Your Summer Breakfast, Handled...Acai Power Smoothie Bowl


I'm gunna make like Olivia Pope & have your summer breakfast situation...HANDLED.

LOL who ever understands this is officially my new BESTIE. But in all seriousness you guys you need this smoothie bowl in your life. It takes 5 minutes tops to prepare and is so nutrient dense it won't leave you longing for another breakfast after you eat it. {another fav. that has these bomb benefits... BL Egg Cups}

My whole thing with smoothies or smoothie bowls is I need them to have key nutrients, be dense & filling in order for them to work for me. Any of these smoothies that are filled with fruit & coconut water but are lacking protein, good fats & fiber are kind of doing you a disservice.

Breakfast Acai Power Smoothie Bowl

Because you spent time and $$$ on them but aren't getting the proper nutrients to fill you and keep you full for the morning.

So here you are, your fiber, fat, protein & greens filled smoothie bowl that will leave you feeling satisfied and wanting more.

BL Acai Power Smoothie Bowl

Blissfully Lively Acai Smoothie Bowl


  • 1/4 ripe avocado
  • 1 packet frozen acai
  • 1/2 cup frozen raspberries
  • 1 cup packed spinach
  • 1 carton Siggi's plain greek yogurt
  • 1 tbsp almond butter
  • 1/2 cup- 1 cup almond milk


  • sprinkling of bee pollen
  • Unsweetened coconut shreds
  • Strawberries {berries of choice}
  • granola {check sugar content, should be lowwww}
  • chia seeds


  1. Add all ingredients to blender, blend until smooth. Adjust almond milk ratio accordingly. You want the smoothie bowl thickkkkk.
  2. ENJOY!

I hope all your babes loved this recipe & will show me how you make it! Tag @blissfullylively and #blissfullylively on Instagram!

*PS! The BL Meal Guide to Meal Prep. is coming out next week! Tune in tonight 8:30pm EST on Instagram Live to learn a little more about it <3




Cucumber Quinoa Salad w/ Lemon Vinaigrette


My meal prep clients have been non stop raving about this salad, so I knew it was officially time to bring it to the blog, and the fact that its been in the 90's this last week calls for a cool refreshing dinner recipe. This quick quinoa based salad is easy to make and incredibly delicious! It takes under 20 minutes but has all the components of a salad you want. Whole grains giving a bit of a crunch from the quinoa {You guys quinoa has become my new favorite grain, i'm eating it with EVERYTHING}, refreshing cucumbers & tomatoes & a whole lot of flavor from the red onion & feta. To top it off this homemade lemon vinaigrette is the bomb!

Whip it up for a summer bbq or my most favorite meal prep day on Sunday, so you can enjoy it the whole week long!

BL Quinoa Cucumber Salad

* A quick little announcement! The BL Guide to Simple Meal Prep will be out soon! I can't wait to release my first PDF all about meal prepping and how to make eating whole & healthy SIMPLE!

BL Quinoa Cucumber Salad w/ Lemon Vinaigrette

BL Quinoa Cucumber Salad


  • 2 cups cooked quinoa, chilled
  • 2 english cucumbers, diced
  • 1 tomato, diced
  • 1 lb cooked chicken breast, chopped
  • 1/2 red onion, chopped
  • 1/2 cup crumbled feta cheese
  • 1/3 cup chopped basil
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1/2 lemon, juiced
  • salt & pepper to taste


1. cook quinoa according to directions on box, transfer to bowl and chill in fridge.

2. Dice cucumbers, onion & basil & set in large bowl.

3. Preheat oven to 350 degrees and cook chicken breasts for 15 minutes until no longer pink in the middle, Dice into bite sized pieces and add to cucumber mixture.

4. In small mixing bowl add all dressing ingredients and mix until fully combined.

5. Add chilled quinoa to cucumber mixture & mix until combined.

6. Top with dressing & mix until combined.

7. Enjoy!





Mint Mojito Fruit Salad


I don't think i've loved a fruit salad more in my life! This recipe mixes my love for refreshing mojito's and all the fruits together. I thought this would be perfect for Mothers Day get togethers this weekend because honestly it's so damn simple but everyone will love it. A mix of strawberries, blackberries, raspberries, fresh mint and a hint of lime. HEAVEN.  

Throw it all in a bowl, mix it together and add some fresh mint leaves to the top for a pretty presentation.

I hope you all enjoy a fantastic weekend with your families, Moms or Mother figures!

Mint Fruit Salad BL

BL Mint Mojito Fruit Salad

Bl Mint Fruit Salad


  • 1 carton fresh strawberries
  • 1 carton fresh blackberries
  • 1 carton fresh raspberries
  • 3 cups chopped watermelon {If you have it in stores}
  • 1/4 cup packed, chopped mint
  • juice of 1 lime



  1. Chop all fruit and add to medium sized bowl.
  2. Squeeze lime over top.
  3. Chop mint and sprinkle over top. Mix to combine.
  4. Enjoy!

BL Mojito Fruit Salad





Blissed Out Matcha Smoothie Bowl


I have been waiting to share this recipe with you guys! I crafted it up for my collaboration with Laney & Lu Cafe, the cutest local cafe serving fresh, local whole food & drink options that "nourish your body and feed your soul". Can you tell why I was so damn excited to collaborate? They are everything that BL stands for!


Yesterday I took over their Instagram account shared a bit about BL/myself and crafted up a few matcha smoothie bowls in their cafe. It was such a blast to work with such nice like minded people in the wellness space so I want to take a quick second to thank Jen the owner of Laney & Lu and Stef the general manager. You both are so gracious and real class acts! Thank you for letting me share to your audience!

