AIP banana-pumpkin breakfast smoothie bowl - spoonable, five-minute

Some AIP mornings, the only breakfast that will actually get eaten is one that takes no more than 5 minutes and no real thinking. This bowl is built for exactly that morning. Banana. Pumpkin. Coconut milk. One blender, done.

The color comes from the pumpkin, and that color is doing real work. The beta-carotene in pumpkin is what the body converts into vitamin A, involved in keeping the tissue lining your gut and airways healthy. A spoonful of gelatin, if you add it, is optional; it may help take the edge off how quickly the fruit sugar lands, though that is more a folk kitchen habit than a settled fact.

Treat the recipe as a shape, not a rule. Whatever ripe fruit is in the kitchen goes on top, and a scatter of toasted coconut turns it into a bowl worth sitting down for, not just something to get through standing at the counter.

Ingredients

• 2 ripe bananas, sliced
• 6 tbsp pumpkin puree
• 1/2 cup full-fat coconut milk
• 1 tbsp gelatin powder (optional)
• 1 tsp honey (optional)
• 1/2 tsp ground cinnamon
• Fresh fruit and toasted coconut flakes, to garnish

Method

Add everything except the garnishes to a high-speed blender. Blend 20 to 30 seconds, until completely smooth.

Pour into a bowl right away. Top with fresh fruit and toasted coconut flakes. Eat chilled.

The bananas need to be fully ripe, or the bowl tastes green. If you add the gelatin and refrigerate the bowl overnight, it sets into more of a custard. Leftover canned pumpkin keeps well and folds into other AIP breakfasts and gummies.

*Adapted from asquirrelinthekitchen.com*