Strawberry Pancakes with Greek Yogurt drizzle


Strawberry everything! Love strawberries and now they are becoming readily available so I try and incorporate them with as many of my meals as possible. Recipe as follows↓↓

Serves 2 hungry people

•1-1/2C oat and spelt flour
•2 scoops protein powder (I used vegan vanilla bean)
•1tsp baking powder
•1tsp cinnamon
•1Tbsp xylitol or raw sugar of choice
1C almond milk
•6 fresh medium strawberries
•1 egg
•1tsp pure vanilla extract
•1/4C applesauce

Whisk dry ingredients until well incorporated (I used 1/2C oat flour and 1C spelt flour). In blender combine all wet ingredients and blend until smooth, whisk into dry (may need couple more splashes of almond milk until you get right batter consistency). Preheat greased pan and fry 2-4min per side.

5 strawberries
•1/3C plain greek yogurt
•1tsp honey
•1tsp pure vanilla extract
•1/2tsp cinnamon
•Splash almond milk
▶Blend all ingredients adding almond milk to get right texture. Serve on top of pancakes. ♡


Blueberry Protein Pancakes

I love pancakes and am always trying to come up with different ideas, these are very simple and healthy! Hope you enjoy ♡


•1C oat flour
•1/2C oats
•1tsp baking powder
•1-2 scoops protein powder (I used vanilla bean vegan powder)
•1tsp cinnamon
•2Tbsp xylitol
•1 mashed banana
•1 egg
•1tsp pure vanilla extract
•3/4 to 1-1/4C almond milk
•1C blueberries 
▶Mix dry then add wet, start with 3/4C milk then slowly add more as needed to get right consistency, stir in blueberries and fry over medium heat 2-4min per side. 

•1C blueberries
•1tsp pure vanilla extract
•1tsp xylitol (optional) 
▶In saucepan cook ingredients over medium high heat for about 10-15 minutes until you get a compote. Top pancakes. 
Serves 2-3 ♡


★Protein Krispies★

So I have been thinking about doing an ebook as many of my friends and family say I should at least try and do it because I have such great recipes, please comment and let me know what you would like to see in this ebook.  This was going to be the first recipe but decided to share it…




  • ½ cup natural peanut butter
  • ½ cup almond butter
  • 3 Tbsp honey or agave or maple syrup
  • 3 Tbsp unsweetened almond milk
  • 2 tsp pure vanilla extract
  • 1 scoop protein powder
  • 3 Tbsp unsweet shredded coconut
  • 1½ cup crispy rice (I heaped the last ½ cup)
  • 3 Tbsp chocolate chips (enjoy life)


Heat peanut butter and almond butter until easy to stir, add in sweetener, vanilla and almond milk and stir until well combined (you are going to want to use a spatula) add in protein, coconut, rice and 2Tbsp of chocolate chips, use spatula to work these ingredients in.  Press into a 9×9 glass dish, press down with spatula until level, pour last Tbsp of chocolate chips over top and press into mixture.  Refrigerate for at least 2 hours before slicing. Yields 16 squares.  Feel free to use all peanut butter or all almond butter.

Macros: 149 Calories | 11 Fat | 10 Carbs | 6 Protein


Blueberry Pancakes


Made these for my lovely boyfriends birthday breakfast,  recipe as follows↓ serves 2

1C oat flour
•1/2C oats
•1.5 scoop protein powder (I used vegan vanilla bean)
•1Tbsp maca powder (optional)
•2tsp cinnamon
•1tsp baking powder
•2Tbsp xylitol
•1/2C unsweetened applesauce
•1tsp pure vanilla extract
•1/2-1C unsweetened almond milk
•1 egg
•1C blueberries

Preheat pan and grease. Combine all dry ingredients until well incorporated. Whisk in wet ingredients (start with 1/2C of milk and add more until right consistency) and stir in blueberries. Pour about 1/4C worth of batter into pan and cook for 2-4min per side. Serve.

For the topping I blended strawberries, banana, mango, Greek yogurt and a little almond milk. Leftovers went in the freezer for a treat later ♡ I ran out of blueberries, I would have probably made a blueberry topping  but this was just as delicious.


