By |

1 banana, peeled and very ripe, cut into chunks
1 cup fresh berries; strawberries, blueberries, blackberries, or your favorite
1/2 cup frozen blueberries
2 Tablespoons pure maple syrup
1 teaspoon vanilla extract
1/4 cup chia seeds

Place banana, berry blend and frozen blueberries, maple syrup and vanilla in a high-powered blender.
Blend on high until smooth; approximately 45 seconds.
Transfer mixture to a wide-mouth Mason jar and stir in chia seeds, making sure seeds are mixed throughly into the mixture.
Cover jar and refrigerate for 1 -2 hours, or overnight, until mixture has solidified into a pudding-like consistency.
Serve chilled.

Serves 2

Inspired by a recipe found in the Costco Connection

By |

 

16 ounces fresh strawberries, hulled
1 1/2 cups (or one 13 1/2-ounce can) coconut milk or almond milk
1/4 cup honey, or to taste
1 vanilla bean, scraped, or 3 teaspoons of vanilla extract
3/4 teaspoon finely grated lime zest
1/2 cup chia seeds

Place the strawberries, coconut milk, honey, vanilla, and lime zest in a blender and blend until smooth.
Taste and add more honey if desired.
Place the chia seeds in a large bowl, pour the strawberry mixture on top, and whisk thoroughly. Let stand for 10 minutes and whisk again.
Cover and refrigerate for at least 4 hours and up to 3 days.
Stir the pudding before serving.
The longer it sits, the thicker the pudding will become; if it is too thick, whisk in a little water (or coconut water).

Spoon into individual cups or bowls and garnish.

Serves 4-6

Note:
Sweeteners: Honey may be substituted with other sweeteners like maple syrup, agave nectar, etc.
Garnish ideas: strawberries, coconut flakes, lime zest, chopped or slivered nuts, fresh mint.

By |

1/2 cup almond milk, or other non-dairy milk
1/4 cup rolled oats, old fashion or quick
1 T. protein powder
1 T. almond butter
1 t. ground flax seed
1 t. chia seeds
1 apple, diced
1/2 t. fresh, diced ginger, raisins, dried cherries, dried peaches, sliced bananas, optional

Mix ingredients in a medium-size bowl.
Spoon into a pint-size mason jar (if desired) or cover bowl with plastic wrap.
Refrigerate overnight.

Note: Fast and easy breakfast!

Serves 1