#chiaseed

14.06

PB Overnight Oats

I wasn’t kidding when I said I’m making this all the time now. 😅 I liked this image better than the last so I’m removing it and keeping this one! Lol.

INGREDIENTS

1/2 cup almond milk (or preferred plant milk)

3/4 tbsp flax or chia seed (I use flax)

2 tbsp PB

1 tbsp maple syrup

1/2 cup oats

toppings*

To make:

Combine milk, seeds, PB, and maple syrup.

Add oats, stir, and press to make sure all oats are covered.

Cover securely and refrigerate at least 5hrs.

Enjoy! ♥

Mid-morning snack: coconut chia pudding, blueberries, strawberries, toasted coconut shreds, and of course chocolate chip banana bread mmm 

These Super Healthy Vegan Chia Rose Raspberry Pops are not only delicious but also packed with fiber, protein, and antioxidants. The chia seeds provide an extra boost of fiber and omega-3 fatty acids, while the raspberries add natural sweetness and a burst of flavor. The addition of rose water gives these pops a subtle floral aroma, making them a delightful treat for any occasion.

Ingredients: 1 cup frozen raspberries. 2 tablespoons chia seeds. 1 cup unsweetened almond milk. 1 tablespoon rose water. 1 tablespoon maple syrup optional. 1/4 cup vegan vanilla protein powder.

Instructions: In a blender, combine frozen raspberries, chia seeds, almond milk, rose water, maple syrup if using, and vegan vanilla protein powder. Blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until solid. Once frozen, remove from molds and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Paleo Raspberry Chia Seed Jam is a delicious and healthy alternative to store-bought jams. It's sweetened with natural honey or maple syrup and thickened with nutrient-rich chia seeds, making it perfect for those following a paleo diet.

Ingredients: 2 cups fresh raspberries. 2 tablespoons chia seeds. 1 tablespoon honey or maple syrup for strict paleo. 1/2 teaspoon lemon juice. A pinch of salt.

Instructions: Wash the fresh raspberries thoroughly and place them in a saucepan. Use a fork or potato masher to gently mash the raspberries in the saucepan, leaving some chunks for texture. Stir in the chia seeds, honey or maple syrup, lemon juice, and a pinch of salt. Cook the mixture over low heat, stirring frequently, for about 10-15 minutes or until it thickens to your desired consistency. Remove the saucepan from heat and let the jam cool for a few minutes. Transfer the jam into a glass jar or container with a lid and allow it to cool completely. Once cooled, refrigerate the jam for at least 2 hours or overnight to let it set. Enjoy your homemade Paleo Raspberry Chia Seed Jam as a spread on paleo-friendly bread, pancakes, or as a topping for yogurt or desserts.

Prep Time: 10 minutes

Cook Time: 15 minutes