** PS. If any of you go in to Laney & Lu this week and order the smoothie bowl tag me on Instagram @blissfullylively so I can see :)

You guys fair warning this matcha smoothie bowl will soon be you fav. superfood packed bowl, just sayin'! This bowl was inspired by my intense love for matcha latte’s and when playing around in the kitchen one day I decided to experiment with a little in my smoothie which resulted in the creamiest whole food goodness ever. The rest was history.

This bowl is packed with natural antioxidants from the matcha, so many good fats from avocado, protein from the almond butter and fiber from the greens & fruit! My number one goal when creating smoothies is to make sure i’ve got the 4 key ingredients. Healthy fats, fiber, protein & greens! I also topped this smoothie with my fav. accessory ingredients to add the perfect amount of crunch & sweetness to this bowl.

Ok time to reveal the recipe!

Blissed Out Matcha Smoothie Bowl

Matcha Smoothie Bowl Recipe


- 1 Banana frozen

- 3 frozen strawberries

- 1 cup spinach

- 1/2 avocado, chopped

- 1 kiwi, chopped

- 2 dates, chopped

- 1 tbsp almond butter

- 1/4 cup almond milk

- 1 tsp matcha powder


- unsweetened coconut flake

- sliced strawberries

- chia seeds

- sliced banana

- local bee pollen

- goji berries


  1. Place all ingredients for the bowl into a blender, and blend until smooth.
  2. Top with unsweetened coconut flake, sliced strawberries, chia seeds, sliced banana, local bee pollen & goji berries.



Tofu Loaded Veggie Stir Fry


Stir fry is always one of my fav. recipes to make because 1 it takes no time & 2 it has all of the ingredients you need for a well balanced meal. Protein, veggies & whole grains all thrown together in one bowl to create the easiest and most delicious meal while also being incredibly filling.

I created this recipe for a meal prep client last week and after posting on Instagram and so many of you commented wanting the recipe that I knew I had to share it here. Let me know how you like it!

BL Tofu Loaded Veggie Stir Fry


  • 1 package extra firm tofu
  • 1 cup brown rice, cooked
  • 2 cups kale, sautéed
  • 1 cup purple cauliflower, steamed
  • 1 cup chopped roma tomatoes, sautéed
  • 1 cup sweet peas, sautéed
  • 1 can water chestnuts
  • 2 tbsp coconut aminos
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 garlic glove, minced
  • 1 tsp coconut oil


1. Cut tofu into inch wide strips, cutting in half width wise to leave you with inch wide tofu squares.

2. Blot the squares with paper towels squeezing out as much water as possible, once blotted sprinkle with sea salt & pepper.

3. Add coconut oil to sauté pan and heat at medium high heat. When oil is hot place tofu squares on pan.

4. Saute each side for 3-4 minutes or until crispy, but still a bit squishy on the inside.

5. While tofu is cooking, cook brown rice according to directions on bag & begin to steam cauliflower.

6. Remove tofu and set aside on plate.

7. Bring pan back to heat adding in kale & chopped tomato. Sauté until crispy and darker green in color/ tomatoes are heated through.

8. Remove and set aside on plate.

9. Bring pan back to heat adding in water chestnuts & sweet peas. Heat until warm. Remove & set aside on plate.

10. When rice is done, add tofu, veggies, and coconut aminos to pot, stirring until all combined.

11. Enjoy!




Looking for more recipes to prep this week? Check out BL Recipes Here.

Crispy Crunchy Sweet Potato Chips


My love for sweet potatoes runs deep! And not just on Thanksgiving or as an up charge for french fries 😉. I have been loving them as a quick on the go snack made crispy in the oven but still with a bit of softness in the center and topped with Siggi's Yogurt or even Natural PB to add in some good protein & fats.

These little sweet rounds are so perfect to hold you over until lunch, or have as an afternoon snack. They're also perfect to throw in a container and keep stored in your car if you're like me and are always running late so you stash snacks away in there.

I mean lets be honest who isn't running late sometimes and is simultaneously starving but doesn't want to eat anywhere because the only options are McDonalds, Taco Bell or a sit down restaurant that just takes too much time! These little carb filled bites are the perfect solution.

Ok gtg wipe my computer off from the drool & eat my body weight in these delicious things!

BL Sweet Potato Chips BL

Crispy Crunchy Sweet Potato Chips

Sweet Potato Chips


  • 2 Large Sweet Potatoes
  • 2 tbsp coconut oil, melted
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp sea salt


  1. Wash & peel sweet potatoes, with a sharp knife cut potatoes into 1/4 of an inch rounds.
  2. Transfer all of the slices into a bowl.
  3. Melt the coconut oil in the microwave and pour over the slices.
  4. Add in the cinnamon, nutmeg & sea salt and stir until all slices are well coated.
  5. Add a piece of tin foil to a baking sheet and lay sweet potato rounds out flat no over lapping on the tray {you may need 2 trays}.
  6. Bake at 375 degrees for 25 minutes, flipping half way.
  7. Enjoy with a scoop of Siggi's Dairy yogurt on top & chives or go a bit sweeter & top w/ Siggi's Dairy yogurt & Natural PB as a snack throughout the day.

Crunchy Sweet Potato Chips




In need of another on the run snack? Check out the Peanut Butter Protein Energy Bites.


Easy Like Sunday Morning Crepes


Sweet & savory has always been my jam especially for breakfast. Every once in a while a sweet breakfast hits the spot and this weekend I was in the mood for just that. I whipped up these savory crepes with sweet berries and a drizzle of pure maple syrup.

