Blueberry Superfood Frozen Yogurt Bark

I can't believe summer is winding down so quickly, but I refuse to accept that it's over (I mean c'mon, we've got almost a whole month left)! I'm still over here grilling, enjoying the fresh produce, and eating all of the frozen desserts. Case and point - this blueberry superfood frozen yogurt bark. It's SO easy to make, so summery, and so delicious! And I will most definitely be whipping up a batch or three for some labor day weekend festivities coming up.

Here's What You'll Need:

-Four 6.6 oz containers of blueberry Epic Seed Greek Yogurt + Chia
-1/4 cup Wyman's of Maine fresh frozen wild blueberries
-1/4 cup dark blueberry or plain chocolate of choice, chopped

Instructions:

1) Line a baking sheet with aluminum foil or wax paper.
2) Mix together the Epic Seed packages either in a bowl or as your spread them onto the baking sheet. The packages have the fruit and chia portion at the bottom, so we want that spread evenly throughout the Greek yogurt. 
3) Spread the yogurt evenly, covering the entire baking sheet.
4) Sprinkle the frozen blueberries and dark chocolate pieces over the yogurt.
5) Place the baking sheet into the freezer for 2+ hours until it's fully frozen.
6) Once frozen, remove the yogurt from the pan, cut it into chunks using a knife, and enjoy or place back into the freezer until serving time.

The frozen yogurt bark will melt, so make sure to keep it cool until you're ready to eat it. It's the perfect picnic (or really any day) guilt free dessert. Let me know what you think in the comments below!

Gluten Free Blueberry Cottage Cheese Waffles

Another week, another waffle (sorry not sorry). I just can't help myself, you guys! So believe it or not, this week I didn't spend multiple days dreaming about waffles. I actually didn't think about them until Tuesday night when I was like oh crap tomorrow's Wednesday! I thought about remaking one of my favorites, but first I started going through was I had in the fridge. Nothing stood out until I thought about cottage cheese. It's kind of like a middle ground between milk and cheese, and I've used both in waffles before. Toss in some fruit to offset the saltiness, and we have ourselves a waffle!

After I made these my mom actually told me that she used to have cottage cheese pancakes as a kid. I didn't even know that was a thing, but after making these waffles I can definitely see why!

Here's What You'll Need:

-1/2 cup quinoa flour
-One 5.3 oz container of cottage cheese
-2 eggs
-Pinch of sea salt
-1 tbsp coconut oil, melted
-1/2 tsp vanilla
-1/2 cup blueberries

Makes 2 waffles

Instructions:

1) Mix all of the ingredients except the blueberries together in a bowl.
2) Add in the blueberries and continue to mix.
3) Pour half of the batter into the waffle maker and cook according to waffle maker instructions.
4) Repeat with the second half of the batter.
5) Top with desired toppings, and enjoy!

Just a fair warning, this mixture is less thick that typical waffle recipes, at least ones that I've made. So when you're pouring it into the waffle maker, don't worry! It's just a totally different, lighter consistency because of the cottage cheese, but trust me that it will turn out delicious!

I topped mine with a few additional blueberries and some of my favorite granola. There wasn't even a need for syrup or honey between the flavors of the waffle itself and the toppings!

Let me know what you think in the comments below!

Blueberry Greek Yogurt Pancakes

I grew up eating pancakes for breakfast occasionally, but as I've gotten older, I've kind of steered away from them. I love the way they taste, but we grew up using pancake mix. Grabbing that bag of pancake mix and reading the ingredients on the back can be a scary thing, mostly because I couldn't tell you half of the ingredients in there. 

I decided it was time to stop shunning pancakes. I don't need to avoid them, I can just make my own and know exactly what goes into them. I also decided to give them more of a protein base instead of just straight up carbs by making Greek yogurt one of the major ingredients. 

And of course I added in some blueberries because I love squeezing in color and fruit or veggies where I can. Plus who doesn't love blueberry pancakes?

This recipe yields 4 pancakes and servings (2 pancakes per serving).

Here's what you'll need:

-One 5.3 oz container of plain nonfat Greek yogurt (I used Wallaby organic Greek yogurt and measured it out on a scale instead of buying a smaller container)
-1 egg
-1/2 tsp pure vanilla flavor/extract
-1/4 cup coconut flour
-1/2 tsp baking soda
-1/4 cup fresh blueberries
-Cooking spray (I used coconut oil spray)

Instructions:

1) In a bowl, mix together the Greek yogurt, egg, and vanilla extract until smooth. 
2) Add in the coconut flour and baking soda and mix together. The mixture will become thick.
3) Add in the blueberries and mix until evenly distributed.
4) Heat up a large pan over medium high heat and coat with cooking spray.
5) Add 1/4 cup of mixture per pancake and spread to make circular pancakes in the pan. I used the same 1/4 cup measuring cup that I used previously and a spoon to arrange the mixture. 
6) Cover the pan and let the pancakes cook for about 3-4 minutes. Trust me you want to cover the pan, it will be a mess and half to flip them over if you do not. It helps them to cook just a bit throughout so that the batter will not stick to a spatula when flipping.
7) Flip the pancakes and cook on the other side for about 3-4 minutes.
8) Remove the pancakes from heat, serve on a plate, and top with additional blueberries, syrup, or honey as desired. 
9) Enjoy!

I topped my pancakes with extra blueberries and 1 tbsp of organic maple syrup. I also added some steamed asparagus and turkey bacon on the side. These are probably my favorite pancakes I've had to date, so I hope you enjoy!

Let me know what you think in the comments below, and feel free to subscribe!