My Blueberry Almond Coconut Quinoa-Meal Drizzled w/ Honey

Hey guys! I hope everyone had a lovely weekend!

I wanted to start my week off right, with me that means nutritiousing my body with healthy and delicious food!

So, today I woke up and it was a rainy. I didn’t have classes so of course what I do with some free time…cook. I thoroughly enjoyed recipe writing. I had recently been inspired by recipes for oatmeal, but I eat a predominately gluten-free diet. My mother has Celiacs and I have gluten-intolerence. I decided, although oatmeal is a great breakfast, I’ll substitute quinoa. Quinoa is “the” power food, it’s high in protein, takes on whatever flavor you choose and a complete ‘plant’ protein (making it Vegetarian + Vegan friendly) So, I did what I so often do, cook first, recipe write later! 

Here’s how it turned out…
Blueberry Almond Coconut Quinoa-Meal w/ Honey Drizzle

Ingredients: serves 2-3 
1 c. Yellow or Red Quinoa
2 c. Pure Silk “Original” Coconut milk
1/8 tsp. Sea Salt
1/4 tsp. Cinnamon
1-2 tbsp. Clover Honey (depending on how sweet you like it)
1/2 c. Fresh Blueberries
1/4 c. Flaked Coconut
1 tbsp. Sliced Almonds
(+) 1 tsp. additional Clover Honey to drizzle atop.
Thoroughly, rinse the quinoa. Place the coconut milk in a small sauce pan, then bring to a soft boil, over med. high heat. Once the edges of the pot have small bubbles, pour in the quinoa. Stir in the quinoa, reduce heat to LOW, at a simmer and cover and cook for 15-18mins. Look for a smooth and creamy consistancy. Once completed, remove from heat, allow to stand for 5mins. Drop in tablespoon honey, stir in well.
Place in a bowl, top with coconuts flakes, blueberries and sliced almonds. Finally, lightly drizzle atop with 1 tsp. honey. Serve and enjoy!
A little spice.
All done. Now just stir in some…oh, so sweet honey!
Drizzled goodness!
And of course, I needed my favorite coffee. I like dark roast coffee w/ Non-fat milk…that is all.
Please let me know what you guys think and share with your friends and family!
P E A C E + L O V E + B A K I N G


My Favorite Smoothie!

Hey guys!

Here is the recipe to my absolute FAVORITE smoothie! I enjoy this smoothie many a morning and especially after a workout. It’s quick, simple + easy!

(4-6 med-lrg)  Frozen Strawberries
3/4 c. Frozen Blueberries
(1) Honey Chobani Greek yogurt
6 oz. Vita Coco Coconut water
4 oz. h2o
Measure out the amount of berries, water + coconut water needed. Then, drop berries into the blender (TURNED OFF), spoon in the yogurt + pour in half the amount of the waters. Place the lid firmly atop the blender and start on a LOW blend, then increasing, until as smooth as possible. Pour into your glass, bottle or container of choice.
Cheeky, aren’t they?
Pour it up, pour it up…
I have completely jumped on the bandwagon and I LOVE Mason Jars! If I don’t have a mason jar handy I also love to use my LifeProof water bottle. Enjoy!


Now, to enjoy some relaxation, by watching Tanya Burr’s “February Favorites” video! I often like to have my smoothie with almonds…OH, HOW I LOVE ALMONDS!
P.S.: This smoothy is delightful in similar flavor variations, such as, choosing different berries, swapping coconut or vanilla yogurt instead of honey or even adding in some greens! I find that baby spinach or kale pairs very well with the other ingredients.

My From-Scratch “Honey Coconut Pancakes w/ Raspberry Syrup”

Hello everyone, happy Monday! Here in Maryland we are having snow, about 5-10 inches, depending on where you live.


Even though I plan to have my more indulgent recipes on either Friday or Saturday, I decided what the hell it’s a snow day, let’s have PANCAKES! I am a big believer in the 80/20 rule, the 80/20 rule is 80% conscious healthy living and the 20% is living life and enjoying whatever that is. So, although most of my blogs recipes will be very health-conscious + figure friendly, a small portion will be delicious, indulgent + absolutely delectable recipes! So here is one of both me + my family’s  favorites: Honey Coconut Pancakes w/ Raspberry Syrup!

Raspberry Syrup:
2 c. Fresh or Frozen raspberries
1 c. Raw cane sugar
3/4 c. Water
Mottle the raspberries (if frozen allow to thaw). Then place in a sauce pan over MED heat, stirring in the water + sugar. Bring to a boil, then reduce heat to LOW, stirring occasionally. Allow to soft boil/simmer, for 14-16min, until reduced + thickened. When finished set aside to cool for about 20mins prior to making the pancakes. Drizzle atop your “Honey Coconut Panckes” and ENJOY!
Honey Coconut Pancakes:

2 c. All purpose flour (or whatever Gluten-Free flour of you choose..we like Pamela’s!)
2 1/4 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Sea salt
1 tsbp. Raw Cane sugar
2 eggs (at room temp. is best)
1 c. Coconut milk (canned)
1 c. Milk (whole or 2% is best)
1/4 c. Unsalted butter (melted)
1/4 c. Clover honey
1 c. Unsweetened Coconut shavings
In a med. bowl measure and combine all the dry ingredients. Mix well using a whisk. Set aside.
Over medium-low heat, in a small pan melt the butter. Set aside to cool for at least 5minutes.
In a large bowl stir together both the coconut milk + the regular milk, melted butter + eggs until smoothly combine.  In two parts mix the dry ingredients into the wet. Mix until small lumps are visable, then gently incorporate the coconut shavings.
Grease a griddle pan w/ butter or coconut oil or use a non-stick pan. Then, over med-high heat or (400 degrees for electric), drop about 1/3 c. of batter (shape into circles as needed). Cook until air bubbles appear or for 2-3mins on each side.
This recipe is completely Gluten-free adaptable! We usually enjoy gluten-free, since my Mom has Celiac disease.
My niece got her very own special “Honey Coconut Pancakes” (her’s don’t have coconut shavings)
And she was pretty happy about it!!!
And here is the spread. I made some coffee, got some OJ and cooked some bacon…OH, SWEET HEAVENLY BACON! There you go, a delicious breakfast with the family…always a lovely combo!
Now go off and make this for yourself or whoever you choose to share it with! Enjoy lovelies and thank you for showing support or interest in my blog. And you know I would love it if you all would follow!
P.S.: If you’re making Gluten-free…here is a pic of the flour we use.
P E A C E + L O V E + B A K I N G !