Whole30: Chia Seed Pudding

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!

Chia Seed Pudding | Simply Mrs. Edwards

Whole30: Chia Seed Pudding

Ingredients

  • 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

Instructions

  1. Add almond milk, chia seeds, and almond butter in a jar; stir well to combine.
  2. Cover and refrigerate overnight.
  3. In the morning add a sliced banana, walnuts and cinnamon.
  4. Mix and enjoy!
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This is seriously the easiest thing to throw together at night and have ready to go first thing in the morning. YUM!

Homemade Granola

I have a problem that maybe you can relate to. I love breakfast. But, I love sleep too. Each morning it’s like WWIII trying to figure out which one wins. Typically my love for sleep outweighs my desire to get something nutritious into my body before work. In an effort to fulfill a few of my 2013 Challenges I’ve been slowly working to change this bad habit. I’ve figured out that if I have something reeeaalllyy tasty to wake up to, the Battle of Comfy Bed is more easily won. This recipe comes from my Mama. I’ve tweaked it a little but all glory goes to her for the original idea!

Start off with 2 1/2 cups of rolled oats, 3/4 cup chopped walnuts, 1/2 cup unsalted sunflower seeds, 3/4 cup slivered almonds, 3/4 cup shredded coconut, 1/2 cup dried cranberries and 1/4 cup ground flax seed.  You’ll also want to measure out 1/4 cup canola oil and 3/4 cup honey. Microwave the oil and honey for about a 1 1/2 minutes to warm it up.

Homemade Granola | Simply Mrs. EdwardsMix the oats, walnuts, sunflower seeds, almonds, and coconut in a large bowl.

Homemade Granola | Simply Mrs. EdwardsPour the oil and honey mixture over your dry ingredients, mix to combine, and then spread out onto two parchment lined sheet pans.

Homemade Granola | Simply Mrs. EdwardsBake for 20 minutes at 325 degrees – stirring halfway through, until the nuts are toasty and golden brown. Remove from oven and add your dried cranberries and flax seed and gently mix on sheet pan with a spatula.

Homemade Granola | Simply Mrs. EdwardsLet cool completely on the sheet pan and then store in an airtight container. It will stay fresh for at least 2 weeks!

Homemade Granola | Simply Mrs. EdwardsAdd a little milk (some almond milk maybe?!), some yogurt, add it to the top of a smoothie, or just eat it plain. Any and all ways are delicious!

Homemade Granola | Simply Mrs. EdwardsHope you enjoy this simple recipe as much as I do. You can really substitute a million different things. Next time, I think I’ll use maple syrup instead of honey and add some pecans…maybe even add some cinnamon if I’m feeling crazy! Thanks for the great recipe, Mama!

The granola eater,
Mrs. Edwards

Homemade Granola

Prep time:
Cook time:
Total time:
Serves: 6 cups
Ingredients
  • 2 1/2 cups of rolled oats
  • 3/4 cup chopped walnuts
  • 1/2 cup unsalted sunflower seeds
  • 3/4 cup slivered almonds
  • 3/4 cup shredded coconut
  • 1/2 cup dried cranberries
  • 1/4 cup ground flax seed
  • 1/4 cup canola oil
  • 3/4 cup honey
Instructions
  1. Mix the oats, walnuts, sunflower seeds, almonds, and coconut in a large bowl.
  2. Combine oil and honey in a microwavable measuring cup or bowl. Microwave for 1 1/2 minutes to warm it up.
  3. Pour the oil and honey mixture over oat mixture to combine, and then spread out onto two parchment lined sheet pans.
  4. Bake for 20 minutes at 325 degrees, until the nuts are toasty and golden brown.
  5. Remove from oven and add your dried cranberries and flax seed and gently mix on sheet pan with a spatula.
  6. Let cool completely on the sheet pan and then store in an airtight container. Will stay fresh for up to 2 weeks.

 

Crock-Pot Pumpkin Spice Oatmeal

You may have picked up on this at some point, but pumpkin is possibly my most favorite flavor. It’s good in coffee, it’s great for dessert, and I recently figured out that it’s perfect for breakfast, too! This recipe is easy-peasy and absolutely delicious! The best part is that you can set it before you go to bed and have warm, fall-flavored oatmeal by breakfast. It’s a win all around!

Crock-Pot Pumpkin Spice Oatmeal

  • 2 c. steel cut oats- it’s important to use steel cut oats. Don’t use rolled or quick oats- they will get mushy!
  • 4 c. liquid- you can use milk, water, apple juice, almond milk, coconut milk- whatever suits your fancy (I used 2 c. milk + 2 c. apple juice)
  • 1 (15 oz.) can of pumpkin puree
  • 1/2 c. honey
  • 1 Tbsp + 1 tsp. pumpkin pie spice
  • 1 Tbsp. vanilla extract
  1. Begin by spraying your crock-pot with non-stick cooking spray (This is important! You’ll be chiseling oatmeal off of your crock-pot for days if you forget…)
  2. Add all ingredients to your crock-pot. Stir to combine.
  3. Cook on low for 5-6 hours. Serve plain, with milk, or with a dollop of yogurt.
  4. ENJOY!

