I love oatmeal as a go to breakfast option for a lot of reasons. Oats are not only incredibly nutritious, containing antioxidants, loads of soluble fiber, and a host of other vitamins and minerals that support a healthy heart and healthy blood sugar levels, oats are also extremely filling and insanely versatile. I’ve never met a food that can be topped with so many different things and still taste so delicious. I’ll admit it. A lot of my oat bowls are pretty damn decadent, almost bordering on a piping hot bowl of guilty pleasure that blurs the line between healthy food and healthy junk food. But c’mon. What’s life without a little bit of pleasure? Besides, the only thing even remotely junky about this recipe is the chocolate chips, and even those only have two ingredients. Dark chocolate and cane sugar. That’s a far cry from starting the day off with a bowl of boxed cereal or that sugar laden pastry that you so love to eat in the mornings.

I’ve aptly dubbed this bowl of deliciousness the “Goddess super food loaded oatmeal bowl of yum”. Do you know why? Well the first reason is because I obviously don’t care about seo and indexing in google search engines. The second reason is because I believe that we’re all gods and goddesses and this bowl of goodness right here that’s packed with delicious nutritious superfoods is a perfect fit for such worthy titles. Did you know that goji berries have been used for thousands of years in eastern medicine to promote anti aging, liver health, kidney health, and longevity? It’s also touted as one of the best fruits in eastern medicine for enhancing beauty. Besides the antioxidant rich blueberry, I really can’t think of a better food to add to your morning bowl of oats. This creamy bowl of love is not only jammed packed with nutrition, but it also boast just the right amount of decadence to ignite all of your tastebuds and make you feel like you’re having your cake and eating it too. Yup! Because who says healthy eating has to be bland and boring. < Not this gal!


1/2 cup of rolled oats

1 cup of water, almond, or light coconut milk (depending on how creamy you like your oats)

Pinch of salt *optional

Cinnamon *optional



Pumpkin seeds

Goji berries

Dried blueberries


Toasted black sesame seeds

Raw honey to taste

Enjoy life dark chocolate chips

Barnana chewy organic coconut banana bites or navita organic cacao goji power snacks

I’m thinking that a dab of peanut or almond butter would take this over the edge too! I’d omit the strawberries though. Experiment!

Add water or milk and a dash of salt to a pot and bring to a boil. Add oats and cinnamon and lower heat to medium, stirring oats occasionally until they’re nice and creamy and at the consistency that you’d like. Transfer oats to a serving bowl and top with your favorite toppings. My favorite toppings are obviously the ones above but you can add anything that you’d like. Just don’t attempt to eat them plain and sugarless like this or else you might just want to find me and kill me. Funny story. When I was bigger I still loved oats but I use to eat them way differently from how I do now. Back then I would drown my oats in cows milk, butter, and loads of white table sugar. By the time I was done I had turned a heart healthy bowl of oats into what might as well had been a donut or a bowl of freaken fruit loops for breakfast! Lol. Ooooh how things have changed. 😄



I’m not a chef or a food photographer. I’m just a girl who loves to eat healthy and cook my own meals. Some people might call me over the top because of the time and effort that I put into making my meals look beautiful, but at the end of the day my food is ultimately a reflection of me. I’ve lived with chronic depression and anxiety since I was 12 years old. If you know me personally than it’s very easy to tell when I’m falling back into a depressive episode. One sure fire way to tell is that the presentation of my food starts to go way down. I just stop caring. I’ll throw food into a bowl and it’ll look my mush. I’ll burn things to hell by accident because of my lack of focus. The quality of EVERYTHING in my life, including my food just starts to go way down whenever I’m feeling down, 

While depression sucks and my moods can be an emotional roller-coaster of ups and downs, the great thing about living with chronic depression for me is that it’s super easy to tell when I’m feeling my best, because I start caring about everything in my life again, especially my health! That commitment to health manifest itself in everything from making sure that I groom myself well every morning by rubbing in that extra delicious mango butter lotion all over my body, to lighting up a scented candle during my morning meditation, to exercising and eating healthfully, all the way down to making my food look beautiful, delicious, and full of vibrant life. Just like how I feel on the inside when I’m feeling my best! The bottom line is, it’s not about me going over the top for a regular everyday meal. It’s not about me trying to be a perfectionist or a show off. After all, like I said, I’m not a chef, a food stylist, or a food photographer. That’s besides the point. It’s simply about my food being a reflection of how I feel on the inside. It’s simply about me loving myself, caring for myself, and putting that same energy and attention to detail into the foods that I create.

When I created these delicious looking and tasty healthful blueberry pancakes I was obviously feeling on top of my a game! Pancakes are a very special treat that up until recently I didn’t have the chance to enjoy much. That’s because most pancakes are loaded with gluten, sugar, high levels of sodium, and other junky additives that I really don’t want to be putting into this wonderfully made temple that is my body. Sooo, after much tweaking and experimenting I came up with my own pancake recipe that’s not only gluten free, but it’s delicious, nutrient dense, and super simple to make! Try them out for yourself, but be warned. You might just become addicted like I have!


