Breakfast smoothie bowl

Breakfast smoothie bowl
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Here’s a recipe that gathers all essential nutrients in one serving.

A liquid breakfast greatly reduces the amount of energy the body requires to digest and process all the nutrients it contains. The effect is such that I feel an immediate boost! 

Hubert Cormier, my favourite nutritionist, says smoothies are an obvious breakfast option for busy people, because they can be made ahead and enjoyed in the car, on the metro, or at work.

Almond milk is a good alternative to dairy and soy. Bananas are an excellent source of potassium and Vitamin B6, and the riper they are, the easier the body can absorb their sugars. Kale is a great source of calcium, iron, chlorophyll, and dietary fibre. Pineapple is high in healthy sugars and contains bromelain, an enzyme that promotes cardiovascular health. Chia seeds are a good source of dietary fibre and plant-based Omega-3, and they improve bowel functions. Finally, white mulberries give the dish a little contrast and a great taste. 

When I feel like increasing the protein content of this smoothie, I add a half a cup of silken or dessert tofu. To make my breakfast complete, I serve my smoothie with a few raw almonds or roasted soy nuts. 

Thanks to Audrey Sckoropad for inspiring this recipe. 

  • ServesServes 2
  • Prep time10 min
  • Cook time-
  • Timeout-
  • FreezingFreezes well

Capsule vidéo


  • 2 cups vanilla almond milk
  • 1 ripe banana
  • 1 green apple, diced
  • 1 lemon, peeled and diced
  • 1 cup kale, coarsely chopped
    Replacement options

    or spinach

  • 1/2 cup pineapple, diced
  • 1 teaspoon maple syrup or honey (or more, to taste)
For the topping
  • 2 tablespoons chia seeds
  • 2 handfuls white mulberries (optional)


  1. Place all the ingredients in the blender, apart from the chia seeds and the white mulberries.
  2. Process until smooth.
  3. Pour into two bowls and garnish with chia seeds and white mulberries. Enjoy! 

Tips & tricks

To make this recipe ahead of time: prepare a large quantity of smoothie and freeze it in ice cube trays. The night before, fill a tall glass with smoothie ice cubes and refrigerate. Your smoothie will be ready to drink the following morning.

Recipe published on August 19, 2018