Posted in Recipes

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.

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

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



  • 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 8×8 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.


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