Strawberry Banana Breakfast Smoothie

This smoothie is great for breakfast! It’s got your greens, fruits, oatmeal, and yogurt!

Strawberry Banana Breakfast Smoothie


  • 1 banana
  • 7 strawberries
  • 1/4 cup rolled oats
  • 6 oz plain yogurt
  • handful of spinach
  • 1-1.5 cups water

Directions: Combine all ingredients in a blender until smooth.

I recommend using frozen fruits for this recipe to make it colder and creamer, though fresh fruit works just as well. Add as much water (or non-dairy milk) as you would like for a thicker or thinner smoothie.  The amount of liquid may also depend on if you use frozen or fresh fruit.


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.

Apple Pie Blizzard

No matter what kind of a smoothie I make, I usually add bananas.  So even though this is called Apple Pie Blizzard, it has more bananas than apples, which is fine by me!  This is such a sweet blizzard, naturally sweetened of course, that is perfect post workout or for a filling breakfast.  All the flavors in this blizzard work together so well!

This recipe is adapted from here.  I changed a few things around based on the amount I wanted and the ingredients I had on hand.


  • 2 bananas
  • 1/2 apple
  • 3 dates
  • 1 tbsp peanut butter
  • 1/4 cup coconut water
  • handful of spinach
  • cinnamon
  • hemp seeds (for topping)


  1. Combine all  ingredients except the hemp seeds in a high-speed blender.
  2. Pour into a bowl and top with hemp seeds and extra cinnamon.  You can also chop the other half of the apple and add that to the blizzard if desired.

This recipe is pretty much a smoothie only a lot thicker.  In fact, it is kind of like banana ice cream with an apple and a few other flavorings.  If you would prefer to make this a smoothie, you can add more liquid.

I didn’t even think of taking a picture of this but will in the future 🙂

Coconut Chia Pudding

I have made chia pudding a few times.  Depending on the recipe I used, depends on the chia to liquid ratio.  Usually, I enjoy the chia pudding but find the consistency to be too thin for my liking.  Lately, I have been into thick foods like super thick smoothies that they can be eaten with a spoon, super thick oats that there’s more yogurt in it than oats or very little almond milk, and now this super thick chia pudding.  I like the thick consistency because it feels like I’m eating more, more volume.

Of all the chia puddings I have tried, this one has been my absolute favorite!  The consistency was perfect!  I think the coconut flour definitely helped.

Coconut Chia Pudding 2

This recipe was adapted from here:


  • 2 tbsp chia seeds
  • 1/2 cup almond milk
  • 1/2 mashed banana (save other 1/2 for topping)
  • liquid vanilla stevia, to taste
  • 1 tbsp coconut flour


  1. Combine chia seeds almond milk, 1/2 mashed banana, and stevia in a bowl.
  2. Cover and refrigerate overnight.
  3. In the morning, stir in coconut flour and other toppings.

For my toppings, I added the other 1/2 of the banana slices, strawberries, and shredded coconut.  You can also add things like other fruits, nuts, seeds, nut butter, coconut oil/butter, etc.

Coconut Chia Pudding

I love that you can make the basic thick chia pudding, then create different flavors with the toppings so your not eating the same thing every time 🙂

Green Monster Muffins

I can’t believe I haven’t posted this recipe yet!  I made these muffins back in March for St. Patrick’s Day.  I wanted green food and I will not use any artificial coloring so of course I used spinach to get a nice natural green color!  Don’t be scared by these green muffins, they taste very sweet!

Green Monster Muffins

This recipe was adapted from here:


  • 2 cups spinach
  • 1 cup canned pineapple, diced or crushed
  • 1 banana
  • 1/4 cup almond milk
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice
  • 2 cups GF oat flour
  • 1/4 cup raw sugar
  • 1 tsp baking soda
  • 1/4 tsp baking powder


  1. Preheat oven to 375F and line a muffin tin with liners.
  2. Combine spinach, pineapple (with juices), banana, almond milk, vanilla extract, and lemon juice in a food processor until well combined.
  3. Mix remaining ingredients in a bowl.
  4. Pour the green mixture into the dry ingredients and stir to combine.  If it looks dry add 2-4 tbsp more almond milk.
  5. Spoon into muffin pan and bake for 20 minutes.

Green Monster Muffins 2

Protein Poptart

One of the most unhealthy things I used to eat often as a child were poptarts.  I loved the brown sugar cinnamon flavor slightly warmed in the toaster.  Now I don’t eat these for many reasons: they aren’t gluten free, they aren’t vegan, they contain high fructose corn syrup and tons of other ingredients I can’t even pronounce!

