PB&J Smoothie Bowl

1 pitaya packet
1/3 cup frozen blueberries
1 frozen banana
Spoonful of PB
1/4-1/3 cup almond milk

Throw all ingredient in blender.  Add liquid slowly, until you achieve your desired consistency.
Top with:
sliced fresh strawberries
chia seeds
peanut butter melted with coconut oil
coconut chips
sprinkle of granola
goji berries


Basil-Berry Bowl

basilberryBOWLyou will need:

1 frozen banana
1 cup blueberry, raspberry, strawberry, and blackberries
3 fresh basil leaves
handful of spinach
1/2 scoop french vanilla VegaOne Protein Powder
1/4-1/2 c. water


Top with:
hemp heart
goji berries
basil leaves

Blueberry Tart

Crispy Blueberry Tart
(vegan, GF, and no-added sugar)

1 pint blueberriesblueberry tart
1 Tbs agave
2 tsp tapiocoa starch

1 ¼ cup almond flour
1 cup oats
¼ cup agave
1 tsp. baking powder
½ tsp salt
4 Tbs coconut oil
2 Tbs crushed nuts (walnut/pecans)

-Preheat oven to 350

-In small bowl toss blueberries in agave and tapioca starch until completely coated. Set aside

-Mix almond flour, oats, baking powder, and salt in medium bowl.
Whisk, add in coconut oil. Using hands work into a crumble mixture (holds together when pressed).
-Remove ½ of crumble for topping.
-Pour crumble into a 9inch pie pan and press into edges and bottom evenly.
-Pour blueberries over crust. Add on chopped nuts. Top with remaining crumble.

-Bake 40-45 minutes.
-Check on tart about 20 minute in, if sides look brown, tent the baking dish with tin foil, ensuring the tart is evenly baked.
-After 40 minutes, remove from oven and let cool.

Blueberry Pancakes

Blueberry Pancakes (vegan)
(serves 2 not very hungry people, or 1 person post-run)

[side note: the first time I made this recipe I made for brunch after I ran and the recipe made 3 thick medium sized pancakes that I did not share.  So if you’re hungry or making for a crowd, I highly recommend doubling the recipe]

1 cup flour (I used whole wheat)
1 tsp Cinnamon
1 tsp Baking Powder
½ tsp Salt
¾ cup water
3 Tbs Maple Syrup
1 pint Blueberries

In large bowl combine flour, cinnamon, baking powder, and salt.
In measuring glass mix the water and maple syrup, mix well.  Then combine the wet to dry ingredients, stirring well, but don’t over mix (should have some lumps).
Lighly oil  a large non-stick pan and heat over medium-high heat.  Pour ¼ cup of batter onto pan, and add blueberries. When small bubbles appear in the center of the pancake, flip over.  Repeat until all batter is used.
Serve with your favorite toppings: sunfower seeds, vegan butter, or syrup

(from Chloe’s Kitchen)