Vanilla Blueberry Tofu “Cheesecake”


This tofu cheesecake is completely raw, vegan & gluten free! My latest creation for dessert diaries challenge on instagram. Recipe as follows→

Yields: 2 mini springform pans


1/4C almonds or nuts of choice
•15 pitted dates

•1 package medium-firm tofu (350g)
•1 scoop vanilla bean vegan protein
•1tsp xantham gum
•1tsp vanilla
•1  ripe banana
•1/4C agave
•2Tbsp fresh squeezed lemon juice
•1C blueberries

1. Pulse nuts in food processor until small bits, add dates and process again until you can press together with your hands. Press into springform pans, set aside.

2. Drain and dry tofu with paper towel, process in food processor with rest of ingredients except blueberries, blend until smooth.

3. Pour half of mixture on top of crusts. Add blueberries to other half and process once more until blueberries well incorporated. Pour remainder on top between two cakes. Refrigerate at least 8 hours.

4. To serve open pan and use butter knife around sides to loosen from sides, I used spatula to lift onto plate. Top with more blueberries. Enjoy♡

Coconut Banana Cream Tarts


Oh heavens! These little gems came to me in my dreams, I guess I just am missing chocolate so much I need to find another way to satisfy my cravings. Halfway done whole30! Recipe as follows: Serves 16-18




Tart ingredients:

  • 1/4C Cashews
  • 1/4C Hazelnuts
  • 1/4C unsweetened coconut flakes
  • 8 Dried apricots
  • 32 Pitted dates
  • Dash cinnamon



Chop nuts in food processor until little bits, add coconut, apricots, dates and cinnamon. Process until well combined or sticky enough to bind together.  Line mini muffin tin with liners, roll mixture into approximately 16-18 little balls and plop into muffin liners. Now the tricky part, press down the center of the balls with something round (I used a wooden spoon end) and create a cavity in the center (about 1/2″ deep), set aside.


Filling Ingredients:

  • 1/2C Full fat coconut milk (coconut “cream” only)
  • 1 Banana
  • dash cinnamon



Scoop out the cream from the coconut milk (Full fat coconut milk – refrigerate-top layer will be thick cream), in food processor or blender process cream with banana and cinnamon until creamy.  Spoon cream mixture into tart crusts. Voila. Keep refrigerated.






Coconut Chicken Nuggets with BBQ Sauce “Paleo”

These are by far the best chicken nuggets I have ever had! This recipe is a must try. Prepare the BBQ sauce first.


Nugget Ingredients:

  • 1 Pound ground chicken
  • 1 Egg yolk
  • 1 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 cup + 1/2 cup almond flour (or preferred flour)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup coconut oil
  • Salt & Pepper


  1. Preheat oven to 350 degrees.
  2. In bowl combine 1/4 cup flour, 1/2 cup coconut and salt & pepper, mix to combine.
  3. In separate bowl combine the ground chicken, 1/2 cup flour, onion powder, garlic powder, egg yolk and salt & pepper. Mix well until everything is incorporated.
  4. In sauté pan, melt coconut oil on medium heat. Take about 2Tbsp work of chicken mixture and form into a nugget and then coat with the coconut and almond mixture. Repeat with remaining chicken. You should make about 15-18 chicken nuggets..
  5. In small batches place nuggets into heated coconut oil and cook on each side for about 3-4 minutes.
  6. Transfer nuggets to a parchment lined bake pan and place in oven for 4-5 minutes to allow chicken to cook through. Repeat with remaining nuggets.


“BBQ” Sauce Ingredients:

  • 3/4 cup fresh orange juice
  • 2Tbsp apple cider vinegar
  • 1 sm. 156ml can organic tomato paste
  • 4Tbsp shallots, minced
  • 4 cloves garlic, minced
  • 1/2tsp mustard powder
  • 1/2tsp paprika
  • 1/2tsp salt
  • 1/4tsp pepper
  • 1Tbsp coconut oil


  1. Heat coconut oil in sauté pan over medium heat.
  2. Place minced shallots and garlic in sauce pan until soft.
  3. Stir in remaining ingredients and simmer over low heat for 15-20 minutes.
  4. Let cool if desired.


Duplicated many times more 👇🏽👇🏽


👇🏽While on Keto