Total perfection 👌

BL Sunday Morning Crepes

The added pinch of salt the recipe calls for elevates these crepes to a whole new level and their flakey, fluffiness makes them such a fantastic pre spring breaky! My mom used to make me similar crepes as a kid in the spring/ summer and I would devour them, so this recipe was calling to me this past sunny weekend. Check out the recipe below!

Easy Like Sunday Morning Crepes

BL Savory Sweet Crepes


  • 1 cup whole wheat flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tbsp coconut oil {melted}
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 1/4 cup almond milk etc.


  1. Add all ingredients to blender and mix until well blended, creamy and no clumps.
  2. Heat 8 inch pan to medium and coat with oil.
  3. Add 1/4 cup dollop of mix into pan & swirl around until all of bottom of pan is covered.
  4. Cook until side have risen & are turning light brown {about 30 seconds}.
  5. Flip and cook on other side for about 30 seconds.
  6. Serve with you choice of berries & maple syrup drizzle. OR berries, jam & whipped cream.

Share with me your fav. breakfast recipe in the comments below, I love hearing your ideas!




In need of more quick breakfast recipes? Check out the super easy Egg Frittatas!

Avocado Toast 3 Ways


 Alert: Scroll for your avocado dreams to be made

BL Avocado Toast

In all seriousness you guys I have been extremely crushing on avocados lately more so than normal all thanks to a little coffee shop near me that sells avocado toast w/ poached eggs. I mean who would have thunk to put mashed avocados on bread with chia seeds and fucking poached egg and call it a day? These genius people did and changed my breakfast game forever.

So...instead of paying $9 for 1 slice of avocado toast I thought why not create my own and spice them up a bit. Three different ways giving people some insane avocado variety for whatever kind of mood they're in. I added a vegetarian option, a protein packed option and a fruity option. All equally as delicious.

BL Avocado Toast 3 ways

I love avocado toast as a morning breakfast cause it keeps you full with the sprouted bread and healthy fats but also is something that's quick and you can eat on the go.

There's really no method to my avotoast madness, add smashed avocado to a toasted sprouted grain slice of bread, and top it with whatever flavors you're craving. I would say make sure there's a protein in there to keep you fuller longer but whatever floats your boat. Enjoy these selections!

Blissfully Lively Avocado Toast 3 Ways

BL Avocado Egg Toast

BL Avocado Veggie Toast

BL Avocado Banana Toast


option 1:

  • 1 slice sprouted grain bread, toasted
  • 1 Ripe Avocado
  • 2 Eggs, fried, poached, etc
  • red pepper flakes

option 2:

  • 1 slice sprouted grain bread, toasted
  • 1 Ripe Avocado
  • Red onion, sliced
  • handful of spinach
  • 1 Beefsteak Tomato, sliced
  • 2 tsp. goat cheese
  • 1 tsp. pesto sauce, drizzled

option 3:

  • 1 slice sprouted grain bread, toasted
  • 1 Ripe Avocado
  • 1 banana, sliced
  • unsweetened coconut, shredded
  • 1 tsp. honey, drizzled
  • 1 tsp. chia seeds



  1. Toast Bread and set on plate.
  2. Cut open avocado and scoop out insides of one half. Smear on to bread.
  3. Fried, poach, etc. 2 eggs until desired doneness.
  4. sprinkle 2 tsp red pepper flakes on to avocado.
  5. place fried eggs on top
  6. Enjoy!

option 2:

  1. Toast Bread and set on plate.
  2. Cut open avocado and scoop out insides of one half. Smear on to bread.
  3. Add spinach.
  4. Slice tomato & red onion. Place on top of avocado.
  5. Using a fork break apart goat cheese into crumbles and place on top.
  6. Drizzle with pesto & season w sea salt/ pepper if desired.
  7. Enjoy!

option 3:

  1. Toast Bread and set on plate.
  2. Cut open avocado and scoop out insides of one half. Smear on to bread.
  3. Slice 1 banana and place on avocado toast.
  4. sprinkle chia seeds & coconut shreds on top.
  5. Drizzle with honey.
  6. Enjoy!



Roasted Beet Caprese Salad


One of my most favorite recipes is a fresh and crisp caprese salad topped with a drizzle of balsamic and a hefty sprinkling of fresh basil leaves! Well my life long favorite was flipped upside down the day I decided to add an interesting ingredient.


BL Beet Caprese

I have been seeing more and more people putting them in salads, side dishes and even sweet treats that I knew I needed to give them a shot. And  by shot I mean making a disgusted child like face as I picked them up and put them in my cart at the grocery store, examining them like germs and staring at them like how in the hell am I going to cook these things?

Hey, don't make fun they look a bit odd as a raw veg.

Well my inner child was proved 1000x wrong because they're so easy to make and even easier to eat! THEY ACTUALLY TASTE LIKE CANDY.

Sweet, sweet candy straight from mother nature, what's better?

Beets also contain many essential vitamins and minerals such as Vitamin C {immune boosting}, fiber, and potassium {essential for healthy muscle and nerve function}.

Sounds like the perfect salad add in to me! Grab some beets, roast 'em up and get to eating!

Blissfully Lively Roasted Beet Caprese Salad

Caprese Beet Salad

  • 1 Beet, roasted and sliced
  • 1 Ball of Fresh Mozzarella Cheese, Sliced
  • 1 head of Romaine Lettuce or Mixed Greens, chopped
  • 1 tbsp Fresh Basil, Chopped
  • 2 tsp, Balsamic Reduction
  • 1 tbsp, Olive Oil
  • 1 tsp, Olive Oil
  • Salt & pepper to taste
  1. Preheat oven to 400 degrees F.
  2. Cut off stem of beet and place on a sheet of tinfoil {enough to enclose/ wrap up the beet}.
  3. Rub 1 TSP olive oil on beet and wrap with tin foil.
  4. Place on baking sheet and cook for 25 minutes until fork is inserted into beet easily, and middle is soft.
  5. Rub beet skin off and then slice and set aside.
  6. Chop romaine or mixed greens, place into salad bowl.
  7. Slice tomato and set aside.
  8. Slice Mozzarella and add to top of salad.
  9. Add in remaining tomato slices and beet slices.
  10. Finely chop fresh basil and sprinkle over salad.
  11. Top with balsamic reduction and olive oil.
  12. Salt and pepper to taste, ENJOY!

