Mixed Berry Baked Oats with Earth Genius Smart Greens

This post is sponsored by GNC Earth Genius, however, I am sharing my own thoughts. All opinions are my own. The US Food and Drug Administration has not evaluated the statements in this post. These products and statements are not intended to diagnose, treat, cure or prevent any disease.

This post is sponsored by GNC Earth Genius, however, I am sharing my own thoughts. All opinions are my own. The US Food and Drug Administration has not evaluated the statements in this post. These products and statements are not intended to diagnose, treat, cure or prevent any disease.

When life gets crazy, it can be convenient to make or grab whatever is easiest and be on your way. A lot of the time, that means some not-so-healthy meal choices packed with unrecognizable ingredients and lots of added sugar. This is why I’m such a huge fan of one-pan meals. Everything goes in the same pan, is cooked at the same time, and there’s minimal clean up. It doesn’t get much easier than that! Another great thing about them is that they can feed the entire family, or if you’re cooking for one, they’re a great way to meal prep for the week.

One of the prime times that a one-pan meal comes in handy for me is at breakfast. You don’t have to wake up an extra hour early every day to cook and can instead just pop your prepped breakfast in the microwave (or eat it cold) and go. That’s why I love these mixed berry baked oats. They require minimal ingredients, most of which you probably already have on hand. And they’re packed with greens from Earth Genius Mixed Berry Smart Greens.

GNC’s Earth Genius line has been a go-to in my home since the line launched last year. Earth Genius is a comprehensive, wholesome line of products that are inspired by nature and crafted by experts. All products in the line are non-GMO, gluten free and made with wholesome ingredients that contain no artificial colors, flavors and sweeteners. Each product is specifically crafted to provide a solution to a real life health concern. They’re super easy to incorporate into your everyday life. I love to add them into delicious recipes like this one, or they’re great just mixed into water, yogurt or your favorite smoothie! Try the different products in the Earth Genius line in store or online:

The product I use in this recipe, the Mixed Berry Smart Greens, is a blend of organic greens, veggies, superfruits, antioxidants, digestive enzymes, organic adaptogenic mushrooms, organic sea greens, and prebiotic Inulin. It tastes absolutely delicious, and I guarantee that nobody will guess your sneaking greens into these oats. They’re sure to beat any store bought insta-oats you find on the shelf.


Here’s What You’ll Need:

-2 cups rolled oats
-1 tsp baking powder
-1 scoop Earth Genius Mixed Berry Smart Greens
-Pinch of salt
-1 ½ cups milk
-2 eggs
-3 Tbsp butter (or coconut oil), melted and divided
-1/4 cup maple syrup (or honey)
-1 cup strawberries, sliced
-1 cup blackberries, sliced 


  1. Mix the rolled oats, baking powder, Earth Genius Smart Greens, and salt in a large bowl.

  2. In a separate bowl, mix together the whisked eggs, milk, 1.5 tbsp butter and maple syrup.

  3. Mix the dry mixture with half of the berries (reserve half to top the dish), and evenly spread throughout a cast iron skillet (or 9x9 baking dish).

  4. Pour the wet mixture over the dry and top with the reserved berries.

  5. Bake in a preheated 400 degree oven for 35-40 minutes.

  6. Drizzle the remaining 1.5 Tbsp of melted butter over the top of the oats.

  7. Serve, and enjoy!


Let me know what you think of the recipe in the comments below, and also feel free to share your favorite Earth Genius products and genius recipe swaps.

Pizza Frittata with Applegate Naturals®’ New Cheese Line

This post is sponsored by Applegate, however, I am sharing my own thoughts. All opinions are my own.

This post is sponsored by Applegate, however, I am sharing my own thoughts. All opinions are my own.

Applegate has been a go to in my kitchen for years with their natural and organic meats, so you know that I was super excited to learn about their new sliced and shredded cheese line! They are expanding their core values and the high quality standards upheld by their meats to cheese sourcing and production with a transparent, traceable milk pool.

Applegate Naturals® Sliced and Shredded Cheese comes from the milk of pasture-raised cows living in small herds on independent, family-owned farms. These cows are humanely raised and never administered antibiotics or growth hormones.

