Chocolate Chia Seed Pudding

Lately, chia pudding has become an absolute staple in my diet! Chia seeds provide a multitude of benefits due to their low carbohydrate content, high protein & fat, and loads of fiber. It’s safe to say this guy is a superfood!

Fiber: Chia seeds contain 11g of fiber per serving (11 out of the 12g of carbohydrates, which makes it a low carb item). It’s linked with greater satiation, digestion, and regularity. Aka, a recipe for NO BLOAT!

Protein: They’re loaded with protein which naturally helps suppress appetite, and increase satisfaction at meal time.

Fat: There are 9g of healthy fats per serving, most of which are omega-3s that promote heart health and stabilize blood pressure.

So…yeah, don’t know how I’ve gone so long without this! Chia seeds can be thrown on smoothie bowls, infused in water, OR used to make chocolate chia pudding–a superfood dessert!

Ingredients

3 tbsp chia seeds

1 tbsp cacao powder

1 tbsp maple syrup (or sweetener of choice)

3/4 cup almond milk

Directions

In a small jar, combine almond milk, maple syrup, and cacao powder.

Then slowly whisk in the chia seeds thoroughly to prevent clumping.

Place the jar in the fridge overnight (or if you’re in a rush, just wait 30 minutes!)

Add any desired toppings. I did coconut yogurt, grain-free granola, cacao nibs, coconut, and bee pollen!

Enjoy!

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P.S. If you try it, don’t forget to snap a pic and use the hashtag #tastebyhay so I can see your creations!

Grain-Free Egg Nog Pancakes

Ingredients:

1 banana

1 egg

1 tbsp flax meal

1 tbsp egg nog

a sprinkle of cinnamon

Directions:

Mash the banana and whisk in the egg.

Then, stir in flax meal, cinnamon, and baking powder until just combined.

In a nonstick skillet, on medium heat, form 10 round pancakes using a healing 1/8 cup measure.

Cook for around 1-2 minutes on each side, flipping when bubbles start to form.

For toppings, I did more egg nog yogurt, almond butter, banana slices, chia seeds, and bee pollen.

Enjoy!

Paleo Pumpkin Bread

What happens when you’re dying for a loaf of banana bread, but don’t have bananas? Well, if you’re me, you make this DELICIOUS pumpkin bread out of paleo, whole ingredients. This guy came out if the oven super soft, gooey, and heavenly. Definitely my best baked good to date!

Ingredients:

Wet:

3 eggs

1/2 cup pumpkin puree

1/2 cup cashew butter (or any nut butter)

1/4 cup maple syrup

Dry:

1/2 cup almond flour

1 tbsp chia seeds (optional)

1 tsp pumpkin spice

1 tsp baking powder

Toppings/Add-ins:

1/2 cup chocolate chips

slivered almonds

Directions:

In two bowls, combine wet and dry ingredients, then pour one into the other and fold.

Add in chocolate chips, slivered almonds, and any other desired add-ins, then transfer to a 9″ x 5″ baking tin.

Bake at 350F for ~60 minutes.

Slice and store this loaf in the fridge for up to week!

Enjoy!

Paleo Chocolate Chip Donuts w/ Coconut Yogurt Icing

GUYSSS this is my first time making donuts…ever! All these donuts showing up on my feed had me drooling, so I bought a donut pan, and now I’d call myself a donut master (…too soon?)

Anyways, I’ve been seeking a delish baked good that doesn’t put me in a food coma immediately after. I devised this new recipe…something low carb, oil free, paleo, made with all natural ingredients, fluffy af, and might I add AMAZING! Check out this super easy recipe below:)

Ingredients:

Dry:

1/2 cup almond flour

1/4 cup cacao powder

2 scoops collagen (sub: 1 scoop protein)

1/4 tsp baking soda

Wet:

4 eggs

1/4 cup maple syrup

2 tbsp nut butter

Icing:

1/3 cup almond milk yogurt

1 scoop vanilla protein

2 tbsp almond milk

1 tsp maple syrup

Toppings/Add-ins:

chocolate chips

almond slices

Directions:

In two separate bowls, combine the wet and dry ingredients. Then pour one into another and use a hand whisk to combine completely.

Spray coconut oil (or non-stick spray of choice) on the donut pan, and distribute the batter evenly (about 3/4 full) in each of the 12 holes.

Bake at 350F for 15 minutes, and while they are cooking, make the icing.

Combine all ingredients in a wide, shallow bowl. Add more almond milk if needed to reach desired consistency.

Remove donuts from oven, allow to cool, and then coat in icing. Place one side of the donut in the bowl of icing, then twist and lift, and transfer it to a wire drying rack.

Top with whatever toppings you desire. I did almond slices and chocolate chips.

Enjoy!

Paleo Banana Flax Bread

Ingredients

Wet:

3 bananas, mashed + 1 for topping

2 eggs

1/4 cup almond butter

1/4 cup egg whites

3 tbsp maple syrup

Dry:

1 cup flax meal

2 tbsp chia seeds

1 tsp cinnamon

1 tsp baking soda

Directions

In two separate bowls, combine all ingredients.

Then pour one into another and fold.

Add in any desired toppings/add-ins, then transfer to a 9″ x 5″ baking tin.

Bake at 350F for ~45 minutes.

Slice, store, or eat this loaf for up to a week (though it won’t last that long!)

Enjoy!

Sugar Free Carrot Cake Cinnamon Muffins

Super cinnamon-y sugar free, bites of heaven! Was craving a little change up in the usual dessert lineup, and this happened… i’m not complaining!

These guys are made from super healthy ingredients and they’re full of protein, veggies (carrots), and they’re sugar free! Check out the recipe below!

Ingredients

Dry:

1 cup oats

3 scoops (or 1.5 servings) vanilla protein powder

1 tbsp cinnamon

1 tbsp sugar free sweetener of choice ( I used stevia)

1/2 tsp all spice

1 tsp baking powder

Wet:

1 cup shredded carrots

3/4 cup almond milk

1/2 cup apple sauce

1 egg

1 tsp vanilla extract

Toppings/Add-ins:

coconut flakes

Directions

In a food processor, add in all dry ingredients and process until combined.

In a separate bowl, whisk together all wet ingredients, then fold in the dry mixture and shredded carrots.

Grease a muffin tin with coconut oil, then distribute evenly amongst the 12 molds ~ 3/4 full.

Add on any desired toppings ( I did coconut flakes) and bake at 350F for 25 minutes or until a tooth pick comes out clean.

Enjoy!

French Toast Bites

Ingredients

1 egg

3/4 cup vanilla protein shake (sub: almond milk)

1 tsp cinnamon

1/2 french baguette (or bread of choice)

Directions

Slice the baguette into slices with ~ 1 inch thickness.

In a wide container, whisk together the egg, vanilla protein shake, and cinnamon.

Soak the bread slices in the liquid for 5 minutes on each side or until softened.

Add coconut oil or nonstick spray to a skillet and cook the soaked bread slices on medium-low heat for 2-3 minutes on each side.

Repeat process until all of the mixture is soaked up.

Top these little bites off with an almond butter drizzle, frozen raspberries, sunflower seeds, and coconut chips or any desired toppings.

Enjoy!