Raspberry Chia Seed Parfaits

Raspberry Chia Seed Parfaits, festive and fruitful!

Raspberry Chia Seed Parfaits, festive and fruitful! These parfaits would make a wonderful holiday breakfast...or healthy dessert!

These parfaits would make a wonderful holiday breakfast…or healthy dessert!  

I forget how much I love chia seed pudding, it’s so incredibly easy to make and good for you!  I love how one food provides fiber, protein, healthy fat, vitamins and minerals all in one shot!  Plus, the variations are endless!  You can add cacao to make a chocolate treat or top with fruit of your choice such as berries, kiwi or bananas.  You can even try adding granola for extra crunch!

I took my “go-to” chia seed pudding recipe and added cloves and cinnamon for the holidays, which is highly recommended!  The combination of the spice and milk reminded me of a chai latte!

Raspberry Chia Seed Parfaits, festive and fruitful! These parfaits would make a wonderful holiday breakfast...or healthy dessert!

Raspberry Chia Seed Parfaits
 
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Raspberry Chia Seed Parfaits, festive and fruitful! These parfaits would make a wonderful holiday breakfast...or healthy dessert!
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4
Ingredients
For the Chia Seed Pudding:
  • 6 tablespoons chia seeds
  • 2 cups of milk (I used almond milk)
  • 2 tablespoons pure maple syrup
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground cloves
For the Raspberry Puree:
  • 2 cups frozen raspberries
  • ½ cup water
  • 1 tablespoon pure maple syrup
Toppings:
  • apples & pomegranate seeds
Instructions
To make Chia Seed Pudding:
  1. In a bowl mix all ingredients together and whisk. Let sit for 5 minutes and whisk again to prevent clumping. Cover and place in refrigerator until a pudding consistency is formed, around 2 hours.
To make Raspberry Puree:
  1. Place all ingredients in a blender and pulse until well blended.
To make parfaits:
  1. Evenly divide raspberry puree into 4 small parfait glasses. Add chia seed pudding then top with fruit. Enjoy!
Nutrition Information
Serving size: 1 Calories: 211 Fat: 8 Sugar: 19 Fiber: 13 Protein: 6

 Raspberry Chia Seed Parfaits, festive and fruitful! These parfaits would make a wonderful holiday breakfast...or healthy dessert!

pumpkin gingerbread

Making this pumpkin gingerbread is my fist attempt at Christmas, it always helps to fill the house with the delicious smell of pumpkin, ginger, cloves and cinnamon!

In the midst of moving and being busy with work, I haven’t had the chance to get into the holiday spirit!  We don’t even have our tree up yet and Christmas cards probably won’t happen for us this year (first world problems).  I’m sorry to all those sending lovely cards, I appreciate receiving them!  I promise I will be on my A-Game next year and reciprocate the kindness!

Pumpkin Gingerbread ~vegan option~ Fill your home with the smell of pumpkin, cinnamon, ginger and cloves this holiday season!

This recipe doesn’t use oil or butter, instead it uses pumpkin to create a nice, light and fluffy texture.  For a vegan option, use flax eggs in place of regular eggs.  (1 flax egg = 1 tablespoon flax meal + 3 tablespoons warm water, let sit for 10 minutes until a gel is formed)  Using flax in place of eggs may create a more dense bread.

Pumpkin Gingerbread ~vegan option~ Fill your home with the smell of pumpkin, cinnamon, ginger and cloves this holiday season!

pumpkin gingerbread
 
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nutrition info is calculated with using real eggs and excluding glaze topping
Author:
Recipe type: Dessert
Serves: 16 slices
Ingredients
  • 2 eggs or 2 flax eggs
  • 1 + ¼ cup canned pumpkin
  • ⅓ cup pure maple syrup
  • ⅓ cup molasses
  • 1 teaspoon pure vanilla extract
  • 2 + ⅔ cup whole wheat pastry flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup crystallized ginger, chopped (plus more for topping)
  • For Glaze:
  • 1 cup powdered sugar
  • drop pure vanilla extract
  • 2 tablespoons soy or almond milk
Instructions
  1. Preheat oven to 350 F, spray a 9x5 loaf pan with cooking spray and set aside.
  2. In a large bowl mix eggs, pumpkin, maple syrup, molasses and vanilla with an electric hand mixer.
  3. In a separate bowl sift together flour, spices, baking powder, baking soda and salt.
  4. Combine wet ingredients with dry ingredients and mix until just combined, don't over mix!
  5. Fold in crystallized ginger and transfer to loaf pan.
  6. Bake for 50 minutes checking occasionally as oven temps vary. When toothpick inserted comes out clean bread is done. Allow to cool.
  7. For glaze: whisk together ingredients until smooth, and drizzle over cooled bread.
  8. Enjoy!
Nutrition Information
Serving size: 1 slice Calories: 139 Fat: 1 Carbohydrates: 29 Sugar: 10 Fiber: 3 Protein: 3

 Pumpkin Gingerbread ~vegan option~ Fill your home with the smell of pumpkin, cinnamon, ginger and cloves this holiday season!

Check back tomorrow for some big news that I’m very excited to share with you!!!!

Thai Peanut Slaw in Crispy Cups

Tis the season of holiday parties!  Here is a delicious and quick appetizer to impress your guests!  Colorful and crunchy Thai Peanut Slaw in Crispy Cups!

Thai Peanut Slaw in Crunchy Cups ~vegetarian~ A quick and easy appetizer sure to impress your guests!

The original recipe can be found here.  I slightly modified the slaw dressing and added edamame for more color, antioxidants and protein!  The slaw is vegan however, it is difficult to find vegan won ton wrappers.  If you can’t find them and want to try making your own try making your own!  A recipe can be found here.

Thai Peanut Slaw
 
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Makes 18-20 cups
Author:
Recipe type: Appetizer
Cuisine: Vegetarian
Ingredients
  • 18 won ton wrappers
  • ¼ cup creamy all-natural peanut butter
  • 2 tablespoons brown sugar
  • ⅓ cup water
  • 2 tablespoons Bragg's Amino Acids
  • 2 tablespoons toasted sesame seed oil
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • ¼-1/2 teaspoon chili oil (to taste)
  • 1 (12 oz.) bag of rainbow slaw including carrots, red cabbage, broccoli and cauliflower
  • 1 scallions, chopped
  • ⅓ cup peanuts
  • ⅔ cups shelled edamame
Instructions
  1. Preheat oven to 350 F. Take 2 muffin tins and flip them over, spray the bottom of the tins with cooking spray. Drape won ton wrappers over the bottoms of the muffin tin and press down molding won ton wrapper around each cup. Place in oven and bake for 6-8 minutes or until golden and crispy. Set aside.
  2. In a small sauce pan over low heat whisk together peanut butter, water and brown sugar. When peanut butter is liquified remove from heat and add Bragg's Amino Acids, sesame seed oil, lime juice, garlic and chili oil. Whisk until well combined.
  3. In a large bowl, add rainbow slaw, scallions, peanuts and edamame. Add dressing and toss to coat.
  4. Serve slaw in crispy won ton cups and enjoy!

1 (12 oz.) bag of rainbow slaw including carrots, red cabbage, broccoli and cauliflower

We served the crispy won ton cups on the side of the slaw allowing guests to make their own.  You can fill the cups and serve on a plate, but be mindful of how long they will sit.  If left out too long the cups will become soggy!

1 (12 oz.) bag of rainbow slaw including carrots, red cabbage, broccoli and cauliflower