Protein Poptart

I have seen recipes before that I want to try to make a healthier poptart using a gluten free grain; however they always looked like so much work so I never actually tried.  Then, I discovered this recipe where you use a brown rice tortilla as the “pastry” and all you have to do is mix together the filling!  These are so much healthier, use real ingredients, and are packed with protein!

Protein Poptart 4

This recipe was adapted from here:


  • 1/2 mashed banana
  • 1/2 scoop protein powder (I used Sunwarrior)
  • 1 tbsp cocoa powder
  • 1 tbsp almond milk
  • 1 tortilla (I used Food For Life brand)


  1. In a small bowl mash the banana.  Stir in protein powder, cocoa powder, and almond milk.  (You may need to add more almond milk if the batter is too dry.)
  2. Spread filling in the center of a tortilla and fold like a burrito.
  3. Spray a pan with non-stick spray.  Over medium-high heat cook tortilla about 2 sides on each side, or until lightly browned.

Protein Poptart 3

If you want a frosting on your “poptart” I just mixed 2 tbsp of peanut flour with 1 tbsp almond milk, a dash of sea salt, and a pinch of stevia.  I mixed it all together and spread it on top after cooking.

These “poptarts” are great for a filling breakfast to keep you going until lunch or to enjoy after a workout!  Also, you will never get bored with these poptarts because you can try so many different variations.  In the filling you can keep or omit the cocoa powder, try adding different kinds of nut butters, try different fruits or a mixture of fruits, add flavored or unflavored yogurt, or change up the frosting recipe.  The possibilities are endless!

Protein Poptart 2

This recipe (without frosting) yields approximately 255 calories and 12g protein.

This recipe (with frosting) yields approximately 315 calories and 20g protein.

Creamy PB&J Oatmeal

Today’s post should be the Buckeye Pie that I made for Christmas dinner, and it was absolutely delicious and very rich, but I found another version online that is very similar, yet slightly healthier.  So I want to try that version as well and then post my favorite recipe so that I can make it again to my liking.

Even though I am not posting the Buckeye Pie, today’s recipe will still feature the secret ingredient from the buckeye pie – silken tofu!  Lately I have been making a lot of chocolate pies that require silken tofu and then I have extra tofu that needs to be used within 3-5 days.  Sometimes I would make a smoothie with the leftover tofu which would make it super creamy!  But then I had a genius idea!  What if I added some silken tofu to oatmeal!?  Silken tofu is supposed to make super creamy smoothies and desserts (like mousse and puddings) so why couldn’t it be added to make creamy oatmeal!?  After giving it a few tries, I knew I must post this recipe.

Creamy PBJ Oats


  • 1 cup flax milk
  • 1/2 cup GF rolled oats
  • 3 oz silken tofu
  • 1 tbsp ground flaxseeds
  • 1 tsp chia seeds
  • 5 -8 strawberries (or 1 tbsp strawberry jam)
  • 1 tbsp peanut butter
  • 5 drops vanilla stevia (or other sweetener)


  1. Add all ingredients in a blender and blend until desired texture.
  2. Pour into a mason jar and allow to sit for at least one hour or overnight.
  3. Top with banana slices and crushed peanuts, if desired.  This can be eaten hot or cold.

Creamy PBJ Oats 3

Not only does silken tofu make this oatmeal super creamy, but it adds a nice bit of protein!  I want to try some other variations as well.  Like Peanut Butter and Banana – add 1/2 mashed banana instead of the strawberries.  Or may try other fruits blended in and added as a topping.  There are SO many possibilities!

Creamy PBJ Oats 2

This recipe (without toppings) yields approximately 405 calories and 16.5g protein.

PB&J Baked Oatmeal

I have been craving oats like crazy lately!  Usually, I want cold oats right from the fridge, but today I strangely wanted to eat my oats baked (though I still waited for them to cool way off before eating).  And of course, as usual, my oats always seem to include banana and peanut butter.  I also included jelly for PB&J Baked Oatmeal.

This recipe was adapted from The Oatmeal Artist:


  • 1/2 cup GF rolled oats
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/3 cup almond milk
  • 1/2 ripe banana, mashed
  • 1/4 tsp vanilla extract
  • 2 tbsp peanut flour (mixed with 1.5 tbsp almond milk, a dash of sea salt, and some stevia)
  • 1 tbsp strawberry jelly


  1. Preheat oven to 350F and spray ramekin with non-stick spray.
  2. In a small bowl, mix together oats, baking powder, and cinnamon.
  3. In another bowl, mix together almond milk, banana, vanilla, and peanut flour mixture.
  4. Pour wet ingredients into the dry ingredients and stir until combined.
  5. Pour mixture into prepared ramekin.  Swirl in jelly.
  6. Bake in oven for 25 minutes
  7. Remove from oven and allow to cool for at least 10 minutes.
  8. Once cool, gently flip oat bake onto a plate.  Top with peanut butter, the other half of your banana, nuts, or any other desired toppings.

