My brothers have all lived in California for quite some time. Every time I go visit, my favorite thing to get for breakfast or lunch is a Berry Acai Bowl! I would come home and attempt to recreate the bowl at home in my fancy blender, and every time ended up with liquified fruit. Not exactly what I was going for.

A couple months ago, my Magic Bullet quit on me, so I was at the store we all love best (Target, obviously), looking for a replacement. I happened to see the Ninja Foodi Smoothie Bowl Maker. I knew nothing about it and hadn’t read any reviews, but decided that maybe this little tool was the secret to my açaí bowl dreams!

Over the next several weeks, I tested the ratios of all of the ingredients, determined to get it just right. I have finally mastered the perfect Berry Acai Bowl and can’t wait to share it with you! It’s as thick as ice cream, with just the right amount of sweetness. The thing I love about the Ninja Foodi Smoothie Bowl Maker is that it has a paddle in the top of it that gets all of the pieces of fruit equally blended as you twist it. It’s so easy and gives the perfect açaí bowl consistency every time! I know the measurement sound very exact (6 slices of banana), but trust me, this will get you perfect results! Just look at how perfectly thick this açaí bowl is!

Now that I have perfected a thick açaí bowl, it has become my go-to breakfast, especially on busy mornings because there’s no cooking involved. For other great breakfast ideas, check out some of my favorites!

Avocado and Egg Breakfast Stack

Egg and Feta Breakfast Wrap

Protein Pancakes

Berry Acai Bowl

• Author: Sarah

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Ingredients

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1/4 cup apple juice

6 slices frozen banana

6 slices of sliced frozen strawberries

1/4 to 1/3 cup frozen blueberries

1 frozen açaí packet

Granola

Cacao chips

Honey

Fresh berries

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Instructions

Add the apple juice to the blender cup.  Run the açaí packet under hot water for a few seconds, until you are able to break it into 3-4 pieces.  Add the açaí packet to the blender cup.  Add the strawberries and banana, then fill to the fill line with blueberries.  Secure the lid and process on the “bowl” setting, twisting the top the entire time.

Once well blended, scoop the açaí base mixture into a refrigerated bowl.  Top with granola, fresh berries, cacao chips, and a drizzle of honey.

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Notes

Tip:  I like to store a couple small bowls in the refrigerator so that they are nice and cold when I make my açaí bowl.  It makes the base melt less quickly.

Tip: My favorite toppings are the Organic Toasted Coconut Granola from Trader Joes and the Organic Cacao chips from Trader Joes.

I am usually not a huge fan of breakfast. I typically stick to my morning routine, which consists of a smoothie. Recently, I’ve been doing pilates every morning and sometimes find myself much hungrier in the morning than I normally am. This Avocado and Egg Breakfast Stack was born out of me rummaging through my fridge and freezer on a particularly hungry morning, looking for something filling to eat that would still be Whole 30 compliant. It’s simple and satisfying.

Start by heating some olive oil in a skillet. Cook the hashbrown potatoes according to package directions. Then fry an egg. Mash up an avocado (or buy a little pre-mashed avocado cup, no judging here – that’s actually what I did!). Pile up the potatoes, mashed avocado, and fried egg and voila! Avocado and Egg Breakfast Stack! Top with an little hot sauce and you’re good to go!

Avocado and Egg Breakfast Stack

5 from 1 review

• Author: Sarah

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Ingredients

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1 avocado, mashed

1/2 cup frozen hash brown potatoes

1 egg

Hot sauce

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Instructions

Fry the hash browns in a non stick skillet, according to package directions, then remove from the skillet to a plate.  Crack an egg into the skillet, being careful not to break the yolk.  Fry the egg over medium heat for 1-2 minutes, then flip and fry on the other side for another 1-2 minutes, until the yolk is set to your liking.  When the fried egg is cooked, place on top of the hash browns.  Mash an avocado and place on top of the egg.  Top with salt, pepper, and hot sauce of your choice.

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My kids absolutely love pancakes for breakfast. I make them most weekends. Given the amount of pancakes that they consume, I wanted a way to still give them what they love, but pack in a nutritional punch to get their little bodies off to a strong start. They love these Protein Pancakes (they actually didn’t even notice that they were any different than the normal pancakes I make). Protein Pancakes have become our new go-to for weekend breakfasts. I make a big batch on Sundays and then we reheat in the toaster in the early part of the week before school. Look how fluffy these pancakes are! I’m in love. Light, fluffy, and a protein boost.

The trick to making these is that I first combine the sour cream and chia seeds and let it sit for about 10 minutes to start to soften the seeds. Then I add that mixture to my blender and blend until the chia seeds are very fine. I add the chia sour cream mixture to the rest of the liquid ingredients before mixing in with the dry ingredients.

To cook them, I heat a large skillet over medium heat and add 1 Tbsp butter. Once the butter has melted, I use a 1/4 cup measuring cup to pour batter into the pan. Let the pancakes cook for a couple minutes, until the top starts to bubble, then flip and cook a couple minutes more. Yum!

Protein Pancakes

• Author: Sarah
• Yield: 18 pancakes 1x

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Ingredients

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1 cup sour cream

3 Tbsp chia seeds

1 1/2 cups buttermilk

4 Tbsp melted butter

2 eggs

2 cups whole wheat pastry flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 Tbsp sugar

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Instructions

In a bowl, stir together the sour cream and chia seeds.  Let sit for 10 minutes.  In the meantime, melt the butter.  In a large bowl, whisk together the eggs and buttermilk.  Slowly drizzle in the melted butter, while whisking to combine.  Set aside. In a medium bowl, with a dry whisk, combine the flour, baking powder, baking soda, salt, and sugar.  Set aside.

Transfer the sour cream and chia mixture to a blender and blend on high speed for about 1 minute, until the chia is finely ground into the sour cream.  Whisk into the liquid mixture.  Add the dry mixture to the liquid mixture and stir with a fork to combine.  If the mixture is too dry, add buttermilk, 1 Tbsp at a time, until it reaches pancake consistency.

Heat a griddle or pan over medium heat.  Melt 1 Tbsp butter in the skillet and using a 1/4 cup measuring cup, measure pancake batter into the skillet.  Cook until bubbly on top, then flip and cook for another minute or two until cooked through.  

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Notes

Tip:  I keep air-tight containers of the dry ingredients pre-mixed in my pantry to save time.  

Tip:  This recipe makes about 18 pancakes.  I store the leftovers in the fridge, in a Ziploc bag with a paper towel in it to absorb moisture.  Reheat in the toaster for a protein-packed breakfast!

This Egg and Feta Breakfast Wrap is so insanely simple, but totally crave-worthy. When we lived in Sydney, there was a local coffee shop near the office that I visited every day. Every morning I had the same thing. The Egg and Feta Breakfast Wrap with a vanilla latte. The coffee there was so good and recreating this breakfast at home takes me back to some pretty wonderful memories!

It really couldn’t be any easier to make. To make one wrap, scramble 2 eggs. Place the scrambled eggs on a flour tortilla. Top with crumbled feta and sliced scallions. Roll up and enjoy! See? Easy!

Egg and Feta Breakfast Wrap

• Author: Sarah

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Ingredients

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1 Flour Toritlla

2 eggs

1 Tbsp sliced scallions

1 Tbsp crumbled feta

salt and pepper to taste

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Instructions

Heat a small skillet over medium low heat.  Crack the eggs into a bowl and beat lightly with a fork.  Sprinkle in a small amount of salt and pepper.  Scramble the eggs, then place on the flour tortilla.  Top with the scallions and feta and roll into a wrap.

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