Blueberry Baked Oatmeal

Total Time: 45 minutes

Yield: Serves 6-10



  • 2 cups old-fashioned oats
  • ¼ cup almond meal
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp sea salt
  • 2 tsp ground cinnamon
  • ¼ cup coconut sugar
  • 2 TBS melted coconut oil
  • 2 cups milk (regular, almond, coconut etc.)
  • ¼ cup Vanilla Greek yogurt
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 2 cups frozen blueberries
  • 1 TBS cinnamon sugar for topping


  1. Preheat oven to 350 degrees F. Grease a 9×13” glass baking dish and set aside.
  2. In a small bowl, combine oats, almond meal, baking powder, baking soda, salt and cinnamon. Set aside.
  3. In a separate, microwave safe bowl, melt coconut oil.
  4. Whisk in your milk as you slowly pour it into the melted coconut oil.
  5. Add Greek yogurt, eggs, and vanilla and whisk until combined.
  6. Add sugar and mix thoroughly.
  7. Add dry ingredients to wet ingredients and mix well.
  8. Gently fold your blueberries into the mixture.
  9. Spread evenly in a 9×13” pan.
  10. Sprinkle cinnamon sugar over the top of your oatmeal.
  11. Bake at 350 degrees F for 35-40 minutes. Your oatmeal should be browned on the top and the top should spring back when you gently touch it with your finger.
  12. Let cool for 15 minutes and serve warm. You can also refrigerate after baking and serve cold!

HINT:  This recipe can become part of your meal prep routine!  Bake it ahead and store in the fridge and it will be ready for your morning grind!

Recipe of the Week: Sweet Potato Toast

Prep Time: 5 minutes

Cook Time: 30 minutes



  • 1-2 Large sweet potatoes (thinly sliced)
  • 1-2 Tbsp. Coconut Oil
  • A few pinches of salt
  • Toppings of Choice (some combos listed below)


  1. Wash potatoes and pat dry.
  2. Preheat oven to 400°.
  3. Line a baking sheet.
  4. Slice sweet potato lengthwise into 1/4″ an inch slices (I use a mandolin slicer to get them even & thin).
  5. Coat both sides of sweet potato with oil and lightly sprinkle with salt.
  6. Cook for 30 minutes (Flip after 20 minutes).
  7. Set oven to broil and continue to cook for one minute on each side, until toasty! Keep an eye on them, they can burn easily.
  8. Add your favorite toppings.

Favorite topping combinations:

Poached egg with bacon & guacamole.

Chicken Sausage with guacamole, salsa & peppers.

Prosciutto with avocado slices & tomato.

Smoked salmon with guacamole & cucumber slices.

Wild salmon, arugula, roasted tomatoes & garlic aioli

Almond butter with fruit & drizzled honey

A few “toasts” stacked with poached eggs & avocado slices.


Recipe of the Week: Shrimp and Sausage Skillet

Servings: 4


    • 1 lb of medium or large shrimp (peeled and deveined)
    • 6 oz of pre-cooked chicken sausage, chopped (choose your favorite)
    • 3/4 cup diced red bell pepper
    • 3/4 cup diced green bell pepper
    • 1/2 of a medium yellow onion, diced
    • 1/4 cup chicken stock
    • 1 zucchini, chopped
    • 2 garlic cloves, diced
    • Salt & pepper to taste
    • Pinch of red pepper flakes
    • 2 tsp Old Bay Seasoning
    • Olive oil or coconut oil
    • Optional garnish: chopped parsley


  1. Heat a large skillet over medium-high heat with some olive oil or coconut oil
  2. Season shrimp with Old Bay Seasoning
  3. Cook shrimp about 3-4 minutes until opaque – remove and set aside
  4. Cook onions and bell peppers in skillet with 2 Tbsp of olive oil or coconut oil for about 2 minutes
  5. Add sausage and zucchini to the skillet, cook another 2 minutes
  6. Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute
  7. Pour chicken stock into pan and mix through to moisten everything
  8. Add salt, ground pepper, and red pepper flakes to taste
  9. Remove from heat, garnish with parsley and serve hot

Recipe of the Week: Lemon Greek Yogurt Waffles


  • 1 1/2 cups milk of choice + 2 TBS lemon juice
  • 2 1/4 cups whole wheat pastry flour (or all purpose gluten-free 1:1)
  • 1/2 tsp cardamom
  • 1 TBS baking powder
  • 1/4 tsp salt
  • zest of one large lemon
  • 2 large eggs
  • 5.3oz Lemon Greek Yogurt (or 1/2 cup + 1 TBS Greek yogurt)


  1. Prepare waffle maker by pre-heating and greasing well (spray works best).
  2. In a glass measuring cup combine the milk with the lemon juice, set aside.
  3. In a medium bowl add dry ingredients, flour through lemon zest, whisk until combined.
  4. In a large bowl add eggs, Greek yogurt, and milk + lemon juice. Gently stir to combine, then gently add in dry ingredients. Stir with large spatula or spoon until just combined.
  5. Scoop a ½ cup of batter into preheated and greased waffle maker, and allow waffle to fully cook until lightly golden. Mine took about 5 minutes, but each waffle iron is different, so be sure to follow your waffle manufacturer’s instructions.
  6. Gently remove and transfer to warm oven before serving. Enjoy with your favorite toppings!

Recipe of the Week: Grilled Balsamic Chicken Kabobs

Servings:  6-8

• 2.5 lbs. boneless skinless chicken breasts, cut into 1″ cubes
• 2 red pepper, cut into cubes
• 1 yellow pepper, cut into cubes
• 1 red onion, cut into cubes
• 1 pint cherry tomatoes
• 1 squash, ½” slices
• 2 zucchini, ½” slices

Balsamic Marinade:

• ¼ cup balsamic vinegar
• ¼ cup extra virgin olive oil
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 1 teaspoon dry basil
• salt & pepper

1. To a small bowl add balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. Whisk together and slowly add in the olive oil whisking the entire time.
2. To a large bowl, add chicken cubes and half the balsamic mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in the refrigerator for 20 minutes to marinade.
3. Preheat grill to medium high heat (375-400 degrees F).
4. Remove the chicken from the refrigerator and start to assemble the kabobs.
5. Alternate veggies with chicken on a skewer until everything is used up.
6. Place kabobs on the grill and grill each side for 3-4 minutes, until charred. Brush the remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes.
7. Remove from grill.
8. Serve!