Pina Colada Smoothie Bowl with Toasted Coconut Cashew Butter

Pina Colada Smoothie Bowl with Toasted Coconut Cashew Butter

With Betsy’s Best Pina Colada Smoothie Bowl recipe you can now enjoy one of summer’s favorite drinks in a healthy tropical bowl.  Featuring our Toasted Coconut Cashew Butter this fruity yoguyrt bowl is going to tantalize your taste buds.  Trust Betsy! It will be #LoveAtFirstTaste and you will be making this delicious breakfast weekly!

Recipe Ingredients:

1 T Betsy’s Best Toasted Coconut Cashew Butter

1 c frozen pineapple

1 frozen banana

1/4 c coconut milk

1/4 slice lemon, peeled

4 oz coconut yogurt, plain

1 scoop collagen or protein powder

1 blue Majik spirulina capsule, remove powder from capsule

Toppings

Fresh pineapple

Fresh Banana

Betsy’s Best Toasted Coconut Cashew Butter

Coconut shreds, unsweetened

Step By Step Pina Colada Smoothie Bowl Recipe Directions:

Step 1In a blender combine all ingredients except for the toppings. 

Note: Be sure to open the capsule of spirulina and put the powder in the blender and discard the capsule. 

Step 2: Blend until smooth. 

Step 3: Place in a bowl and arrange cut pineapple and banana. 

Step 4: Add Betsy’s Best Toasted Coconut Cashew Butter and top with coconut.

Step 5: Enjoy your healthy pina colada bowl!

If you love yogurt bowls for breakfast, we are confident this will become a favorite in your go-to recipes.  After all, what’s not to love about a tropical pina colada smoothie bowl featuring Betsy’s Best Toasted Coconut Cashew Butter?

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Avocado and Kale Smoothie Bowl Recipe

Avocado and Kale Smoothie Bowl Recipe

Eat clean, eat green, and stay lean with this delicious cashew butter, avocado and kale smoothie bowl recipe.  We love blending vegetables and flavoring them in a way that makes them fun to eat!  This bowl could be consumed at breakfast, lunch or as a health snack!  We used a powdered kale from Koyah, but you could also use fresh kale or spinach for this blended bowl.

Recipe Ingredients:

1 T Betsy’s Best Toasted Coconut Cashew Butter

1 Frozen banana

1 Frozen avocado

1 scoop Koyah Kale Powder (or 1 cup fresh kale or spinach)

1 T chia seeds

Almond milk if needed to make the right consistency

Step By Step Avocado and Kale Smoothie Bowl Recipe Directions:

Step 1: Add all ingredients to a blender and blend.

Step 2: Pour into your favorite smoothie bowl.

Step 3: Enjoy your superfood loaded toasted coconut cashew butter, avocado and kale smoothie bowl! It’s Betsy’s newest favorite recipe!

We hope you enjoy our toasted coconut cashew butter, avocado and kale smoothie bowl recipe!  Are you eating it as a healthy snack, breakfast, or dessert? What are your favorite ingredients to include in a smoothie bowl? Let us know what you think in the comments below?
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Coconut Chia Pudding with Spinach and Mango

Coconut Chia Pudding with Spinach and Mango

Cha-Cha-Cha coconut chia pudding please!  A fun and refreshing dessert that has 1 serving of vegetables and 1 serving of fruit plus all of the benefits of chia seeds! Featuring our Toasted Coconut Cashew Butter you’re sure to #TasteTheDifference.  A great way to enjoy all of those functional food benefits!

Recipe Ingredients:

1 T Betsy’s Best Toasted Coconut Cashew Butter

1 c coconut milk

1 c greek yogurt, plain

2 T honey or maple syrup

1/2 c mango

1 c spinach or 2 T Koyah Leafy Greens Booster powder

1/2 c chia seeds

Step By Step Coconut Chia Pudding Recipe Directions:

Step 1In a small food processor or blender, combine 1/2 cup coconut milk, 1/2 cup Greek yogurt, 1 tablespoon honey or maple syrup and 1/2 cup mangos. Blend until smooth. Pour into a container and stir in 1/4 c of chia seeds.  Set aside to thicken.

