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Pumpkin Spice Chia Pudding

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Pumpkin Spice Chia Pudding

Prep

Inactive

Total

Yield 2 servings

I had a heckuva morning--solo parenting after being up with my son who has a stomach virus. Got other two to school, helped my sick child get situated at home and then headed to an appointment. Somehow I managed to get everyone fed, even the dog, and then grabbed my breakfast which I ate in the car. It was so yummy and I was grateful I took 5 minutes the night before to make it!  Creamy, spicy, and not too sweet, this chia pudding has fall flavors and is hearty and filling. If you haven't tried chia pudding or aren't a fan, try this one. Chia seeds are a powerhouse of nutrition; healthy fats, tons of fiber which aid in digestion and gut health. 

I used all coconut milk in this recipe because I wanted the fats and because it is lusciously thick and creamy. You can substitute half almond milk or another kind of plant milk but it may not set up as much. 

Ingredients

  • 3/4 can coconut milk
  • 3 T. pure pumpkin puree (not pumpkin pie filling)
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. pumpkin pie spice
  • a few drops apple cider vinegar
  • 2 T. chia seeds
  • teeniest pinch of sea salt
  • 4 drops stevia or 1 tsp. pure maple syrup
  1. Mix all ingredients in a small bowl. Taste and adjust sweetness or spices.
  2. Pour into two jars to take with you in the morning.
  3. Refrigerate overnight. (Or you can refrigerate the same bowl you mixed it in if you are not traveling.)
  4. ENJOY. 

Courses Breakfast, Dessert

Quick Chocolate Coconut Mousse Parfait

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Chocolate Coconut Mousse Parfait

Prep

Total

Yield 1 serving

This is really a doctored up yogurt parfait. Perfect for a quick elegant dessert or a fun and healthy breakfast. It's tangy, creamy and delicious! 

Ingredients

  • 1 c. plain coconut yogurt (I used Anita's)
  • 1 T + 1 tsp. raw cacao powder
  • 1 1/2 tsp. monkfruit sweetener*
  • 1/2 tsp. pure vanilla extract
  • 1/2 cup sliced strawberries or raspberries
  • 1 tsp. cacao nibs (optional)
  • 1 tsp. shredded coconut (optional)
  • 1 tsp. hemp seeds (optional)
  1. In a small bowl combine yogurt, cacao powder, sweetener and vanilla. Stir to combine and taste for sweetness.
  2. Spoon 1/2 into a glass, layer strawberries and top with mousse and more strawberries.
  3. Sprinkle shredded coconut, cacao nibs and hemp seeds on top. 
  4. Serve immediately or refrigerate. 

Notes

*I used Lakanto Monkfruit sweetener to keep it low-carb for ketogenic eaters. You may substitute honey or maple syrup for sweetness but make sure to taste and adjust as you go!

Courses Breakfast, Dessert