Matcha Chia Pudding with a Boost of MCT

This Matcha Chia Pudding with a Boost of MCT recipe might just change your life! Seriously! Once you know the basics of making a chia pudding there are no limits to what you can create.

I’m all about quick and simple meals, especially ones that travel well. In this recipe I used Perfect Keto’s Matcha Latte MTC Powder, stirred in some water, a few stevia drops and mixed it all together. I topped it off with coconut shavings, cashew butter (I used this brand) and homemade coconut yogurt.

Alternatively, you can replace water for a no-sugar-added almond, cashew, or coconut milk and serve with raspberries and some shaved dark chocolate or cacao nibs and you’ve got yourself a decadent Summer dessert recipe.

Matcha Chia Pudding with a Boost of MCT - keto breakfast, keto, gluten-free, dairy-free, soy-free 9.JPG
Matcha Chia Pudding with a Boost of MCT - keto breakfast, keto, gluten-free, dairy-free, soy-free 4.JPG
Matcha Chia Pudding with a Boost of MCT - keto breakfast, keto, gluten-free, dairy-free, soy-free 9.JPG

What You’ll Need

3 teaspoons chia seeds

1 Scoop Perfect Keto’s Matcha Latte MTC Powder*

1 cup of water or plant based milk

1 pinch of mineral salt

2-3 drops stevia or monk fruit


Coconut shavings, to taste

Nut butter, to taste

Coconut yogurt, to taste

What You’ll Need To Know

Place chia seeds, mineral salt, stevia drops, and liquid base in a medium jar. Seal the lid and give it a good shake.

Let it rest of a few minutes and give it another good shake.

Allow mixture to sit for at least 30 minutes, but overnight is best.

Garnish with toppings and enjoy!

*Side Notes:

You can also use Ceremonial Matcha powder in combination with MCT powder or opt to not use an MCT. I’ve never used MTC oil in this recipe and can’t guarantee tasty results with it!

Strawberry Field Chia Pudding with Marine Collagen


Let's be real, we all want to look and feel younger and have youthful skin, indefinitely. A while back, I had contacted my Naturopath to learn more how to get a better glow to my skin, and help with the aging process and found out that the answer: Collagen + Vitamin C.

I’ve talked before about collagen being part of my daily wellness routine and how to sneak more of it into your diet. But here’s the quick rundown. Collagen is a naturally occurring protein and an essential building block for the body, especially for healthy skin, hair, and nails, making up approximately 30% of our bodies’ protein. Think of it as an amino acid chain that strengthens the body, especially our skin, bones, joints, and muscles.

Unfortunately, collagen diminishes with age and is likely impacted by today’s diet and environmental influences. That’s why I’m such a proponent of supplementing with collagen peptides, which are a bioavailable form of collagen. And when it's combined with vitamin C, it helps reverses the harmful effects of UV exposure on the skin by neutralizing free radicals.

Interestingly though, vitamin C is essential for the synthesis of collagen. Taking a collagen supplement, without vitamin C, won't have the same impact. So I searched for the best collagen on the market and have been a fan-girl of Nordic Naturals Marine Collagen.. especially this strawberry flavor!

You’ll love that it is non-GMO-certified—no artificial flavors, colors or preservatives. It’s also made from 4200mg bioactive collagen peptides from sustainable, wild-caught Arctic cod. The best part is that it's blended with natural vitamin C to aid our body’s normal formation and provide antioxidant support.

Aside from the Nordic Naturals Marine Collagen Strawberry flavor being a great addition to smoothies, chia puddings, and warm nut milks, it's a company you can stand behind proudly! For 23 years, they've sourced fish from the cleanest waters to create a fantastic line of marine-based supplements.

I always find it a bit difficult to find a collagen that doesn’t have an fishy or animal aftertaste to it, until I discovered Nordic Naturals! It is virtually flavorless, with the exception of the light, and refreshing strawberry scent and taste. They recommend mixing in 2 teaspoons of marine collagen powder with 5 oz. warm or cold liquids once daily.

One of the ways I've been enjoying this refreshing and nourishing Nordic Naturals Marine Collagen is with this Strawberry Fields Chia Pudding. All of the ingredients are good-for-your-skin! The fresh strawberries and goji berries help boost the already natural strawberry flavor of the marine collagen, and satisfies all your sweet cravings all with a health boost of collagen peptides. With just 8 simple ingredients you’re sure to make this healthy breakfast or treat again and again as part of your wellness routine.