Blissfully Lively Beet Caprese

** Looking for a little more protein or sustenance? Add some slices of chicken to the top of this, some healthy fats from avocado, or a side piece of fish for a well rounded meal.



Oatmeal Superfood Breakfast Bars


I finally tried out my Kitchen Aid Mixer this weekend and all dramatics aside my life will never be the same. I whipped up these delicious bars and it was such a breeze. 1 bowl, all the ingredients I needed and a glass of wine while it all mixed up.

This is what dreams are made of people.

 Blissfully Lively Breakfast Bars

Blissfully Lively Breakfast Bars

If you guys follow along on Instagram you know my love for my Kitchen Aid and how ecstatic I was to get it as a present for Christmas, Chris did sooo good. Serious time saver, and looks so darn cute in the kitchen.

This weekend I was meal prepping away after following some of my own advice from the dinner menu and realized I needed to prep something that would be easy to eat before a workout, or before I hop on the computer for the morning. I love making eggs first thing in the morning but sometimes that's a bit too much work for this busy gal so hello ooey gooey breakfast bars that will fill me up with the added superfoods & are made with whole ingredients & zero added sweeteners.

These guys are loaded with chia seeds, pumpkin seeds, oatmeal, goji berries, cranberries & my absolute fav dark chocolate chips for a little pinch of sweetness. For warning these are sweetened only by the dark chocolate and apple sauce so they will be a bit on the thick side and subtly sweet.

Oatmeal Superfood Breakfast Bars

 blissfully lively breakfast bars

blissfully lively breakfast bars


  • 2 cups Oats

  • 1 cup Whole Wheat Flour

  • 2 tsp cinnamon

  • 1 tsp baking powder

  • 1/4 tsp kosher salt

  • 1 1/2 cups milk

  • 3 tbsp honey

  • 2 tbsp all natural peanut butter

  • 1/2 cup unsweetened applesauce

  • 1 large egg

  • 1 tsp pure vanilla extract

  • 1 medium banana sliced

  • 1/2 cup dark chocolate bits

  • 1/4 cup chopped walnuts

  • 1/4 cup goji berries

  • 2 tbsp chia seeds

  • 1/4 cup dried cranberries


  1. preheat oven to 375 degrees & coat 8x8 baking dish with cooking spray.

  2. In a medium bowl mix together oats, whole wheat flour, cinnamon, baking powder & salt.

  3. In large bowl whisk together milk, applesauce, egg, honey, peanut butter and vanilla.

  4. Pour the dry ingredients into the wet and stir to combine. Batter will be wet. Fold in diced banana and mix until smooth.

  5. Add in chocolate bits, walnuts, goji berries, chia seeds & dried cranberries. Mix until combined.

  6. Pour into greased baking dish and bake for 35 minutes or until golden and toothpick comes out clean. Cool and cut into bars.

  7. Enjoy!



Post Holiday Quick Meal: Crockpot Chicken Noodle Soup


We all know that after the holidays of feasting and slaving away cooking a holiday meal in the kitchen, the last thing we want to do is make any food what so ever. We're either bloated from feasting, or cooked out from preparing dinner for 10 but our bodies have still got to run which means we've still got to eat! What's better than take out?... A set it and forget it home cooked meal, oh and comfort food to boot! I'm hooking you guys up with the best ever hearty, flavorful, savory Chicken Noodle Soup Recipe of all time. I add 2 times the amount of noodles and veggies to take this thing up a few notches! Grab your crockpot throw the ingredients in and run along to whatever holiday festivities you've got goin' on cause this recipe is no maintenance!

Loaded with chicken broth {which is rich in minerals}, all the veggies, celery carrots & peas to be exact {which are rich in antioxidants and vitamins}, a huge helping of pasta {which is perfect for those carbs you need}, & Chicken {hello protein}, oh and not to mention all of the amazing herbs, you've got yourself one deliciously healthy post holiday meal!

BL Crockpot Chicken Noodle Soup


Chicken Noodle Soup Recipe


  • 1 Lb boneless skinless chicken breast
  • Salt & Pepper to taste
  • 4 cups chicken broth
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 6 carrots, peeled & diced
  • 6 stalks celery, diced
  • 1 cup frozen peas
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 3 bay leaves
  • 1 cup whole wheat rotini {or other pasta}
  • Juice of 1 lemon


  1. Season chicken w/ salt & pepper and place into slow cooker.
  2. Stir in chicken broth, garlic, onion, celery, carrots, peas, thyme, rosemary & bay leaves. Season w/ salt & pepper.
  3. Cover & cook on LOW for 6-8 hours {this is very important do not try to cook on high for 3 hours it will make the chicken tough and won't allow enough time for veggies to soften} {I learned this the hard way 😢}.
  4. After 6 hours of cooking remove chicken from slow cooker and shred using 2 forks.
  5. Stir pasta & shredded chicken into slow cooker. Allow to cook for another 30 minutes until pasta is tender.
  6. Stir in lemon juice.
  7. Enjoy!

** This recipe will make around 5 servings. I have a smaller crockpot so if you have a large one & want to make more like 10 servings just double the amounts of chicken broth and veggies/ pasta so 8 cups of chicken broth & 8 ish carrots/ celery, & 2 cups pasta.