Makes about 14 pancakes 

2 cups gf rolled oats

1/3 cup coconut flour

1 tbsp baking powder

3 extra large eggs

1 tbsp raw apple cider vinegar

1cup of light coconut milk

1 cup of water

Fresh or dried blueberries (I prefer dry but fresh is good too)

Toppings *optional

Raw honey

Goji berries *

Walnuts *

Pumpkin seeds*

Throw the first 3 dry ingredients into a blender and stir with a spoon. Throw the next 4 wet ingredients into the blender, turn on blender and obliterate until it forms a nice batter. Let the batter sit for at least 15 mins. * This is a nice time to get in a quick morning meditation or some deep breathing while you wait. Sometimes I like to use this time to tidy up the apartment too. Preheat a well oiled skillet to medium heat (I love cast iron 🖤) and use a 1/4 measuring cup to scoop out and pour the batter onto the skillet. Cook two at a time, adding 5 fresh blueberries or a sprinkle of dried blueberries to one side of the pancakes. Once pancake is not too wet and it looks ready to flip (2- 3 mins) turn and cook for a few mins more. Repeat until you have a nice delicious batch of healthy gluten free blueberry pancakes. I like to top mine with raw honey because it’s so much tastier and healthy than store-brought syrup. I also like to top mine with nuts, seeds, and more dried fruit but of course you can use whatever you like! Enjoy! * Ps. You shouldn’t have to add any more oil to the pan after the initial oiling, as too much oil will make the pancakes too flat. Let me know what you think!



I love going on weekend picnics. They combine two of my favorite things. The first thing is being out in nature with my boyfriend. The second thing is that it gives me an excuse to eat super rich yummy foods. I mean work hard during the week and play harder during the weekends, right? Today the bf and I headed out to Valley of Fire State park. Mars on earth is what comes to mind when I think about this place. It’s so beautiful. There’s over 45,000 acres of open desert.

The massive red rock formations seriously make you feel like you’re walking around in a movie clip straight out of the Flintstones.

Although I wasn’t so excited to find out that when I arrived that they had raised the prices by $2 for Las Vegas locals, I quickly coughed up the extra cash and made a mad dash to the nearest picnic area. I was on a mission. And that mission was to devour one of these homemade trail bars that I made in true desert fashion.

I’ve made these bars once before and they came out delectable. Today I decided to add another ingredient though. Almond butter! The almond butter took them from being very good to extremely good. I honestly couldn’t wait to get home and eat another one. They were that good! Good is of course a matter of personal preference. These aren’t too sweet but they’re just right for me. The honey does come through a bit, so if you’re a person that’s not that into honey then I’d suggest that you replace it with another pour-able sweetener of your choosing. I’m not sure that a granulated one would affect the final texture of the recipe. These are sweet, moist but a little dense, and slightly chewy. They’re much better than store brought cereal/trail bars in my opinion, and they hold up extremely well. No crumbling! These are not only great when you’re out on the trail but I think they’d also make great delicious grab and go breakfast bars. They’re quick, healthy, easy to make, and they’re chock full of healthy fats, fiber, and protein to keep you feeling satisfied while you’re out on the move. Give them a try!


Servings 6 bars Prep Time 5-10 minutes Cook Time 16-18 minutes

1 cup of rolled oats (coarsely chopped in the food processor)

1/3 raw unsalted pumpkin seeds (coarsely chopped in the food processor )

1/3 cup full fat coconut chips (coarsely chopped in the food processor )

1/2 cup dried cranberries

1/4 cup gluten free cornmeal

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon powder

2 large eggs

1/4 cup coconut oil (I used unrefined but refined would work too)

1/2 teaspoon vanilla extract

1/3 cup honey

1/3 cup creamy almond butter

Add the first 8 dry ingredients into a bowl and incorporate well. In a separate bowl, add the next 5 wet ingredients and incorporate well. Combine wet and dry ingredients and incorporate well. Grease an 8×8 pan with a little bit of oil (I used coconut), spread mixture evenly into the pan, and bake in a preheated 350 degree oven for 16-18 mins. The edges should be a nice golden brown. Let cool for at-least ten minutes. Devour!

Recipe Notes

  • The longer these sit the better they’ll hold up as an actual bar. If you cut them too early they may not be firm enough and you’ll run the risk of them falling apart. Patience, young butterfly. Lol. 
  • I call these trail bars but like I said, they’re great for a compact grab and go breakfast. You can eat these anytime anywhere! Not just on the trail!
  • I haven’t tried freezing these yet but I’m sure they’d freeze well. If I could just make a whole batch without devouring them in 2 days then I’ll get a chance to finally test out how well they freeze. One of these days. 
  • I’m a little piggy. The bars above are bigger than average portions. I divided the recipe into 4 huge bars instead of 6, but if you’re a normal person with a normal appetite then this recipe will divide into 6 nice sized bars.
  •  These taste even better the next day after sitting in the fridge.