chia seed breakfast pudding

Try making this Chia Seed Breakfast Pudding the night before for a ready-to-go breakfast the next morning!

Chia Seed Breakfast Parfaits ~vegan, gluten free~ Loaded with calcium, protein and fiber!

I forgot how much I love chia seed pudding!  Warm oatmeal usually replaces chia seed pudding during the cold winter months and even though the mornings are still freezing, I’m bringing it back! (wishful thinking that warmer weather is on its way!)

The other reason I am incorporating chia seed pudding into my day is for the added nutrition needed now that I’m well into my third trimester.  During the third trimester calcium needs increase due to rapid fetal bone development. If calcium intake is not adequate, the mother’s body will pull calcium from her own body to accommodate for the baby’s needs.  Which is pretty cool, but leaves mom depleted and at risk for osteoporosis later down the road.

One dairy free solution to high calcium needs is chia seed pudding!

 When made with soy milk, this one meal will provide around 35% of my calcium needs!  It also provides 20 grams of protein and 18 grams of fiber, which is a much-needed hefty dose especially during pregnancy!

Not only do chia seeds contain ample amounts of calcium, they are omega 3 fatty acid powerhouses!  Omega 3’s are essential for baby’s brain and eye development, which is at its fastest growth spurt during the last trimester.  Omega 3 fatty acids are also shown to prevent depression during pregnancy as well as postpartum.

Chia Seed Breakfast Parfaits ~vegan, gluten free~ Loaded with calcium, protein and fiber!

chia seed breakfast parfaits
 
Makes 1 large portion. Nutrition facts calculated with using soy milk. Fruit not included in nutrition facts.
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 1
Ingredients
  • 3 tablespoons chia seeds
  • 1 cup milk of your choice (I used soy milk)
  • 1 tablespoon pure maple syrup
  • ⅛ teaspoon pure vanilla extract
Instructions
  1. Add all ingredients to a small bowl and whisk. Let it sit for a few minutes and whisk again to prevent clumping. Repeat 1-2 more times, cover and place in the refrigerator overnight.
  2. Eat as is or serve with fresh fruit or granola, enjoy!
Nutrition Information
Serving size: 1 Calories: 360 Fat: 14 Carbohydrates: 41 Sugar: 13 Fiber: 18 Protein: 20

 Chia Seed Breakfast Parfaits ~vegan, gluten free~ Loaded with calcium, protein and fiber!

For a sweet treat dessert option try adding cacao nibs and coconut whip cream :)

chia seed breakfast pudding

Ingredients

  • 3 tablespoons chia seeds
  • 1 cup milk of your choice (I used soy milk)
  • 1 tablespoon pure maple syrup
  • 1/8 teaspoon pure vanilla extract

Instructions

  1. Add all ingredients to a small bowl and whisk. Let it sit for a few minutes and whisk again to prevent clumping. Repeat 1-2 more times, cover and place in the refrigerator overnight.
  2. Eat as is or serve with fresh fruit or granola, enjoy!
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lemon chia seed scones ~vegan~

Rise and Shine Vegan Lemon Chia Seed Scones!

Lemon Chia Seed Scones ~vegan~

…the perfect addition to any Easter brunch!

…less fat and half the calories of regular scones!

Lemon Chia Seed Scones ~vegan~

Coconut oil replaces the butter in this recipe however, if you don’t like coconut oil, use vegan butter instead!

Whole wheat pastry flour and oat flour is used in place of white flour and chia seeds give these scones a little added nutrition boost!

Lemon Chia Seed Scones ~vegan~

lemon chia seed scones ~vegan~
 
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 10
Ingredients
  • 1 cup whole wheat flour
  • 1 cup oat flour (made from old-fashioned oats, pulsed in a blender)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 tablespoon chia seeds
  • ¼ cup organic cane sugar
  • 3 tablespoons coconut oil (solid form, not liquified)
  • ⅓ cup soy milk
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • For the Glaze:
  • ¾ cup confectioners' sugar
  • 1½ tablespoons lemon juice
  • 1 tablespoon lemon zest
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. Combine whole wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and organic cane sugar in a bowl. Mix in coconut oil in until the mixture is crumbly. Stir in soy milk, 2 tablespoons lemon juice, and 2 tablespoons lemon zest until a dough forms. (add an extra tablespoon or two of soy milk if needed)
  3. Transfer dough to a bowl and knead. Gently roll into a ball and turn out onto a lightly floured surface. Press into a circle about 1 inch thick; cut into 10 wedges. Place scones onto prepared baking sheet.
  4. Bake in preheated oven until edges are lightly golden brown, 18 to 20 minutes.
  5. Mix confectioners' sugar, 1½ tablespoon lemon juice, and 1 tablespoon lemon zest in a small bowl. Drizzle or spread frosting on top of scones while still warm.
Nutrition Information
Serving size: 1 Calories: 176 Fat: 5.5 Carbohydrates: 30 Fiber: 2.6 Protein: 3.2

Lemon Chia Seed Scones ~vegan~

These were a hit in our house last weekend…

hope you like them too :)

purple power smoothie

I’m on a spirulina kick!  Here is why you should be too!

In addition to being loaded with antioxidants, spirulina also contains the omega 6 fatty acid GLA or Gamma Linolenic Acid.  According to webMD, the body converts omega 6 fatty acids into substances that reduce inflammation and cell growth.  It is used to treat conditions such as eczema, psoriasis, heart disease, depression, ADHD, chronic fatigue syndrome, arthritis and for cancer prevention.

Combined with berries, spirulina gives this smoothie a rich purple color!

purple power smoothie ~vegan, gluten free~

Purple Power Smoothie

2 cups soy milk or almond milk

1 banana

1 cup frozen mixed berries

2 teaspoons spirulina

1 tablespoon chia seeds

1 tablespoon goji berries (optional)

1 date, pitted

~Blend and Enjoy~

If you don’t have spirulina powder you can always substitute baby spinach leaves for a healthy dose of greens!