Single Serve Paleo Blue(Berry Bliss) Crisp

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It's almost the New Year and I'm SO excited for what this next year will bring! Good health has always been a priority of mine so I want to try to nourish my body in the best way possible. 

Lately, I've been craving tons of sweets which can be difficult around the holidays- COOKIES ARE EVERYWHERE!!  

So that's where my inspiration came from for this post. I wanted to create a single-serve treat that's guilt-free and filled with nutrients... So naturally I grabbed my Berry Bliss Superfood Powder and got to brainstorming.  

I'm happy with the outcome and I KNOW you will be too.  

INGREDIENTS

1/2 Cup Fresh or Frozen Blueberries  

1 Teaspoon Berry Bliss  

For the topping: 

1+1/2 Tablespoon Almond Meal

1 Tablespoon Coconut Flour

1 Teaspoon Coconut Oil (Melted) 

1 Teaspoon Coconut Sugar (optional) 

A Pinch of Salt    

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DIRECTIONS

1. Preheat your oven to 375F.  

2. In a small bowl, toss the blueberries in the Berry Bliss Powder until they are evenly covered. Pour the blueberries into your ramekin. Set aside. 

3. In a separate small bowl, mix together the almond meal, coconut flour, coconut oil, coconut sugar and salt until combined. Place this mixture on top of the blueberries and slightly pat down with a fork, spoon or your fingers.  

4. Bake for 25-30 minutes or until the blueberries are bubbling and the crisp topping is golden brown. 

5. Once it's done, remove from oven and let cool for 5 minutes. ENJOY! 

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PB&J Protein Pancakes

It's the weekend!! Is anyone else in LA loving this weather lately? It has been cold and cloudy and the sunrises and sunsets have been beautiful! This is a photo of the sun rising yesterday morning. I love pink clouds! 

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I have been very inspired to make protein pancakes lately and I love the way these turned out. I LOVE peanut butter so I thought about what goes well with peanut butter (HA, what doesn't go well with peanut butter) and then it hit me. HELLO. JELLY! So here is my healthy version of PB&J pancakes recipe. I hope you like it!

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INGREDIENTS:

For the pancakes:

1/2 Cup Rolled Oats, pulsed to a flour (I used Trader Joes Gluten-Free rolled oats)

1/4 Cup almond milk

2 egg whites

1/2 scoop protein powder

2 Tbsp PB2 (or regular peanut butter) 

1 Tbsp nonfat greek yogurt 

 

For the jelly topping: 

1/4 Cup blackberries (or any berries of your choice)

1 Tbsp almond milk

2 Tbsp protein powder (I used vanilla) 

1 Tbsp nonfat greek yogurt  

 

DIRECTIONS:  

1. Blend all ingredients until smooth. Let sit for at least 2 minutes before cooking. 

2. Heat a pan on the stove and spray with nonstick cooking spray. Pour dollop size amounts of batter onto the pan. Cook for 3-4 minutes and flip. Cook for another 2 minutes.  

3. To make the jelly topping, microwave the blackberries for 10 seconds in a small bowl. Mash with a fork and then add the almond milk, protein powder and greek yogurt. Mix until combined and pour into pancakes. Enjoy! 

 

For the pancakes: 

calories:  311

fat:  5g 

sugar:  4g

carbs:  35g

protein:  34g

 

for the topping: 

calories:  63

fat:  1g

sugar:  2g

carbs:  7g

protein:  9g

Berries and Cream Protein Pancakes

Happy Sunday!! How is everyone's weekend going? 

Hopefully it's going well but it's about to get even better! 

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I've been experimenting with protein pancake recipes and I've come up with a fluffy and very tasty berries and cream one that I want to share with you. 

This was my first time using apple sauce in a pancake batter and I loved the outcome. Just so you know, in most protein pancake recipes you can substitute apple sauce for mashed bananas, greek yogurt or even cottage cheese. Play around with it and see what you like!

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INGREDIENTS:

1/2 Cup Gluten-Free Rolled Oats, puled to a flour

1 Scoop Whey protein powder (I used ISO-100 Vanilla)

3 egg whites

1/3 Cup unsweetened apple sauce

1 tsp baking powder

1/4 Cup blueberries

 

For the "cream frosting":

1/4 Cup nonfat greek yogurt (I used Fage 0%)

1/4 Cup unsweetened almond milk

1 packet of stevia (or any sweetener you prefer)

1/4 Cup blueberries

1/3 Cup raspberries

 

DIRECTIONS:

For the pancakes:

1. Blend all ingredients together in a blender (I prefer a nutribullet) except for the blueberries. This batter is very fluffy so many sure you have extra room in your blender. 

2. Preheat a pan and pour a dollop-size scoop of the pancake batter onto the pan. Drop a few blueberries onto the pancake and flip when the bottom is golden brown (about 2-3 minutes) Be sure not to burn them or let the pan get too hot! Stack and make the "cream frosting"

For the "cream frosting":

1. In a small bowl, mix together the greek yogurt, stevia and almond milk. Pour the mixture over the stack of pancakes and top with berries. 

2. Enjoy!

 

For the blueberry pancakes:

Calories: 370

Fat: 3g

Carbs: 47g

Sugar: 13g

Protein: 42g

 

For the toppings:

Calories: 100

Fat: 2g

Carbs: 13g

Sugar: 9g

Protein: 7g