My Fall Chia Pudding (3 minute breakfast made the night before)

Since yesterday was the start of September I am ready for all flavors fall. I love chia pudding and I have been wanting to master it especially since my kids also love it and it's the easiest breakfast ever since you make it the night before! I finally found one I am obsessed with and it's deliciously healthy!

Here's what I did: *note all flavors (cinnamon, syrup and vanilla are to taste, I did not measure so it's approximate)

1 can full fat coconut  milk (preferably from a BPA free can like Natural Value brand)
2/3 cup organic chia seeds
1 tbsp. cinnamon
3 tbsp. grade B maple syrup
2 tsp. vanilla

start by putting the coconut milk, maple syrup cinnamon and vanilla in a bowl, whisk together until combined. Then add the chia seeds and stir well. Cover and refrigerate overnight, it will be perfect to eat in the morning for a filling, protein and healthy fat packed way to start the day!

Cashew Cream, My Current Obsession.

This has become something I literally keep in the fridge now, I have a major sweet tooth and this will satisfy it 80% of the time (the other 20% require chocolate, obviously). This is super easy to make, not loaded in calories and is super healthy and even more tasty. I have made an unsweetened version and used it in place of heavy cream in savory recipes and it works perfectly, I will blog some of those this fall when I am craving hearty dishes like that. But this is sweet and amazing especially over berries or any fruit.

Start by putting raw unsalted cashews in a bowl and cover completely with water let soak 6-10 hours in a cool place counters are fine, but not in the hot summer, so try the fridge. When they are done soaking, drain the water and put the cashews in a high powered blender, like a Vitamix with about 1/4 cup of water for each cup of cashews. To sweeten add about 1 Tbsp. of grade B maple syrup per cup of cashews and 1/2 Tbsp. of Gluten Free vanilla extract. Turn blender on and leave for about 2 minutes. Take out and store in a container in the fridge and use as you want, a little goes a long way and will totally become a staple when you want a cold healthy summer treat! 

Healthy Vegan, GF Ice (Coconut) Cream.

Make sure to freeze the Ice Cream Maker bowl for several hours before doing this!

1 Can Chilled Full Fat Coconut Milk
1 packet stevia
2 tsp. good vanilla extract
1 cup partially thawed frozen strawberries
1/2 banana

Start by putting a 1/2 banana and 1 cup of partially thawed frozen strawberries in the food processor and puree. Add to bowl with 1 can of full fat coconut milk, 1 packet of raw stevia and about 2 tsp. of vanilla. Mix with a spoon and turn on the ice cream maker for about 20 minutes. Eat immediately, it does not last long and it doesn't freeze well so saving it for later isn't really an option; this is a bummer but it's true. But a no sugar added fruit filled treat is amazing and my kids are obsessed with this. I am going to be trying this with pineapple next: Pina Colada Ice Cream (you could add some rum if you want to be a little bad)! Have fun!