The pumpkin eater,
Mrs. Edwards

Crock-Pot Pumpkin Spice Oatmeal

Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 2 c. steel cut oats- it’s important to use steel cut oats. Don’t use rolled or quick oats- they will get mushy!
  • 4 c. liquid- you can use milk, water, apple juice, almond milk, coconut milk- whatever suits your fancy (I used 2 c. milk + 2 c. apple juice)
  • 1 (15 oz.) can of pumpkin puree
  • 1/2 c. honey
  • 1 Tbsp + 1 tsp. pumpkin pie spice
  • 1 Tbsp. vanilla extract
Instructions
  1. Begin by spraying your crock-pot with non-stick cooking spray (This is important! You’ll be chiseling oatmeal off of your crock-pot for days if you forget…)
  2. Add all ingredients to your crock-pot. Stir to combine.
  3. Cook on low for 5-6 hours. Serve plain, with milk, or with a dollop of yogurt.
  4. ENJOY!

Homemade Gluten Free Granola Bars

Since going gluten free, I’ve had to avoid a lot of my old go-to snacks (like some granola bars, crackers, etc.). One thing I’m a fan of is a grab-n-go type snack and these granola bars fit the bill perfectly. I store them in the freezer and grab one as I’m headed out the door. I felt a little hippy-dippy while making these, but whatevs. They’re delish, easy, healthy, and best of all gluten free! Hoorah!

Homemade Granola Bars // Simply Mrs. Edwards

Homemade Gluten Free Granola Bars (adapted from this recipe)

  • 2 ripe bananas, mashed
  • 2 c. gluten-free rolled oats (Trader Joe’s has gluten free for $3.99 a bag!)
  • 1/4 c. almond meal (also easily found at Trader Joe’s)
  • 1/2 c. chocolate chips
  • 1/3 c. honey
  • 1/2 c. peanut butter
  • 2 Tbsp. cocoa powder
  • 3 Tbsp. sunflower seeds
  • 1/4 c. almond slivers
  • 1 tsp. vanilla
  • 1/4 tsp sea salt or Kosher salt
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a large bowl.
  3. Line an 8″x8″ pan with foil, leaving overhang on 2 sides. This will help when you pull the bars out to cut them. Spray your foil with non-stick cooking spray.
  4. Using your fingers, press the mixture firmly and evenly into your pan. Spraying your fingertips with cooking spray helps with the stickiness!
  5. Bake for 20-25 minutes, or until mostly set up. They will completely set up after cooling.
  6. Let cool for a bit on the counter and then cover and place in freezer. Freeze for at least an hour (mine were in the freezer overnight). Remove bars by lifting foil out of pan. Cut into 8-10 bars, wrap in parchment paper, place in a ziploc bag and store in fridge or freezer. They’re edible straight from the freezer!
  7. ENJOY!

Simple Celebrity Dresses

You can substitute most any of these ingredients for whatever you’d like! In my next batch I think I’ll sub in apple sauce for the banana and maybe add some chia seeds or flax. You could also add raisins, dried cranberries, dates, walnuts, pepitas…the possibilities are endless!

The granola eater,
Mrs. Edwards

Waking up Slow with Banana Pancakes

A huge bonus of being married to Josh? He LOVES breakfast, but even better…he loves making breakfast. What’s better than that, you ask? It’s that I’m always the lucky recipient of his talents. It’s a tough, tough life.

This past weekend, Josh tried a new recipe. If I have my way, I’ll be eating these every Sunday morning from here on out! Jack Johnson has it right, waking up slow with Banana Pancakes is probably the best thing ever.

Banana Pancakes (found here)

  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 2 ripe bananas, mashed

1. Combine flour, sugar, baking powder & salt.
2. In a separate bowl, mix together egg, milk, oil and mashed bananas.
3. Grease a griddle or large frying pan and heat to medium heat (we have this flat Calphalon griddle and LOVE it and use it almost every day).
4. Pour batter in 1/4 cup scoops onto pan and cook until golden brown. Serve warm with syrup, banana slices, walnuts, etc.
5. ENJOY!

Seriously, my husband is such a blessing to me and I do not take him making breakfast for me every weekend for granted! He is so good to me and I am so thankful for him!

Hope you get to enjoy these yummy pancakes with someone you love!

In Love,
Mrs. Edwards