Recipes

Strawberry Banana Ice Cream

My kids had ice cream for breakfast this Valentine’s Day! This super easy, make in your blender “ice cream” has no gluten, can be dairy free, has no added sugar and is full of nutrient dense healthy fruit and Omega-3 rich seeds.

Strawberry Banana Ice Cream

Super easy, full of nutrient dense real foods and no added sugar. Flax, hemp and chia seeds are all great sources of soluble fiber, protein, Omega-3 fatty acids and a healthy source of Omega-6 fatty acids. This nutrient dense "ice cream" can be enjoyed as a dessert, a snack or even as a surprise breakfast. 
Prep Time5 mins
Course: Breakfast, Dessert, Snack
Keyword: dairy free, gluten free
Servings: 4

Ingredients

  • 3 frozen bananas (remove peel before freezing)
  • 2 cups frozen organic strawberries
  • 1/2-1 cup milk of choice I used Organic Pastures Raw Whole Milk, but almond milk or coconut milk can work too. You can also just use water.
  • 1 tbsp ground flax seeds
  • 1 tbsp hemp seeds
  • 1 tbsp chia seeds
  • 1/2 tsp vanilla

Instructions

  • Put all ingredients in blender and blend until smooth. Add more liquid as needed, keeping it light on liquid to achieve the ice cream consistency vs.  smoothie consistency. 

Pumpkin Chia Pudding

Chia seeds are full of important macro and micronutrients. They are a great source of Omega-3 fatty acids, are full of antioxidants, quality protein and fiber; making these little seeds an easy and valuable addition to your nutrient dense diet.

 

A great way to add chia seeds to your family’s menu is with chia pudding. When chia seeds are soaked in liquid they swell to a gel-like consistency, transforming the mixture into a pudding-like consistency. My family loves chia pudding as a breakfast and I tend to reserve Fridays for our “take a break from eggs”, “Yeah it’s Friday!” special breakfast. I created this recipe when I was teaching my first RESTART class in the fall. We are bombarded with pumpkin spice everything this time of year and it’s almost impossible to partake in this classic fall flavor without also bombarding your body with tons of unnecessary sugar. This Pumpkin Chia Pudding is full of antioxidants, vitamin A and vitamin C, all helping to strengthen your immune system and fight infections. The addition of cinnamon not only adds great flavor but it also helps to stabilize blood sugar and curb sugar cravings. Add a touch of natural sweetness by topping with chopped apples and coconut or any organic berries you love. I hope you and your family enjoy the ease, deliciousness and nutrient dense powerhouse that is chia pudding!

Pumpkin Chia Pudding

My family loves chia pudding for breakfast and the fact that it takes about 5 minutes to assemble the night before and it's ready to dish up in the morning, well, there's no better way to kick off a Friday morning than that!
Prep Time5 mins
Inactive Time30 mins
Total Time5 mins
Course: Breakfast, Dessert, Snack
Keyword: chia seeds, gluten free, pumpkin, whole30
Servings: 6

Ingredients

  • 1 can full fat coconut milk I like Native Forrest Simple, no guar gum added
  • 1 can water
  • ½ can organic pumpkin puree
  • 1 tbsp. pumpkin pie spice
  • 1 tbsp. cinnamon
  • ¼ tsp salt
  • 1 tsp vanilla
  • 7-8 tbsp. chia seeds

Instructions

  • Blend all ingredients, except chia seeds, in blender until well mixed. Pour into large glass jar or bowl.
  • Add chia seeds. Shake or stir to combine well. Let refrigerate at least ½ hour. I make mine the night before and it’s ready in the morning.
  • Top with granny smith apples and coconut flakes or topping of your choice.  (bananas, blueberries, etc.)