Cinnamon Almond Flour Pancakes

Oh Monday, why do you always come so quickly? This past weekend was filled with sunshine and high temps. Not complaining here! The hubs and I became tourists over the weekend. We explored LA and visited the Getty Museum. This place has so much to offer. Panoramic views of the ocean, mountains and downtown. Also numerous art pieces, sculptures and so much more. If you are ever in the area I highly recommend it! IMG_5543

Could not have asked for a better view.


Gorgeous day in Santa Monica.

As you probably already know, breakfast is my favorite meal of the day. The balance between sweet and savory is my favorite combination. Going out to brunch is my number one choice for the weekends, but to save a few extra bucks we also enjoy making breakfast at home. The Roasted Root provided the perfect pancake recipe. I added 2 tsp of cinnamon to the mix for an extra sweet kick. Drizzle the warm pancakes with agave nectar and {oh my goodness} enjoy. What is your favorite breakfast recipe? IMG_5553

Cinnamon Almond Flour Pancakes (recipe adapted from here) What you will need:

  • 1-3/4 cup Almond Flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 3/4 cup almond milk
  • Fresh Raspberries
  • Agave nectar for topping
  1. In medium bowl, whisk eggs then add almond milk and vanilla extract. Mix well.
  2. Add almond flour, salt, cinnamon and baking powder. Mix until smooth.
  3. In large skillet over medium heat, warm oil in pan.
  4. Measure around 1/4 cup batter and pour into skillet.
  5. Cook both sides until pancake is firm and golden in color.
  6. Top with desired fruit and agave. Enjoy!

Baked Veggies coming your way!


Dark Chocolate + Pistachio Cookies

Is there much to say regarding these amazing cookies? Joy the Baker does it again. Her recipes never seem to disappoint my sweet tooth craving.

The sweet and salty combo is perfect. I bought unsalted, roasted pistachios from Trader Joe’s. {Have I mentioned my obsession with that store?} I also chopped 85% dark chocolate bars from TJ’s. There is nothing better than biting into a warm cookie from the oven with chocolate chunks. No pistachios on hand? Try walnuts, chopped almonds or even peanuts for an extra salty kick.


Dark Chocolate + Pistachio Cookies

Click here for recipe!

Rise + Shine! Breakfast recipe coming up.

Fruit + Nut Kale Salad

Salads made at home are repeatedly boring and basic. {At least for me} Mindlessly the iceberg lettuce, tomatoes, cucumber, cheese, etc are thrown into a bowl. Tossed with balsamic and served.

Salads are a great side dish with dinner. They provide a great balance with any meat, casserole or even soup. Want to know another reason why salads are my favorite? The extra can be lunch for the next day! {money saver}

This salad was inspired by Edible Perspective. I switched up a couple ingredients with what I had on hand. Let me tell you friends, this salad is AMAZING. Hands down.


Fruit + Nut Kale Salad (adapted from here)

You will need the following ingredients:

  • 4 cups shredded kale
  • 5 brussels sprouts, shredded
  • Juice of half a lemon
  • 2-3 tbsp olive oil
  • Goat cheese
  • 1 medium apple or pear, sliced
  • 2/3 cup raisins
  • 2/3 cup pistachios


  1. Shred kale with hands or knife and place in medium bowl. Shred brussels sprouts with grater or knife and add to bowl.
  2. Add juice of half a lemon and olive oil to bowl. Massage with hands to incorporate the dressing. Place in fridge for 10-15 minutes.
  3. Add crumbled goat cheese and toss salad. Add more lemon juice or olive oil to taste.
  4. Add raisins, sliced apple/pear and pistachios.
  5. Toss and enjoy!

Sweet + Salty cookies coming up!

Blueberry Protein Shake

Who has the “Monday blues”? If your hand is raised the following smoothie will kick those blues to the curb.

Monday’s can be a great start to the week, or a hard adjustment. I try to start every Monday morning with a great workout. Time to relieve all the stress and prepare myself for the week. This protein smoothie inspired by Fit Foodie Finds is the best ending to each workout.

This smoothie can be tweaked to whatever you have in your fridge. I had frozen blueberries on hand so those sweet little things went right into my blender. I am now officially obsessed with smoothies. Self control is a must for me while making smoothies. The calories can add up quickly!

Blueberry Protein Shake (adapted from here)


What you will need:

  • 1 cup blueberries or blackberries, frozen
  • 1/2 banana
  • Handful of kale, fresh
  • 1 scoop vanilla protein powder (your choice)
  • 1 cup vanilla almond milk, unsweetened
  1. Combine all ingredients in blender until smooth.
  2. Enjoy!

