Here is what goes into the Acaí Blueberry Paleo Pancakes:
Serves 3-4
Prep Time: 10 min, Total Time: 15 min

½ cup of cassava flour

½ cup of almond flour

1 ½ tbsp of acai powder

1 tsp of baking powder

¼ tsp of pink sea salt

½ cup of unsweetened almond milk

2 eggs

½ a banana (overripe is best, and option to use a full banana)

1 tsp of vanilla extract 

½ cup of fresh blueberries

1 ½ tbsp of liquid coconut oil + spray to keep from sticking


1)     Combine almond flour, cassava flour, baking powder, pink sea salt and acai powder powder in a medium sized mixing bowl and whisk until fully combined.

2)    In a blender, combine almond milk, eggs, vanilla and banana.

3)    Pour wet mixture into dry and mix well until all is combined.

4)    Heat a skillet (I used this cast iron) over medium high heat and add a tablespoon of coconut oil.

5)    Once coconut oil begins to smoke a little, reduce heat to medium and use a ladle to add a dollop of batter to the pan, spreading it out gently to create about 3 pancakes.

6)    Add blueberries on top of each pancake (I like using 4 each!), before you flip them.

7)    Cook pancakes for a couple minutes on each side, check the underside of the pancake and make sure it's golden before flipping. They cook super quick! So keep your eyes on these babes.

8)   Serve with toppings of your choice! I love adding toasted coconut and monk fruit maple syrup!





Here is what goes into the Blueberry Muffin Smoothie:
Serves 1

1 cup of almond milk

1 cup of coconut water

½ cup of frozen blueberries

½ cup of frozen cauliflower

½ a frozen zucchini

1 cup of baby spinach, packed

1 scoop of Vital Proteins Vanilla Collagen Protein

¼ cup of shredded coconut 

2 dates, pitted

Cinnamon to taste

Pinch of pink sea salt 

OPTIONAL: Top with my Grain Free Granola for some crunch!


1) Add all ingredients to the blender and enjoy!





Here is what goes into the Avocado Toast with Turmeric Poached Egg:
Serves 1

1 piece of toast of choice
(I love KNOWFOODS Slices)

1 egg

1/2 an avocado

2 slices of tomato

Handful of microgreens

1 tbsp of apple cider vinegar

1 tsp of turmeric

Pink sea salt for the water

Sriracha sea salt & pepper to taste


1) Bring a small pot to boil on the stove and crack an egg into a small ramekin. 

2) Once boiling, pour a tablespoon of apple cider vinegar, teaspoon of tumeric and a large pinch of pink sea salt into the water. Use a the back of a slotted spoon to form a little tornado in the center of the water and carefully pour the egg into it. 

3) Reduce heat to medium and set timer for 3 minutes.

4) While the egg is poaching, toast the piece of bread to your preference. I like mine a little on the burnt side!

5) Once the egg is done, use a slotted spoon to carefully remove the egg from the boiling water and let it sit on a paper towel to drain out excess water.

6) Scoop out the half of avocado and gently smash it into the toast and cut the two slices of tomatoes into halves and place on top of the avocado. Sprinkle with siracha sea salt and pepper to taste. 

7) Place the egg on top and sprinkle with microgreens.





Here is what goes into the Grain Free Granola:
Serves 12
Prep Time: 10 min, Total Time: 35 min

1 cup of raw sprouted almonds

1 cup of raw sprouted walnuts*

1/2 cup of raw pumpkin seeds

1/2 cup of raw sunflower seeds

1/2 cup of unsweetened coconut flakes

1/4 cup of melted coconut oil

1/4 cup of date syrup

1 tsp of pure vanilla

3/4 cup of assorted dried fruits
(I love a mix of cranberries, blueberries and raisons)

Lots of ground cinnamon

Pinch of pink sea salt


1) Preheat oven to 300 and line a baking sheet with parchment paper

2) In a food processor or blender, add almonds, walnuts and coconut flakes and chop into small pieces. Do not over pulse because you still want it chunky!

3) Heat coconut oil, date syrup, cinnamon and sea salt over medium-high heat in a pot for around 5 minutes. Remove from heat and stir in the vanilla.

4) Add the seeds, nuts and coconut flakes into the pot and stir to evenly coat.

5) Spread the granola mixture onto the baking sheet and bake for 20-25 minutes or until golden brown.

6) Remove from the oven and add in the dried fruit.

7) Mix and allow to cool for about 20 minutes. You want the mixture to harden so that you can break it up like granola.

8) Store in an airtight container or mason jar.





Here is what goes into the Glowy Green Energy Smoothie:
Serves 1

1 cup of water

4 romaine lettuce leaves
(Obsessed with I Love Organic Girl lettuce)

1 small green apple cubed

2 celery stalks

4-5 mint leaves

1/3 cup of frozen pineapple

1/2 of a cut up cucumber

Juice of one lemon

1 scoop of Vital Proteins Collagen Beauty Greens (Addicted!)

1/2 tsp of Reishi

1 tsp of ground flax

Dash of cinnamon


1) Put it all in the blender and make it glow!