Blueberry Pie Oats

Say goodbye to those instant oatmeal pouches with lots of added sugars and no protein.
This oatmeal bowl tastes like dessert!
Plus the added protein from Greek yogurt will keep you full & satiated.
Serves 1

For Oats:
1 cup fresh blueberries, divided
1/2 cup unsweetened coconut milk beverage
1 tsp pure maple syrup
1/4 cup dry rolled oats
1 Tbsp chia seeds
1/4 cup + 2 Tbsp 2% plain Greek yogurt
For Topping:
2 Tbsp crushed gluten- free graham crackers
1 tsp coconut oil
1 pinch sea salt

1. In medium saucepan over medium-high heat add 3/4 cup blueberries, milk, maple syrup. Bring to simmer
2. Stir in oats, chia. Cook 5 minutes stirring often until oats cooked & liquid absorbed. Remove from heat
3. Stir in yogurt & remaining 1/4 cup blueberries
4. Put in container, let cool then cover & refrigerate
5. For topping, in small bowl mix crackers, oil and salt
6. When ready to serve add topping

*recipe courtesy of Lose Weight Like Crazy
💜1 ❤️1/2  💛2 🧡1/2 tsp 1

Thai Quinoa Salad

Do you eat carbs?
I do, but I am selective and limit servings.
Carbs give us energy but aren’t created equally. Choose carbs found in nature that contain fiber. (Avoid the crash & burn) My favs are sweet potato, oats and quinoa.
I ❤️ this Thai Quinoa Salad.
Make this on Sunday for lunches for the week or as a side dish.
I store servings in mason jars for grab-n-go.

(use food processor to save time chopping😉)

1 cup cook quinoa
2 cups grated carrots (~2 large)
2 cups grated purple cabbage
3 green onions, sliced
1 cup mint leaves, chopped
1 cup basil leaves, chopped
1/2 cup peanuts, chopped

1 jalapeño, seeds removed, sliced (optional)

1/4 cup extra virgin olive oil
1/3 cup fresh lime juice
2 Tbsp soy sauce or tamari or coconut aminos
2 Tbsp honey (or pure maple syrup)

1 Tbsp fish sauce (optional)

1. Place dressing ingredients in small bowl and stir to combine
2. Place remaining ingredients (except peanuts) in large bowl. Toss to combine. Add dressing, toss agin, top with peanuts.
3. Chill for 1 hour. Serves 5.
*recipe courtesy of Run Fast. Cook Fast. Eat Slow.

Zucchini Cashew Soup

zucchinicashewsoupIf you are a soup fan you must try this Zucchini Cashew Soup!
This simple recipe doesn’t require a any time to simmer.
Just steam zucchini then put in blender with a few ingredients.

1 1/2 chunked zucchini
1/8 cashews
herbal seasoning blend (I like Mrs. Dash)
Bragg’s liquid aminos or sea salt

Cover cashews with water and soak about 15 minutes.
Steam zucchini.
Place both in a blender and add Mrs Dash & Bragg’s.
*recipe courtesy of Beachbody’s Ultimate Reset


Zucchini Cakes

zucchini cakes

Try this unique side- crispy pan-fried zucchini cakes. The recipe calls for matzo meal but you could make with other option.


1 medium zucchini, grated

2 cloves garlic, minced

2 dates, pitted & diced
1 egg

1/3 cup matzo meal (or almond meal or panko)

1/4 cup mayo

1/2 Tbsp sherry vinegar

Lay grated zucchini between paper towels &  press to release liquid. In large bowl combine all ingredients. Season with salt & pepper. Let rest 5 minutes. Then form into 6 patties. In medium non-stick pan heat 2 tsp olive oil on medium-high. Cook cakes 3-4 minutes each side.

Serve with side of sauce.

*recipe courtesy of Blue Apron

Flourless Brownies

FIXATE flourless brownies

Flourless Brownies! These simple brownies are gluten free and fudge-like.
Cannellini beans make these smoother than using chickpeas.

15 oz can cannelloni beans, drained& rinsed
1/4 melted butter (or extra-virgin coconut oil)
2 large eggs

1/2 cup pure maple syrup (or raw honey)
2 tsp pure vanilla extract
1/3 cup unsweetened cocoa powder
1/2 tsp baking powder

1 pinch sea salt

cannellini brownies

Preheat oven to 350 degrees.
Line 8X8 pan with wax paper
Place all ingredients in food processor. Blend until smooth.
Pour into pan and bake for 20-25 minutes

*recipe from FIXATE

1 yellow

Spaghetti Squash with mushrooms and “cheese”

I have a new favorite dinner for Meatless Monday! – Spaghetti Squash with mushrooms and  “cheese”. Tastes like an alfredo pasta dish but healthier. Roasted squash with vegan homemade cheese sauce and sautéed mushrooms. Not a simple dish but worth the effort. *adapted from Natalie Jill’s 7 day Jumpstart


1 large spaghetti squash
2 medium potatoes, peeled and diced

1 medium carrot, peeled and diced

1/3 cup coconut oil

1/3 cup raw cashew

1/3 cup raw macadamia nuts

1/4 cup hemp seeds, hulled

2 Tbsp fresh lemon juice (about 1/2 lemon)

2 cloves garlic

1/4 tsp dry mustard

1/4 tsp cayenne pepper

2 tsp salt

1/2 tsp black pepper

1 Tbsp olive oil

2 cups shiitake mushrooms, stems removed & sliced
2 cups portobello mushrooms, stem removed & cut in quarters


*Cut spaghetti squash lengthwise and scoop out seeds. Place face down in baking dish with 1/2″ water.  Bake at 375 degrees for 50 minutes.
*In medium pot combine potatoes and carrot with water. Bring to a boil then simmer with lid for about 10 minutes. Drain veggies but keep 1 cup liquid.
*In a blender place  veggies, reserved liquid, coconut oil, nuts, seeds, spices, lemon juice and garlic. Blend until smooth.
*In medium skillet saute mushrooms with olive oil.

*Use a fork to get flesh out of squash. Divide into 4 servings. Cover with “cheese” and top with mushrooms.
(can freeze leftover sauce)