This chia pudding is perfect for breakfast and classy enough for dessert!
Always Fresh-Never Frozen!
ROASTED CAULIFLOWER BURRITO BOWL
Colorful 30-minute burrito bowl made with seasoned cauliflower, black beans, and guacamole! Hearty, plant-based fun with plenty of protein and fiber, vitamins and minerals, and not to mention tons of flavor. A perfect meal when you want something substantial but healthy on the table fast.
1 head Cauliflower (cut into florets)
1/2 tsp Cumin
1 tsp Chili Powder (divided)
1 tsp Smoked Paprika (divided)
1/4 tsp Sea Salt (divided)
1 1/2 cups Black Beans (cooked)
1/2 cup Water
1 Garlic (clove, minced)
1 tsp Lime Juice
1/4 cup Cilantro (finely chopped, optional)
Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper. Toss the cauliflower with the cumin, half the chili powder, half the smoked paprika and half the sea salt. Place in the oven and cook for 25 minutes, flipping halfway through.
While the cauliflower is baking, add the beans to a small pot along with the water, the remaining chili powder, the remaining smoked paprika, and remaining sea salt. Bring to a simmer over medium-low heat, mashing the beans with the back of a spoon. Cook for about 8 to 10 minutes, until the mixture has thickened. Remove from heat.
In a small bowl, add the avocado, garlic and lime juice and mash to make guacamole.
Divide the cauliflower into bowls and top with the mashed beans and avocado. Sprinkle the cilantro on top, if using. Serve and enjoy!
Leftovers:Store in the fridge in an airtight container for up to 3 days.Refrigerate in an airtight container for up to three days. Store the guacamole separately and squeeze with additional lime juice to prevent browning.
More Flavor:Add red pepper flakes or chili flakes along with finely diced red onion to the mashed avocado. Roast the cauliflower with avocado or olive oil.
Even More Flavor:Add red, green, yellow, or orange peppers, cut lengthwise, and half a red onion, sliced into 1/4 inch rings. Season with a pinch of salt and sauté in a tbsp of olive or avocado oil. Stir frequently and cook until slightly softened about 4 minutes.
Spice It Up:Add these spices to the beans: 1 tsp cumin 1/2 tsp smoked paprika 1 tsp onion powder 1 tbsp of minced garlic.
Additional Toppings:Serve with corn tortilla chips.
This quick and easy pasta dish with fettucini or other pasta of your choice, a little dry white wine, and fresh lemon juice comes together in about 20 minutes. Toss in veggies and cooked protein like grilled chicken or pork and call it dinner. Make sure you use fresh ingredients for the best flavor.
3 & MORE
8 ozs Brown Rice Fettuccine (or other pasta of your choice)
4 fl ozs Wine (dry, white)
2 tbsps Ghee (or butter, unsalted)
1/4 tsp Sea Salt (or Kosher salt, to taste)
1/4 cup Nutritional Yeast (or parmesan cheese, to taste)
2 tbsps Extra Virgin Olive Oil
4 cups Kale Leaves (finely chopped)
1/2 cup Pitted Kalamata Olives
1 tbsp Lemon Juice
Bring a large pot of salted water to a boil. Cook the pasta according to the directions on the package until al dente. Once the pasta is cooked, reserve 1/2 cup of the cooking water, drain the pasta and run cold water over the pasta to prevent over-cooking. Set aside.
Bring the wine to a simmer in a large skillet over medium heat. Simmer until reduced by about half, 1 to 2 minutes. Add the reserved pasta water, ghee (or butter), and salt, and bring to a boil. Add the pasta, then toss to coat with the sauce. Remove from the heat and stir in the nutritional yeast or cheese. Serve immediately or set aside for step 3.
Variation: In the same pot used for the pasta, heat the olive oil and add the kale and olives and cook over medium heat for 3 to 4 minutes, until the kale is soft. Add the lemon juice and serve as a side or add the pasta back to the pot along with the lemon juice. Salt to taste and toss to combine. Divide onto plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to four days.
More Flavor:Add minced garlic or chili flakes.
Additional Toppings: Use side dish in step 3 and top pasta with your favorite protein like bacon, prosciutto, shredded chicken, or an egg.
No Brown Rice Fettucini:Use your favorite type of noodle instead.
No Nutritional Yeast:Use parmesan or dairy-free cheese instead.
When's the last time a chocolate chip cookie surprised you? Easy and beyond delicious, buckwheat takes the classic cookie to a whole new level. A healthier cookie loaded with chocolate chunks and a toasty hit of whole-grain buckwheat flour. Welcome to your new favorite chocolate chip cookie recipe!
1 cup Buckwheat Flour
1/2 cup Coconut Sugar
1/4 cup Coconut Oil (melted)
1/4 cup Unsweetened Applesauce
1 tsp Vanilla Extract
1/2 tsp Baking Soda
1 tsp Apple Cider Vinegar
1 1/4 ozs Dark Organic Chocolate (roughly chopped)
Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, combine the buckwheat flour, sugar, coconut oil, applesauce, vanilla, and baking soda. When well combined, mix in the apple cider vinegar. Gently fold in the chocolate.
Scoop the dough using a tablespoon and transfer to the baking sheet. Bake for 10 minutes and let cool before serving. Enjoy!
Leftovers: Store in an airtight container at room temperature for 5 to 7 days or freeze if longer. For firmer cookies, keep in the fridge or freezer.
Serving Size:One serving equals one cookie.
More Flavor: Add cinnamon.
No Applesauce:Double the coconut oil and add a few tablespoons of water, or until the dough sticks together.
No Chocolate:Use chocolate chips, chopped nuts, or raisins instead.
Chia seeds have so many great health benefits to them and the possibilities are endless. I came up with this flavor combination because this pudding is very refreshing, easy to prepare, and makes for both, a great dessert or breakfast on a warm summer day or any day. A delicious layered pudding parfait I know you're going to love!
1/2 cup Chia Seeds
1 1/2 cups Plain Coconut Milk (from the carton)
2 tbsps Cocoa Powder
1 1/2 cups Unsweetened Coconut Yogurt
1 1/2 cups Strawberries (cut in half)
In a large bowl, combine the chia seeds, coconut milk, and cocoa powder. Whisk thoroughly making sure the seeds are mixed well. Refrigerate for at least 20 minutes or overnight to thicken.
Divide the chia pudding and coconut yogurt between jars into layers. Top with strawberries and enjoy!
Leftovers: Refrigerate in an airtight container for up to five days.
Like It Sweet: Add a drizzle of maple syrup or honey.
Additional Toppings: Add granola or cacao nibs on top for crunch.
No Coconut Yogurt: Use another type of yogurt instead.