Granola Cups with Yogurt & Berries


Most people love granola. But most people also don't realize that it's super easy for your granola to actually be very unhealthy. Many granola brands are loaded with sugar or other processed ingredients, so if you're buying your granola at the store, it's super important to LOOK AT THE INGREDIENT LIST. Look for granolas low in sugar or that are sweetened lightly with natural sugars such as maple syrup or honey. 

If you're looking for a good brand, I definitely recommend Paleo Passion Foods. Their granola is grain-free and filled with healthy nuts and seeds. The best part is: it's only sweetened with honey.


This recipe uses the Caribbean Coconut Granola, but you can use any flavor you want! You can also try the granola yourself and get 15% off with free shipping if you use the code "kalememaybe" by going to

These cups are great for breakfast, a snack, or even dessert! Feel free to top them off with whatever you want!

Ingredients (makes 4 cups)

  • Coconut oil spray/non-stick spray
  • 1 cup granola (You'll want the smallest pieces possible, so you might want to smash or grind them up a little)
  • 1/4 cup melted coconut oil
  • 1 egg
  • About 6 tablespoons Greek yogurt
  • Berries of choice (I used raspberries and blueberries)
  • 1 tablespoon chia seeds

1. Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with coconut oil spray/non-stick spray.

2. In a medium bowl, combine granola, melted coconut oil, and egg. Make sure the granola is evenly coated so it all gets wet from the coconut oil and egg.

3. Spoon the granola mixture into the muffin tin, patting it down. Use a spoon to press down into the center to make a indent for the Greek yogurt. 

4. Bake for about 15 minutes. You may not need to blot the extra coconut oil off the cups when finished. Let cool for 5-10 minutes. You can remove the bowls with a knife, but they should come out easily. The granola cups should be firm and stay together. 

5. Top with Greek yogurt, berries, and chia seeds.


Brussels Sprouts Flatbread With Thrive Culinary Algae Oil


There are so many things you can do with roasted vegetables, and one tasty way to get in your daily servings of veggies is by putting them on a pizza. But an important thing to think about when roasting vegetables is what kind of oil to use. Olive oil isn't usually the best choice for roasting, as it has a low smoke point, and can quickly burn and make your food unhealthy.

When roasting, you want to use an oil with a high smoke point, and one great option is algae oil. You may not have heard of it, but algae oil is definitely one of those under-the-radar foods that people need to know about. That's why I paired up with Thrive Culinary Algae Oil to help you learn about this awesome type of oil and how you can use it. Here are some key facts about algae oil:

  • It has a high smoke point (485 F), making it great for roasting or things like stir fries
  • It has the highest percentage of monounsaturated fat (the good fat), which can help maintain heart health
  • It has the lowest percentage of saturated fat 
  • It tastes good! It has a mild flavor, which makes it extremely versatile

It may not be the oil you're used to using, but it's definitely worth giving it a shot, especially when it comes to roasting. It can also be used for things like salad dressing as well. 

This flatbread pizza is made with brussels sprouts cooked in Thrive Culinary Algae Oil along with onions,  goat cheese, and balsamic vinegar. You'll have to stop yourself from eating the whole thing!


  • 1 large pita bread
  • 2 tablespoons Thrive Culinary Algae Oil, divided
  • 1/3-1/2 cup goat cheese
  • 3/4 cup chopped white onion
  • 1 1/2 cups shaved brussels sprouts
  • Balsamic vinegar

1. Preheat oven to 450 degrees Fahrenheit.

2. Brush the pita bread with 1 tablespoon Thrive Culinary Algae Oil. Spread the goat cheese on top of the pita evenly, leaving about an inch for the crust.

3. Heat up remaining 1 tablespoon of Thrive Culinary Algae Oil on medium heat. Add the onions and cook for about 1 minute. Then add the brussels sprouts, and cook for another 2-3 minutes.

4. Add the brussels sprouts and onion mixture on top of the pita. Spread evenly. Transfer to the oven and bake for 8-10 minutes or until the edges are golden and crispy. Drizzle with balsamic vinegar, and let cool for a few minutes. Enjoy warm!

Thanks to Thrive Culinary Algae Oil for sponsoring this post!

Roasted Golden Beets & Spiced Chickpeas with Garlic Yogurt Sauce and Green Harissa


This dish might seem more complicated than it actually is, but baking the beets and chickpeas at the same time frees up your time to quickly whip up the harissa and garlic sauce. This green harissa isn't technically a harissa, but it's inspired by the sauce. If you're afraid of heat, don't worry: It's actually mild. 

