Blueberry Protein Smoothie


Yay! I’ve gotten back to blogging, its been very difficult to balance school, ballet, and blogging and unfortunately, blogging has been taking a back seat to school and ballet 😦 But, thankfully, everything is starting to come to a close.  Ballet will be over tomorrow and I graduate high school in a week.  There’s a feeling of nostalgia that has been passing over me lately.  I will be going to college next year, and officially closing the door on my professional ballet career. While this was an incredibly difficult decision to make, it is also very liberating to know that I have a thousand possibilities waiting for me. I’m beyond excited to start college and start a new chapter of my life.  As I look back on the past few years, I learned so much about myself and who I want to be.  Everything is going to change drastically.  High School is going to be over soon and college awaits, and while I am so scared about what lays ahead, I’m excited to embark on a new adventure.


So now that you have that little update on my life, I thought I’d give you all a great protein smoothie recipe because right now smoothies are all I seem to be able to handle.  I recently got hemp protein powder from Manitoba Harvest, and I am loving it. I wanted to get a plant based protein powder just because I’ve never used protein powder before and figured I’d rather play it safe and stick to plant based stuff.  Also, I freaked out when I saw it was hemp protein powder because hemp seeds are one of my favorite supplements and I put them in practically everything. If you’ve seen any of my other smoothie recipes you know hemp seeds are always included.


Anyway, we’ve had so much fresh fruit in the house that I just had to make a smoothie!

What you need

1 container of greek yogurt

2 tablespoons hemp protein powder

handful blueberries and blackberries

1/2 frozen banana

3 ice cubes

water-amount to preference


I hope you’ve enjoyed this recipe! If you make it let me know how you like it!




Whole Wheat Blueberry Pancakes


Pancakes are one thing that I prefer to make from scratch. Most people would rather just the boxed mix but I am a firm believer in making my own pancakes, which is mostly because then I can make fun, healthy concoctions.  I made this recipe which is egg free and low calorie. They were really good but I do plan on improving the recipe in the future.

I used this recipe from Foodie Fiasco and instead of just plain pancakes I added blueberries for a sweet and fun touch to the dish.  One of the reasons I love this recipe is because it is so simple, all you do is combine the ingredients and together and pour into a skillet. Simple, easy, and quick. For me, recipes that allow me to move fast in the morning is always a plus. I have a hard time making breakfast food because there just simply isn’t enough time.


I’ve been in a pancake and waffle mood lately.  Typically, these are foods that I only eat when I indulge, but recently, I’ve been craving them on a normal morning, which is fine because they are so yummy and delicious.  Also, this is a great step for me in self improvement because I’ve been allowing myself to eat them normally.  My relationship with all kinds of food has significantly improved.  I don’t have negative association of certain foods and food fears, and I allow myself to relax and eat what my body wants and needs, rather than what I believe is “healthy.”

So overall, I’ve made some big steps in self acceptance and recovery this year, and I plan on going deeper into that development in another blog post.  Also, I’ve been super MIA lately on my blog because my life has been super hectic right now, but I plan to start updating more regularly. I update my instagram more frequently so follow me on there if you want to more updates, more often 🙂   But for right now, enjoy these yummy blueberry pancakes!


Recipe found here.

What you need

*I doubled the original recipe, so if you want the original measurements, just halve these

1/2  cup white whole wheat flour

1 tablespoon baking powder

pinch salt

1/2  cup almond milk

1 tablespoon unsweetened applesauce

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon apple cider vinegar

sweetener, to taste (I used coconut sugar)

What To Do
In a medium bowl, combine all ingredients and stir until completely combined. Allow the batter to sit for a minute while the pan is heating up.
Spray a skillet with cooking spray (I used coconut oil spray) and heat over medium heat. Once the pan is hot, pour the batter into the pan in 2 tablespoon rounds (or larger, depending on desired size) and cook until golden, about 2-3 minutes. Flip and cook for a few more minutes, then transfer to a plate.


Note* these pancakes have a pretty strong whole wheat flavor, which I like, but if you aren’t on board with it, you could always use regular flour 🙂

Hope you liked these pancakes and are enjoying your morning!