Tag Archives: Blueberries

Breakfast Smoothies

Protein Acai Bowl Recipe and a $100 Naked Nutrition Giveaway!

Thank you Naked Nutrition for sponsoring this post. Make sure to read all the way to the bottom to learn how to enter this awesome giveaway!

I am on a major acai kick right now! Acai bowls are nothing new, and they’ve been incredibly popular here in LA for the last 5 years or so. I’ve had them at juice shops around here, but I usually find them to be way too sweet, and I never felt like I was truly eating something that healthy. It wasn’t until recently, per the great recommendation of my friend Kelly, that I started buying frozen acai from Whole Foods and making my own Protein Acai Bowls at home.

Protein-Packed Acai Bowl with Blueberries and Spinach! This recipe is gluten-free, vegan, and refined sugar-free! Plus, you can make it in under 5 minutes! // www.littlechefbigappetite.com

So, you might wondering, what the heck is acai anyway? You can think of it as a cross between a blueberry and a grape, and they grow on skinny palm trees in South America. Acai is so popular to eat because it’s very high in antioxidants (which keep us healthy and prevent illness), while being extremely low in sugar.

Protein-Packed Acai Bowl with Blueberries and Spinach! This recipe is gluten-free, vegan, and refined sugar-free! Plus, you can make it in under 5 minutes! // www.littlechefbigappetite.com

You can find acai packets in the frozen section of your grocery store. Make sure to check the ingredients, though, because some contain added sugar. I really like these organic smoothie pouches from Acai Roots and they contain 0g of sugar.

Protein-Packed Acai Bowl with Blueberries and Spinach! This recipe is gluten-free, vegan, and refined sugar-free! Plus, you can make it in under 5 minutes! // www.littlechefbigappetite.com

I love adding Naked Nutrition’s Pea Protein Powder to my acai bowls. Their products are called “naked” for a reason. There are no added colors, sweeteners, or anything artificial in their protein powders. In fact, the only ingredient in the pea protein powder is pea protein.  I add just one tablespoon of it to my acai bowl, and that contains 6-7 grams of pure protein. Because their protein powders are unsweetened (and unflavored), I always mix it with natural sweeteners like frozen bananas and dates.

Protein-Packed Acai Bowl with Blueberries and Spinach! This recipe is gluten-free, vegan, and refined sugar-free! Plus, you can make it in under 5 minutes! // www.littlechefbigappetite.com

I’ve been looking for a good non-dairy protein powder for a long time because I can’t digest whey or casein, but most vegan protein powders I’ve tried tasted so earthy. When you blend this Naked Nutrition Pea Protein with the right ingredients in a high-speed blender, you’d barely know it’s there. You guys know I’m all about eating natural, whole foods, and this protein powder fits the bill.

Protein-Packed Acai Bowl with Blueberries and Spinach! This recipe is gluten-free, vegan, and refined sugar-free! Plus, you can make it in under 5 minutes! // www.littlechefbigappetite.com

If you’re interested in trying a Naked Nutrition product, you can use the code LILCHEF for 10% off your order

Plus, Naked Nutrition is giving away a $100 credit to one lucky reader! To enter, leave a comment on this post letting me know your favorite way to use protein powder. I will randomly select one winner on Thursday, June 8th at 5PM ET. Good luck!

 

Protein Acai Bowl Recipe
 
Prep time
Total time
 
Serves: 1 serving
Ingredients
  • 1 packet frozen acai
  • ¾ cup almond milk
  • ⅔ cup frozen banana chunks (about ¾ of a banana)
  • ½ cup fresh spinach
  • ¼ cup frozen blueberries
  • 1 Tablespoon (1/2 scoop) Naked Nutrition Pea Protein
  • Granola and nut butter of your choice for topping
Instructions
  1. Run the frozen acai packet under hot water for 10 seconds. Cut the packet open and break the frozen acai into chunks.
  2. In a high speed blender, combine the acai pieces, almond milk, frozen banana, spinach, frozen blueberries, and protein powder. Blend for 1 minute, scraping down the sides and adding additional almond milk as needed. The consistency should be smooth, like a very thick smoothie.
  3. Pour into a bowl and top with your favorite granola and nut butter.
 

Protein Acai Bowl with Blueberries and Spinach! This recipe is gluten-free, vegan, and refined sugar-free! Plus, you can make it in under 5 minutes! // www.littlechefbigappetite.com

Breakfast

Delicious Gluten-Free Lemon-Blueberry Pancakes

Hey, hey! Hope you guys are having a great week.

I couldn’t wait to share these Gluten-Free Lemon-Blueberry Pancakes with you!