Christmas Morning Eggnog Cinnamon Donuts

These donuts are UNREAL. I don't think there's a better word to describe them. For warning they aren't one bit healthy but hey indulging on christmas morning is necessary! You guys know i'm all about balance so these little sweet flakey buttery guys are made with whole wheat flour and sugar in the raw, to try and minimize as much processing of the ingredients as possible so that's a win in my book. Definitely better than bleached white flour and white granulate sugar. Eggnog Donuts


These donuts are baked instead of fried in oil so that is a little added bonus. I have made donuts both ways and I actually prefer baking instead of frying to get the perfect thick and hearty donut taste. Also a plus these took 10 minutes to prepare and only include 7 ingredients.

Eggnog Cinnamon Donuts with Powdered Sugar

I hope you all enjoy this little sweet treat & try not to eat 3 in one sitting like me😁

BL Christmas Eggnog Donuts

BL Eggnog Cinnamon Donuts


  • 1 cup whole wheat flour
  • 1/2 cup organic sugar in the raw
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp kosher salt
  • 1 egg
  • 3/4 cup vanilla eggnog
  • 5 tbsp butter, melted
  • powdered sugar


  1. In a large mixing bowl combine whole wheat flour, organic sugar in the raw, baking powder, cinnamon & kosher salt. Whisk to combine.
  2. In a medium bowl whisk egg, eggnog & melted butter.
  3. Make a hole in the center of the dry ingredients. Pour the wet ingredients in. Begin folding the wet ingredients into the dry with a rubber spatula. Fold ONLY until the ingredients are combined, no longer.
  4. Turn oven on to 400 degrees and walk away from batter. Allowing it to sit {DO NOT TOUCH OR STIR ANYMORE} while waiting for oven to heat.
  5. When the oven is ready place a plastic sandwich bag into a coffee mug. Fill with batter. Twist top to seal {like a pastry bag} & cut a tip into the corner of the bag allowing for the batter to dispense.
  6. Heavily grease donut pan and fill each cavity 3/4 full {this is important, the donuts do not need as much batter as you think they will} with batter.
  7. Bake the donuts in over for 8-10 minutes. Every oven is different but I cooked mine for 7-8 minutes and they were perfect. Donuts are done when you touch them lightly and the top bounced back.
  8. When the donuts are ready remove them from the oven and let sit for 5 minutes in pan. Remove from pan on to cooling rack.
  9. Sprinkle with powdered sugar nice cooled completely.
  10. ENJOY!

blissfully lively donuts

Merry Christmas & Happy Holidays!



Dark Chocolate Pomegranate Cups


Pomegranate is my new fruit obsession! Crunchy but sweet with a little tang of tartness. I'M IN LOVE. They're basically cranberries prettier, more delicious twin. They boast all of the benefits you want in a fruit like they're loaded with fiber, vitamin C, vitamin K, potassium. Basically all the goods. Blissfully Lively Chocolate Pomegranate Cup Recipe

I have always been a lover of chocolate covered strawberries so this year I thought why the hell not cover my new fruit obsession in dark chocolate as well....Ok real truth I was last minute trying to figure out what to bring to a christmas party and I had 2 pomegranates and some dark chocolate available so what do I do make dark chocolate pom cups and everyone loved them.

Sometimes the least preparation and least ingredients make the best recipes! Because everyone loved them so much I thought I would give you guys an easy recipe to bring to any holiday party.

Dark Chocolate Pomegranate Cups

Bl Pomegranate cups


  • 2 Pomegranates w/ seeds removed
  • 1 cup dark chocolate, melted
  • 1 tsp coconut oil
  • 1 tbsp sea salt


  1. Cut open Pomegranate and take out all of the seeds.
  2. Line muffin tins with cupcake liners.
  3. Across all 12 tins fill with single layer of pom. seeds.
  4. Add dark chocolate and coconut oil to pot on medium low heat stirring constantly until melted.
  5. Spoon/ drizzle melted chocolate over pom seeds. Add another layer of pom seeds.
  6. Drizzle second layer of melted chocolate over pom seeds. Add more seeds to top.
  7. Finish each tin with a pinch of sea salt.
  8. Refrigerate for 1 hour.

BL Choc Pom. cups recipe




In need of some more holiday dessert ideas? Take a peek at the BL Sweet Treats Page for some inspo.

Easy & Filling Breakfast...Banana Coconut Overnight Oats


I'm always one for a quick minimal prep breakfast so I can great straight to work {it seriously feels so good to love what I do that I want to jump on the computer before even eating 🙈}. I have been loving getting up a little earlier and starting my day off with something that will keep me full. I don't by any means want to stuff myself early in the morning but I have been noticing I'm much more productive when working on a full stomach! I added this overnight oats recipe to my Instagram story 2 weeks ago and was getting a lot of questions on how to prepare it, how long can it last for etc. so I decided to add it to the blog as a permanent recipe as well! Blissfully Lively Overnight Oats

The great thing about oats is they fill you up quickly so you only need a small helping to feel satisfied. Prepping a larger portion of these guys can last you a few days {up to 7} and what I love about oats the most is you can dress them up with any toppings you want. Bananas, cinnamon, brown sugar, nutmeg, berries, granola, etc! They're the perfect base for whatever you're craving.

Oats are the perfect whole grain, abundant in antioxidants, fiber, vitamins & minerals.They're a good source of carbs and contain more proteins and fats than most grains. Oats also have anti-inflammatory affects & are seriously one of the most nutrient dense foods you can eat!