Nordic Naturals Collagen Strawberry Fields Collagen Chia Pudding  - healthy meals, gluten free, keto friendly, low carb - _ 3.jpg
Nordic Naturals Collagen Strawberry Fields Collagen Chia Pudding  - healthy meals, gluten free, keto friendly, low carb - _ 6.jpg

Strawberry Field Chia Pudding with Marine Collagen

Recipe makes 1-2 servings.

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What You'll Need

3 tbsp chia seeds

8 oz cashew milk

2 medium strawberries

1 tbsp goji berries

1 tbsp coconut flakes

2-3 drop stevia (or 1 tbsp honey)

1 tbsp Nordic Naturals Marine Collagen (Strawberry)

1 tbsp hemp seeds

What You'll Need

In a high-speed blender, add in 8 oz cashew milk, 2 medium strawberries, 1 tbsp goji berries, 2-3 drop stevia (or 1 tbsp honey), 1 tbsp Nordic Naturals Marine Collagen (Strawberry). Blend for about 60-90 seconds.

In a mason jar, add in chia seeds, hemp seeds, and coconut flakes. Pour mixture, stir and let it sit for about 2 hours.

Optional: Top with bee pollen, coconut flakes, and a sliced strawberry.

Thank you to Nordic Naturals for sponsoring this post. As always, all thoughts and opinions are my own. 


Sun-dried Tomato & Prosciutto Savory Oats


It’s National Oatmeal Day! And, one of my favorite ways to enjoy oats is by making it them into savory oats.

Have you tried savory oats? They are so good! The combination of bone broth, coconut milk and oats make for one tasty start to the day. The sun-dried tomatoes give this dish an umami taste, that is tied together with the prosciutto. I used Prosciutto di daniele, but it is totally optional. This kind of prosciutto is darker in color and sweeter in flavor than prosciutto di parma and compliments this dish very nicely.


Sun-dried Tomato & Prosciutto Savory Oats.jpg

Sun-dried Tomato & Prosciutto Savory Oats

Gluten-Free, Dairy-Free


What You’ll Need

Sun-dried Tomato & Prosciutto Savory Oats

1/2 cup unsweetened coconut milk

1/2 cup bone broth (I used this brand)

1/8 tsp ground cumin

1/8 tsp dried oregano

San Francisco Salt Co lemon rosemary sea salt, to taste

1 tbsp sun-dried tomatoes

2 roasted garlic cloves

1/3 cup Oat Bran

1 tbs coconut oil

3 sliced mushrooms


Sun-dried tomatoes

Roasted garlic



1/4 slices avocado

Green onion, sliced

Prosciutto di daniele.

What You’ll Need To Know

In a high speed blender add in 1/2 cup unsweetened coconut milk, 1/2 cup bone broth, 1/8 tsp cumin, oregano, lemon rosemary sea salt, 1 tbsp sun-dried tomatoes, 2 roasted garlic cloves and blend for about 30 sec.

Over med heat add savory milk mix to a sauce pan and 1/3 cups oat bran and cook for about 3-4 min, staring occasionally.

While this is cooking, in a skillet heat up 1 tbs coconut oil and sautée 3 sliced mushrooms for abut 2-3 min.

Pour oats in a bowl and garnish with sun-dried tomatoes, roasted garlic, capers, mushrooms, 1/4 slices avocado, green onion, and prosciutto di daniele.


Chocolate Chip Cookie Dough Smoothie

Keeping my energy up today with this Chocolate Chip Cookie Dough Green Smoothie. I blended in some Project Juice Chocolate Chip Cookie Dough Cashew Butter and topped with gr8nola’s Original granola. 👌🏻

Here’s what you’ll need to know: in a high-speed blender blend together 1/2 cup cashew milk, 1/4 avocado, 1 handful spinach, 1/2 cup pineapple (frozen), 1 tbsp project juice chocolate chip cookie dough cashew butter, vanilla MRM’s veggie elite protein powder, 5 ice cubes. Blend for 60-90 seconds, or until smooth. Pour in a bowl or weck jar, and top with gr8nola. Enjoy, it's #smoothietime!

