Vanilla Fig Smoothie

I recently bought some dried figs and have been snacking on them.  When I came across this smoothie recipe, it sounded like it would make a great sweet treat!

This smoothie was adapted from here:


  • 4 figs (I used dried)
  • 1 banana, frozen
  • 1 cup almond milk
  • 1 tsp maca powder (Can be omitted)
  • 1/2 scoop vanilla protein powder (I used Vega) (Can be omitted)
  • dash of cinnamon
  • dash of sea salt

Directions: Combine all ingredients in a blender and blend until smooth.


If you don’t have vanilla protein powder, you can just use 1/2 tsp vanilla extract.

If you don’t have maca powder, you can just omit this ingredient.

If you don’t have a high-speed blender, I recommend soaking the dates in warm water for about an hour first.

You can also add a handful of spinach or other greens and turn this into a green smoothie for some extra nutrition.


This smoothie would be great for breakfast since the protein will keep you full and all the other ingredients will give you plenty of energy!


Sorry, no picture yet!  When I added the spinach, it wasn’t the prettiest looking, though it was still tasty!  Next time I’ll take a picture before I add the spinach.

Watermelon Smoothie Bowl

I have been wanting to try this smoothie for a while.  I never thought about adding frozen watermelon to my smoothies until I came across this recipe.  Wow, I wish I had done this sooner!  Frozen watermelon in smoothies is amazing!  It adds a creamy coldness without the use of ice cubes.  Perfect for these hot summer days!

Watermelon Smoothie Bowl 2

This recipe was adapted from here:


  • 1 1/4 cup frozen watermelon cubes
  • 1 frozen banana
  • 1/2 cup – 3/4 cup almond milk (depending on the desired thickness of your smoothie)
  • 1/2 scoop vanilla protein powder (I used Vega) (Can be omitted)

Directions:  Combine all ingredients in a blender and blend until smooth.

Watermelon Smoothie Bowl

I used less almond milk to make a really thick smoothie so I could eat it like ice cream.  I even topped my smoothie bowl with granola.  This would also be great topped with hemp seeds, banana slices, nuts, etc.


A coworker gave me this recipe.  She made it before, but I was not able to try any because it called for a can of tomato soup which contains wheat flour.  When she handed out the recipe I wanted to make this immediately with my own tomato soup!   My recipe for tomato soup (see below) makes a lot of tomato soup and you will not need it all.  So one of the best things about this gazpacho is you get tons of gazpacho and a lot of tomato soup too!  You will have plenty of leftovers to enjoy for the next few days (depending on how many people you’re feeding).

On a hot summer day, this cold soup is perfect.  It is so tasty and absolutely 100% healthy.



  • 22 ounces tomato soup (or you can use 2 cans of tomato soup, undiluted)
  • 3 cups tomato juice
  • 2.5 cups water
  • 1 chopped cucumber
  • 1 chopped tomato
  • 3/4 chopped green pepper
  • 1 small chopped onion
  • 4 tbsp wine vinegar
  • 2 tbsp commercial Italian dressing
  • 2 tbsp lemon or lime juice
  • 2 cloves garlic, minced
  • 1/2 tsp pepper
  • 1/2 tsp hot sauce


  1. Make tomato soup.  Measure out 22 ounces and pour into a large bowl.
  2. Add all other ingredients and stir.
  3. Chill for at least 6 hours.

How simple is that!?  Even though there is some chopping, it is only 4 items that need to be chopped which really doesn’t take that long.  Plus, you don’t have to cook anything so once it’s chopped it can go directly into the serving bowl!

Also, I know it is much easier to just open and pour in 2 cans of tomato soup, but I highly recommend trying my recipe.  It really does not take that long and the chickpeas add a nice creaminess and some good protein!