Easy Veggies coming your way!

Oatmeal Smoothie Bowl

Breakfast is by far my favorite meal, but who has a lot of time each morning preparing a meal? I came across this recipe from Kath Eats Real Food. Check out her website!

The recipe is so versatile. She has many flavors and they all look amazing. Below is the standard recipe. I added sliced apples and cinnamon for my choice of flavor. Strawberries + cream is already set for tomorrows breakfast. Hurry up tomorrow!



Oatmeal Smoothie Bowl (recipe from here)

What you will need:

  • 1/3 cup oats
  • 1/2 cup milk
  • 1 tbsp chia seeds
  • Half of banana
  • Sprinkle of cinnamon
  • Dash of vanilla


  1. Place all ingredients in blender. Stir and place in fridge.
  2. In the morning add 1/4 milk and blend away.
  3. Add desired toppings. Enjoy!

Protein Packed Smoothie up next!


Honey Almond Granola

After months of procrastination the “Recipe Index” page is {finally} complete! The thought of including an index page has been on my mind for so long. Yesterday I am proud to say I completed that task. No more scrolling. No more hunting. Just one click. Take a look!

For the next couple weeks, the hubs and I are kicking desserts and processed food to the curb. We have indulged in the amazing California food excessively. I wanted a sweet, yet healthy tasting snack to satisy those cravings. This “no bake” granola can be eaten alone or transformed into granola bars. I made this granola recipe last year but changed up a few ingredients.

If the granola stays in the freezer you can cut them into granola bars. Refrigerator? Not so much. Definitely store in fridge and top on yogurt or oatmeal. The possibilities are endless.


Honey Pecan Granola (altered from here)

  • 2 cups old fashioned oats
  • 1/2 cup raisins
  • 1/2 cup almonds, chopped
  • 3/4 cup pecans, chopped
  • 2 tsp cinnamon
  • 1/3 cup honey
  • 1/3 cup coconut oil
  • 1 tbsp vanilla extract
  • 3/4 cup creamy natural peanut butter
  1. In a large mixing bowl combine oats, raisins, almonds, pecans and cinnamon.
  2. In a microwave safe bowl combine honey, coconut oil, vanilla and peanut butter. Place in microwave for 30 seconds. Remove from microwave and stir. Heat additional 30 seconds or until liquid ingredients combine well.
  3. Pour wet ingredients into dry ingredients and mix well to completely coat oats.
  4. Press mixture into parchment lined or greased dish. (I used 8×8 dish)
  5. Freeze for 2 hours.
  6. Enjoy!

“Smoothie” in a Bowl coming at ya.

One Pan Salmon + Roasted Potatoes and Asparagus

Happy Tuesday! As always I hope everyone is having a great week so far. I know Avocado Toast was the next recipe, but I NEED to share with you the dinner I made last night. This dish requires very little clean up. Recap why an easy dinner was needed last night.

Over the weekend the hubs and I went to Mammoth Mountain for a ski trip. Another couple living in Cali came with us. It was such a treat! Friends in California! {Can I get a few hand claps??} This past weekend was fun, exhausting, entertaining and beautiful all at the same time. California is truly a gorgeous states. Take a look!


Not a cloud in the sky.

IMG_4970 IMG_4975

How perfect does this look?



Loved spending time with these sweet friends!

Our ski weekend resulted in tired brains and sore muscles. After stumbling upon this dish from Simply Recipes, I became hooked. Try different vegetables or fish to switch up this dish!

*I made a smaller portion for this meal.


One Dish Salmon + Roasted Potatoes and Asparagus (recipe from here)

  • 6 new potatoes, sliced in half
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • 6 oz asparagus, washed and trimmed
  • Zest of one lemon
  • 1 large salmon fillet
  • 1 garlic clove, chopped
  • 1 lemon, sliced
  1. Preheat oven to 400 degrees. Line large baking dish with aluminum foil.
  2. Slice potatoes and toss with olive oil and oregano. Place half side down on baking dish and bake for 10-12 minutes. Turn potatoes over and cook for additional 10 minutes or until slightly golden.
  3. In a medium bowl toss asparagus, olive oil and lemon zest. Toss with potatoes and move to side of baking dish.
  4. Drizzle salmon with olive oil and garlic. Place lemon slices on top of salmon. Place salmon on baking dish with other vegetables. 
  5. Place in oven for 10-12 minutes or until salmon is fully cooked.
  6. Remove from oven and enjoy!

“Recipe Index” tab coming soon to blog! 

Easy access to more recipes.