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! 


4 Ingredient Peanut Butter Cookies

If you are looking for an extremely simple and extremely tasty cookie recipe, check this out! 

These cookies are very easy to make and are the perfect texture. I made them in about 15 minutes and could not be happier with the result! They're perfectly soft and crumbly with just the right amount of peanut butter flavor. 

And the best part? There's no flour! No gluten! Woohoo! With just 4 simple ingredients, you can make these babies in no-time. 

Caution: they will cause smiles at a dangerously fast rate.  


While eating these I thought; when crumbled, these would make an excellent topping for ice cream or frozen yogurt. Who doesn't love a good cookie crumble? That is, if you have any left...



1 Cup smooth peanut butter  (I used salted Trader Joes brand)

1 Cup white granulated sugar

1 large egg, room temperature

1 heaping teaspoon baking soda  



1. Preheat oven to 325F. Line a baking sheet with parchment paper and set aside. 

2. In a stand mixer with a paddle attachment or in a medium sized bowl, place all ingredients in the bowl and mix until smooth.  Using a tablespoon size ice cream scoop or with a spoon, scoop up a small amount of the dough, roll into a ball and place 2 inches apart on the baking sheet. Bake for 8-10 minutes and let cool on the baking sheet until completely cool. 


Note** when warm, these cookies may crumble so be sure to not move them around too much before they are completely cool. 

Healthy Mug Brownie

To all of my health nuts out there: are you ready for this?

This is by far the fastest, easiest and healthiest mug brownie I have made. This 105 calorie brownie is gluten-free, grain-free, low carb and pure delicious! I constantly have chocolate cravings so I have been on the lookout for an easy way to cut the cravings quick without the guilt. Here it is!!

This mug cake is so moist, chocolatey and full of happiness. Have you ever made a mug brownie before? They are so simple! 


I topped mine with melted peanut butter. Try this recipe out and show me what you put on yours! 



3 Tbsp cocoa powder (I used Trader Joes brand) 

1 egg white

3 Tbsp unsweetened applesauce (Or 1/3 mashed banana)

2 Tbsp vanilla unsweetened almond milk

a pinch of baking powder 

1/4 tsp Vanilla extract (optional)   

2-3 packets of stevia (you can also use a small amount of honey, agave, etc. but I highly recommend using a sweetener!)



1. Place all ingredients in a small blender and blend until smooth. (You can also mix by hand but I find this to be too time consuming and messy) 

2. Pour batter in a mug or a small bowl. Make sure it doesn't exceed 3/4 of your bowl otherwise it'll overflow in the microwave. Yikes! 

3. Microwave 1:45-2:30 minutes, depending on your microwave. (My microwave is very strong so I only heat it for 1:45 minutes)

4. Let cool and top with any toppings of your choice. Congratulations, you have now made the best, easiest and quickest dessert ever!  


For the mug brownie:

calories: 105

fat: 3g

carbs: 14g

sugar: 4g

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