The only thing I do not like about baked oatmeal is that it takes longer to prepare.  However, you can prepare the dry ingredients the night before then just mix in the wet ingredients the next morning and allow it to bake while are getting ready for the day!  And if you still don’t have time to prepare this on weekday mornings, this recipe would be perfect to indulge in on weekend mornings!

Picture of this delicious breakfast coming soon 🙂

This recipe, without toppings, yields approximately 315 calories and 14.5g protein.

Blueberry Cornbread Muffins

What do you do with leftover blueberries that MUST be used!?  Bake muffins of course!

Blueberry Cornbread Muffins 2

I have made blueberry muffins before, Blueberry Quinoa Muffins, that are very similar to these new ones, except this newer version uses almond, oat, and fine cornmeal instead of grits and quinoa and it is oil free for those trying to stay away from oils.  Also, because this newer muffin doesn’t include quinoa, cooking the quinoa is one less step to making these delicious muffins (meaning you get to eat them sooner!)  But the best part of this newest muffin is that they tasted SO good!

Blueberry Cornbread Muffins 4

Everyone in my family loved them that they were gone in no time!  Now I have to go buy more blueberries just so I can remake these muffins!

Blueberry Cornbread Muffins 5

This recipe was adapted from Happy Herbivore Abroad.  I made several changes from the original recipe in order to make these gluten free 🙂


  • 1/2 cup almond flour
  • 1/2 cup GF instant oats
  • 1/2 cup brown rice flour
  • 1/2 cup fine cornmeal
  • 1/4 cup raw sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Optional: 1/4 tsp salt
  • 1/4 cup maple syrup
  • 1 cup unsweetened applesauce
  • 1/4 cup almond milk
  • 2 tbsp lemon juice
  • 1 cup blueberries


  1. Preheat oven to 350F and line muffin tin with cupcake liners.
  2. In a medium bowl, combine all dry ingredients.  Whisk to combine.
  3. Mix in syrup and applesauce and stir until combined.
  4. Add almond milk and lemon juice and stir.
  5. Gently fold in blueberries.
  6. Spoon batter into muffin tin and bake 22-24 minutes, or until a toothpick inserted in the center comes out clean.

Blueberry Cornbread Muffins

The cornmeal makes these muffins similar to cornbread, but the blueberries pair really well with it giving these muffins the perfect sweet taste!

Blueberry Cornbread Muffins 6

Blueberry Cornbread Muffins 3

Sweet Potato Cookie Dough Oats

A sweet potato for breakfast!?  Yes, it may sound strange,but just give it a try!  The peanut butter, chocolate, and maple syrup lend a sweet taste that makes this a super healthy breakfast!  Just think about all the health benefits you are getting first thing in the morning from the sweet potato – vitamins A, B, C, manganese, fiber, potassium, and iron!  The oats give you some healthy carbs, and the peanut butter gives you protein and healthy fats.  A well-rounded breakfast!

Sweet Potato Cookie Dough Oats 3

This recipe was adapted from here:

  • 1/2 medium sweet potato
  • 1/4 cup GF rolled oats
  • 1 tbsp peanut butter*
  • 1/2 tsp vanilla extract
  • 1 tsp maple syrup
  • dash of sea salt
  • Optional: up to 1/2 cup almond milk
  • 1 tbsp chocolate chips


  1. Bake sweet potato at 400F for about 1 hour.  Allow to cool before peeling and cutting in half.
  2. Mash half of the sweet potato with a fork and put into a mason jar.
  3. Add in oats, peanut butter, vanilla extract, maple syrup, sea salt, and optional almond milk for a thinner consistency.
  4. Stir everything together.
  5. If you want less orange color and the chocolate chips to be softer, stir them in now.
  6. Place lid on the jar and refrigerate overnight.
  7. The next morning stir in chocolate chips if you haven’t already done so, or add more chocolate chips as a topping!

* The original recipe uses cashew butter which would probably give these oats more of a true “cookie dough” flavor, but I didn’t have cashew butter and found the peanut butter to be a good substitute.

Sweet Potato Cookie Dough Oats

The original recipe does not call for almond milk, but I wanted a less thick oatmeal.  If you want a thick oatmeal, omit the almond milk or add in a small amount (1 tbsp at a time) until desired consistency is reached.

Sweet Potato Cookie Dough Oats 2