This sweet and creamy smoothie bowl is brimming with nutritional “superfoods,” including raw cacao powder, goji berries, seeds, nut butter and berries. It’s my go-to breakfast when I need to recharge or reboot, and it’s my foolproof way of slipping serious nutrition into my kids (because, spoiler alert, eating a smoothie bowl FEELS LIKE YOU’RE EATING ICE CREAM FOR BREAKFAST!). (Plus: new video below!)
This week I’m featuring the Pumpkin Almond Muffins from my cookbook! These might just be my favorite muffins ever. They’re lightly sweet, supremely tender and they make my house smell incredible. Plus, they get made right in the food processor! You might have noticed that I’m on a mission to streamline my baked goods (see these Blueberry Blender Muffins as a prime example). Since summer has unofficially started, all I want to do is get the hell outside, and that means I’m all about ways to cut back on my time spent prepping and cooking. The food processor can be an awesome ally on this front—check out my tips for making the most of your processor in my new article for Parents.com!