Skip to main content

Lemon Raspberry Chia Pudding

Chia Pudding is one of my go-to recipes when I'm prepping for the day ahead. There are so many variations of chia pudding that you can easily make it for breakfast, snacks or even dessert!

Chia seeds are a great source of fiber and plant-based omega-3's, which makes chia pudding the perfect morning snack!

Here is one of my favorite recipes:





Lemon Raspberry Chia Pudding



Ingredients:

2 Tbsp Chia Seeds

1/2 Cup Almond Milk

1/4 Cup Raspberries

Zest from 1/2 Lemon

1 tsp Honey or Agave Nectar
Instructions:



Mix all ingredients together in a small sealable container.
Seal and refrigerate overnight

Popular posts from this blog

Springtime Snow

After a huge dump of snow last weekend, we have been seeing the weather warm up here this week; it’s finally reaching positive temperatures again! The family and I have been taking advantage of this warm weather and getting out in the snow before it all melts away, which will be bitter sweet, because as much as I love the springtime, this much snow melting all at once will mean a big muddy mess in our yard. So for now, we are enjoying the snow that we have, as it is. 




We are fortunate enough to live right next to a park with a hill which means we are walking distance to afternoons of tobogganing. My youngest, who for whatever reason I thought would not enjoy sledding (maybe because for the first three months of winter she hated being in the snow), actually loves sliding down the hill and playing with the kids in the snow. My preschooler also enjoys sledding and I’m sure if it were up to the girls, they would stay there all day. 




This afternoon, our neighbours asked to bring the girls to…

Bursting Berry Blueberry Muffins

I came up with this recipe one morning at breakfast when I was looking for a way to use up some blueberries in the fridge. When I took them out of the oven, I was pleasantly surprised at how amazing they looked and tasted. The blueberries were bursting in the muffins, and the muffins were so juicy and full of flavor when bit into. 




Here is my recipe for Bursting Berry Blueberry Muffins:




Ingredients:
1/4 Cup Vegetable Oil 1 Banana 3/4 Cup Nut Milk 1/4 Cup Maple Syrup 1 1/2 Cup Whole Wheat Flour  1 1/2 tsp Baking Powder 1 Cup Fresh Blueberries
Instructions:
Preheat oven to 350'
In a high speed blender, or mixing bowl, mix together the oil, banana, nut milk, and maple syrup. 
Add the flour and baking powder and mix until just combined. 
Fold in the blueberries.
Pour into miniature muffin tins, and bake for 17 minutes (or approximately 23 minutes for regular sized muffins).
Let cool, and enjoy!




Coconut Cake Cookies

This past weekend, my husband asked me if it was possible to make oatmeal cookies without butter or sugar, so naturally, I accepted the challenge, and came up with these delicious oatmeal coconut cookies. 




These Coconut Cake Cookies are so delicious and didn't even make it through an afternoon at our house. They are a cross between a cookie and a cupcake - without all the added sugar - and because of all the coconut goodness, are even reminiscent of coconut macaroons. 
Here is my recipe for Coconut Cake Cookies:




Ingredients:
1/3 Cup Apple Sauce 1/2 Cup Finely Chopped Dates 1 Tbsp Ground Flax 3 Tbsp Water 1 Tbsp Coconut Oil 3/4 Cup Shredded Coconut 1 Cup Quick Oats 3/4 Cup Whole Wheat Flour 1 1/2 tsp Baking Soda 1/2 Cup Coconut Milk
Instructions:
Preheat oven to 350'
In a small bowl, mix together ground flax and water. Let stand for 5 minutes. 
In a large mixing bowl, mix together apple sauce, dates, coconut oil, and the flax/water mixture. 
Mix in the shredded coconut, coconut m…