Carrot Cake Chia Pudding


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.


  • 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


  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.


  • 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.

CocoBerry Ice Cream

I absolutely LOVE ice cream. It's one of the things I most dreaded giving up when I went dairy-free.  While there are delicious coconut milk options out there that are almost as good as the "real" thing, they are all loaded with sugar. Knowing the havoc that sugar wreaks on my system sort of takes the fun out of it for me, so when I had a major craving for ice cream the other day, I decided to make my own, low-sugar, dairy-free version. It took a little experimenting, but I was pleasantly surprised. The result was a sweet, creamy treat that hit the spot (sans sugar crash), that even my dairy-loving husband enjoyed. Give this recipe a try and let me know what you think!


1 - 13.5 oz can coconut cream

1/3 cup coconut milk

4 cups organic frozen mixed berries

1/2 frozen banana, sliced (use a whole frozen banana for an even sweeter, creamier option)

40-50 drops liquid stevia, berry flavor (amount depends on how sweet you want your ice cream)

3 Tbsp shredded coconut, unsweetened

  • Blend all ingredients together in a food processor or blender until smooth and creamy.
  • If you have an ice cream maker, pour mixture in and follow instructions for your machine.
  • If you don't have an ice cream  maker, simply blend well and pour into a container and freeze.
  • Remove from freezer and allow to sit at room temp for 5-10 minutes before serving.
  • Top with fresh berries to make it extra pretty.

Makes about 4 cups

Approximate nutrition in a 1/2 cup serving: 165 cals, 12g fat, 7g sugar (no added sugars), 2.7g fiber, 2g protein