Overnight Oats Recipe

If you guys know one thing about me it's that i'm pretty obsessed with eating whole real foods {and if you don't you've got to check out the nutrition philo.}, and this breakfast is kind of the jackpot! A whole food {oats} enriched with other whole foods {milk/topping of choice, banana, cinnamon, & blueberries} makes for a pretty simple and healthy meal!

Blissfully Lively Banana Coconut Overnight Oats

Blissfully Lively Overnight oats


  • 1/2 cup old fashioned rolled oats
  •  1/3 cup greek yogurt
  • 2/3 cup milk {coconut, almond, etc.}
  • 1 tbsp. chia seeds
  • 1/2 teaspoon vanilla extract
  • 2 tbsp. maple syrup
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 chopped banana
  • 1/4 cup blueberries
  • handful unsweetened coconut shreds


  1. Whisk all ingredients together in medium sized bowl.
  2. spoon into jar with tight-fitting lid.
  3. Close and refrigerate for at least 4 hours {preferably overnight}.
  4. Top with more fruit/ unsweetened coconut before serving!




Need more breakfast inspo? Check out the recipe for the Spinach Turkey Sausage Breakfast Frittatas!

Peanut Butter Protein Energy Bites


A little bit of energy is necessary on a Monday morning, or after a workout or even when you're just craving some PB...Ok lets chalk it up to energy is necessary all the time and especially when you're in a hurry! These little scrumptious bites are the perfect grab and go snack when you're in a serious rush. These guys pack a big punch in the nutrition department. The good fats/ protein from the peanut butter {7 grams to be exact}, the fiber from the chia seeds, the fiber from the flax seed {1 tbsp has 8 grams}, the protein & fiber from the oats & the little pinch of sweetness from the dark chocolate bits and unsweetened coconut flakes is just perfect. They can be taken up a notch too if you add a scoop of protein powder to the batter.

Blissfully Lively PB Energy Bites

I told you guys I was on an egg kick lately eating literally nothing but egg sandwiches or my egg frittatas every morning but recently {sadly} I have gotten a bit sick of them {that's what happens when you over do it 😬}. I switched to incorporating a few hard boiled eggs, a grapefruit and 2 or 3 or these PB bites into my breakfast. SO delicious and doesn't leave you feeling too full in the morning.

I realized recently that eating a huge breakfast that consists of a ton of carbs just doesn't make me feel all that great so I have been trying to cut out the carbs {things such as french toast, pancakes, waffles, etc} and add in more protein from eggs, healthy fats {avocado or the PB Bites} and lots of fruit!

Ok, Happy Monday! & here is the recipe...

Peanut Butter Energy Bites

Bl Energy PB Bites


  • 1 cup Justins creamy all natural PB
  • 1/4 cup dark chocolate chips
  • 1 cup old fashioned rolled oats
  • 1/2 cup group flax seed
  • 2 tbsp honey
  • 1 tbsp unsweetened coconut flakes {loving coconut lately}


  1. Combine all 6 ingredients in a medium sized bowl. Stir.
  2. Place in fridge for 15-30 minutes to allow dough to harden a bit {makes them easier to roll}
  3. roll into bites and store in fridge for up to one week {trust me they won't last that long anyway!}
  4. ENJOY!

blissfully lively peanut butter energy bites




Headed to the grocery store to pick up some weekly goods? Take a peek at the BL Grocery Tips & grab the BL Grocery List to keep you on track.

Spinach Turkey Sausage Egg Cups


Bl Frittatas Quick, bite sized & protein filled...I don't think there's an easier breakfast recipe. Breakfast frittatas are perfect for anyone on the go and not into making their first meal of the day, or even post workout meal.

I am a big lover of egg sandwiches, anyway, any day I LOVE THEM! but recently I have been eating a few too many...Egg sandwich overload. If you guys follow along on Instastories you have seen my obsession with them daily! and two weeks ago I finally realized I needed a new quick breakfast recipe. I decided to switch it up to breakfast frittatas, and here we are a new obsession that needs to be on the blog for all of you to enjoy.

breakfast frittatas

These little protein & veggie packed bites are the perfect first meal of the day. Filled with protein from the egg & turkey sausage, add in some dairy from the cheese and a shit ton of vegetables ( I used spinach, onion, tomato,& avocado) you can add any fav. veggies! I eat 3 per morning with a half of grapefruit and half a wholewheat english muffin with a bit of natural PB. Perfectly balanced with proteins, veggies, dairy, fruits, good fats, and whole grains! Oh and a huge glass of water!

I hope these make for quick delightful mornings and start your day of right!

Blissfully Lively Breakfast Frittatas

Turkey Spinach Frittatas


  • 10 whole eggs
  • 1/2 yellow onion, chopped
  • 1 tbsp. olive oil
  • 1 package of organic turkey sausage
  • 1 whole tomato, diced
  • 3 cups spinach
  • 1 whole avocado, diced
  • 1/4  cup shredded cheddar
  • Salt & pepper to taste


  1. Chop onion and add to a pan on medium high heat with olive oil.
  2. Cook onion until browned. Add in Spinach slowly, one cup at a time. Cook for another minute or so until spinach is all combined. Set aside.
  3. Add sausage to separate pan on Medium High heat, cook until browned on outside and fully cooked through in center.
  4. Pull off of stove and cut up into bite sized pieces.
  5. Preheat oven to 350 degrees.
  6. In medium sized bowl add eggs, and mix until combined.
  7. Chop tomato & avocado (veggies of choice) & add in to egg mixture.
  8. Add in chopped sausage and spinach mixture, stir to combine.
  9. Grease muffin tins with coconut oil.
  10. Divide mixture into 2 muffin tin pans evenly {tip: mixture comes out super fast so be really slow as you begin pouring it}.
  11. Cook on 350 degree for 20 minutes.
  12. ENJOY! {can be stored in tupperware up to 5-7 days after cooking, also delicious reheated!}




If you guys are in the reading mood and want to learn a little more about the BL Journey/ me take a peek at my interview with Lasell's college blog Polished.

