Blueberry Lemon Cheesecake Smoothie Bowl {gluten-free}


Recipe courtesy of Strong Magazine

If you love smoothies but feel that you need something a little more substantial, something you can sink a spoon into, check out smoothie bowls!

Smoothie bowls are all the rage right now. But before you go running out to your local smoothie bowl shoppe to get your antioxidant and sweet fix, convincing yourself that it’s a perfect post-workout meal or breakfast on-the-go, do you homework. Most of the commercially-prepared bowls are total SUGAR BOMBS! They blend up lots of frozen fruit, including the super-antioxidant acai (which is really bitter on its own) and then top it with more fruit and granola. That spells lots of carbs (yes, it’s from fruit but even too much fruit can be a problem) and little or no protein or healthy fat. Excuse me, but where’s that balanced macro meal we’re always talking about?

The best smoothie bowl is the one you make yourself. That way, you control the ingredients that go into it and can make sure you’re adding the much-needed protein and good fats to balance out your energy level and keep you full for longer.

Making a smoothie bowl is a bit different than making a smoothie. TIP #1: USE LESS LIQUID. A lot less. Like, 1/4 cup is more than enough. For your smoothie to be thick enough to spoon, too much liquid will just about ruin it. Let the frozen (yes, frozen is the key work here) fruit help you out with keeping the mixture nice and thick.

For protein, try adding Greek yogurt, ricotta cheese, cottage cheese, nut butters, or protein powder.

For healthy fats, look to seeds (chia, ground flax, hemp), chopped nuts, avocado, and virgin coconut oil.

The combinations are endless. For starters, try our Blueberry Lemon Cheesecake smoothie bowl that we created for Strong Magazine and is appearing in the May 2016 issue, along with 3 other fantastic smoothie bowls. Make sure to check out the magazine and follow them on Facebook. The magazine is filled with leading exercise and nutrition information.

Blueberry Lemon Cheesecake Smoothie Bowl {gluten-free}

Yield: 1 large smoothie bowl

Calories per serving: 589

Fat per serving: 18.9 (g)

Carbs per serving: 65 (g)

Protein per serving: 39.9 (g)

Fiber per serving: 12.4 (g)

Blueberry Lemon Cheesecake Smoothie Bowl {gluten-free}


  • ½ cup part-skim ricotta cheese
  • 1 Tbsp lemon zest (organic)
  • 3 Tbsp fresh lemon juice
  • 1 scoop vanilla whey protein powder
  • 1 cup frozen organic blueberries
  • Topping
  • 2 Tbsp organic blueberries
  • 1 tsp lemon zest
  • 1 Tbsp chia seeds
  • 3 Tbsp crushed Gluten Free graham crackers (we like Pamela's GF cinnamon Graham crackers)


  1. Place all smoothie ingredients in a food processor and pulse 10 times.
  2. Turn on the processor and blend until smooth, stopping and scraping down the sides as necessary. Pour the mixture into a bowl and top with recommended toppings.
  3. Serve, enjoy, and lick the bowl clean!


Nutritional analysis includes toppings.

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