Dark Chocolate Chia Seed Pudding

Dark Chocolate Chia Seed Pudding

1 c unsweetened almond milk
1/4 c chia seeds
1 scoop collagen (optional)
2 tbsp dark chocolate cocoa
2 tbsp pure maple syrup
1 tbsp chocolate whey protein powder
1/2 tsp sea salt
Optional toppings: banana slices, peanut butter, cocoa nibs, walnuts

Combine ingredients and refrigerate overnight. Serve with desired toppings.


Curried Egg Salad

Last weekend my mom and I went to a tea room, kind of for Mother’s Day, kind of just because we like it. There are several in and around my home town so we like to rotate which ones we go to. Tea is the perfect excuse to relax, be leisurely, and talk about anything and everything. This last time I was crazy about one of the finger sandwiches, a curried egg salad. Being a finger sandwich, there were only about two bites but I wanted more so I played around with a recipe, trying to replicate the one at the tea room. I think I got pretty close….

Curried Egg Salad

5 eggs, hard boiled
2 tbsp *healthy mayo
1 tbsp curry
1 tsp raw honey
Chives, diced
1 slice toast

Mash eggs with a fork in a bowl. Stir in mayo through honey. Serve on toast topped with desired amount  of chives and sprinkle of paprika.

*When buying mayo, pay attention to the ingredients. Choose one that has a limited number of ingredients and is made of healthy ingredients (sorry, no Miracle Whip!). The one I have in my refrigerator is Spectrum Organic Mayonnaise with Olive Oil.

The ingredients: expeller pressed soy and/or canola oil, whole eggs, egg yolks, extra virgin olive oil, distilled vinegar, honey, filtered water, sea salt, mustard (distilled vinegar, water, mustard seed, salt, spices), lemon juice concentrate


Strawberry Chia Seed Pudding

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1/2 c whole strawberries

1/4 c unsweetened almond milk

1/3 c chia seeds

1 scoop collagen peptides (or 1 tbsp vanilla protein powder)

2 tbsp maple syrup

2 tsp lemon juice

1/2 tsp cardamom

1/2 an avocado

Toppings: sliced banana, diced strawberries, almond butter, cocoa nibs, bee pollen

Cut off the green top of the strawberries. Put strawberries, avocado, maple syrup, and lemon juice in a food processor and process until thoroughly mixed. In a bowl, combine all ingredients and refrigerate overnight. Serve with desired toppings.

Sweet Potato Chocolate Protein Mousse

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2 1/4 c cooked sweet potato (about 2 large sweet potatoes)
1/4 c coconut flour
1/4 c 2 tbsp chocolate whey protein powder
1/2 c 2tbsp cocoa
1/4 c 2 tbsp almond butter
1/2 c 2 tbsp almond milk

Wash sweet potatoes, stick with a fork 2-3 times, then warm in the microwave for 6 minutes to soften. Flip and microwave another 4 minutes. Once done, scoop out the inside and add it to a food processor. Pulse about 10 seconds. Add in the other ingredients and combine. Enjoy warm or cool, with cocoa nibs, banana slices, strawberries or other desired toppings. Refrigerate to store.

Cookie Dough Protein Squares

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1 c pitted dates, soaked in water for 10 minutes
1/2 c sunflower butter (almond and cashew butter also work)
1 scoop vanilla protein powder*
2 tbsp unsweetened almond milk
1/4 c dark chocolate chips

Add dates to a food processor and process for about a minute or until it’s broken into smal pieces. Add the nut butter through almond milk and process until it forms a dough. If needed, add more almond milk 1 tbsp at a time. Mix in chocolate chips by hand. Spread in a square baking dish and refrigerate for an hour before cutting into square. Refrigerate to store.

*I highly recommend Vega Vanilla Whey protein powder. It adds good flavor in baked goods without giving off a chemical taste.

Double Chocolate Cauliflower Oatmeal

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1 c riced cauliflower
1 egg
1 large ripe banana
1 tbsp cocoa
2 tbsp chocolate whey protein powder
1/2 tsp sea salt
1 tbsp almond butter
1 tbsp dark chocolate chips

Warm a skillet over medium heat and coat with cooking spray. Add the cauliflower, cocoa, and protein powder. In a bowl, mash the banana and whisk in the egg. Add mixture and sea salt to the skillet. Stir occasionally so it doesn’t burn. Once it begins to solidify, transfer to a bowl. Mix in the almond butter and dark chocolate chips. Add desired toppings like more banana, pepitas, and dark chocolate chips.

Acorn Squash Chili

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1 lb lean ground turkey
2 acorn squash
1 small onion, chopped
2 cloves garlic, minced
1 10 oz can tomatoes with green chilies
1 c tomato sauce
3/4 tsp cumin
1/4 tsp smoked paprika
1 tbsp olive oil
Cilantro for garnish

Preheat oven to 400. Cut squash in half and remove the seeds. Line a baking sheet with aluminum foil and coat with cooking spray. Add the squash to the sheet, cut sides down and bake for 30 minutes. Warm a the olive oil in a pot over medium heat. Add the onion and cook 2-3 minutes then add the garlic and cook another minute. Add the turkey and break up with a spoon. Once cooked halfway, add the tomatoes with green chilies through paprika. Simmer about 10 minutes, stirring occasionally. Serve in the acorn squash halves and top with cilantro