chocolate chia overnight oats

 Here is a breakfast for the chocolate lovers out there…Chocolate Chia Overnight Oats!

Chocolate Chia Overnight Oats ~vegan, gluten free~

I’m trying to prepare myself for what life is going to be like with a newborn again.  Even though I know it’s impossible to prepare for the endless loop of sleepless nights that roll into the day, I’m going to give it my best shot!    What I do remember from the first time around is being constantly hungry and not having the hands to make myself food!  That’s where overnight oats comes to the rescue…breakfast ready to eat when you wake up!

I figure if there is one thing I can prepare for, it’s stocking the kitchen with good food!  I will be sharing some of my favorite “life with a newborn” one-handed meal ideas and pantry items soon!

Chocolate Chia Overnight Oats ~vegan, gluten free~

Simply whisk all the ingredients together, divide into smaller containers, cover and place in the refrigerator overnight!  It doesn’t get much easier than that!  This recipe makes 4 servings, so you will have breakfast ready for a few days!  I like to add a little more milk to the oats in the morning for a creamier texture.

Chocolate Chia Overnight Oats ~vegan, gluten free~

This recipe (when made with soy milk) contains 10 grams of fiber and 12 grams of protein, which should hold me over all morning long!  This recipe can be made a number of ways and with multiple toppings such as berries, almond butter, toasted coconut or with bananas as shown here!

Chocolate Chia Overnight Oats ~vegan, gluten free~

chocolate chia overnight oats
 
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Makes 4 servings
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4
Ingredients
  • 2 cups old fashioned oats
  • 2 cups milk of your choice (I used soy milk)
  • ¼ cup raw cacao powder or cocoa powder
  • ¼ cup pure maple syrup
  • 3 tablespoons chia seds
Instructions
  1. In a medium bowl, whisk all ingredients together until well combined.
  2. Divide into smaller containers such as mason jars, cover and place in refrigerator overnight.
  3. Top with fresh fruit and enjoy!
Nutrition Information
Serving size: 1 Calories: 317 Fat: 11 Carbohydrates: 53 Sugar: 15 Fiber: 10 Protein: 12

 Chocolate Chia Overnight Oats ~vegan, gluten free~

The superfoods that come into play in this recipe are oats, chia seeds, raw cacao and fruit…providing you with phytochemicals, minerals, macro-nutrients, vitamins, omega 3 fatty acids and antioxidants for a supercharged day :)

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
 
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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 :)

Print
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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roasted beet, purple cabbage and lentil salad ~vegan, gluten free~

Roasted Beet, Purple Cabbage and Lentil Salad

Need to press the refresh button after a weekend of partying?  This salad is a delicious way to get your diet back on track!

Roasted Beet, Purple Cabbage and Lentil Salad ~ vegan, gluten free~ A clean eating, antioxidant rich salad for detoxification~

There’s a whole lot of antioxidant power going on in this salad with roasted red beets and raw purple cabbage!  Lentils are added for a protein punch making this a well-rounded meal.  Did you know purple cabbage comes from the cruciferous vegetable family?  One of the most powerful veggies out there thanks to a compound called indole-3-carbinol, which is known for its anticancer effects and capability to speed up detoxification!

Every time I roast beets I’m reminded about how much I LOVE them!  I kept sneaking bites, I’m surprised I had any left for the salad!

Note to self: Next time roast more beets for snacking on!

Roasted Beet, Purple Cabbage and Lentil Salad ~ vegan, gluten free~ A clean eating, antioxidant rich salad for detoxification~

The original recipe was found here from Food & Wine.  I altered it by dropping the bacon and blue cheese and switched up the dressing a bit.  I hope you like it :)

Roasted Beet, Purple Cabbage and Lentil Salad
 
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This recipe makes 2 large dinner salads or 4 smaller side salads.
Author:
Recipe type: Main
Cuisine: Vegan
Ingredients
  • ½ cup dried lentils, picked over and rinsed
  • 3 beets, roasted
  • 2 cups purple cabbage, chopped
  • 2 cups Boston lettuce, ripped into bite sized pieces
  • For the vinaigrette:
  • 2 tablespoons shallot, minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dijon mustard
  • ½ tablespoon maple syrup
  • ¼ cup extra virgin olive oil
  • sea salt and pepper to taste
Instructions
  1. Lentils:
  2. Add lentils to a small saucepan, cover with a few inches of water and simmer for 25-30 minutes or until lentils are tender. Drain off excess water and let cool.
  3. Beets:
  4. Preheat oven (or toaster oven) to 425 degrees. Rinse and trim beets and wrap them in foil. Place in oven for 45-60 minutes (depending on size of beets) or until easily pierced with a fork. Let cool and peel skin away, chop into bite-sized pieces.
  5. Vinaigrette:
  6. Add shallot, apple cider vinegar, lemon juice, dijon mustard and maple syrup to a bowl. Slowly whisk in olive oil and season with sea salt and pepper.
  7. Salad:
  8. Place all ingredients in a large bowl, drizzle with vinaigrette and enjoy!