Step 2: In the same blender or food processor, combine remaining 1/2 cup coconut milk, 1/2 cup Greek yogurt, 1 tablespoon honey or maple syrup, spinach or Koyah leafy greens booster, and Betsy’s Best Gourmet Coconut Cashew Butter. Blend until combined.  Remove and place in a separate container then stir in remaining 1/4 c chia seeds.

Step 3: Cover both containers and refrigerate 1-2 hrs or overnight. To serve, layer mango chia pudding and spinach coconut chia pudding in jars and top with fresh fruit.

We hope you enjoy our coconut chia pudding recipe!  Are you eating it as a healthy snack, breakfast, or dessert?  Did you modify the recipe to fit your preferences? Will you make it again? Let us know what you think in the comments below?

Try More Of Betsy's Yummy Healthy Recipes with Chia Seeds

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Vanilla Avocado Smoothie – Non-Dairy & Gluten-Free

Vanilla Avocado Smoothie – Non-Dairy & Gluten-Free

This vanilla avocado smoothie recipe rocks the perfect balance of deliciousness and healthy. So creamy, you’ll think you’re enjoying a milkshake.

  • 1 cup almond milk (or non-dairy milk of choice)
  • ½ ripe avocado
  • ½ Tbsp pure vanilla extract
  • 1 Tbsp Betsy’s Best Gourmet PeanutAlmond or Seed Butter
  • ¼ tsp cinnamon
  • 1 Tbsp chia seeds
  • Pinch sea salt
  • 6 ice cubes
  • 5 drops liquid Stevia (optional)

Combine all ingredients in Vitamix or blender. Blend until smooth and creamy. Adjust sweetness to taste with Stevia. Serve icy-cold!

Nutritional benefits all blended together in a delicious vanilla avocado smoothie recipe that will keep you full and healthy!

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Breakfast Crepes With Cardamom Cashew Butter Filling

Breakfast Crepes With Cardamom Cashew Butter Filling

Betsy’s cardamom cashew butter breakfast crepes are so simple, and yet so tasty! These crepes are sure to become a weekend breakfast or dessert favorite in your home. After all, they are filled with Betsy’s Best Gourmet Cashew Butter with Cardamom and your favorite all-natural apricot fruit spread.

Crepe Ingredients:

1 T Betsy’s Best Cardamom Cashew Butter

1 C all purpose flour

1 T sugar

1/4 tsp salt

2 tsp sugar

1 1/2 C whole milk

4 eggs

3 T unsalted butter, melted

1 T apricot fruit spread

Step By Step Breakfast CrepesRecipe Directions:

Step 1In a blender, combine flour, sugar, salt, sugar, milk, eggs, and butter. Puree until mixture for about 30 seconds. Allow batter sit at least 15 minutes on the counter, or refrigerate up to 1 day for later use.

Step 2: Heat a 12-inch nonstick skillet over medium heat lightly coated with butter or coconut oil. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes. Loosen edge of crepe with a spatula, then with your fingertips, quickly flip and cook until golden. Slide crepe out of skillet and place on a plate to cool slightly*. Place Betsy’s Best Gourmet Cashew Butter and apricot fruit spread on top of crepe, roll and enjoy!

Step 3: Enjoy your breakfast crepes!

*If you want the cashew butter to melt, smear onto the crepes while they are still warm. If you want a more firm crepe, allow crepe to cool completely.

Pair the cashew butter breakfast crepes with a warm cup of your favorite free-trade coffee and your day will be off to a great start! Remember, if you or your kids love those high-sugar hazelnut spreads in crepes, Betsy’s Best Gourmet Nut butters are the perfect all-natural, low sugar alternative!

More of Betsy’s Yummy and Healthy Breakfast Recipes

Avocado and Kale Smoothie Bowl Recipe

Eat clean, eat green, and stay lean with this delicious cashew butter, avocado and kale smoothie bowl recipe.  We love blending vegetables and flavoring them in a way that makes them fun to eat!  This bowl could be consumed at breakfast, lunch or as a health snack! ...

read more

Breakfast Crepes With Cardamom Cashew Butter Filling

Betsy's cardamom cashew butter breakfast crepes are so simple, and yet so tasty! These crepes are sure to become a weekend breakfast or dessert favorite in your home. After all, they are filled with Betsy’s Best Gourmet Cashew Butter with Cardamom and your favorite...

read more
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