Strawberry Protein Bowl

Mar 27

SERVES 4

INGREDIENTS
1 - 12.3 oz package of Organic, Extra Firm Tofu, chilled and patted dry
2 cups fresh strawberries, sliced
1/2 cup Greek yogurt, plain
1/3 cup almond butter (or peanut butter)- no sugar added
1/2-3/4 cup unsweetened vanilla almond milk
1/4 cup chopped almonds (toasted) or walnuts
2 Tbsp flaxseed meal

DIRECTIONS
Combine tofu, 1 cup strawberries, yogurt and almond butter in a blender. Blend until smooth. Add 1/2 cup of unsweetened vanilla almond milk. Blend until desired thickness. Divide tofu mixture among 4 bowls (or mason jars). Top with remaining strawberries, almonds and flaxseed meal.

Note: Serving size is 3/4 cup smoothie and 1/4 cup toppings.

Philippa Bebbington, MS, RD

Philippa Bebbington is a Registered Dietitian, licensed in both New Jersey and South Carolina, with a Master of Science degree and more than 25 years of experience in nutrition and wellness. She is the founder of Nourish by Phil and the creator of Phil Knows Food.

With a focus on gut health, hormone balance, metabolic health, and anti-inflammatory nutrition, Philippa helps individuals reduce inflammation, support a healthier metabolism, improve their relationship with food, and build sustainable habits for long-term health.

Blending evidence-based nutrition science with a personalized, practical approach, Philippa believes that lasting change is about progress, not perfection. Her signature REBOOT philosophy empowers clients to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health, one nourishing step at a time.

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