classic açaí bowl

Classic Açaí Bowl | A Nutritionist Eats

If you have no idea what an açaí bowl is…know that you are not alone.

I probably wouldn’t know either except that I worked in the natural food industry for five years (meaning you see everything out there!)…and now I live in Southern California, where Açaí Bowls are available at every juice bar. And said juice bars are on every corner. If you live in Southern California and you don’t know what an açaí bowl is, then you might be alone. (Not really though because plenty of people in my office didn’t know what it was when I was eating it.)

Classic Açaí Bowl | A Nutritionist Eats

We can start at the beginning.

What is Açaí?

Açaí is a superfood berry from the Amazon and açaí bowls are essentially an açaí smoothie topped with fresh fruit and some granola. Traditionally, the bowls are simple with sliced banana, granola and some guaraná syrup for some sweetness.

Classic Açaí Bowl | A Nutritionist Eats

 

Açaí has very little naturally occurring sugar – each serving of 100 grams of puréed açaí contains 0-2 grams of sugar. For comparison, 100 grams of bananas contain about 12 grams of sugar.

 

 

Classic Açaí Bowl | A Nutritionist Eats

Health Benefits of Açaí:

When açaí came onto the health food scene years ago, it was touted as a superfood. The term superfood doesn’t actually have a legal definition and is used more for marketing, but in my opinion ‘superfood’ means that a food has high levels of vitamins, nutrients, antioxidants, healthy fats, etc. (Old School Superfoods you have at home!)

Classic Açaí Bowl | A Nutritionist Eats

 

Açaí is rich in antioxidants, fiber and healthy fats. Pretty impressive for a little berry, so I definitely consider it a superfood.

 

 

 

Classic Açaí Bowl | A Nutritionist Eats

How to Make an Açaí Bowl:

While the possibilities are endless, I wanted to stick with the classics. (With that said, I can’t wait to try some of the fun additions featured in this great graphic from Sambazon: Anatomy of an Açaí Bowl)

Açaí bowls are really easy to make, they just require a trip to the natural food store to pick up some puréed açaí (found in the freezer) and a blender! The toppings are up to you. Since it is naturally really low in sugars, you might need to add a little honey or agave, or maybe the toppings will add enough. You can always try it without and then drizzle with honey if you need it.

nutrition facts*: 337 calories, 11 grams of fat, 6 grams protein, 57 grams carbohydrates, 9 grams fiber (*calculated using unsweetened almond milk)

Classic Açaí Bowl

by Emily Dingmann

Prep Time: 10 minutes

Keywords: blender breakfast beverage gluten-free high fiber vegan vegetarian spring summer

Ingredients (2 servings)

    Açaí Bowl

    • 7 oz frozen açaí
    • 1 cup milk of choice
    • 1 banana
    • 1 Tbsp honey (optional)

    Toppings

    • sliced banana
    • berries
    • granola

    Instructions

    Blend together açaí, milk, banana and honey.

    Pour into bowls and top with desired toppings.

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    7 toppings for your toast

    Toast Toppings | A Nutritionist Eats

    I ate toast every single morning for a good two years. Seriously.

    Sometimes I would switch it up with some oats or a smoothie but I started my day with a sprouted bagel or two slices of sprouted bread toast for two years. It was also when I worked in a bakery so there was a) lots of bread, b) I ate/slept/dreamt bread, c) it was easy and d) it was delicious!

    I’m getting back into my toast routine but I’m stepping up the topping ideas to add some more fun – and NUTRITION – to your typical toast.

    Get your toasters ready…

    Toast Toppings | A Nutritionist EatsAvocado has to be one of my favorite toppings for toast. A touch of mayo, or a slice of cheese adds a lot, but it’s also delicious on its own. Sprinkle with some high-quality salt (It seriously makes a big difference, I love maldon) and some red pepper flakes if you want a little heat.

     

     

     
    Toast Toppings | A Nutritionist EatsProtein-rich greek yogurt gets a sweet drizzle of sweet honey for a delicious and creamy breakfast. Your morning yogurt is now a full meal.