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What You’ll Need

1/2 cup cashew milk, unsweetened

1/4 avocado

1 handful spinach

1/2 cup pineapple (frozen)

1 tbsp Project Juice Chocolate Chip Cookie Dough Cashew Butter

1 scoop MRM’s veggie elite protein powder, vanilla

5 ice cubes

2 tbsp gr8nola granola

What You’ll Need To Know

  1. Blend for 60-90 seconds, or until smooth.

  2. Pour in a bowl or weck jar, and top with gr8nola.

  3. Enjoy, it's #smoothietime!

Lavender Hibiscus Oak Old Fashion Oats

How do you like your oats? Do you like it with cream and brown sugar? How about raisins and walnuts? Even if you don’t normally eat or care for oats, I have a feeling you will like this one…

Old fashion oats with cashew milk, lavender hibiscus oak bitters from Crude Bitters, maple syrup, topped with blueberries, coconut shavings and Skout Backcountry pumpkin seeds 👌🏻 It was one of those types of mornings, where I needed something nostalgic but with a twist.  

It doesn’t get any easier than this. Here’s what you’ll need to know: Cook old fashion oats in cashew milk (or milk of choice) with a dash of real salt, 1 tbsp coconut shavings, 1 tsp maple syrup, a few dashes of bitters. Top with blueberries, 1 tbsp coconut shavings, 1/2 tbsp Skout Backcountry pumpkin seeds

Just keep in mind that bitters have an alcohol content, so you should only include them if you are cooking oats. Add them at the beginning of the cooking process to ensure that the alcohol cooks off and use a light touch. 

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Lavender Hibiscus Oak Old Fashion Oats

Recipe makes 1-2 servings.

What You'll Need

1 cup Rolled Oats (I used this brand)
2 cups cashew milk (or milk of choice)
1/4 tsp real salt
3 dashes of Lavender Hibiscus Oak Crude Bitters  
1 tbsp coconut shavings
1 tsp maple syrup (or to taste) 

1/4 cup blueberries
1 tbsp coconut shavings
1 tbsp Skout Backcountry pumpkin seeds. 

What You'll Need To Know

Bring cashew milk and salt to a boil on a low to medium heat.

Add old-fashioned rolled oats, coconut shavings, maple syrup, and bitters, reduce heat, and cook 10-20 minutes (depending on the consistency you desire). 
Stir occasionally. 

Cover and remove from heat and let stand a few minutes and top with blueberries, pumpkin seeds, and coconut shavings. 

How do you enjoy your oats?

Share your comments here!

Matcha Mint Chia Pudding

Try and try and try again. That's basically the theme when it comes to recipe developing. Sometimes you nail it on the first attempt; other times it takes three or four attempts. That's what happened with this Matcha Mint Chia Pudding.

Matcha Mint Chia Pudding

This recipe started off as an ambitious Matcha Mint Chocolate Chia Pudding (and when I say chocolate, I really mean cacao nibs!) My first attempt was overdone with mint and maybe a bit too much matcha, and failure to blend the mint leaves with the nut milk. The second attempt, I cut back on the mint leaves, blended them up with the nut milk and a bit less matcha, and it tasted a bit better. The third attempt, out of pure laziness to make nut milk, I used a cinnamon cashew milk blend from Greenleaf Juicing, a local juice and smoothie shop here in Portland. I was on to something here! This inspired what would be my final attempt to get this recipe right. I blended up homemade cashew milk with coconut shavings, a couple of mint leaves, vanilla bean, cinnamon, and dates. It was magic and time to add some matcha to the mix.

This chia seed pudding recipe is pretty darn delicious! The hints of mint and the shift between grassy to sweet of the matcha are complimented by the slight hints of vanilla and coconut. It was reminiscent of my favorite Tea Bar drink, Matcha Latte with Coconut Milk, but with an added hint of mint. Hope you enjoy this recipe as much as I did! 

Matcha Mint Chia Pudding
Matcha Mint Chia Pudding
Matcha Mint Chia Pudding
Matcha Mint Chia Pudding

What You'll Need

1 1/2 cup Cashew Milk, unsweetened
1/4 tsp vanilla extract
1/8 tsp cinnamon
1 tsp matcha green tea powder (I used Tea Bar's brand)
2 fresh mint leaves
1 tbsp coconut shavings, unsweetened
2 Medjool dates, pitted (or 1 tbsp honey)
Pinch of sea salt
1 scoop Vital Proteins Collagen Peptides (optional)
1/4 cup chia seeds
1 tbsp hemp seeds

Hemp seeds
Cacao nibs

What You'll Need To Know

In a high-speed blender, combine all the above ingredients, except for the chia seeds, hemp seeds, and toppings. Blend until smooth.

Pour into a medium sized bowl and gently whisk in chia seeds and hemp seeds.

Cover and refrigerate overnight, or for at least 1 hour so the chia seeds can absorb the liquid.

Top with blueberries, hemp seeds, and cacao nibs.