This cheese is the brand’s first ever to be Non-GMO Project Verified, and it has no added colors, preservatives, or artificial ingredients. There are six new sliced varieties – Medium Cheddar, Provolone, American-Style Colby, Muenster, Pepper Jack, and Mozzarella. Sliced Swiss will be released in 2019. There are also three shredded cheese offerings – an Italian blend, Medium Cheddar, and a Mexican Blend. You’ll be able to find the new cheese lines at selected retailers including Whole Foods Market, Publix, and Sprouts. You can also find more information by visiting


To celebrate the launch, I decided to make a fun and delicious recipe using their new sliced mozzarella (and turkey pepperoni). Pizza is always an easy and delicious go to, and breakfast is probably my favorite meal of the day. So I figured why not combine them? I whipped up the perfect, easy pizza frittata for two! It packs in the protein and makes it easy to enjoy guilt-free pizza for breakfast!

Here’s What You’ll Need:

-4 eggs
-1 slice Applegate Sliced Mozzarella
-6 pieces Applegate Turkey Pepperoni
-1/4 cup canned diced tomatoes
-1 cup fresh arugula
-2 cloves fresh garlic, chopped
-3-4 fresh basil leaves, chopped
-1/4 tsp Italian seasoning
-1 tbsp EVOO
-Salt and pepper to taste


1. In a small oven-friendly skillet, heat up the EVOO over medium high heat.
2. Add in the chopped garlic and arugula, and cook for 2-3 minutes until the garlic starts to turn golden and the arugula cooks down.
3. In a bowl, whisk the eggs with the Italian seasoning, salt, and pepper, and pour the mixture over the arugula and garlic.
4. Cover and cook for 3-5 minutes on the stovetop until the sides are cooked (but the center is still raw).
5. Place the pan in the oven on broil, and cook for about three minutes. The eggs should be cooked on the top but still a light yellow.
6. Remove the pan, top the eggs with the diced tomatoes, sliced cheese (feel free to add in an extra slice if you’d like!), and pepperoni.
7. Place the pan back in the oven for another 3 minutes or so until the cheese melts and the eggs begin to turn golden brown.
8. Remove the pan, and top with fresh basil. Slice the frittata in half, serve, and enjoy!


Feel free to share the other half with someone special (delicious cheese fans recommended)! Let me know what you think in the comments below, and make sure to check out for more info on their delicious cheese and meats!

Blueberry Pie Stovetop Oats

Does it get much better than warm pie straight out of the oven with fresh fruit inside and a nice crumble on top? I didn't think so. So when breakfasting (is that a word? Definitely making it one) earlier this week, something in me was just craving the satisfaction that comes only after fresh baked pie. So I figured why not try to bring all of that goodness to my morning oatmeal? 

I also saw that I had some blueberry Lifeway kefir on hand, and I thought that would not only add the perfect flavor but really bring a delicious, rich consistency to the oats. And trust me, it does. I warmed up a nice, quick, and easy crumble to add on top, plus some extra blueberries, and a cashew butter drizzle, and we were good to go! It was so comforting and satisfying and the perfect way to get that pie fix early in the morning.

Here's What You'll Need:

For the Oats:
-1.5 cups rolled oats
-8 oz blueberry Lifeway kefir
-1.5 cups water
-1/2 cup frozen blueberries (fresh also works)
-2 tbsp maple syrup
-1/2 tsp vanilla
-1/2 tsp cinnamon
-Pinch of sea salt

For the Crumble:
-1/4 cup rolled oats
-1 tbsp almond flour (I use this one)
-3 tbsp coconut butter (I use this one)
-1 tsp coconut sugar
-Pinch of sea salt

Serves 3


1) Mix together the 1.5 cups rolled oats, water, and kefir in a saucepan, and bring to a boil over medium high heat.
2) Once boiling, reduce the heat to low, and add in the remaining oats ingredients.
3) Continue to cook the oats, stirring regularly, until they thicken to your desired consistency (about 5-8 minutes).
4) Remove them from the heat and split between bowls.
5) In the meantime, heat up the remaining 1/4 cup oats in a pain over medium heat to toast them just a bit (2-3 minutes).
6) Add in the coconut butter and cook the two until the coconut butter is fully melted.
7) Add in the remaining crumble ingredients, stirring to combine well. Remove from heat.
8) Split the crumble to top each bowl.
6) Add any extra desired toppings, serve, and enjoy!

