Berry Cinnamon Chia Seed Pudding

chia-seed-breakfastBreakfast always tastes better in a wine glass right? Here is our protein packed Chia Seed pudding recipe. Sweetened with berries and we’ve added some anti-inflammatory cinnamon to it for a little boost for the joints and ligaments. 1 Tablespoon of chia seeds equals 6 oz of chicken in protein so if you’re looking to substitute some of the meat you’re consuming then chia seeds are the perfect option. Remember if you eat your protein first that helps stabilize the body’s blood sugar levels! So remember to go for the protein first! And if you want to substitute different fruits feel free!:)

Ingredients:

  • 1 Tbsp chia seeds
  • 1 C unsweetened coconut milk
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp local honey
  • 1 kiwi- peeled and sliced
  • 3 gooseberries
  • 2 figs
  • 5-6 fresh raspberries
  • 5-6 fresh blackberries
  • 1/2 tsp cacao nibs

Directions:

  1. In a bowl or jar, add chia seeds, cinnamon, nutmeg, and milk and stir well. Let sit until the chia seeds absorb the milk.
  2. Once you have a pudding consistency. Top with cacao nibs, fruit and honey.
  3. Grab a spoon and dig in!

 

 

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Guiltless Berry Cobbler

photo credit: www.farmfoodieandfitness.com

Who else is ready for fresh produce?!?!? I am definitely ready for lighter foods, fresh fruits and veggies, and getting in the garden more. The cold is still trying to hang on tight here, but strawberry pickin’ is right around the corner and blackberries are close behind. This is the perfect dessert for your waistline and will leave you feeling guilt free.

 

 

Makes 3-4 Servings

  • ½ cup chestnuts
  • ½ cup almonds
  • 5-8 Medjool dates- pitted and soaked for 10 minutes
  • 1 drop doTERRA cinnamon oil
  • 1/2 teaspoon nutmeg
  • ¼ teaspoon Himalayan Sea salt
  • 6-8 large organic strawberries
  • 1/2 cup organic blackberries

In a food processor, blend dates once they become soft. Don’t soak to the point where they begin to get mushy. Pulse dates into small chunks. Add date mixture to a bowl.
Add chestnuts, almonds, cinnamon, nutmeg, and pulse again in the food processor until finely ground. Pour nut mixture over the dates and massage together, till you have a nice crumble. Slice strawberries and place on separate plates. Put crumble on bottom add strawberries and blackberries. Add a pinch of sea salt, to enhance sweetness. Serve immediately. You can also make a larger batch and keep the “crumble” in the fridge for up to 5 days. Just add the berries when you’re ready to eat! Guiltless dessert!!