Rise and Glow Chia Pudding

This easy, make-ahead breakfast is loaded with omega-3s, protein, and magnesium to fuel your body, support digestion, and keep your energy stable all morning.

Ingredients:

1/4 cup chia seeds
1 cup unsweetened almond or coconut milk
1 tsp maple syrup or raw honey
1/2 tsp vanilla extract
1/4 tsp cinnamon
1 tbsp hemp seeds (for extra protein)
1 tbsp sliced almonds or walnuts
1/2 cup fresh berries

Instructions:

In a jar or bowl, stir together chia seeds, milk, sweetener, vanilla, and cinnamon.

Let sit for 5 minutes, then stir again to prevent clumping.

Cover and refrigerate overnight (or at least 4 hours).

In the morning, top with hemp seeds, nuts, and fresh berries.

Pro Tip: Add 1 tbsp almond butter or Greek yogurt for extra protein and creaminess!

You may want to double or triple the recipe for a AM meal prep for the week. Store in glass jars!

Double Chocolate Banana Almond Mini Muffins

I love when my fellow Chefs, health foodies, and plant forward pioneers make some awesome treats to share. Here is one of my faves. The fact that they are mini, helps with the portions sizes and you can also share ( if you can!)

VEGAN, GLUTEN FREE, DAIRY-FREE

Serves: 24 mini muffins

INGREDIENTS

• Wet Ingredients
  • 3 medium, very ripe bananas
  • ¼ cup melted coconut oil
  • ¼ cup pure maple syrup
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 10 mins)   or 1 egg beaten

• 1 tsp vanilla extract

Dry Ingredients
• 1 cup gluten free oat flour
• ¾ cup almond meal
• ½ cup unsweetened cocoa powder
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Add-ins
• ¼ cup vegan mini chocolate chips
• ¼ cup sliced almonds, chopped
Optional for topping
• 1 tablespoon each: vegan chocolate chips and sliced almonds, chopped

 INSTRUCTIONS
• Preheat the oven to 350°F. Line a 24-cup mini muffin pan with mini muffin liners.

• Add peeled bananas to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add coconut oil, maple syrup, flax egg, and vanilla. Whisk until well incorporated.

• Add the dry ingredients: oat flour, almond meal, cocoa powder, baking powder, and baking soda. Whisk together until just incorporated, making sure no flour patches remain.

• Using a spoon or cookie scoop, drop batter evenly into muffin cups (about 2 tablespoons of batter per muffin). Optional: sprinkle chocolate chips and almonds on top of the muffins.

• Bake for 16-24 minutes. Mine took 19 minutes. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!

Simple But Mighty Oatmeal

There’s nothing like a warm simple oatmeal to start the day …and the toppings are endless! You can make this simple recipe into one of the healthiest and mightiest ways to start your day!

Ingredients

• ½ cup uncooked org rolled oats

• 1 cup unsweetened vanilla almond milk or water

• Pinch of salt

• 1/4 teaspoon ground cinnamon ( optional)

• 1/4 teaspoon vanilla extract

  My favorite toppings to choose from :

• 1 tablespoon maple syrup, 1/4 cup berries, 2 tablespoons of sliced roasted almonds, 1/2 teaspoon of nut butter, 1/2 chopped apple, sprinkle of cinnamon, banana slices, 1/4 teaspoon of chia seeds, 1 teaspoon goji berries, 1 tablespoon of dried cranberries, 1 tablespoon of roasted pumpkin seeds.

Instructions

1. Add all ingredients in a pot or saucepan over medium heat

2. Bring to a boil then reduce to a low simmer for about 5-7 minutes

3. Oatmeal is done when most of the liquid is absorbed.

4. Transfer to bowl and add on your favorite toppings

5. Enjoy