Stores well in the fridge, covered for up to 2 - 3 days.

Recipe makes 1 serving.

Sunday Savory Oats

Some days you have a bite of food that makes you go "woah!” Your eyes widen, you look down at the plate, almost pushing things around with your fork to see what’s making it so mind blowing... so amazing... so special. You take another bite, smiling as you do so, almost laughing, cause these forkfuls of treasure are just so damn good. That’s what happened here with these savory oats.

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What You'll Need

Savory Oat Base
½ cup bone broth
½ cup unsweetened almond milk
⅓ cup gluten-free oat bran
¼ tsp oregano
A pinch of sea salt

Smoked salmon
1 tsp green onion tops
2 mushrooms, sliced and sauteed
¼ tbsp coconut oil
1 tbsp sundried tomatoes
¼ avocado, sliced
½ tsp Hemp hearts

Garnish: Basil, optional

What You'll Need To Know

Over medium heat, melt coconut oil and sautee mushrooms and green onions until fragrant and translucent, about 5-6 minutes.

Over a medium to low heat, heat savory oats base ingredients in a saucepan, and cook for 3-4 minutes, until the oats start to bubble.

Pour oats in a bowl and top with topping ingredients.

Recipe makes 1 serving.

This recipe first appeared on gr8nola and developed for #TheGr8Cleanse. 

Cinnamon Chia Hemp Oats


This delicious Cinnamon Chia Hemp Oats will be sure to make your day! It's nutritious and can even be made as ready-to-eat overnight oats, making it the perfect breakfast for students, mothers, workers who are always on-the-go. You're going to love that it's also packed with so many good-for-you ingredients like Chia seeds, Hemp seeds, and Collagen Peptides. Chia seeds and hemp seeds are bursting with goodness and are a great addition to any diet. Both are loaded with calcium, omega-3, iron, protein and magnesium!


Here's What You'll Need:

1/3 cups oat bran
1 tbsp hemp hearts
1 tbsp chia seeds
1/8 tsp sea salt
1/8 tsp cinnamon
1 scoop collagen peptides (I used this brand)
1 cup almond milk, unsweetened
1-2 drops stevia
1/2 cup fresh blueberries
1/2 banana
1/4 tbsp hemp seeds

What You'll Need To Know:

In a sauce pan add in dry ingredients and mix together.
Then add in almond milk and stevia and mix again.
Heat over a low/medium heat for 2-3 minutes, until the oats are cooked.
Top with blueberries, banana, cinnamon, and hemp seeds.

Almond-Coconut Chia Pudding with Collagen Peptides


Living deliciously in...

[Cue in Coldplay song 'Paradise'] 

...Para... Para... Paradise. La-la-la-la-la-la-la

This morning breakfast chia bowl was amazing! This amazing combination of almond milk and coconut water mixed with chia seeds and hemp seeds to create a chia pudding with frozen berries and a side of turquoise water was absolutely delicious. It will hit the spot and transport you to a blissful paradise.

Almond-Coconut Chia Pudding with Collagen Peptides

What You’ll Need

Chia Pudding:
3/4 cup unsweetened almond milk
1/4 cup coconut water
1/4 cup chia seeds
1 scoop Vital Proteins collagen peptides
2 drops Sweet Leaf stevia
1/8 tsp ground cinnamon
1 tsp hemp seeds

1/4 cup frozen berries
1/2 tsp hemp seeds
1/2 tbsp almond butter

What You’ll Need To Know

1.  In a bowl add 3/4 cup unsweetened almond milk, 1/4 cup coconut water, 1/4 cup chia seeds, collagen peptides, 2 drops stevia, 1/8 tsp ground cinnamon, 1 tsp hemp seeds and mix vigorously. Let chia mix it in the refrigerator for at least an hour.

2. Top with 1/4 cup frozen berries, hemp seeds and 1/2 tbsp almond butter and enjoy!

Recipe makes 1 serving.


Super Oats with Chia Seeds, Hemp Seeds + Cinnamon


I love oats as a good, filling breakfast! Oats are a great choice because they are a whole grain and can help to keep you feeling full, compared to a regular, sugar-bomb cereal. With oats, you can add so many things to them, from making them sweet with fruit and stevia to making them savory by using bone broth and toppings like caramelized onions and eggs. This recipe is one of my favorites because it includes a dash of cinnamon, hemp seeds, and chia seeds!  Chia seeds and hemp seeds are an amazing super food and full of protein and fiber, a MUST add to your grocery list. 