     

     

     

     

     

     
    Toast Toppings | A Nutritionist Eats

    This is a standard breakfast/lunch/dinner meal. Topping toast with a fried egg is a natural choice and for good reason. Spread with a pat of butter or coconut oil if desired, or simply leave the yolk runny for ultimate dipping.

    Toast Toppings | A Nutritionist EatsMozzarella + Tomato may be a little out of the ordinary for breakfast, but why not? A drizzle of olive oil + a sprinkling of salt + pepper is all this toast needs but if you want a little more flavor, add some high-quality balsamic vinegar. It also makes a perfect lunch.

     

     

     

     
    Toast Toppings | A Nutritionist EatsPeanut Butter is always a good idea on toast. And it is what I always topped mine with for those two years. Adding bananas + honey is icing on the “toast” cake in my opinion.

     

    Toast Toppings | A Nutritionist EatsVegetable Cream Cheese (I couldn’t find one that I liked, so I made my own!) + sprouts is one of those meals that is almost too good to be true. You could also top with some sliced cucumber.

     

     

     

     

     

     

     

    Toast Toppings | A Nutritionist EatsRicotta Cheese + Preserves feels like such a treat on a weekday morning. I like it topped with preserves, but you could also go a savory route and top with a drizzle of olive oil + salt + pepper. Apricot or orange flavors are perfect, but really, anything will work.

     

     

     

     

     

     

     

    I hope I’ve given you some inspiration to mix up your toast. What do you top your toast with? 

     

    simple & sophisticated appetizers

    Appetizers are, by far, my favorite thing in the world.

    If I invite you over? We’re having lots of appetizers. (I think I’ve only hosted two actual sit-down dinners).

    If I offer to bring something over to you? It’s always appetizers.

    When I eat out, I always choose appetizers over dessert. And often, I order a bunch of appetizers instead of an entree.

    So, you get the point, right? I. love. appetizers.

    And this time of year, it seems there’s endless opportunities for appetizers.  Whooooowooo!

    But as much as I love spending time in the kitchen, it’s important to have an arsenal of recipes that can be made ahead of time, don’t require cooking and can sit out at room temperature. These are some of my favorites!

     simple & sophisticated appetizers | a nutritionist eats

    Links: prosciutto wrapped figs | wine bar nut mix | warm olives with rosemary, garlic & lemon |beet-pickled deviled eggs | smoked salmon with potato chips and lemon crème fraîche | parmesan shards (cut chunks of high-quality parmesan)

    What are you making this holiday season? 

    daily eats: 6.25.12

    Hello, hello!

    So. I’m back to working full-time and it is AMAZING! I was getting pretty bored spending days at home and only working part time.

    Anyway, I’m back to packing up breakfast, lunches and snacks and taking pictures of meals in tupperware. :)

    A few notes about the day: lots of snacks and the pictures are horrible! (Sorry)

    Workout 1: jillian’s 20 minute shred – level 1

    Coffee: enjoyed on the bus!

    Breakfast: my favorite summer breakfast lately: 1 serving greek yogurt + 1/2 cup frozen (but thawed) berries + 2 Tbsp sliced almonds + 1/4 cup kashi go lean cereal

    Lunch: turkey + avocado + crackers + celery & carrots (lunch was supposed to be on sprouted bread, but I forgot it at home and thankfully there were some crackers at work)

    Snack 1: thinkThin bar

    Snack 2: mango slices (about 1-1.5 servings)

    Workout 2: 35 minutes spin class – I was a little late so I missed the first 10 minutes. Better late than nothing, right?

    Snack 3: crackers + curry chicken salad (+ more crackers + kale & spinach dip)

    Dinner: baby kale, baby chard, baby spinach + 2 fried eggs + leftover salmon + miso sesame dressing

    Dessert: 2 dark chocolate peanut-butter cups

    To those of you who pack your breakfasts – what do you bring? I need some new breakfast ideas that travel well.