Posts tagged blueberries
Stuffed Blueberry-Cherry Portobello Burger
stuffed blueberry portobello burger with bite

There’s nothing better than biting into a big, juicy burger, and let me tell you, our stuffed portobello burger is JUST that! Skip the meat and dig in to this antioxidant, fiber-rich sandwich. You’re tastebuds will explode with the decadent blueberry and cherry notes, and the umami flavors of the portobello give it just the right amount of meatiness to satisfy even your biggest beef eater.

details stuffed portobello burger
stuffed blueberry portobello burger side view


Prep Time: 15 mins

Cook Time: 15 mins

Serves: 4


  • 4 large portobello mushroom caps

  • 4 Tbs olive oil

  • Salt and pepper as desired

  • 2 cloves garlic, minced

  • ¼ C chopped green onion

  • stems of portobellos, chopped

  • 1 C panko

  • 2 oz goat cheese

  • ½ C dried cherries

  • ⅓ C chopped walnuts

  • 4 ciabatta buns (go with whole wheat!)

  • Blueberry preserves

  • Micro kale greens, or other leafy green of your choosing


  1. Remove stems from portobello mushrooms and chop.

  2. Brush tops and bottoms portobello caps with 1 Tbs olive oil and season with salt and pepper as desired.

  3. Add 1 Tbs of olive oil to a pan and heat, add garlic, onions and portobello stems until golden.

  4. Mix garlic, onions and stems with remaining oil, panko, goat cheese, cherries, and walnuts. (The mixture should be thick, not crumbly - add a 1-2 tsp of water if necessary).

  5. Add ¼ of mixture into each mushroom cap and place on heated grill.

  6. Cover grill and heat for approximately 15 minutes, or until tops are golden brown.

  7. Crisp up your ciabatta buns, sweep a bit of blueberry jam over toasted bread, add your grilled portobello burger, top with micro kale greens, and say yummmmm.

stuffed portobello burger
Overnight Baked French Toast

Today I bring you a very special treat that my family makes pretty much every holiday {mostly due to my incessant begging for it}. A perfect, special breakfast to share with family and friends.

french toast

Overnight Baked French Toast

Prep Time: 20 minutes {plus overnight refrigeration}

Cook Time: 40 minutes

Yield: 12 – 1″ slices


  • 1 loaf French bread {day old - this is key!}

  • 3 eggs

  • 2 Tbs sugar

  • 1 tsp pure vanilla extract

  • 2 1/4 Cup half and half

  • 1/2 C all-purpose flour

  • 6 Tbs brown sugar

  • 1/2 tsp cinnamon

  • 1/4 Cup butter

  • 11 oz package blueberries

  • 1 C sliced strawberries


  1. Cut bread into 1 inch slices and place in greased 9x13 glass baking dish, set aside.

  2. Beat eggs, sugar, and vanilla, stir in milk until well blended.

  3. Pour mixture over bread.  Turn bread to coat slices well.

  4. Cover and refrigerate overnight.

  5. In a small bowl, combine flour, brown sugar, cinnamon.  Cut in softened butter until mixture becomes coarse crumbs.

  6. Before baking, turn bread over in dish, scatter blueberries and sprinkle crumb mixture over bread evenly.

  7. Bake 40 minutes, or until brown.

  8. Before serving top with strawberries.

french toast from above


Quinoa Waffles with Blueberry Drizzle

Blueberry season is right around the corner, and what better way to celebrate  by using these bad boys to top off a killer whole grain, gluten-free waffle.  We're mixing all the power houses together to make the dough - rolled oats, quinoa, and gluten-free flour.  And then packing in as much antioxidant power as we can with our homemade blueberry syrup.  BAM!  Full of texture, fiber, protein and delectable almond flavor, this waffle is going to make you wanna say, "gimme more."  Tons of staying power, which is what I'm all about to get my morning rocking.  

Quinoa Waffles with Blueberry Drizzle

Prep time: 30 min {less if you have quinoa pre-preped}
Cook Time: 10 mins
Makes 4 waffles.

Blueberry Waffle


Almond Oat & Quinoa Waffle

  • 1 C cooked quinoa

  • 1/2 C rolled oats

  • 3/4 C gluten-free all purpose flour {regular will work too}

  • 1/2 tsp sea salt

  • 1/4 tsp cinnamon

  • 2 eggs

  • 2 Tbs vegetable oil

  • 2 Tbs brown sugar

  • 1 tsp vanilla extract

  • 1 tsp almond extract

  • 1/4 C water

Blueberry Drizzle

  • 1 C frozen blueberries

  • 1/2 C real maple syrup


For Waffles:

  1. Add cooked quinoa, rolled oats, gluten-free flour {I used Bob’s Red Mill}, salt, and cinnamon to a large bowel. Mix until combined.

  2. In a small bowl, add eggs, vegetable oil, brown sugar, vanilla extract, and almond extract. Whisk together.

  3. Add liquid ingredients to dry and stir to combine. Add up to 1/4 C water to thin batter. Add additional 1 Tbs if needed.

  4. Heat waffle maker and spray with cooking oil. Add batter according to waffle maker instructions and cook.

For Drizzle:

  1. Add frozen blueberries and syrup to a small sauce pan. Bring to a simmer for approx. 2 minutes. Pour over waffles.

Blueberry waffle with fork

Can you say, hearty?   And hello, so beautiful!


Hope you enjoy!