Peanut Butter Protein Acai Bowl

I’ve been wanting to try acai for a long time and this recipe did not disappoint. Perfect for breakfast or even dessert!


Acai Purée
+ 1/2 banana
+ 1 1/2 tsp natural unsalted peanut butter
+ 1 tbsp unsweetened cocoa powder
+ 1 pouch acai powder
+ 1/2 cup frozen strawberries
+ 1/2 cup unsweetened almond milk

+ sliced banana
+ granola
+ shredded unsweetened coconut
+ cocoa nibs
+ unsalted peanut butter
+ raw honey


In a blender or food processor, add banana, peanut butter, cocoa powder, acai powder, strawberries and a splash of milk. Blend on low until larger chunks are broken down, then gradually increase speed, adding a splash of milk at  time, and stopping to scrape down sides of blender if needed. When ingredients have mostly come together and all of milk has been added, blend on high for 15 to 20 seconds more. Add acai purée into a bowl, then add toppings. Enjoy!

Protein Overnight Oats

protein overnight oats
protein overnight oats

This is such a simple recipe that makes busy mornings super easy. I’ve been making big batches of this and dividing them for the week to grab in the mornings before work – so filling {and healthy – bonus!}


+ ½ cup old fashioned oats (not instant)
+ ½ -3/4 cup unsweetened vanilla almond milk or water
+ 1 – 2 tablespoons vanilla protein powder
+ ½ tablespoon chia seeds
+ ½ teaspoon vanilla extract
+ ¼ teaspoon cinnamon
+ berries, sliced almonds, almond butter (for topping)


Combine all ingredients in a container, cover, and refrigerate overnight. Bring out of the fridge in the morning and stir. Add additional almond milk if the mixture is too stiff. Top with berries, almonds, and almond butter, serve and enjoy.

Toasted Oatmeal with Strawberry Chia Jam + Coconut Whipped Cream

toasted oatmeal strawberry chia jam coconut whipped cream toasted oatmeal strawberry chia jam coconut whipped creamI spotted this recipe on Pinterest a while back knew I had to try it — I’m always looking for healthy, filling breakfast ideas. It stores well in the fridge so you can easily warm it up in the morning, and it’s filled with amazing nutrients to start off your day.


Strawberry Chia Jam

+ 1 bag (12 ounces) frozen organic strawberries or other berries
+ 2 tablespoons agave nectar
+ 1 tablespoon chia seeds

Toasted Oatmeal

+ 1 to 2 tablespoons coconut oil or butter
+ 2 cups rolled oats
+ 1½ cups + 2 tablespoons water
+ ½ cup milk (cow’s or coconut)
+ Generous pinch kosher or sea salt
+ Pinch of ground cinnamon
+ Pinch of ground ginger
+ Flax seed

Coconut Whipped Cream*

+ 1 can (14 ounces) full fat coconut milk, chilled
+ 1 tablespoon gave nectar
+ ½ teaspoon vanilla extract


For the jam: in a medium saucepan, combine the berries (no need to defrost if they are frozen) and agave nectar. Cover and bring to a simmer over medium heat, stirring frequently. Once the berries are warmed throughout and saucy (5 minutes or more), lightly mash the berries with a potato masher or fork.

Reduce the heat to medium low. Stir in the chia seeds and cook, stirring frequently, until the jam is reduced. Thee jam will thicken as it cools. Remove the pan from heat.

For the oatmeal: Melt the coconut oil/butter in a large skillet over medium heat. Add the oats and toast over medium heat, stirring occasionally, until they start smelling fragrant and toasty, around 6 to 8 minutes.

In a large pot, combine the milk, water, salt, cinnamon and ginger, and flax seed. Bring the mixture to a slow boil over medium heat. Add the toasted oats and gently stir once or twice to incorporate the oats into the liquid. Cover the pot and turn off the heat. Let the oats sit on the burner, untouched, for 7 minutes. After 7 minutes, uncover and check the oats to make sure that liquid has been absorbed.

For the coconut whipped cream: The chilled coconut cream should have separated from the liquid by now. Flip the can over and open it from the bottom with a can opener. Pour out the coconut water (reserve for smoothies if you’d like). Scoop the solid coconut cream into the chilled bowl. Using an electric mixer*, beat the cream until fluffy and smooth. Add the sweetener and vanilla extract and gently blend again to combine. Use the coconut cream immediately or cover and store in the fridge for later.

Combine oatmeal, jam, and whipped cream in a small serving bowl and serve warm. Makes about 4 servings.

*After leaving behind our beloved KitchenAid in the US, I now whip cream the old fashioned way and have major problems doing it. For this recipe I ended up having coconut bubbles rather than coconut whipped cream, but it still tasted delicious.

Bowls are from Crate + Barrel and flatware is from West Elm.

Recipe adapted from Cookie + Kate

Almond Oat Banana Nutella Crepes

I made these over the weekend and they are delicious — a version of crepes that doesn’t have crazy amounts of calories and sugar! It was my first time making crepes and they weren’t as hard as I imagined. I’ll definitely be making these again!


+ ½ cup almond meal
+ ½ cup old fashioned oats
+ 3 tablespoons all purpose flour

+ 1 cup milk

+ 1 egg
+ ½ teaspoon vanilla extract
+ 1 tablespoon brown sugar
+  pinch of salt
+ 4 bananas, sliced
+ 2 tablespoons Nutella, melted

Place the oats and almond meal in a food processor. Grind for 30 seconds or until a flour-like substance forms. There should be about 1 cup of this mixture.

Transfer to a large mixing bowl. Add the milk, egg, vanilla, brown sugar, and salt. Whisk for 20 seconds or until smooth and incorporated.

Heat a large nonstick skillet over low heat. Pour about ¼ cup batter onto the pan. Carefully swirl the batter around the pan once to spread the batter out for a larger, more thin crepe. Cook until the edges of the crepe come up easily with a spatula. Carefully loosen the crepe around the edges and then inward to the center until the crepe releases from the pan; remove and set aside. Repeat with the remaining batter.

Stuff the crepes with sliced bananas and Nutella. Drizzle with melted Nutella and serve warm.

Plates and flatware are from West Elm.
Recipe adapted from here.

Breakfast Cookies

The thought of cookies for breakfast sounds totally weird but trust me, when you take apart the ingredients for these cookies they’re definitely breakfast worthy. They’re so easy and they’re definitely becoming a staple around here. 
+ 3 bananas, mashed
+ 1/2 cup apple sauce
+ 2 cups oats
+ 1/4 cup almond milk
+ 1/2 cup dark chocolate chunks
+ 1 teaspoon cinnamon
+ 1 teaspoon vanilla
+ 1 tablespoon flaxseed {optional}
Preheat oven to 350F. Mix everything and form into balls. Bake for 15-20 minutes.