Peaches & Cream Chia Pudding

I was craving something sweet this afternoon and instead of opening my pantry and eating something I knew I shouldn't, I decided to make this chia seed pudding using Vegan Vanilla Superfoods. Not only did it taste great, but it was also super healthy.

Ingredients: (serves 2)

1 cup unsweetened almond milk

1/4 cup chia seeds

1 tbsp honey

1/4 tsp cinnamon

1 scoop Vegan Vanilla Superfoods (message me for info.)

1 Peach, diced

Directions:

1. Mix almond milk, chia seeds, honey, cinnamon, and Superfoods powder in a bowl, making sure all clumps of Shakeology are broken up (you can also add this into a shaker cup and shake well)

2. Pour mixture in even amounts into two separate containers, I did mason jars because they are easy to throw lids on and put in the fridge.

3. Top with peaches and place in fridge for at least 3 hours, or overnight.

Side note: you can do this recipe with any fruit (strawberries, raspberries, blueberries, mango, etc.) you'd like, I just happened to pick fresh peaches up at the store this morning and couldn't wait to have one.

Almond Banana Bread Oatmeal Bake

I woke up this morning with the intentions of making a smoothie for breakfast, but got into the kitchen, saw ripe bananas in my fruit bowl, and decided to make another oatmeal bake. The recipe is so versatile which makes it so fun to make. I added almonds in my base and cut up the other half of my banana to place on top prior to baking it, but you can get creative and add whatever you'd like.

Ingredients:

1/2 cup oats

1/2 cup unsweetened almond milk

1/2 mashed banana (for in the oats) and the other 1/2 sliced and placed on top

1 tsp baking powder

1 tbsp almond flour

1/2 tsp cinnamon

1/2 tsp vanilla extract

pinch of salt

small handful of slivered almonds

Optional: shredded coconut, chocolate chips, blueberries, etc.

Directions:

1. Preheat oven to 400°F

2. Mix all ingredients in a bowl, once combined pour into a greased baking dish or ramekin (mine is a small 15 oz. baking dish)

3. Place the other 1/2 of your banana sliced on top before baking

4. Bake for 20 minutes. (At about 12 minutes, I pulled the oatmeal out and sprinkled some coconut on top because I'm coconut obsessed, and then popped it back in for another 8 minutes so the coconut could toast. I topped it with a drizzle of honey, but you could also top with any nut butter, etc.)

Blueberry Almond Oatmeal Bake

Here is my first recipe! I am not normally much of a breakfast person, but when I am it's pretty much always for a great bowl of oatmeal. I love doing oatmeal bakes, I think the consistency and texture is perfect when baked versus over the stovetop or in the microwave. This has been one of my favorites I've made in a while, so here are the deets on how I created this delicious bake.

Please comment if you try this and how you like it!!

Ingredients:

1/2 cup oatmeal (I used GF rolled oats)

1/2 banana, mashed

1/2 cup almond milk (I used unsweetened vanilla)

1/2 tsp cinnamon

1/2 tsp vanilla extract

1 tsp baking powder

1 tbsp maple syrup

1/4 cup blueberries

slivered or shaved almonds for topping

other optional toppings: coconut shavings, nut butter (I used Trader Joes Cookie butter)

Directions:

1. Preheat oven to 400°F

2. Mix all ingredients in a bowl, folding in the blueberries last.

3. Spray an oven safe dish or ramekin with cooking spray and pour mixture into the dish (mine is a small, 15 oz. baking dish)

4. Bake in oven for about 20 minutes. At about 15 minutes, I threw a sprinkle of shredded coconut and my almonds on top and baked for the remaining 5 minutes.