This recipe works well with so many toppings. Here are some amazing combinations ideas: 1 banana, ½ tsp honey, and ½ tsp ground cinnamon 1/2 cup blueberries and 1 tbsp almond butter 1/2 cup mixed berries and 1/4 cup natural yogurt 1/2 cup blueberries, zest of ½ lemon and 1/4 natural yogurt 200g rhubarb stewed with fresh orange juice and 1 tsp honey (don’t worry, the rhubarb reduces quite a bit!) ½ scoop protein powder, 1 tsp natural peanut butter and a pinch of cacao nibs

super oats with chia seeds, hemp seeds and cinnamon
super oats with chia seeds, hemp seeds and cinnamon

What You’ll Need
1/3 cups oat bran
1 cup almond milk, unsweetened
1 tbsp hemp hearts
1 tbsp chia seeds
1/8 tsp sea salt
1/4 tsp cinnamon
optional: stevia or monk fruit
1/2 cup fresh blueberries
1 tbsp all-natural almond butter
1/4 tbsp hempseeds

What You’ll Need To Know
1. In a sauce pan add in dry ingredients and mix together.

2. Then add in almond milk and stevia (optional) and mix again.

3. Heat over a low/medium heat for 2-3 minutes, until the oats are cooked.

4. Top with blueberries, almond butter, and hemp seeds.

Recipe makes 1 serving.

What is your favorite healthy way to eat oats?

Let's Hash It Out: One-Skillet Veggie Hash


Make your next lazy morning sizzlin’ with this super delicious and flavourful one-skillet veggie hash. If you know me well, you know how much I LOVE breakfast... for lunch or dinner! And, ever since I found out about my egg and soy intolerance (on top of already being gluten intolerant), at first it seemed like all the breakfast fun was gone. It's not! I just needed to get creative with it. You're going to love this one-skillet veggie hash! It's very minimal in ingredients and kitchen tools and it's loaded with so much flavor!

Let's Hash It Out: One-Skillet Veggie Hash
Let's Hash It Out: One-Skillet Veggie Hash

What You'll Need

Recipe makes 4 servings

2 tbsp ghee
4 large or 6 medium potatoes, peeled and cut into ½” cubes
1 onion, diced
1 shallot, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups broccoli
2 zucchini, chopped
1 cup cauliflower
2 cups purple cabbage, chopped
2 tsp. fresh parsley, chopped
3 garlic cloves, minced
Salt and pepper, to taste
Skout Backcountry Raw Pumpkin Seeds
hemp hearts, to taste
1 avocado, sliced

What You'll Need To Know

1. Preheat the oil and butter in a large nonstick skillet over medium heat. Add onion and shallots and cook for about 5 minutes or until translucent.

2. Add in the rest of the vegetables and cook for about 10-12 minutes.
Increase the heat to medium-high and cook for 10 minutes, stirring occasionally, until the vegetables turn golden brown.

3. Add the parsley and garlic; cook for 2 minutes. Season with salt and pepper. Sprinkle with pumpkin seeds and hemp hearts and serve immediately.

4. Top each plate with 1/4 sliced avocado.

Avocado-Cacao with Cardamom + Chia Pudding


Just when you thought your chia game couldn't get any better, this happened! Avocado-Cacao Cardamom Chia Pudding! Yes. It's got avocado, cacao, cardamom and even maca and collagen peptides in it. I mean, who doesn't love avocados?! You can find them on menus in everything from burgers to salad and for good reason too, they are high in vitamins C and K and are full of potassium and fiber. I've only tried avocado recipes that include burgers, guacamole, and in smoothies. This Avocado-Cacao Cardamom Chia Pudding is bomb AF! It's not your typical chia pudding, but more of a pudding-pudding!

Avocado-Cacao Cardamom Chia Pudding
Avocado-Cacao Cardamom Chia Pudding
Avocado-Cacao Cardamom Chia Pudding
Avocado-Cacao Cardamom Chia Pudding

What You'll Need

Pudding base:
1/4 avocado
3 tbsp chia seeds
1 cup cashew or almond milk, unsweetened (I used cashew milk)
1 tbsp cacao nibs
2-3 drops stevia
1/4 tsp vanilla bean powder
1/4 tsp cardamom
1 scoop collagen peptides
1 tbsp MAJU maca powder

cacao nibs, to taste
raw pumpkin seeds, to taste

What You'll Need To Know

1. In a high-speed blender blend up ingredients for 30-60 seconds.

2. Pour in a bowl and let it sit for 1 hour or so.

3. Add toppings and enjoy!

Recipe makes 1 serving.


