December 6, 2017
I know I posted chia pudding earlier this year, but my recipe has advanced leaps and bounds since then. With only a couple of small changes. #1 Use canned coconut milk. It is so much richer and more flavorful. #2 Mix in some carton coconut milk or your texture will be too thick. Also… refrigerate overnight for a better flavor blend. When we travel, we love to eat our way through where ever we are. Particularly dinners. I usually balance...
September 4, 2017
We’re heading back to school and we all know what our kids need most to start the day off right. A filling, protein-rich breakfast. But, the tricky part is finding the time to do that. Well, I’ve got one here served up on a platter (or a jar) for you. The great thing about peanut butter and banana overnight oats is that of course it can be made the night before. So, during the hustle and bustle of getting out...
May 18, 2017
Those mornings where you feel like something sweet but not too sweet! I had one of those this morning. I made some blueberry chia jam and it was ridiculously easy and took about 5 minutes. For reals! I’ve kinda lost my taste for store bought jam, it’s so loaded with sugar and you can hardly taste the fruit. There’s something so good about homemade jam. We had a peach tree growing up that would decide to give us fruit every...
March 3, 2017
Follow Me! Chia pudding. MMMMM. That sounds delicious doesn’t it! Actually, it’s pretty good. And I wouldn’t eat it if it tastes bad. This recipe is basically 2 ingredients and the rest is up to you. It’s detox friendly and super easy and quick. It also fills you up in the morning. Chia seeds are a wonderful thing to keep stocked in your pantry. They’re packed with fiber, protein, calcium and low in calories. So, per calorie, they’re one of the...
February 8, 2017
So, I stumbled onto a recipe of homemade nutty granola and it was fantastic. As I’ve made it over the past year, I have changed the recipe to my liking. My version is filled with as many nuts as I can find in my pantry! So here goes… Preheat your oven to 250 degrees. If you don’t have pecans, use walnuts! If you don’t have pumpkin seeds, use something else. Get my drift? This recipe is hard to screw up....