Paleo Banana and Mango Smoothie Bowl

Smoothie Bowl Breakfasts

Breakfasts were the biggest headaches after we changed our diet. The simplest solution was a gluten and dairy free smoothie or smoothie bowl. In the last 8 years I have prepared a wide variety of paleo breakfasts, experienced and learned a lot. But this creamy smoothie bowl breakfast is still one of my favorites. All of its ingredients are healthy, I did not add any sugar in it. It’s sweet enough because of the natural sugar content of the fruits.

Sugar Content of Fruits

All fruits contain two types of sugar, fructose and glucose. They are variable in quantity but most of the fruits contain about half glucose and half fructose. Glucose raises blood sugar. The body needs insulin to metabolize it. Fructose does not raise blood sugar, the liver breaks it down. People with diabetes have to check the sugar levels of the fruits.

I used banana and mango. The average banana contains around 23 grams of carbohydrates, including 2.6 gram of fiber and 12 grams of simple sugars. Mango is one of the sweetest fruits and lower in fiber than other fruits. The average mango contains 45.9 grams of sugars – almost the entirety of its 50.33 grams of carbohydrates. These fruits can be consumed at any time of course, but always in moderation.

Chia Seeds – The Aztec Superfood

I added chia seeds to the fruit mixture. Chia is native to central and southern Mexico. Chia seeds have only become a popular health food in the last 10 – 15 years. But they’re actually one of the oldest forms of nutrition. They were a staple of Mayan and Aztec diets.

Why are they called superfood? Because these small seeds contain an extremely dense concentration of vital nutrients, vitamins, minerals, antioxidants, good fats and healthy enzymes. Chia seeds are a rich source of omega-3 fatty acids which are essential for cardiovascular health, a healthy brain and nervous system.

These seeds are hydrophilic, absorbing up to 12 times their weight in liquid when soaked. Chia-based foods and beverages have a distinctive gel texture. They made my fruit mixture creamy.

They can be added whole or ground to smoothies and juices, mixed into yogurt or nut milk. Sprinkle the top of salads with chia seeds, add to salad dressing, mix into muffin. Try my Rhubarb and Chia Pudding recipe also!

Breakfast in a Pinch: