In my second to last post I promised that I’d be posting some great recipes throughout our Whole30. And, look at me now. Two months later and finally getting back at it. I can blame some of it on technical issues with the ol’ blog, but otherwise it’s just been me being lame. ANYWAYS, I’m back with a few recipes that I think you’ll like! While we were doing our W30 I Instagrammed some of our favorite foods and featured a few easy-peasy recipes. I figured they deserved some more attention so I’ll be featuring them here too :) If you’re on Insta and want to follow us there we’re @edwards_eat!
One of my favorite go-to breakfasts towards the end of Whole30 was this SUPER simple Chia Seed Pudding. Holy yum – it is simple, delicious, and oh-so-filling. Towards the end of our 30 days I got to the point of “I can’t make myself eat ONE more scrambled egg!” so I needed to come up with some alternatives. I follow @emilyeatsrealfood on Insta and she always posts the most amazing looking meals. She had been posting chia seed pudding variations and I figured, hey I have a HUGE jar of chia seeds that aren’t going to eat themselves. Why the heck not. And oh boy, it did not disappoint. This recipe is SUPER simple and can be tweaked in a million different ways. Look at the recipe below as a base and adjust to your preference!
- 3/4 cup of almond milk (or just eyeball it - I filled my pint jar about 1/3 of the way up)
- 3 Tbsp chia seeds
- 1 Tbsp almond butter
- 1 banana
- Handful of walnuts
- Dash of cinnamon
- Add almond milk, chia seeds, and almond butter in a jar; stir well to combine.
- Cover and refrigerate overnight.
- In the morning add a sliced banana, walnuts and cinnamon.
- Mix and enjoy!
This is seriously the easiest thing to throw together at night and have ready to go first thing in the morning. YUM!