Tag Archives: blueberries

Berry Dijon Kale Salad


Do you want to know my first encounter with kale?

I was in Nashville about 5 years ago, and a foodie friend mentioned it.  I literally had NO IDEA what he was talking about.  I even went so far to think, “I will never, ever eat that.”  Yeah, I’ll never drive a mini-van either.

I have no idea what I was so afraid of.  It is kind of curly. And maybe a little intimidating. And a fad going on right now.

BUT, it’s not bad at all!  It has a different texture than lettuce; it’s coarser.  The good news about that?  You can make a salad (dressing and all) and it will not wilt in the refrigerator and get soggy.  In fact, I think kale salads are better the second day!

I eat many varieties of kale: in my smoothies, sauteed as a side dish, as “chips,” and as salads.

I love salads, but sometimes I do get bored with them.  Changing up dressings and lettuces and kinds of kale works well for me, though, even in the winter!

Here’s the one I’m diggin’ right now.  This recipe makes two salads for me (if eaten as a meal).  If I need extra protein (beyond the hemp seeds and almonds), I add an avocado or chickpeas.  You could also add shredded chicken!


*You can find Nutritional Yeast & hemp seeds in a health food store or organic section of a regular grocery store.  Don’t be afraid to google a product, ask for help at the store, or order from Amazon!

*I prefer my kale salads not drenched in sauce and dressings.  If you like a little more liquid, add more of the dressing ingredients to your liking!

Berry Dijon Kale Salad
  • 8 cups kale (I used curly green kale) washed, stemmed, and chopped
  • 2 T olive oil
  • 1 T Dijon mustard
  • 2 t lemon juice
  • ½ T maple syrup
  • 1 T nutritional yeast
  • 1 T hulled hemp seeds
  • ½ cup shredded carrots
  • ¼ cup dried cranberries
  • ½ fresh blueberries
  • ¼ cup slivered almonds
  1. After you have washed and chopped your kale, let it dry on a kitchen towel, using another towel to get as much water out as possible.
  2. Put the kale in a large mixing bowl and pour olive oil and a sprinkle of sea salt on top.
  3. Massage the kale WITH YOUR HANDS 🙂 Make sure to work the oil in to all the leaves!
  4. Add the Dijon, lemon juice, maple syrup, and nutritional yeast. Keep massaging until all of the ingredients are mixed well with the kale.
  5. Mix in dried and fresh fruit, almonds, carrots, and hemp seeds.
  6. You can eat immediately or let marinate for 20-30 minutes (up to overnight) before serving.
  7. This will be good in the fridge for 2-3 days after!


Berry Cobbler

The South Carolina heat is definitely moving in.  It’s the “I’m standing still outside, and I’m pouring sweat” kind of summer so far.  And I have a feeling it’ll be around for a while.

So, we might as well get used to it, have some friends over for a cookout, and eat things like watermelon and berry cobbler.

Cobbler Final

Except for my husband–he won’t eat watermelon.  Serious question, who doesn’t like watermelon?

In my book, it’s almost like the symbol of summer, and I’m the only one in my house who eats it.  Hey, at least I don’t feel so bad when I eat a whole watermelon by myself.  Quite a different feeling than the bag of chips 🙂

This recipe is adapted from one of my favorite cookbooks, Forks Over Knives.  I made some adjustments to make it fit what we normally have on hand, and the taste we prefer.

I hope this makes your summer cookout a little nostalgic–but without all the bad stuff.

I like to serve mine with homemade coconut whipped cream.

The cooked filling:

Cooked Berries

The biscuit batter:


Final product:

Cooked Cobbler

Berry Cobbler
  • 2 10-ounce bags of frozen mixed berries, thawed out some
  • 2 T lemon juice
  • ⅓ cup coconut palm sugar
  • 3 T arrowroot powder (or organic cornstarch)
  • pinch of salt
  • ½ cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1.5 cups oat flour (I make my own in my blender)
  • 1 T baking powder
  • ¼ cup coconut palm sugar
  • ¼ t salt
  • 3 T applesauce
  • 2 T almond butter or sunflower seed butter
  • 1 T coconut palm sugar
  • ¼ t cinnamon
  1. Preheat oven to 425 degrees.
  2. Grease an 8 x 8 pan with coconut oil.
  3. In a bowl, mix together all of the "Filling" ingredients.
  4. Pour in prepared pan, cover with foil, and bake for 25 minutes.
  5. Meanwhile, whisk together the almond milk and vinegar. Set aside for 5 minutes. Then add the vanilla extract.
  6. In a bowl, combine oat flour, baking powder, coconut palm sugar, and salt.
  7. In a small bowl, mix together applesauce and almond butter.
  8. Cut the applesauce mixture into the flour with a fork, until it becomes crumbly.
  9. Pour in the milk mixture and stir until just combined.
  10. Once the filling has cooked, reduce the oven to 350 degrees.
  11. Remove the foil from the pan.
  12. Plop spoonfuls of batter on top of the berry filling until all batter is used.
  13. Combine the Sprinkling ingredients and pour on top of cobbler.
  14. Return to oven and bake for 20 more minutes.
  15. Serve warm!



