Carrot Cake Chia Pudding

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Chia Pudding is a great make ahead breakfast or snack and this is a yummy variation for Fall. For all you carrot cake lovers, this is a great way to make a healthy breakfast double as a sweet treat without the sugar.

Ingredients:

  • 1 Carrot (medium, grated)
  • 1/2 tsp Cinnamon
  • 1/8 tsp Ground Cloves
  • 1/4 tsp Ground Ginger
  • 1 tsp Stevia Powder (add more or less to taste)
  • 2 cups Unsweetened Almond Milk
  • 1/2 cup Chia Seeds
  • 1/4 cup Walnuts (chopped)
  • 2 Tbsp Unsweetened Coconut Flakes

Directions:

  1. In a medium sized mixing bowl, combine the shredded carrot, cinnamon, cloves, ginger and stevia. Add the almond milk, then whisk in the chia seeds. Let sit for 5 minutes, then stir again to redistribute the chia seeds. Cover the bowl and refrigerate for 3 hours or overnight.
  2. Divide into bowls or mason jars and garnish with shredded coconut and chopped walnuts. Enjoy!

Keeps well in the fridge for 3 to 4 days.

Variations:

  • Extra Creamy or Keto Friendly: Replace half of the almond milk with full-fat canned coconut milk.
  • No Stevia: Use about 1 Tbsp Lakanto Monk Fruit sweetener instead or use liquid stevia instead of stevia powder, adding drop by drop until desired sweetness is achieved.

Savory Breakfast Muffins

These are a great breakfast to make ahead of time and heat up in the morning when you need a quick and nutritious breakfast. They're also a great alternative to high sugar muffins and a great options for the kiddos!

Ingredients:

  • 9 Organic, Pasture-Raised Eggs
  • 1/8 cup Unsweetened Almond or Coconut Milk
  • 1/2 tsp Himalayan or Sea Salt
  • 1/2 tbsp Extra Virgin Olive Oil or Organic Grass-Fed Ghee
  • 1/2 cup Red or Yellow Onion, diced
  • 1 cup Organic Mushrooms
  • 2 Garlic cloves, minced
  • 2 cups Organic Kale or Spinach Leaves, packed and finely sliced

Options:

  • Add roasted tomatoes.
  • Add organic chili or hot sauce.

Directions:

  1. Preheat oven to 350. Whisk together eggs, almond milk and salt in a mixing bowl and set aside. You can sub coconut milk for almond if you like.
  2. Heat ghee or olive oil in a frying pan over medium heat. Add onion and mushroom and sauté for 5 minutes or until onions are translucent.
  3. Add garlic and kale and continue to sauté just until kale is wilted. Remove from heat and add to mixing bowl with eggs. Mix well.
  4. Line a muffin tray with liners (parchment paper cups work best). Evenly distribute the egg/kale mixture across the muffin tin leaving some room at the top as the egg will rise. Bake in the oven for 20 minutes.
  5. Remove from oven and let cool before removing the liners. Enjoy!

Jeannie's DIY Trail Mix

Most pre-packaged trail mixes are loaded with sugar & poor quality ingredients and cost a small fortune. So instead of dropping $7 or $8 on a teensy bag of trail mix that always has that one ingredient you end up picking out, head to the bulk section and create your own custom mix. Here are a couple of my favorites:

Ingredients:

2 cups raw organic pumpkin seeds
1 cup raw organic walnut halves and pieces
½ cup unsweetened dried tart cherries
¾ cup unsweetened coconut flakes or chips

Or for a tropical version:

2 cups raw organic pumpkin seeds
1 cup roasted & salted macadamia nuts, very roughly chopped
½ cup unsweetened banana chips
¾ cup unsweetened coconut flakes or chips

Use these basic recipes to make your own with your favorite ingredients. Brazil nuts, almonds, and organic dark chocolate chips also make great additions.

Directions:

  • Combine all ingredients in a large bowl.
  • Store in a sealed glass container or measure out ½ cup servings into resealable bags to grab and go.

Makes 8 - ½ cup servings.