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

When it comes to breakfast, we usually eat the same two things over and over again, just because it’s easy and efficient. Although on weekends I am more inclined to try a new recipe because we generally have a bit more time in the morning.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

I made these Gluten-Free Lemon-Blueberry Pancakes with my favorite GF flour: Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (which I also talked about in this post). I love this flour because it bakes just like regular all-purpose flour, and you would never know that it’s gluten-free just by tasting it.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

Lemons and blueberries pair so well together, and the flavor combination always reminds me of summer when blueberries are in peak season. I wouldn’t recommend using frozen blueberries in this recipe because you won’t get the same juicy blueberry taste in each bite.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

The recipe calls for coconut sugar to make these pancakes refined sugar-free, but feel free to substitute it with brown sugar if that’s all you have on hand.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

I’ve made this recipe 5-6 times now and tested it out on a few different people. Everyone has had rave reviews, so I have no doubt that you’ll love it, too!

 

Gluten-Free Lemon-Blueberry Pancakes
 
Prep time
Cook time
Total time
 
Serves: 3-4 servings
Ingredients
  • 1.5 cups Bob's Red Mill 1 to 1 Gluten-Free Flour*
  • 2 Tablespoons coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup non-fat or low-fat buttermilk
  • 2 large eggs
  • Finely grated zest of 1 large lemon
  • 2 Tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 3 Tablespoons unsalted butter, melted and cooled
  • 1 cup fresh blueberries
  • Pure maple syrup for serving
Instructions
  1. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt. Set aside.
  2. In a medium bowl, whisk together the buttermilk, eggs, lemon zest, lemon juice, vanilla, and melted butter. Pour the wet ingredients into the dry ingredients and mix until combined and large clumps are gone. Fold in the blueberries.
  3. Heat a large nonstick skillet or griddle over medium-low heat. Spray with cooking spray. Pour the pancake batter onto the skillet into 4 inch rounds. Once the top begins to bubble and the edges look cooked (about 2 minutes), flip and cook on the other side, an additional 2 minutes. Keep warm in an oven preheated to 200F until ready to serve.
  4. Serve with pure maple syrup.
Notes
* This flour bakes just like regular all-purpose flour. I tried this recipe with other gluten-free flours and the pancakes came out very thin, like crepes. If you are using a different GF flour for this recipe, I would suggest adding a thickening agent such as xanthan gum.
 

Breakfast

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote

It took me a couple of tries to perfect these Whole Wheat Lemon Buttermilk Pancakes and I was excited when I finally nailed them last week!

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

I am a big-time lover of anything lemon + blueberry (like my Whole Wheat Lemon-Blueberry Muffins), and if you are too, you’re gonna LOVE these pancakes.

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

At first I tried making these pancakes with vanilla almond milk and non-fat Greek yogurt, but I’ll be honest, the texture was weird. I was trying to make them as low-fat and low-cal as possible, which I should have known was a recipe for disaster. I realized that in order to get that true fluffy pancake texture that we all crave (I’m lookin’ at you, IHOP!), I was going to have to add some fat to the recipe.

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

So in this version, I used low-fat buttermilk and a teeeeensy bit of organic unsalted butter, and it turned out SO WELL.

The blueberry compote is a must.

Did you hear me? You gotta, gotta, gotta make it. And you can’t make the excuse that blueberries aren’t in season, because you can absolutely make this compote with frozen blueberries.

The sweet blueberries pair so well with the tang from the lemon. The combo really is a match made in heaven.

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

So there you have it. Your weekend brunch just got upgraded. You’re welcome!

 

Lemon Buttermilk Pancakes with Blueberry Compote
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
Lemon Buttermilk Pancakes
  • 1 cup white whole wheat flour
  • 1 Tablespoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup skim or 1% milk
  • 1.5 Tablespoons lemon juice
  • zest of 1 lemon
  • 1 egg
  • 1.5 Tablespoons unsalted butter, melted and cooled
Blueberry Compote
  • 1.5 cups fresh or frozen blueberries
  • ⅛ cup sugar
  • 1 Tablespoon water
  • ½ teaspoon lemon zest
  • ½ Tablespoon lemon juice
Instructions
Lemon Buttermilk Pancakes
  1. In a medium bowl, combine the milk and 1 Tablespoon of the lemon juice to make the buttermilk. Let stand for 10 minutes.
  2. In a large bowl combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. After the buttermilk has sat for 10 minutes, whisk in the remaining half Tablespoon of lemon juice, lemon zest, egg and butter. Stir well.
  4. Add the buttermilk mixture to the dry ingredients and stir well to combine, but be careful not to over-mix.
  5. Heat a large non-stick skillet or griddle over medium-low heat. Spray with cooking spray. Spoon ¼ cup batter per pancake onto the pan. Cook for 3 minutes or until the edges begin to bubble and the bottom browns. Flip and cook for an additional 2-3 minutes, or until the pancakes are done.
  6. Serve hot with the blueberry compote.
Blueberry Compote
  1. Combine all compote ingredients in a small saucepan and bring to a boil over medium-high heat. Cook for 10 minutes or until the blueberries break down and the liquid reduces. Stir frequently to ensure that the bottom doesn't burn.
Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com