*These are affiliate links, meaning I make money off of each order. I greatly appreciate your support!

Say Hello to Spring with This Gorg Smoothie Bowl!


Ahhh! It's the first day of Spring, and I couldn't be happier! Hopefully, the weather will start getting a bit better. Say hello to Spring with this gorgeous, and not to mention, delicious Smoothie Bowl!

A smoothie bowl is just what it sounds like. You make a smoothie, but then you place it in a bowl and top it with whole ingredients. The result? A super tasty and really healthy morning (or anytime) meal. One caution, though... you can’t go crazy with ingredients, or you could wind up making it less healthy and more of a sugar-bomb.

Greens work super well in smoothies and smoothie bowls. They won’t dramatically change the taste of the concoction, but they will add extra fiber, vitamins, and minerals as well as antioxidants. Try baby spinach or kale. The flavor of the fruit should cover up the bitterness of the greens. I like to freeze mine ahead of time, along with most of my ingredients. Doing so will create a much silkier texture and you won't have to use much ice!

Also, when you are making a smoothie bowl, go easy on the liquid! Once you have all of your ingredients in the blender, you need some liquid to puree them with. Unlike with a traditional smoothie, you won’t want as much liquid because you want the finished bowl to be thick enough that you can eat with a spoon.


What You'll Need

Smoothie base:
2 handfuls supergreens, frozen
1/4 avocado cubes, frozen
1/4 banana, frozen
1/4 cup blueberries, frozen
1/2 - 3/4 cup cashew milk
1tsp spirulina
1 scoop collagen peptides
3 mint leaves
1/4 tsp vanilla bean
1 scoop protein powder
2-3 drops, stevia (optional)

mint leaves
1tbsp toasted buckwheat
1tbsp coconut shavings
1/2 tbsp hemp seeds
1 tbsp raw cashews

What You'll Need To Know

1. Blend smoothie base ingredients in a high-speed blender for 30-60 seconds. Add in only 1/2 cup of cashew milk. If it's too thick, add in 1/4 cup more.

2. Pour in a bowl and top with toppings.

Recipe makes 1 serving.

Are you craving a smoothie bowl? What ingredients will you use? Comment on the 'gram!

Banana Chia Pudding with Collagen Peptides


This Banana Chia Pudding with Collagen Peptides recipe is super fresh and light. Definitely, a winner on those mornings or evenings when you're craving something sweet. I made this delicious recipe for the g8nola cleanse, #thegr8cleanse! It's so delicious and good for you, and it's got Vital Proteins Pasture-Raised Collagen Peptides.

What You'll Need

1/4 cup chia seeds
1 cup almond milk, unsweetened
1 scoop Vital Proteins collagen peptides (vanilla)
1/8 tsp vanilla bean powder
1/2 banana
1 tbsp hemp seeds
pinch of sea salt
Optional: stevia, to taste

1/8 cup gr8nola
1/8 cup blueberries
1 strawberry, sliced

What You'll Need To Know

1. In a high speed blender add banana, almond milk, sea salt, vanilla bean and collagen peptides and blend until smooth, about 30 seconds.

2. In a bowl, add chia seeds, hemp seeds and banana milk mix and mix vigorously. Let it sit for 10 minutes and mix a 2nd time to break down any clumps. Let it sit for at least 1 hour or overnight before adding toppings.

Makes 1-2 servings

Want to try gr8nola? Use promo code valeriefidan at check out for 20% OFF!!

Strawberry-Coconut Oats


Oat my goodness!! Say #yestothis! This Strawberry-Coconut Oats topped with all the goods and Yes Bar's strawberry-coconut oats is AMAZING!! It's Valentine's Day week!! Sure, Valentine’s Day might be a hallmark holiday, but at its core, it’s all about spreading and sharing the love!! 💕 I’ve team up with one of my favorite bars, The YES Bar, for a special Valentine’s Week giveaway! ONE lucky winner will get a 4-bar sample pack!

Here's how to enter: 1. FOLLOW @theyesbar & @valeriefidan on Instagram. 2. LIKE this photo and tag 2-3 friends 3. BONUS entries: share with us what you do for self-love!

US residents only. The winner will be announced on Wednesday 2/15!! GOOD LUCK my beautiful friends! 💕

What You'll Need

1 cup cashew milk
2 strawberries
stevia, to taste
a pinch of sea salt
vanilla extract
1/3 cup gf oat bran
1 tbsp coconut shavings
Toppings: strawberry-coconut yes bar, coconut shavings 2 small strawberries

What You'll Need To Know

1. In a high speed blender add 1 cup cashew milk, 2 strawberries, stevia (to taste), a pinch of sea salt, and vanilla extract and blend for 30 seconds.

