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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Watercress, Baby Fennel, Citrus and Apple Salad

fall watercress saladEating well doesn’t have to taste like tree bark or dirt. It’s just a matter of putting together different flavor profiles and experimenting and somethings things will blow you out of the water and then some will leave you tossing your whole plate into the trash or tweaking it a little more to get the perfect dish for you.

I am a “Fall Sunday Chef.” By breakfast I have the Food Network on in the background and then as soon as the clock hits 1:00 pm it’s all about the NFL in the background. I usually go through the kitchen see what I have in there to play with or what I have harvested from the garden for the week that I can cook up and try with new recipes. This helps with not having to cook for the week also. Usually I can get through at least Wednesday night with dinners covered if I plan well on Sundays.

Here is one of my recipes for this week, part from the garden and part I already had in the refrigerator. It’s the perfect way to eat healthy and hearty for the cooler fall months.

Ingredients:

  • 2 cups organic watercress
  • 6 bulbs baby fennel chopped in small pieces (I harvested this from the school garden, you can use regular fennel, use the inside pieces for more tender and not so pungent taste)
  • 2 small oranges
  • 2 small apples
  • 12-15 dehydrated cranberries- you can also use dried cranberries try to get ones that haven’t had added sugar to make them sweeter. (use 1/4 cup)
  • 1/4 cup toasted pine nuts

Dressing:

  • 1 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • pinch sea salt
  • pinch fresh ground pepper
  • 2 tbsp fresh orange juice

Directions:

  1. In a large bowl add watercress and baby fennel.
  2. Peel and slice oranges into pieces.
  3. Slice apples add to salad
  4. Top with cranberries
  5. In a dry pan on medium heat, toast pine nuts until slightly brown and fragrant.
  6. Add to top of salad and mix well.

Dressing Directions:

  1. In a  mason jar or old glass container. Add oil, vinegar, orange juice, salt and pepper.
  2. Shake well, pour on top of salad
  3. Toss well and serve!

 

Roasted Pumpkin & Acorn Squash Salad with Mixed Greens, Goat Cheese, & Toasted Pepitas

squash saladFall is definitely here! My favorite time of year, especially living in a resort beach town, time slows a bit, the weather cools down, schedules begin to free up, the beaches are perfect, and cooking with the windows open takes away a little of the guilt of staying inside. Cooler temperatures makes for heartier and more filling foods. This is a spin-off Giada’s Italian recipe but a little tweak here and there and I’ve made it more of my own. Hope you love it as much as my family did!

Ingredients:

  • 1 small baking pumpkin
  • 2 small Acorn Squash
  • 2 Tbs Olive oil
  • 2 Tbs Balsamic Vinegar
  • 2 C Arugula and Spinach Mix
  • 1/4 C Cypress Grove Goat Cheese (or a gourmet goat cheese that crumbles well)
  • 1/8 C pepitas or pumpkin seeds
  • 1/8 C dried cranberries
  • 2 tsp “Herbs de Provence” herbs
  • Pinch sea salt
  • Pinch fresh ground pepper

Directions:

  1. Set oven to 350 degrees. Cut, peel, and seed pumpkin and squash. Cut into thick slices.
  2. In a baking dish, drizzle olive oil on bottom of dish, place in pumpkin and squash slices. Top with 1 Tbs of balsamic vinegar, Herbs de Provence, salt and pepper. Bake or Roast in oven for 30-35 minutes until tender.
  3. In a dry saute pan on medium heat, toast pepitas. Be sure to stir or flip them often, they will burn fast. they should toast in 2-4 minutes.
  4. On a plate, place arugula and spinach mix, top with roasted pumpkin and squash
  5. Crumble and sprinkle goat cheese, cranberries, and toasted pumpkin seeds.
  6. Add a pinch of salt and pepper.
  7. Drizzle last Tablespoons of balsamic vinegar and olive oil on top.
  8. Serve and Enjoy!!!

 

 

 

 

Create Fall Bucket List

photo credit. WWW.wesley-church.orgI love when the seasons change, it’s almost like a new beginning. Time to reset, get focused, look and re-evaluate goals, even start anew. Fall is my favorite time of year! The weather is fabulous, schedules fall back into place, re-organizing begins from the chaos of summer. So, to get myself motivated and back on track, I’ve come up with a bucket list for the fall. Not only is it a good time to get motivated but it’s also the perfect time to try new things, get out to have some fun, and add in some rest and relaxation.

So, throw on your favorite pair of broken-in  jeans and comfy hoodie, grab a cup of tea and journal, jot down everything you wanted to do this summer but never got to it. Add in your biggest dream and go for it! What about events or places you want to see. Things you wanted to do around the house, new projects you want to take on, and any big cleaning or organizing you need to do? What about the life bucket list you have in the back of your mind? Any big dreams that you know you have to at least try to see if you can do it? This may be all you need to go for it!!

Here are a few ideas to get you started…

  • Have a beach bonfire or fire pit under the Harvest or Huntress Moon (full September & October moons)
  • Plant garlic for next spring
  • Go kayaking, stand-up paddle boarding, or take that new yoga class you’ve been dying to try
  • Stock up on acorn and butternut squash, fresh greens, beets, carrots, and photo credit: www.kategeagan.comdried flowers from your local farmers market or produce stand and try new fall recipes
  • Watch a college or professional football game while enjoying homemade chili and fall microbrews in your pj’s! (love this idea!!)  🙂
  • Clean out drawers and closets- have a yard sale, donate what you don’t wear anymore. You’ll get double the pleasure by giving to those that may be in need and you’ll have clean and organized closets!
  • Sign up and run a 5K even if you think you can’t do it!
  • Go for the number 1 dream on your real bucket list! This is probably the scariest out of the whole list-but you never know unless you try! Right?
  • Give back your time, raise money, do a walk for charity, do something nice for your neighbor.
  • Go to a pumpkin patch, stock up, paint and crave pumpkins with the kids,
  • Decorate for fall!
  • Go to the beach! It’s the best time of year to go! Throw on a sweatshirt, grab a chia tea, your favorite book, and listen to the ocean roll in. Don’t have the beach? photo credit: www.sallyelizabethforsythe.comGo to the mountains, a lake or river, or park
  • Watch the leaves change or the sun set
  • Make homemade soups and stews
  • Go apple or pear picking.
  • Take a weekend mini trip a couple hours away and savor your escape

Now go make your list! Wait till your house is quiet and you have 20 minutes to yourself. Put on your favorite music and plop down with that cup of tea and write away! Hope some of my ideas helped! Let me know if you come up with something extra fun! I may need to add it to mine! 🙂