Quick & Easy Blueberry Muffin Oatmeal

Allergen Information: Contains tree nuts (substitution given) GLUTEN FREE

Blueberry Muffin Oatmeal Final

This Blueberry Muffin Oatmeal is so fast and easy to make–there’s no need to plan ahead or prepare the night before!  In about the time it’s all heated up on the stove, it’s ready to serve.

For this morning dish, I use Bob’s Red Mill Gluten Free Oats, but regular oats will work just fine if you have no gluten sensitivities. Likewise, I prefer Vanilla Almond milk, but if you are tree nut free, substitute your favorite “milk” and add some vanilla extract.

Blueberry Muffin Oatmeal 2I love to use frozen fruit in dishes like this because it’s rare that I would have fresh blueberries on hand, (especially if they aren’t in season) and frozen fruit can sometimes be more nutritious than fresh fruit.

It gets harvested in season, bagged and frozen within hours of being picked, and doesn’t endure traveling hardships like some fresh fruit does. You can keep a big bag in your freezer, and they’ll stay for at least 6 months.  For me, I think that’s much more economical for recipes like this one!

To reduce the amount of pesticides and chemicals in your body, buy organic frozen blueberries.  Spending a couple extra bucks on something like this is well worth it for the overall well-being of your body 🙂

Quick & Easy Blueberry Muffin Oatmeal
Cook time: 
Total time: 
Serves: 1-2
  • 1 cup vanilla almond milk
  • 1¼ cups gluten free oats
  • 1 T maple syrup
  • ½ t cinnamon
  • pinch of sea salt
  • ½ cup frozen blueberries
  1. Combine milk, oats, maple syrup, cinnamon, and salt in a small saucepan and cook on medium heat until soft (about 4-5 minutes).
  2. Stir in blueberries and cook until heated through.
  3. Serve warm with sliced banana!



Blueberry-Almond Smoothie

Allergen Information: Contains tree nuts. (substitution given)

Special Equipment: High Powered Blender

Bluberry Almond 2

One of the easiest ways to reduce stress (in my life) is being prepared–that’s why I plan, plan, plan, and write, write, write.  If I wake up and have no idea what’s for breakfast, then I’m already stressed, rushing around, yipping at family, and rushing kids out the door.  Life is just passing us by, and I don’t even spend time loving on the ones I love.

For me personally, that’s why I love having smoothies for breakfast.

1. They are easy to plan

2. It takes just about 2 minutes to throw together (or made the night before and stored in the fridge)

3. I can sip on it while I’m getting everything together for the day or while I’m driving kids to school or to work

4. I set myself up to have energy first thing in the morning

5. I stay full for hours

One of the worst things we can do is get everybody else together and then “worry about us” after the craziness (which for me is almost 10 am some days!)  If I do that, I’m already exhausted and have nothing left to give my day.  As busy moms (or whoever you are), we need nutrients first thing to give us energy for the day.

I want to challenge you to add a smoothie to your morning routine.  If you are dedicated and use quality ingredients, you should notice a difference in your energy level almost immediately!  I love how “full” I feel after drinking one, but without the bloated feeling of a big, greasy breakfast! (Although, those are fun too sometimes!) The full feeling usually lasts me all the way until lunch, whereas what I used to eat (Pop-Tarts, toast and butter, etc) left me hungry almost an hour or two later.

This smoothie features two powerful ingredients: flaxseeds and goji berries.  I always have ground flaxseeds on hand (stored in the fridge after opening) to make “flax eggs” for baked goods, so there’s always plenty for my smoothies.  Flaxseeds are known for their Omega-3 fatty acids and strong antioxidant properties. Pair those with the blueberries and that’s a lot of antioxidants!  Goji berries are rich in Vitamin A and are packed full of antioxidants themselves. If you don’t have goji berries, you can definitely leave them out. They are not a “staple” in your pantry, but they are great to have if you have room in the grocery budget one week.

If you are interested in why are antioxidants so important, check this article out.

I make my own almond milk in my Vitamix using this recipe, but don’t feel like you have to.  Just check into store-bought almond milk, and pick the best one.  I recommend Pacific’s Organic Almond Unsweetened (or the Vanilla), which you can find at most grocery stores!  I use that in a pinch, but prefer to make my own. If you are nut-free, you can use any substitute of your preference (rice milk, hemp milk, coconut milk, etc).

Blueberry-Almond Smoothie
Prep time: 
Total time: 
Serves: 1
  • 1 T ground flaxseeds
  • 1-2 t goji berries (optional)
  • 1 cup frozen blueberries
  • 1 large handful of spinach
  • 1 cup vanilla almond milk
  1. Put ingredients in a high speed blender in the order shown. Blend on high until smooth. Enjoy!