2. Pour strawberry milk mix in a sauce pan with 1/3 cups gf oat bran and 1 tbsp coconut shavings and cook on a med-low heat for 2-3 minutes.

3. Pour, and top with strawberry-coconut yes bar, coconut shavings and two smallish strawberries!

Sauteed Spinach and A Sunny Egg


Post-Christmas brunch and last Monday of the year got me like 🙆🏻🎉 I’m ready for this year to end ‘cause exciting things are coming in 2017… fun projects + travel. More on that later! Let’s talk about this delicious meal for a sec! Well, I can't exactly call this brunch since there was no boozing going on here just a darn good meal. So simple, yet so delicious and nutritious. My motto in life is less is more, and this is especially true when it comes to food. I used a black truffle sea salt to season this meal to allow the ingredients to shine!

Sauteed Spinach and A Sunny Egg
Sauteed Spinach and A Sunny Egg

What You'll Need

1/2 coconut oil
1/4 cup onion, chopped
1 chopped green onion
2 slices of prosciutto
3 cups organic baby spinach
San Francisco Salt Co. black truffle sea salt
1 pasture raised egg

What You'll Need To Know

1. On a medium heat melt 1/2 coconut oil in a skillet.

2. Cook 1/4 cup chopped onion and 1 chopped green onion until translucent.

3. Add in 2 slices of chopped prosciutto, 3 cups baby spinach, and season with San Francisco Salt Co. black truffle sea salt and cook until spinach is wilted. Move veggie mix to one side of the skillet and cook 1 egg on the other side.

4. Transfer veggie mix to plate and top with egg.

Recipe makes 1 serving. 

Zoats: Zucchini + Oats

Zucchini + Oats = pure awesomeness. 😜 Zoats are on the rise as a fibre-filled and very Instagram-friendly breakfast. Ok, I get it, the mash-up might sound odd, but they are SO GOOD! You get that oat-y taste of a breakfast bowl that remains essentially unchanged, while the zucchini brings a punch of goodness, setting you up for the day before you've even started it. By adding a fiber-filled zucchini in with your oats first thing in the morning, you'll more than likely get as much as a third of your recommended daily intake with your breakfast.

Zoats: Zucchini + Oats #tiumeals #eatclean
Zoats: Zucchini + Oats #tiumeals #eatclean

The best part is that zoats are pretty easy to make! All you need to do is measure about 1/3 cups of oats, before grating in as much zucchini as you like. Next, add whichever milk you like with your bowl. Heat the hob and stir for a few minutes, before adding whichever sweetener you like and topping with your favorites.

Zoats: Zucchini + Oats #tiumeals #eatclean
Zoats: Zucchini + Oats #tiumeals #eatclean

What You'll Need

1/3 cup Bobs Red Mill Gluten Free Oat Bran
1 cup cashew milk
1/2 tbsp ground cinnamon
1 tbsp coconut shavings
a pinch of sea salt
1/2 grated zucchini
1/2 tbsp stevia

1/4 cup blueberries
1 tbsp wild friends cinnamon raisin peanut butter
1 tbsp coconut shavings
1/2 tbsp pumpkin seeds
1/2 tbsp shaved almonds
1 small banana, sliced

What You'll Need To Know

1. Combine ingredients and cook up in a sauce pan on a med-low heat and cook for 3-5 minutes.

2. Top with a sliced up banana, blueberries, wild friends cinnamon raisin peanut butter, coconut shavings and pumpkin seeds, shaved almonds.

Spicy Tomato Veggie Eggs with Prosciutto (Gluten-Free, Paleo, Whole30)


Want to know a little secret? I'm obsessed... and I mean OBSESSED with Chrissy Teigen's new book, Cravings: Recipes for All the Food You Want to Eat. Plus, I love browsing the photos within the book. She’s hanging out with John Legend, stuffing her face full of great food, yet still looking flawless. This cookbook feels like you catching up with your closest girlfriend over an insanely delicious meal. So, as you can see, lately, I've been getting inspired by all of her amazingly delicious recipes. This morning was a cold morning in Portland, post-snow day. I wanted something delicious. Something savory. Something to bring the heat. As I'm flipping through the pages of Cravings, the Spicy Tomato Eggs Skillet with Prosciutto caught my eye.

