Healthy Blueberry Scones


Get ready to have your mind blown!  These blueberry scones are SO incredibly delicious.  They taste just like you are at a cute cafe for breakfast, but these guys are REALLY good for you!  Not only that, these babies are gluten free, so gluten-sensitive individuals still get to enjoy!!!

The two main ingredients in this are cashews and blueberries. Both of which have excellent health benefits!  Check out these pins that detail a few of those benefits for each of these great foods!



AWESOME!  All these health benefits in something that tastes like you should feel guilty for eating it!  Plus, it’s really easy to make, which is always a bonus when you are cooking/baking in the morning!



  • 1 1/2 cups cashews
  • 1 teaspoon baking powder (aluminum free)
  • 1/4 cup arrowroot powder
  • 1/4 cup coconut oil (in liquid form)
  • 1 egg
  • 3 Tbsp. maple syrup or honey
  • 2 tsp. alcohol free vanilla
  • 1 1/2 cups fresh blueberries


1.) Preheat the oven to 350 degrees.  Place the cashews in a food processor and pulse until you have a flour like consistency.  Add the baking powder and arrowroot powder.  Pulse a few times to combine thoroughly.


2.) In a medium sized mixing bowl, combine the coconut oil, maple syrup, and vanilla. Use a fork to stir until smooth.


3.) Add the contents of the food processor and the blueberries to the wet ingredients.  Stir until well combined.


4.) Line a pie pan, or a circular pan with parchment paper.  Place the batter in the pan, and use your hands to press it down evenly.  Bake in the oven for 35-40 minutes until the top is lightly browned.


5.) Use the parchment paper to pull the baked scones out of the pan.  Allow to cool for 10 minutes.


6.) Use a knife to cut into triangular pieces, and serve.


Oh my gosh…so good!


Mind. Blown.  Enjoy! 🙂


avocado olive omelet 5

Those of you that have read some of my earlier posts know how big a fan I am of EGGS not only because they are so yummy, but also because of their many health benefits which you can read about in my post on Quiche Stuffed Peppers.  A while back, I was sitting in class daydreaming about my love affair with eggs and I was also thinking of another favorite of mine – Avocados (Yes, I know I should’ve been paying attention, but my appetite thought otherwise at the time).

Avocados are an extremely healthy food.  They are great sources of fiber, pantothenic acid, vitamin K, folate, potassium, and vitamins B6, C, and E.  They also contain phytosterols, carotenoid and other antioxidants, omega-3 fatty acids, and polyhydroxinated fatty alcohols along with many many other nutrients.  All off these “good for you” morsels of nutrition provide the following advantages to our health:

  • Lower cholesterol levels – Avocados are rich in a compound called beta-sitosterol which has been shown to be effective in lowering blood cholesterol levels.
  • Strongly Anti-inflammatory – If there is one thing the avocado is known for, it’s this!  The antioxidants, phytosterols, and omega-3 fatty acids are all responsible for these awesome anti-inflammatory properties.
  • Reduces stroke risk – this is due to the avocados high content of folate.
  • Protects against cancer – especially prostrate cancer and breast cancer due to it’s content of oleic acid.
  • Fights free radicals – this is due to the fact that avocados contain glutathione (a powerful antioxidant that fights against free radicals in the body)
  • Increased nutrition absorption – Avocados help optimize the absorption of carotenoids.  Optimal absorption of these fat-soluble phytonutrients requires just the right amount and combination of dietary fats—and that is exactly the combination that is provided by avocado!
  • Helps maintain a healthy heart – The vitamin B6, folic acid, vitamin E, glutathione, and monounsaturated fats in avocados all contribute to heart health.

I could name quite a few more, but I think this list in itself is enough to convince you of how wonderful avocados are!

So, as I was thinking of my two loves (eggs and avocados), I started watching the clock because I really wanted to get out of class to look up a good recipe with these two ingredients.  Thankfully, I only had about 15 minutes left, so I toughed it out. 🙂  After class, I pulled out my happy lappy top and went straight onto Pinterest and did a search on eggs and avocados.  A lot of different recipes for omelets came up – so I decided that I knew what I would be having for breakfast the next day!  The pin that I first saw was this one:


When I looked at the recipe, I saw all the cheese and bacon and knew that I would have to make some adjustments as I don’t do bacon and the only cheese that I have is goat cheese or goat cheese mozzarella on occasion, so I was inspired by this pin, but decided to come up with something a bit simpler.  That evening, I looked to see what ingredients I had available and got a little creative.  The result is YUMMERS, and it’s all clean eating ingredients, so you can feel good about putting it in your body!


Ingredients: (makes one serving)

  • Eggs (1 whole egg and 2 egg whites)
  • pinch of garlic powder
  • about 1/4 cup red onion, chopped
  • 1 tsp. extra virgin organic unrefined coconut oil
  • 1/4 of an avocado cut in slices
  • 4-5 black olives (packed in water, not vinegar, and in a bpa free can), sliced in half

avocado olive omelet 1


1.) In a bowl, whisk eggs, sea salt, and garlic powder together.

avocado omelet 2

2.) Heat coconut oil in a frying pan. Add onions and cook till transparent.

3.) Add egg mixture to frying pan and mix with onions. Cook for about 3 minutes on one side, flip and cook on the other side till done (about another 3-4 minutes).

avocado olive omelet 4

4.) Transfer omelet to a plate, add avocado and olives to one half of the omelet, fold over and serve.

avocado olive omelet 3

Easy Peasy and YUM-O!  Enjoy! 🙂