The Holiday Nog Smoothie Bowl
The Holiday Nog Smoothie Bowl
The Holiday Nog Smoothie Bowl
I have a confession to make. I love the taste of eggnog. The well-known yellow, spicy sweet variety that comes in a carton. But, just reading the ingredients list of thickeners, stabilizers, artificial colors and flavors makes me a little queasy. I realized that what I enjoyed most about this classic holiday beverage was the creamy texture and warm spices.
No problem. Nutmeg, cinnamon and lots of vanilla, blended sweet and creamy with ripe bananas and silken tofu create a similar feel of this cheerful holiday concoction. It’s also secretly loaded with veggies from the steamed and frozen cauliflower. Not to mention dairy and egg free!
This is a great no-fuss breakfast to add to your holiday rotation when early morning meals can be a little on the heavy side. Even if you’re not a fan of traditional eggnog, this nutrient dense holiday nog smoothie bowl is a delicious way to add some holiday joy to your morning.
The Holiday Nog Smoothie Bowl Ingredients
Ingredients
2 large very ripe bananas
12 oz. (340 grams) of extra firm silken tofu
1 tablespoon of vanilla
1 teaspoon of apple cider vinegar
1 teaspoon of nutmeg
1 teaspoon of cinnamon
1/8 teaspoon of fine sea salt
2 tablespoons of almond butter
4 large medjood dates, pitted
2 cups of cauliflower florets, steamed and frozen
Makes 2-3 bowls
Method for making The Holiday Nog Smoothie Bowl
1. Cauliflower that is slightly thawed produces a creamier texture when blended so just let it sit on the counter while you gather all of your other ingredients.
2. Add the bananas and silken tofu to the blender container, along with the vanilla, apple cider vinegar, nutmeg, cinnamon, salt and almond butter, followed by the dates and the cauliflower.
3. Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
4. Scoop the creamy vanilla and spice mixture which will be the consistency of loose custard into three bowls and top with a sprinkling of nutmeg.
To learn more, click/tap on the ingredients in bold.
Other holiday recipes you might love:
Printable Recipe Card:
The Holiday Nog Smoothie Bowl
Ingredients
- 2 large very ripe bananas
- 12 oz. (340 grams) of extra firm silken tofu
- 1 tablespoon of vanilla
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of nutmeg
- 1 teaspoon of cinnamon
- 1/8 teaspoon of fine sea salt
- 2 tablespoons of almond butter
- 4 large medjood dates, pitted
- 2 cups of cauliflower florets, steamed and frozen
Instructions
- Cauliflower that is slightly thawed produces a creamier texture when blended so just let it sit on the counter while you gather all of your other ingredients.
- Add the bananas and silken tofu to the blender container, along with the vanilla, apple cider vinegar, nutmeg, cinnamon, salt and almond butter, followed by the dates and the cauliflower.
- Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
- Scoop the creamy vanilla and spice mixture which will be the consistency of loose custard into three bowls and top with a sprinkling of nutmeg.
Calories
279.11Fat (grams)
11.03Sat. Fat (grams)
1.40Carbs (grams)
36.16Fiber (grams)
6.94Net carbs
29.22Sugar (grams)
20.66Protein (grams)
13.16Sodium (milligrams)
108.58Cholesterol (grams)
0.00