I thought for a second... hmmm what do I have? Prosciutto, I've got that. Eggs? Definitely got those. Red pepper flakes and oregano? I've got those, too. Tomatoes and tomato sauce? Yep. Got both of those.

The recipe, in the book, calls for Perfect Tomato Sauce, which is another recipe in Chrissy's book. For this recipe, I used my own. I took this dish one step further and added asparagus, mushrooms, and basil. I baked my version; and, babe, let me tell you... it was SO GOOD!

What You'll Need

1/2 cup Onions, diced
4 Mushrooms, sliced
6 cherry tomatoes, halved
1 cup tomato sauce, divided
4 pasture raised eggs
1/2 tablespoon coconut oil
2 fresh basil leaves, finely sliced
6 asparagus spears, cut in 4's
1/4 tsp. red pepper flakes, or more as desired
2 tsp. chopped, fresh or dried oregano
1/4 tsp cumin
4 slices of prosciutto
Salt and pepper, to taste

What You'll Need To Know

1. Pre heat oven to 350F. While the oven is heating, heat coconut oil in a skillet over medium heat.
Add onions, mushrooms, asparagus, cherry tomatoes, cumin, sea salt, pepper, oregano and cook until onions are translucent.

2. Transfer the mix and divide evenly into two oven safe bowls or large ramekins. Add two slices of prosciutto, 1/2 cup tomato sauce to each and crack two eggs in each.

3. Bake at 350F for 20 minutes. Once out of the oven, top with fresh basil.

Recipe makes 2 servings.

This recipe is an adaptation from Chrissy Teigen's cookbook, Cravings.

Savory Anytime Oats


GUYS! Dem oats!! Dem savoryyyyy oats! I've almost forgotten how good savory oats are. Creamy, delicious, mouthwatering flavor. They sort of taste like a risotto. Since oats are so easy to make and packed with nutrients, I'm totally in favor of eating oats around-the-clock. The only hurdle? Consuming it plain isn't that great, and sweet toppings like honey, fruit, and nut butters aren't typically what we crave for dinner. That's where savory oats come in. If you haven’t had savory oats… you are missing out! You gotta try them. Get ready to jump on the savory oats bandwagon with this amazing recipe!

Savory Anytime Oats
Savory Anytime Oats

What You'll Need

1/3 cup bobs red mill gluten free oat bran
1 cup Pacific Foods chicken broth
8 sliced cherry tomatoes, divided
1 cup baby spinach
2 mushrooms, sliced
1/8 cup onions, chopped
1/4 teaspoon oregano, divided
1/4 teaspoon cumin, divided
sea salt, to taste
1/4 haas avocado, sliced
1/2 tablespoon coconut oil
1 pasture raised egg (I used Vital Farms brand)
1 slice of prosciutto (I used La Quercia brand)
Optional: San Francisco Salt Co lemon rosemary sea salt

What You'll Need To Know

1. In a saucepan, heat broth and cook oats in broth with oregano, sea salt and cumin on a medium/low heat for about 5 minutes.

2. In a skillet or pan, heat coconut oil over medium heat and cook onions, mushrooms, and tomatoes until onions are translucent. Then add salt, cumin and oregano and spinach and cook for 2 more minutes or until spinach is wilted. In the same pan, move veggies to one side and crack the egg on the other and cook until for about 2-3 minutes or until the egg white is firm.

3. Plate oats and top with veggies, egg, prosciutto and avocado. Optional: Season with San Francisco Lemon Rosemary finishing salt.

Autumn Cinnamon Oats, Gluten Free and Totally Delicious!


A bowl of cozy, please 🙋🏻 'cause it's raining ☔️ in Portland. This delicious Autumn Cinnamon Oats with Persimmon's recipe will be sure to make your morning. It's nutritious and you can even make them the night before for a quick ready-to-eat breakfast for you babes who are always on-the-go. This morning, this was the perfect fuel before a workout. SO GOOD!!

What You'll Need

1/3 cup Bob Red Mill's gluten-free oat bran
1 cup Almond Milk, unsweetened
1/8 teaspoon sea salt
stevia, to taste
1/4 teaspoon cinnamon
1/2 tablespoon coconut shavings
1/2 tablespoon pumpkin seeds
1 tablespoon peanut butter, all natural, no sugar added
1/2 persimmon, sliced

What You'll Need To Know

1. Combine ingredients in a sauce pan and cook over medium heat for 2-3 minutes.

2. Pour in a bowl and add toppings. Enjoy!