Single Serve Paleo Blue(Berry Bliss) Crisp


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.  


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    




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! 


Blueberry Buttermilk Scones

Hey all! I'm so excited to share this scone recipe with you. I had some extra blueberries in my freezer so I finally decided to do something with them and I am so happy with the outcome! 

Scones that are perfectly crispy on the outside and soft and fluffy on the inside are a MUST- and that's exactly what I've made! 

Keep in mind that before you make these, your blueberries must be frozen! This is very important because if they are room temp, they will all break when you knead the dough and that gets very messy. Trust me. It's happened to me before. So give yourself at least 1 1/2 hours of freezing time if you are buying fresh blueberries. 

Have a great day, friends!


2 Cups flour

1/4 Cup white sugar

2  tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

6 Tbsp salted butter, cut into small squares

3/4 Cup buttermilk

1 Cup Blueberries- Frozen!

Powdered sugar for dusting

NOTE* it is very important that you freeze your blueberries, otherwise they will break when you mix them.



1. Preheat oven to 425F and positioned a rack in the center of your oven. Line a baking sheet with parchment paper and set aside.

2. Place flour, sugar, baking powder, baking soda, and salt in a medium bowl and mix until combined. Add the cubed butter and cut into flour mixture with a pastry cutter (or you can mix with your hands!) until the butter is cut into pieces no bigger than the size of a pea. 

3. Add the blueberries and toss until they are completely covered in flour, then pour in the buttermilk. With a large spoon or your hands, mix together until the dough begins to come together in thick clumps.

4. Turn the dough onto a lightly floured surface and press the dough into a circle that is about 7 inches in diameter and about 1 inch thick. Cut dough into 8 equal wedges and place onto prepared baking sheet about 2 1/2 inches apart. 

Bake for about 14-17 minutes, or until firm and golden. Let cool, dust with powdered sugar and enjoy!


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! 


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!



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



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

Blueberry Oat Flour Pancakes

29 grams of protein. Do I have your attention??

If I am ever in the mood for pancakes, this is my go-to recipe. It is the perfect meal at any time of the day. Especially after a good workout because they are so filling and packed with protein. Occasionally, I substitute the blueberries with bananas or even chocolate chips. You can't go wrong with this recipe. Try it out!

By the way.. I strongly suggest purchasing a nutribullet or something similar. I use them for everything!



1/2 Cup of Oats, blended in a nutribullet (or anything similar) until it turns into an oat "flour" (I prefer the gluten-free oats from Trader Joes)

1/2 Cup Fat Free Cottage Cheese

2 egg whites

1 tsp baking powder

1/4 Cup Almond Milk (I use Vanilla Unsweetened from Trader Joes)

1/4 Cup Blueberries



After pulsing the oats in a nutri/magic bullet, add the rest of the ingredients except for the blueberries and blend until it's all mixed together.

Heat a pan and cook the batter as you would with normal pancakes. After pouring the batter onto the pan, drop blueberries onto each cake. Cook for about 2-3 minutes and then flip when the underside is golden brown. Cook for another minute or two and you're all done!


Note** In the photo, I topped my pancakes with my PB2 drizzle. Feel free to substitute any ingredient or top with fruit, peanut butter, or even chocolate chips.

(Nutrition facts does not include PB2 drizzle)

Calories: 309

Fat: 3g

Carbs: 44g

Protein: 29g

Sugar: 9g