Chocolate Almond Chia Pudding

I originally made this recipe as a healthy make ahead Valentine’s Day breakfast but really its great anytime! Chia seed puddings are simple and perfect as a light snack or breakfast when you want something a little sweeter and and you’re not in the mood for eggs. I also love having it on hand since my picky three year old will gladly eat up!

Chocolate Almond Chia Pudding with Strawberries

  • 2 cups almond milk
  • 1/2 cup chia seeds
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup almond butter
  • 1/4 cup cacao powder
  • 1-2 tbsp honey or maple syrup (to taste)
  • 1/2 tsp vanilla extract
  • 4 strawberries sliced
  • coconut cream (optional)
  • 1 tbsp cacao nibs (optional )
  1. In a blender add almond milk, coconut flakes, almond butter, cacao, honey, vanilla and blend for 30 seconds.

  2. Stir in chia seeds.

  3. Pour into a glass container with lid and let set in the fridge overnight or at least five hours. 

  4. When ready to serve spoon pudding into mug or bowl and slide the sliced strawberries down the sides or scatter on top. Top with optional coconut cream and cacao nibs.



Moroccan Chicken Butternut Squash Stew

Moroccan Chicken Butternut Squash Stew

*adapted from Cooking Light

2 tablespoon olive oil

1 cup chopped onion

3 cloves garlic minced

4 chicken thighs, cut into bite-sized pieces

1.5 teaspoon ground cumin

½ teaspoon ground cinnamon

¼ teaspoon ground red pepper

pinch of saffron (optional)

3 cups (½-inch) cubed peeled butternut squash

2 tablespoons tomato paste

4 cups Chicken Stock

1 15oz can chickpeas

1 teaspoon kosher salt + more to taste

1 zucchini, quartered lengthwise and sliced into ¾-inch pieces

½ cup coarsely chopped fresh basil

2 teaspoons grated orange rind
1. Heat a Dutch oven over medium heat. Add oil to pan. Add onion and garlic and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, pepper, salt and saffron to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Add chickpeas and zucchini; cook 5 minutes or until squash is tender. Taste for seasoning. Remove pan from heat. Stir in chopped basil and orange rind.


Cherry Garcia Chia Pudding

Cherry Garcia Chia Pudding

I love the Ben & Jerry’s famous Cherry Garcia flavored ice cream and this pudding though not ice cream is hitting the spot for me!

1 can coconut milk

2 cups fresh or frozen cherries

1 T honey or sweetener of choice

1 t vanilla extract

¼ cup cacao nibs

¼ cup chia seeds

In a blender blend coconut milk, cherries, honey, vanilla until smooth. Stir in cacao nibs and chia seeds. Pour into a 32 oz glass container and let chill in the fridge overnight to firm up. Enjoy!

Prosciutto Wrapped Tomato Basil

To call this a recipe is probably a stretch but this summer combo is the perfect snack or quick summer appetizer when tomatoes are in peak season and totally showing off!

1-2 Heirloom Tomatoes

2-4 oz prosciutto

6-10 basil leaves

Maldon Salt

Cut tomatoes into quarters. Place a basil leaf on top and wrap with a piece of prosciutto and sprinkle with flaky salt. Enjoy!

Tomato Confit

Tomato Confit!

You will seriously want to put this on everything this summer. From eggs, bread, pasta, grilled veggies and meat. This recipe is from Gjelina cookbook and it’s delicious.

Makes 4 cups (can be easily halved)

2 pints sun gold cherry tomatoes

2 cups extra virgin olive oil

4 cloves garlic

½ cup basil leaves

3 fresh thyme sprigs

1 teaspoon kosher salt

Preheat over to 350. Bring a large pot of water to boil over high heat. Prepare an ice water bath by filling a large bowl with ice water.

Using a paring knife to score a small x in the bottom of each tomato. Plunge the tomatoes into the boiling water for 20 seconds and immediately transfer them to the ice water bath.

When the tomatoes are cool remove them from the water. With your fingers gently slip the tomatoes out of their skins and place them in a single layer deep baking dish. Pour the olive oil over the tomatoes and add garlic, basil, thyme and salt. Cover tightly with aluminum foil and bake for 30 minutes.

Let cool completely.

Store in an airtight glass container in the refrigerator for up to 2 weeks completely covered by the oil to prevent air from reaching them.