Sundae Smoothie

When I took my first sip of this smoothie, it tasted like I was drinking a Sundae!  The flavors all merged together so well.  This would be a great dessert smoothie, or you can do what I did and have this smoothie for breakfast!  What a great delicious and healthy way to start the day!

This recipe was adapted from here:


  • 1 cup almond milk
  • 1 frozen banana
  • 4-5 strawberries
  • handful of spinach
  • 1 tablespoon almond butter
  • 1-2 tablespoons unsweetened coconut flakes
  • 1 tsp carob powder (or cocoa powder)

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

The original recipe did not call for greens, but of course I had to throw some in since you can’t taste it and I wanted to add some veggie to it since I was having this sweet smoothie for breakfast.  If you do add the spinach, the color of the smoothie isn’t as appealing but who cares what it looks like as long as it tastes amazing, right?

Chickpea and Cabbage Soup

I had 1/2 a head of cabbage so I googled some ideas and came across this incredibly delicious soup!  The best part was I had all the ingredients to make it except the optional pine nuts and it looked super simple to make!

Cabbage Soup

This recipe was adapted from here:


  • 1 onion, chopped
  • 2 medium carrot, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 1/2 head cabbage, chopped
  • 1 15 oz can diced tomatoes
  • 1 16 oz can chickpeas
  • pepper, to taste
  • 1/3 cup fresh basil
  • optional: pine nuts


  1. Heat a large skillet, add 2 tablespoons of water, and sauté the onion for about 3 minutes.
  2. Add the carrots and garlic and cook for about 2 minutes.
  3. Add all remaining ingredients, except basil and pine nuts.
  4. Reduce heat and allow to simmer, covered, for about 25 minutes.
  5. Stir in basil and pine nuts.


Not only is this recipe great for St. Patrick’s Day with the cabbage, but it is a great soup to enjoy on a cooler day now since we are SO close to spring and will soon be craving salads, smoothies, and fresh fruit! Not like I don’t crave that stuff now, but in the summer you’re more likely to eat those foods than you are to eat soups.

Chocolate Sweet Potato Smoothie

I’ve been in the mood to add a sweet potato to my smoothie for a while.  I know it may sound odd, but the sweet potato gives it a creamy texture.  Plus, it really boosts the amount of vitamin A!  I already have a smoothie recipe that uses sweet potato and I almost made it until I came across this recipe.  It includes chocolate!  Enough said.  Enjoy this smoothie for breakfast or as a post-workout shake!

This recipe was adapted from here:


  • 1/2 cup sweet potato (about 1 small)
  • 1 frozen banana
  • 2 medjool dates
  • 1 cup unsweetened almond milk (or water)
  • 1 tbsp almond butter
  • 2 tbsp unsweetened cocoa powder
  • Optional: 1 scoop protein powder

Directions: Combine all ingredients in blender and blend until smooth!

I recommend baking the sweet potato ahead of time and allowing it to cool before making this smoothie.  I made my sweet potato the night before and allowed it to get cold in the fridge.  However, if you don’t have time for that you can always just allow it to cool on the counter after baking and possibly add some ice if you need your smoothie colder.

This recipe makes quite a thick smoothie! I actually ate it with a spoon 🙂

Brownie Cake Oatmeal Bake

This oatmeal bake seriously tastes like cake!  That’s because this oatmeal bake doesn’t just have oats in the recipe, but flour.  This oatmeal bake is so sweet, you could even eat it for dessert!  I made this recipe SOS free (no salt, oil, or sugar) so that it could be a healthy, but tasty, way to start your day!

This recipe is adapted from here:


  • 1/3 cup rolled oats
  • 2 tbsp flour (I used buckwheat, but any kind will work)
  • 1 tbsp cocoa powder
  • 1/4 tsp baking powder
  • 1/3 cup almond milk
  • 1 tsp almond butter
  • 1/2 tsp vanilla extract
  • 1 sliced banana


  1. Preheat oven to 325F.
  2. Mix together oats, flour, cocoa powder, and baking powder.
  3. Stir in almond milk, almond butter, and vanilla.
  4. Gently fold in the sliced banana.
  5. Pour into a ramekin and bake for 15-20 minutes.
  6. Enjoy!

If you want this to be sweeter, you can add 1/2 tbsp maple syrup, but I think the banana makes it sweet enough, especially for breakfast.

Before eating this, I poured a little more almond milk on top which was also very tasty.  If you want, you can even add some walnuts into the batter for more of a crunch!

This was such a treat!  I have been having smoothies and banana ice cream SO much for breakfast lately, that this oatmeal bake was a nice change up.  Especially for a Monday morning when school was cancelled and I had the time to enjoy this while catching up on some TV shows.