Vanilla Chai Spiced Cheesecake


BL Chai Cheesecake Recipe If I had to pick one dessert, well I hope I never have to pick one dessert cause #foodie! BUT if I ever had to it would most definitely be a hard decision between cookies and cheesecake. Well for this recipe I morphed the two together into the most delicious thick and fluffy cheesecake with a crunchy and gingery crust.

So i'm just going to come right out and say it. Cheesecake is by no means good for you. Preparing it made me a bit appalled at how much dairy and sugar goes into the recipe, but thank goodness it is only something I have once a year! Everything in moderation!

This recipe is inspired but yet another one of my favorites, Chai lattes. I love the subtle spice, but power of vanilla that Chai lattes have and their creamy richness that I had to add chai spice into this cheesecake. It is vanilla chai flavored and boasts a crunchy gingersnap crust that is out of this world. Ok enough, I'm drooling over here time to get to the recipe! I hope this makes its way on to your Thanksgiving table, and if it does tag me on Instagram @blissfullylively



For Crust:

  • 1 1/2 cups gingersnap cookies, ground (about 1 16 oz. bag)
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar

For Chai Spice Blend:

  • 1 tbsp. ground cardamom
  • 1 tbsp. ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cloves

For Filling:

  • 5 (8 oz) cream cheese, softened
  • 1 3/4 cup granulated sugar
  • 3 tbsp all purpose flour
  • 3 tbsp chai spice blend
  • 1/4 tsp salt
  • 5 large eggs
  • 2 large egg yolks


For Crust:

  1. Preheat oven to 350 degrees.
  2. Place cookies in food processor.
  3. Blend until cookies are fine crumbs.
  4. Pour cookie crumbs into medium sized bowl.
  5. Stir together cookie crumbs, melted butter & sugar.
  6. Press in the bottom and 1 inch up the side of a spring form pan.
  7. Bake 6-8 minutes

For Filling:

  1. In a large mixing bowl beat cream cheese until soft and creamy, add sugar, flour, chai spice blend, salt & eggs.
  2. Beat until all ingredients are whipped and silky.
  3. Pour into baked crust.
  4. Bake 55-60 minutes.
  5. Let rest on counter to cool 1 hour.
  6. Cover and place in fridge to cool over night.
  7. Sprinkle rest of chai spice blend on top of cheesecake.
  8. ENJOY!




If you're in need of a sweet & savory side dish take a peek at the Bourbon Maple Sweet Potatoes!

Maple Bourbon Sweet Potatoes


Blissfully Lively Sweet Potatoes Ingredients


It's Thanksgiving week...if you know me you know i'm a huge foodie and get outrageously excited for eating all the things with all the friends/ family. So you know what that means, a shit ton of recipes are going to make their way on to the blog this week! Well by shit ton I mean 3 and by 3 I mean the best 3 recipes that you should have at your Thanksgiving table other than turkey!

If you subscribe to the email newsletter {shameless plug} then you would already know what recipes i'm going to be crafting up this week and when to tune in...but if you don't then here they are cause I don't want to exclude anyone from the goods!

Wednesday: Vanilla Chai Spiced Cheesecake Pie

Thursday: Cranberry Balsamic Brussel Sprouts

Friday: Leftovers Stir Fry Recipe

I will also be posting a pre thanksgiving bootcamp workout for anyone looking to get in a good sweat before the big day of indulging and socializing with fam/ friends. This workout will be mimicking a bootcamp style class with me instructing a few ladies {and you guys} with fun upbeat jams in the back and motivating/ pushing you to complete one more burpee! This will be a circuit style class and will be posted on the blog at 6am Thanksgiving day. It will also be on Facebook and Instagram. So grab those weights and head to an open space in your house or your local gym and press play!

Ok now that i've updated you all on BL weekly happenings lets get straight to this delicious sweet potato recipe. Mashed sweet potatoes are my first and biggest thing that takes up my plate on Thanksgiving day so I knew I had to do a post on it but I wanted to switch it up a bit giving this post a twist with the sliced sweet potatoes instead of mashed, and the maple bourbon drizzle. So gooey and delicious your guests will most definitely come back for seconds and even thirds so make more than you would think!

Blissfully Lively Bourbon Maple Sweet Potatoes

Blissfully Lively Sweet Potatoes


  • 3 lbs sweet potatoes
  • 1/2 cup maple syrup
  • 1/4 tsp all spice
  • 1/4 cup brown sugar
  • 1 1/2 tsp cinnamon
  • 1 tsp cornstarch
  • 1 tsp nutmeg
  • 1/2 cup walnuts
  • 4 tbsp. butter
  • 1/2 cup bourbon

Blissfully Lively Maple Sweet Potatoes


  1. Preheat oven to 350 degrees
  2. In small bowl whisk together the bourbon, maple syrup, brown sugar, butter, cinnamon, nutmeg and all spice. Add cornstarch gradually and stir until mixture reaches a saucey consistence or thickens a bit.
  3. Cut the ends off of the sweet potatoes and cut into slices about 1/2 inch thick. Place sweet potato slices into large bowl and toss with half the maple bourbon mixture.
  4. Add slices into a baking dish, lining up in rows.
  5. Pour remaining bourbon mixture over potatoes in dish.
  6. Place dish in oven and bake for 45 minutes.
  7. While potatoes are baking mix together the rest of the maple glaze add in tablespoon more maple syrup and walnuts. Mix until combined.
  8. After 45 minutes of the sweet potatoes cooking pour the rest of the maple bourbon mix over potatoes and continue to cook for 15-30 minutes. Until potatoes are tender!
  9. ENJOY!



