I don’t like to label my diet. I like to eat mindfully and analyze how I feel after eating specific foods. For me, I enjoy lower carb alternatives because they don’t retain as much water, and therefore don’t cause bloat (something i’ve struggled with in the past).
I used to eat oatmeal EVERY DAY, and I loved it! But, our bodies are constantly changing, and I’ve learned since that I can no longer tolerate such large amounts of carbs.
Instead, I opt for chia pudding, an excellent alternative! Here’s what makes chia pudding so great:
– high in protein/fat
– high in fiber
– excellent source of omega-3’s
– low glycemic index
Just a jar of it is enough to fill me up for HOURS. The high protein/fat content is what makes them satiating and naturally low on the glycemic index (so they don’t spike blood sugar). The omega-3’s and the low glycemic index of chia pudding are extremely beneficial to the skin, and give you that clear, vibrant glow.
What I like the most about this superfood, however, is how sustainable it is! It’s filling and doesn’t give you an energy spike/crash, but rather some steady, stable energy that fuels you up all day long.
3 tbsp chia seeds
1 tbsp vanilla protein
1 tsp vanilla extract
1 tsp maple syrup (optional)
3/4 cup nut milk
- Combine all ingredients in a sealable jar, (whisk in chia seeds thoroughly to make sure there are no clumps), then store in the fridge overnight.
- Add any desired toppings.
Somehow I don’t have a cookie recipe yet?!! I don’t know how either… I love a good cookie, but it’s hard to find healthy options on the market without loads of processed sugar and dairy.
But don’t worry, because I got you! These cookies are paleo, grain-free, keto (if you use sugar free maple syrup), and INSANELY TASTY!!! You don’t have to compromise one bit for those cookies you desire. Indulge, indulge, indulge!
1/2 cup almond butter + 1/4 cup maple syrup
1 egg (vegan: sub flax egg)
1/2 tsp vanilla extract
1/3 cup almond flour
1/4 tsp baking powder
1/3 cup chocolate chips
In two bowls, combine wet and dry ingredients, then pour one into the other and combine.
Line a baking sheet with parchment paper and use two spoons to distribute the batter into 12 dollops.
Use your spoon to swirl them into circles, leaving plenty of room between each cookie (they expand).
Bake at 350F for 12 minutes, then transfer to a cooling rack to dry.
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!
1/2 cup pumpkin puree
1/2 cup cashew butter (or any nut butter)
1/4 cup maple syrup
1/2 cup almond flour
1 tbsp chia seeds (optional)
1 tsp pumpkin spice
1 tsp baking powder
1/2 cup chocolate chips
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!