Who doesn't love a smoothie bowl during Summer? With so many combos and flavours to experiment with, this one sneaks in some extra veggies that are bound to make it a hit. Top it with your favourite fruits and other crunchy things like cereal and nuts to give you a more satisfying start to the day than a regular smoothie (because you can't down it 10 seconds!).
2 frozen bananas
1 1/2 cups of coconut water (more or less for desired consistency)
1 large frozen avocado
1 frozen zucchini (chopped in pieces)
1 whole mango
1 scoop of changing habits supreme greens blend
Blend it all, until creamy and smooth.
It’s best to freeze everything, but not necessary, it just won't be as thick.
I also add cultured coconut yoghurt
My favourite Paleo muesli
Scoop of gelatin for skin, hair and nail support
Raspberries, banana, coconut, almonds, buckwheat groats, tahini
About Tarnea O’Meara
Tarnea is an Endeavour College of Natural Health Nutritional and Dietetic Medicine student, self-confessed health, paleo and organic food enthusiast that loves cooking from scratch. Born and raised on the Sunshine Coast, Tarnea is a professional surfer and foodie currently competing on the WQS. She combines her love for travel, surf and food effortlessly.
Autumn is approaching and the change of season can sometimes be a challenge to our health. Give your immune system the best chance of staying in good shape by adding these quick and easy immunity gummies to your day.
This beautiful Hibiscus and Rose Water Kombucha Jelly recipe was created by the very talented Endeavour Alumni, Georgia Barnes. Containing gut-friendly kombucha, these light and refreshing jelly's are perfect for summer.