Layered Smoothie Pot With Berry Coulis

Layered Smoothie Pot With Berry Coulis

I’ve been experimenting with breakfast dishes quite a bit recently as a lot of people say that they find this the hardest meal of the day when trying to be ‘Paleo’. Life does get in the way a lot and can seem even harder especially when you are trying to be healthier and not stop for that Starbucks latte and almond croissant on your way in to work each morning (yes, I have been there!). However it is all about pre-planning, getting everything you need ready the previous night before jumping out of bed and making it one of the first things you do. When I’m making a smoothie or omelette I put everything in a bowl in the fridge the night before and have the smoothie maker / frying pan out and ready – it’s all done within 5 minutes and worth every second.

I always take my breakfast to work as I prefer to have something when I get in (usually as a delcious prize after a sweaty squashed tube ride) but my husband will always eat before he leaves the house. There are so many options out there from a simple boiled egg with crudities to sweet omelettes (pear and cinnamon being my current favourite), granola and pancakes, breakfast bars, protein muffins and smoothies.

Smoothies are one of the most simple things to make and are so easily transported. Pumped with goodness, you can literally bless your body with a large dose of vitamins, nutrients and antioxidants all in one hit. I have recently been playing with smoothie pots as I don’t eat dairy these are a great “yogurt” style alternative without the painful tummy ache after. I like to be creative with mine and play around with layers but I completely understand that not everyone has time for this! I just use old jam jars to put the smoothie mix in as they are a good size and easy to pop in my handbag!


Layered Smoothie Pot With Berry Coulis
Prep time
Total time
Recipe type: Breakfast
Serves: 2
  • To make 2 jam jars full or 4 smaller portions
  • One cup raspberries
  • One kiwi, de-skinned (you can leave the skins on but most people prefer them off)
  • 2tbsp coconut oil, melted
  • 2 handfuls spinach
  • 1 large pear, cut in to chunks
  • ½ cup blueberries
  • ¼ cup mixed seeds
  • 330ml coconut water
  1. Directions:
  2. In to a deep-set frying pan / wok place the mixed seeds over high heat. Regularly take the pan off the heat and shake it to get the seeds moving around. You will notice they start to swell and split. Once they have done this take them off the heat, they are now toasted, allow them to cool
  3. For the green layer:
  4. In to your Nutribullet (hand blender or any other smoothie maker) place the spinach, melted coconut oil, ½ the pear, all the kiwi and 1750ml coconut water, blitz until smooth and creamy (You want this layer to be thicker than the top)
  5. Pour straight in to the bottom of a jam jar / bowl in equal amounts and pop in the freezer for 15-20 minutes to set (the coconut oil will cool and it will become a little firmer so your next layer sits on top, the longer you leave it the better, but don't let it freeze!)
  6. For the red layer:
  7. In to you (cleaned) Nutribullet (hand blender or any other smoothie maker) place the raspberries, remaining coconut water and pear and blitz until smooth
  8. Once your green layer has set and is no longer runny you can add a layer of crunchy seeds followed by the red layer (be careful and slow!)
  9. For the topping:
  10. On top of the red layer I put some blueberry coulis followed by any remaining seeds
  11. To make the coulis in to a shallow pan place all the blueberries and about 3 tbsp water, allow them to start to boil and as they do they will break down, keep going until the mix becomes jam like and all the water has disappeared (approximately 4-5 minutes)
  12. Serve straight on top of your smoothie pot





























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