Enchilada Chicken & Rice


I have been on a serious Mexican food kick lately. Taco Tuesday has become a staple in our house, & i'm not complaining one bit. Tacos are so easy to prepare and leave delicious left overs for lunch/ dinner meals. Also they give you just enough protein from the meat of choice, greens from the lettuce topping, good fats from guacamole or avocado, & a perfect helping of starch from the beans/ rice. But! sometimes i'm just not feeling like preparing all of the taco sides, beans & rice so I thought of an easy way to cook up my favorite spicy food while I essentially did nothing, & let this delicious dinner cook. Crockpot Enchilada Chicken & Rice.

You throw the beans, chicken, salsa, tomatoes, & seasonings into one pot and they cook right up basically leaving you with a preprepared taco bowl ready for you. Top with cheese and some avo. and you're set!

Spicy, filling & makes lots of left overs...Perfect.

As you guys know if you watch my Instagram story or follow me I entered into a recipe challenge through Progressive Nectar and The Marinate Community. It has been such a cool experience so far.

You pay an entrance fee of $35 and they send you specific ingredients they have chosen for all of the entrants (food bloggers specifically). Every person has the same ingredients that are split into 4 different weeks and 4 different categories & each week is a competition between the bloggers to see who can create the best recipe out of the ingredients provided.

So let me break it down. Week ones category was Family and the ingredients were bean soup blend, maple water & dried red chili peppers. Which I used to create this Enchilada Chicken & Rice recipe!

Week two's category is Diversity and the ingredients are black and white rice blend, rice noodles & rice paper.

Week three's category is Community and the ingredients are tapioca starch, Jackson's Honest Chips & a spice pouch.

Finally week four's category is Love and the ingredients are dark chocolate powder, jalapeño lime salt & walnuts.

How fun does that sound! Also super exciting my recipe for week 1 was chosen as the winner!! So thank you to everyone that liked my recipe on Progressive Nectars Instagram & stay tuned for the recipes to follow!

Blissfully Lively Enchilada Chicken & Rice Recipe

Enchilada chicken recipe
  • 1 lb Boneless skinless chicken thighs
  • 1 bag of bean soup blend
  • 1 bottle of Maple Water
  • 4 whole dried red chili peppers
  • 1 can black beans, drained & rinsed
  • 1 can sweet corn, drained & rinsed
  • 1 can fire roasted tomatoes, drained & rinsed
  • 1 can enchilada sauce
  • 1 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic salt
  • 1/2 tsp oregano
  • 1 tsp cumin
  • 1 cup of jasmine rice
  1. Pour dried beans into pot, add water just an inch above line of beans.
  2. Cook on medium high heat until boiling. Once boiling turn heat to low and simmer for 1-3 hours, until beans are tender.
  3. When beans are tender take off stove, strain and rinse. Set aside.
  4. In small bowl mix together the chili powder, garlic powder, cayenne pepper, garlic salt, oregano & cumin to create the seasoning mix.
  5. Cut chicken thighs into 1 inch squares. Spray crockpot with coconut oil and place chicken inside.
  6. Add in corn, black beans, tomatoes, maple water, chili peppers & seasoning mix.
  7. Add in 1 can enchilada sauce.
  8. Stir to combine.
  9. Cook on high heat for 4 hours or low heat for 8 hours.
  10. Once done stir in bean soup blend.
  11. Cook jasmine rice according to directions on package.
To serve: 
Place 1/2 cup of cooked Jasmine rice in bottom of bowl. Top with 1/2 cup enchilada chicken. Top with shredded Monterey jack cheese,scallions & sliced avocado.
Looking for some more crockpot recipes? Check out my quick & easy Pot Roast recipe!

Quick & Easy Crockpot Pot Roast Recipe


What's better than one dish that includes your meat, veggies, and starch? Well nothing... other than a crockpot that can cook it for you while you do whatever the heck you want! I have become the queen of crockpot meals. I love to cook but sometimes when your day is super busy and you don't get home until late, or really just aren't in the mood to spend the time to whip something up the crockpot is perfect.

I have already professed my love for the crockpot in a few other recipes (Spicy Loaded Chicken Tortilla Soup, Beef Ragu, Chili, Beef Stew,etc.) so let me skip serenading you with the crockpot and get straight to the goods.

This pot roast is super easy to make, you throw in some diced onion, diced red potatoes, whole baby carrots, 1 lb beef chuck roast, a little dijon mustard, spices, and beef broth and cook everything for 6 hours. Boom dinner done while you have had time to workout, work, clean the house, pick up the kids, whatever!

To top it all off it's healthy, means that you aren't eating fast food because you don't have time to cook dinner and is so delicious!

Blissfully Lively Pot Roast Recipe

Crockpot Pot Roast


  • 1 lb beef chuck roast
  • 2 cans beef broth
  • 1/2 bag baby whole carrots
  • 1 bag baby red potatoes halved
  • 1 yellow onion chopped
  • 4 garlic cloves chopped
  • 2tbsp dijon mustard
  • 1 tbsp thyme
  • 1 tsp garlic salt & pepper


  1. Chop onion & dice potatoes and garlic, Add all including carrots to crock pot.
  2. Take roast out of packaging and rub with garlic salt, pepper, thyme, and dijon mustard.
  3. Place roast on top of veggies in crock pot.
  4. Add 2 cans of beef broth to crock pot.
  5. Cover and let cook on high for 6 hours.
  6. Roast is fully cooked when easily falling apart in crockpot.
  7. ENJOY!