Tropical Banana Rum and Melon Breakfast Bowls.
What makes mornings better, besides a juicy melon full of delicious fruit and coconut shards and toasted almonds?
I’ll tell you what.
A juicy melon full of delicious fruit and coconut shards and toasted almonds and rum.
I did that.
I added a little drip drop of rum to this smoothie in a cantaloupe.
It’s summer! Spiked smoothies for breakfast are all the rage. (At least now they can be?)
P.S. I can’t be held responsible for one consuming this before work. I mean, I just don’t know. Part me feels like you may exhibit some of the same behavior that I witnessed on bachelor in paradise last night, but ummmm. Who knows.
(I do kind of want one of those tree house huts though.)
This is all being brought to you by the person who is consuming leftover vacation taffy for dinner. So there’s that. (For the record, I definitely don’t hate living in a world where funfetti cupcake and maple bacon taffy exist.)
The deal is that I’ve totally been holding out on you. I’ve been making and eating these bowls all summer (you probably saw this one on snapchat back in June) yet I haven’t said word about them besides some measly instagram. Why why why?
Acai bowls are usually my cold smoothie of choice for breakfast, especially if it’s freezing and thick enough to eat with a spoon. But after my last acai bowl caused my blender to explode a few weeks ago and then I spent forever cleaning confetti dots off the ceiling, I’ve sort of been on the old-school, I’m-stuck-in-2009 banana ice cream trend. Oooooh it’s oh-so good.
Back in the day I used to cover some banana blender ice cream with a few chocolate chips and melty peanut butter and coconut butter and even sprinkles and man, it’s freaking good. As long as you like bananas. Remember that?!
These days, I always demand that we keep a bag of frozen bananas in the fridge because in my opinion – they make most smoothies take on the texture of ice cream and who doesn’t adore that in a drink. It’s like a big ol’ milkshake, but with fruit. So, health food.
And when I say “demand,” I mean that I slice the bananas and freeze them myself every month. Thumbs up.
The key here is to find a ripe melon that can be scooped out WITH the frozen smoothie and eaten. It has so many delicious flavors: banana, mango, melon, coconut milk – tons of my favorite thangs that scream summer and are whimpering that we only have a few weeks of the season left. They are begging you to consume them.
Do it for them?
You can also do this with baby watermelon if you’re not weird about seeds. I sort of think that berry flavors go best with the watermelon, so I’d throw a bunch of frozen strawberries and cherries in the blender and go from there.
And it’s not like you NEED to add the rum, but I mean it is summer and all. So maybe just add the rum until mid-September.
Then we can add wine. !!!!!!!!!!
- 3 frozen bananas
- 1 cup frozen mango chunks
- 6 ounces plain greek yogurt
- 1/2 cup canned coconut milk
- 1 tablespoon vanilla bean paste
- 1 tablespoon spiced rum
- 1 cantaloupe, split in half with seeds removed
- 2/3 cup blueberries
- 1/4 cup sliced toasted almonds
- 1/4 cup toasted unsweetened flaked coconut
- 2 tablespoons hemp seeds, or chia seeds!
- Add the bananas, mango, greek yogurt and coconut milk to a high-powered blender or food processor. Blend until thick and creamy and the frozen chunks are all pureed, sort of resembling a soft serve ice cream. Add in the vanilla bean pasta and rum and blend again until just combined.
- Equally split the smoothies between the cantaloupe bowls. Top each with 1/3 cup blueberries, 2 tablespoons toasted almonds, 2 tablespoons coconut and 1 tablespoon hemp seeds. Add anything else you may love! I recommend eating it with a grapefruit spoon and going for chunks of the cantaloupe first so the smoothie can sink further down into the ‘bowl” as opposed to over the edges. YES.
No more taffy. oooomph.