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Strawberry, Banana and Zucchini Smoothie Bowl

Amanda Mackenzie


Photos: Jacqueline Giltrow


Eat Yo Greens

Eat your greens! Blend them into smoothies, add them to your salads, finely chop them into your kids’ meals. I also could not live without my spices—they can turn the simplest of meals into something amazing.

The Joy of Cooking

I still remember the first thing I cooked with my mum. It was a humble jam slice, but I’ll never forget that feeling of pride as it came out of the oven. There is real joy in creating something wholesome and delicious from scratch. The kitchen is my happy place. It’s where I feel most at peace, most content and most myself. Nothing brings me more joy than cooking and creating delicious, nourishing meals for my friends and family. I have discovered my true passion in food and health and I’m so excited to continue to share this with the world.



1 cup frozen strawberries

1 small banana, chopped and frozen

1 small zucchini, peeled and chopped

1¾ cups almond or coconut milk

1 tsp pure maple syrup or rice malt syrup (optional)

Peanut Butter Choc Fudge

¼ cup coconut oil, melted

½ cup natural peanut butter

¼ cup raw cacao powder

1½ tbsp pure maple syrup


To make the fudge, mix all fudge ingredients together in a small bowl until they are well incorporated. Place silicone molds onto a tray that will fit inside your freezer. Carefully pour the mixture into the silicone molds. Place in the freezer to set for at least 15 minutes. Remove the fudge pieces from the silicon moulds by gently popping them out. Keep them stored in a sealed container in the freezer and enjoy them straight from the freezer. This recipe makes about 15 bite-sized pieces of fudge (depending on what size molds you use). For the smoothie, blend all smoothie ingredients together in a high powered blender until smooth and creamy. Pour into a bowl and top with fruit of your choice, desiccated coconut and one or two pieces of the peanut butter choc fudge.

Ingredients to go crazy for: Zucchini & cauliflower!

They are both such wonderful, versatile vegetables. I use zucchinis for a variety of dishes: I use my spiralizer to turn them into zucchini noodles and serve them with homemade plant-based pesto or with my lentil Bolognese. I love them sliced and roasted with a little coconut oil, cumin, turmeric and sea salt. Yum! I chop and freeze them for smoothies (a great way to add some veggies in at breakfast time). I add peeled and grated zucchini into our morning porridge. (The kids don’t notice!) I love to make cauliflower “rice,” roasted cauliflower, cauliflower mash, spicy cauliflower tacos and cauliflower fritters.

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