Ingredients (serves 2)

  • 10 mini golden beets
  • 1 tablespoon oil for roasting

Ingredients for Chickpeas

  • 2 cups chickpeas, rinsed and drained
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • Dash of salt and pepper

Ingredients for Green Harissa

  • 2 garlic cloves
  • 1 cup arugula
  • 1/2 cup cilantro
  • 1/4 cup basil
  • 3 tablespoons extra-virgin olive oil
  • Juice of 1/2 lemon

Ingredients for Garlic Yogurt Sauce

  • 1 teaspoon ghee butter
  • 2 small cloves garlic, chopped
  • 1/4 cup Greek yogurt

1. Preheat oven to 450 degrees Fahrenheit. Spread a baking sheet with aluminum foil. Cut off ends of beets and peel off the skin. Cut in half crosswise, and place on a baking sheet, leaving room on one side for the chickpeas. Drizzle with roasting oil.

2. In a medium bowl, combine chickpeas with olive oil, garlic powder, parsley, cumin, oregano, and salt and pepper. Toss until evenly coated. Spread evenly on the other side of the baking sheet, and bake beets and chickpeas for about 20 minutes or until beets become soft and chickpeas become crispy. If you are using beets, cut them into smaller pieces so they cook better.

3. While beets and chickpeas are roasting, prepare harissa by blending together all ingredients until smooth.

4. To make garlic yogurt sauce, heat up a small pan on medium-low heat. Once the pan has heated up after a minute or two, lower it to low. Add ghee butter and garlic, stirring and cooking for 30 seconds to a minute. Remove from heat and add Greek yogurt, mixing everything evenly.

5. When beets and chickpeas are ready, add to a plate and drizzle with harissa and yogurt sauce. 

Roasted Carrot, Arugula, and Radicchio Salad


When most people think about healthy eating, they think about salads. A lot of people dread eating them, but they are one of my favorite foods. They're a great way to get in all your food groups in one sitting, and they taste so fresh and delicious, I have a hard time understanding why others don't like them! But, to each their own, I guess!

This salad has roasted carrots, which are personally my favorite part. They get so soft and sweet when roasted, and they taste well with the crunchiness of the radicchio. 

Ingredients (serves 1)

  • 3 medium/large carrots, sliced/chopped
  • 1/2 tablespoon oil of choice for roasting
  • 1 1/2 cups arugula
  • 1 cup chopped radicchio
  • 1/4 cherry tomatoes, halved
  • 1/2 avocado, diced
  • 1 tablespoon extra virgin olive 
  • Juice of 1 small/medium lemon
  • 1-2 tablespoons mint leaves
  • Dash of salt and pepper

1. Preheat oven to 450 degrees. Spread carrots on a baking sheet and drizzle with the oil you want to roast with. Bake for about 20 minutes or until soft.

2. In a medium bowl, add arugula, radicchio, tomatoes, and avocado. When carrots are ready, add to the bowl.

3. Toss with olive oil and lemon, and top with mint leaves. Serve with a dash of salt and pepper. 

Brown Rice Fusilli With Creamy Sweet Potato Sauce


Cooking your pasta with tomato sauce can get boring, so why not make a sauce that not only is tasty and different, but is loaded with nutrients? This vegan sweet potato sauce is the perfect balance of sweet and savory, and with all its fiber content, it will definitely keep you filled up. 

Ingredients (serves 2)

  • 1 medium sweet potato
  • 2 cups uncooked brown rice fusilli
  • 4 small cloves of garlic or 2 large cloves
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup coconut milk
  • 2-3 basil leaves, folded in half and thinly sliced

1. Bring two medium pots of water to a boil. Once they are boiling, add the sweet potato to one, and the pasta to another.

2. For the pasta, cook according to package. For the sweet potato, cook for about 20-30 minutes or until soft. 

3. Chop up garlic. In the pot that you made the pasta, add olive oil on medium-low heat. Add garlic, and cook for about 1 minute, stirring so the garlic doesn't burn. Add coconut milk, and turn heat up to a medium. Bring to a simmer.

4. Remove sweet potato from the water and take off the peel. Mash sweet potato with a fork, and add to the coconut milk, mixing thoroughly. Heat for a minute or so, and top off with a dash of salt and pepper.  Transfer to a bowl, and sprinkle on basil. Serve warm.