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Brain Power Fig Smoothie Bowl

September 6, 2019 by Gina +

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We are in the thick of fig season and I couldn’t be happier. We have a huge fig tree producing like crazy, which is awesome because it’s one of my favorite fruits. I love them fresh, but we get so many, I freeze a bunch too for smoothies. A fig smoothie with banana and nut butter is truly one of my favorite combos.

  • 1 frozen banana
  • 1 frozen fig
  • 1 spoonful nut butter
  • 1 handful of unsalted walnuts
  • 1 scoop lion’s main powder
  • enough liquid (nut milk of filtered water) to reach desired consistency – I use about 1/4 cup to keep it thick
  • Optional – collagen, cinnamon, any other adaptogens
  1. Place everything in a high speed blender. Start slowly, blending until smooth and thick.
  2. Enjoy!

I like to make this a brain powered smoothie by adding two things, walnuts and Om Mushroom’s Lion’s Mane. Walnuts are known for being beneficial for the brain. Now, mushrooms are gaining popularity in the wellness world. Lion’s mane in particular helps with memory, focus, and nerve health. A handful of walnuts and a scoop of the lion’s mane powder make this smoothie a total brain booster.

I first started adding mushroom powders and taking comprehensive capsules about 10 years ago. Let me tell you, they was not easy to find! There were only a few companies and the products were quite pricey. Now there are more companies making some great products, and one of my favorite is OM. I’ve been using their powders for several years, and now they’ve added a bunch of fun new products. Not only is it an affordable option, they most importantly produce quality products.

A couple of my other favorite fig recipes:

  • Fig and goat cheese crostini
  • Fig, banana, cauliflower smoothie

You might also like:

Default ThumbnailHomemade Nut Butter Meal Plan 1 with a Fig, Banana, Cauliflower Smoothie Default ThumbnailSpinach Mango Smoothie Default ThumbnailCinnamon Mango Smoothie

Filed Under: Breakfast, Recipes Tagged With: adaptogen, banana, breakfast, healthy, lions mane, om mushroom, smoothie, walnuts

Trackbacks

  1. Healthier Chocolate Frosty Smoothie says:
    March 28, 2021 at 9:28 pm

    […] Protein smoothie featuring one of my favorite fruits, figs!  With a scoop of lions main for extra brain fuel.  […]

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2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
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Optional 1/4 cup chopped walnuts for crunch.

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Use sourdough or whatever bread you love, and make extra caramelized onions — you’ll want them again tomorrow.
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Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.
 
Want to try it? Comment RECIPE and I’ll send you a link to trial America’s Test Kitchen and get the recipe. You can also find the link in my bio.

And be sure to give @TestKitchen a follow for more tested, reliable recipes!
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Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry 
2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.
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Comment “APPLE” and I’ll send you the full recipe!
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Comment “MEATBALL” and I’ll send you the full recipe!
Instead of stacking a fried egg onto a bagel, you Instead of stacking a fried egg onto a bagel, you cook the egg thin in the pan and let the bagel halves press right into it — no sliding eggs, no mess. 

Lightly toast the bagel. Whisk the eggs with a little salt and pour into a nonstick pan, spreading it thin. When the egg is almost cooked through, place the two bagel halves on top, pressing gently — this holds the egg in place and keeps it from sliding out. Flip the pan so the bagel side is down and the egg side is up onto a plate. Add your toppings, fold any extra egg over the top, and close the sandwich.

Use a low carb or regular bagel, both work great. I love bagels from @westernbagel
Save this sandwich — your fall grilled cheese. Bu Save this sandwich — your fall grilled cheese.

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Use sourdough or whatever bread you love, and make extra caramelized onions — you’ll want them again tomorrow.
Air Fryer Chicken Parmesan #ad This is exactly th Air Fryer Chicken Parmesan #ad

This is exactly the kind of dinner I want during the week—crispy chicken, plenty of sauce, and melted cheese, without making dinner more complicated than it needs to be.

Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.
 
Want to try it? Comment RECIPE and I’ll send you a link to trial America’s Test Kitchen and get the recipe. You can also find the link in my bio.

And be sure to give @TestKitchen a follow for more tested, reliable recipes!
This Harvest Chicken Salad is one of my favorite w This Harvest Chicken Salad is one of my favorite ways to switch up lunch this time of year. Sweet apple, crunchy celery, and a lightened-up dressing come together for something that’s fresh, filling, and way better than the usual mayo-heavy version. Serve it on a bed of lettuce, in a wrap, or with crackers. Make sure you’re following @gina_gibson_cooks for more recipes. 

Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry 
2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.

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