Baby #2 and Chia Pudding!

So, it's official! As of June 14, 2015, I became a Momma to a healthy baby boy! We are over the moon in love with this little guy. A girl and now a boy, our family is complete.

With a husband that works away for 3 weeks at a time, I need to make sure that I am more organized than ever. Luckily, so far, I have been able to prep some things like usual.

I have been looking for any and all new healthy recipes, and I stumbled upon chia seed pudding. High protein, high fiber, full of super food goodness!

After scouring pinterest for the perfect recipe, I came across a chocolate chia pudding recipe, with peanut butter. Ummm, it's kind of a no-brainer right? Thanks to www.edibleperspective.com


Chocolate Peanut Butter Chia Seed Pudding

2 cups unsweetened almond milk, or milk of choice

1/2 cup chia seeds

1/4 cup creamy peanut butter

1/4 cup unsweetened cocoa powder, or cacao

6-8 medjool dates, pitted

1/2 teaspoon pure vanilla extract

toppings options: goji berries, flaked coconut, chia seeds, almonds, peanut butter, granola, chocolate chips, banana, cinnamon, etc.

Whisk together the chia seeds and milk in a bowl. Add in the peanut butter, cocoa powder, dates, and vanilla and stir once or twice. The mixture will be blended after chilling so no need to fully combine them at this point. You just want everything fully chilled.  Place in the fridge for 4 hours or overnight.  Remove and pour/scrape contents into your blender.  Turn on and work up to high until fully smooth.  Add more milk if desired to thin out.  Add more dates and/or liquid sweetener for more sweetness.
Portion and serve immediately with desired toppings.  If not serving right away keep chilled in your fridge in a sealed container until ready to serve.
notes: If the consistency becomes too thin you can blend in 1-2 tablespoons more chia seeds and then refrigerate for 1-2 hours to thicken.  If you are unable to eat peanut butter I recommend using sunflower seed butter instead.  Any other nut butter would also work but would not impart as much flavor


I topped mine with raw walnuts, unsweetened coconut and carob chips.

Freezer Meal Swap!!!!

Ok...So lately, slow cooker freezer meals have kinda become my "thing." I LOVE prepping foods for the week to make life simpler and convenient, but I don't want to skip on nutrition. I have already added many meals to my repertoire of freezer meals, but I'm looking to expand my list. We all like variety, it is of course, "the spice of life" :P

I want to add CLEAN meals to my weekly meal prep, that are flavourful, that are slow cooker friendly, and are FREEZEABLE prior to cooking.

Please share with me in the comments below what YOUR favorite slow cooker meals are. We'll all be able to take away some great new recipes!

.....AND GO!!!

Clean Eating Sesame Chicken and Noodles

I have been asked to post by a few people the "recipe" for a meal that I posted on Facebook. I got this from a fellow coach of mine and did my own variation based on what I had available in my kitchen at the time. In Shanti's recipe, she uses Bragg's liquid aminos, sesame oil, red pepper flakes, zucchini and whole wheat pasta.

I didn't have, nor could I even find liquid aminos, so I just used low sodium soy sauce.

There's really no recipe to this one. I just basically threw whatever into a pan and that was it! The outcome, was great! I love the taste of sesame oil!

Ingredients:

Brown rice noodles
Boneless, skinless chicken breast
Sesame oil
Olive oil
Red pepper flakes
Red pepper (or whatever veggies you like)
Soy sauce
Dehydrated onion



Here's what I did:

I browned some cubed chicken breast with olive oil and dehydrated onion and sautéed red peppers with it. In a separate pot, boil brown rice noodles.

Once the chicken is browned, I added basically splashes of sesame oil and soy sauce, enough to coat everything evenly ( I used more sesame than soy) and a pinch of red pepper flakes.

Add your pasta and mix everything together!

Super easy, super quick! Enjoy!