Berry Smoothie Bowl


  • 1 cup kale or spinach, chopped
  • 1 Tbsp chia seeds
  • 1 cup unsweetened almond milk
  • 1 ½ cup frozen mixed berries
  • ½ frozen banana
  • 1-2 tsp honey

Topping Suggestions:

  • ½ banana, sliced
  • ¼ cup blueberries
  • 2-3 strawberries, sliced
  • 1 tsp chia seeds
  • 2 Tbsp chopped almonds
  • 2 Tbsp shredded coconut
  • ¼ cup granola


  1. Place the kale, chia seeds and milk into a blender and puree until smooth.
  2. Next add the berries, banana and honey, pureeing until smooth.
  3. Pour into a bowl and complete by adding toppings.


Aubrey SchultzAubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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