As I mentioned earlier, I topped mine with a extra frozen blueberries and cashew butter which I'd highly recommend, but feel free to play around! Let me know what you think in the comments below.

Loaded Breakfast Sweet Potato

I honestly don't have a great back story for this (sorry). I was thinking I wanted to make a stuffed sweet potato for breakfast, but I wanted to use cottage cheese instead of yogurt. This got me thinking on more of a savory route, and before I knew it I had loaded potatoes on the brain. Swap out sour cream for cottage cheese, add in some extra greens, and I was salivating just thinking about it. 

This thing literally came together in like 10 minutes. I took the easy way out and microwaved the sweet potato. Feel free to bake it (I generally prefer to avoid the microwave), but the time crunch was real. Easy AND delicious - does it get much better?

Here's What You'll Need:

-2 small sweet potatoes
-5.3 oz classic Good Culture cottage cheese pack
-1 cup baby arugula
-1 clove garlic, minced
-2 pieces of uncured, all natural turkey bacon
-1/2 tbsp olive oil or ghee
-Hot sauce to taste

Serves 2


1) Poke the sweet potatoes with a fork all over to create little holes. Cook them in the microwave for 3-5 minutes, flip over, and cook for an additional 3-5 minutes.
2) In the meantime, heat up the olive oil/ghee on the stove top. Once hot, add in the garlic and cook for about a minute.
3) Add in the arugula and cook for about 2-3 minutes until it is cooked down. Remove from heat.
4) Cook the turkey bacon on the stove top according to directions until crispy, and chop into small pieces.
5) Remove the sweet potatoes from the microwave and cut each in half.
6) In the middle of the halves, add half the cottage cheese pack to each potato.
7) Top the cottage cheese with half of the arugula and bacon pieces.
8) Top each with desired hot sauce, serve, and enjoy!

This combo is just the perfect balance of salty and sweet with that little kick of heat (if you choose to add hot sauce). This one will definitely be on repeat over here. Let me know what you think in the comments below!

Fajita Frittata with 4th & Heart Himalayan Pink Salt Ghee

Is there anyone out there who doesn't like fajitas? They're easily my go to meal when making or eating Mexican food. They're simple and straight forward while still packing some delicious flavor. So I figured why not turn fajitas into one of my favorite breakfast dishes, a frittata.

I took the fajita essentials - bell pepper, onion, salsa and added in some of my favorite fajita fillings - zucchini and avocado. Brought it all together with some garlic and 4th & Heart Himalyan pink salt ghee, and we have ourselves the perfect way to spice up your Sunday brunch or really breakfast any day of the week!

Here's What You'll Need:

-6 eggs
-2 tbsp milk of your choosing (I usually go with unsweetened almond milk)
-1 tbsp 4th & Heart Himalayan pink salt ghee
-2 tbsp salsa (and additional to top if desired)
-1 clove garlic, minced
-1 small zucchini, spiralized (or cut into 1/4" semi circles)
-1 bell pepper, stem removed and seeded sliced into 1/4" thick rings (width wise)
-1/4 small onion, chopped
-1/2 avocado, sliced
-Himalyan pink sea salt and pepper to taste

Serves 4-6


1) Preheat your oven to 400 degrees on broil.
2) In a cast iron skillet, heat up the tbsp of ghee on the stove top over medium high heat until melted. Move the pan around to coat the pan completely with the ghee.
3) Add the garlic and onion to the ghee and cook for about 3 minutes until the onion cooks down a bit.
4) Add in the zucchini and bell pepper rings and cook for an additional 3-5 minutes mixing regularly.
5) In the meantime, mix together the 6 eggs, (almond) milk, salsa, salt, and pepper in a bowl.
6) Add the egg mixture to the skillet pouring over evenly. Feel free to move the pan around to make sure the egg mixture is evenly dispersed.
7) Add in the avocado slices to the top of the mixture, spacing evenly. 
8) Cover and cook for about 3-5 minutes on the stove top until the sides of the egg mixture seem cooked and stick to the sides.
9) Move the skillet into the preheated oven and cook until the top is a golden brown (about 10 minutes).
10) Remove the skillet from the oven, and let it cool for about 5 minutes. 
11) Cut the frittata into slices. Serve and enjoy!

I topped mine with some extra hot salsa because I'm a spicy freak, and served it with my mixed potato and veggie hash on the side. Let me know how you ate your frittata and what you think in the comments below!