Here is a quick and easy breakfast recipe that will keep you fueled to tackle the day ahead. This is easy to make and prep for a healthy grab and go option during busy weekdays. This recipe is dairy and gluten free.
I love an easy breakfast option. I will make this recipe for my husband and myself for a healthy breakfast and snack option throughout the week. I sprinkle in some collagen and protein powder for some added nutrients. I typically use Ancient Nutrition Vanilla Collagen Protein for a clean source of protein. My kids will also dig into these too. I mean who can resist that delicious peanut butter goodness dripping over the edge like that?
Are you a lover of Thin Mint Cookies? Or, do you enjoy the refreshing taste of mint chocolate chip? Then, you will absolutely love my Thin Mint Chia Seed Pudding. This is Keto, Paleo, gluten and dairy free. Enjoy!
I love making this or any of my overnight chia seed recipes for an easy breakfast. I simply meal prep this on a Sunday, and multiply the recipe for however many upcoming days I need it for. This overnight recipe takes the guess work out of what you will serve for breakfast, and it sets itself. Just dump the ingredients into a bowl, whisk, and then it does it’s magic as it sits in the refrigerator. Breakfast doesn’t get any easier than that!
As I have mentioned before, I opt for a chocolate protein powder that has a collagen complex to it. I use Ancient Nutrition or Primal Kitchen chocolate collagen blends, which you can find in my “Shop” section, Amazon, or at your local Whole Foods store. Chia seeds are an amazing superfood that is rich in fiber, healthy fat, protein, calcium and manganese. Chia seeds also pack a punch with omega-3 fatty acids and other nutrients. All-in-all this dish is a well balanced breakfast that will keep you fueled throughout your morning and ready to tackle to day ahead. Enjoy!
I am a fan of chia seed pudding, and any recipe that is low maintenance. Lately I have been making these chia seed pudding breakfast jars for a quick and clean snack or breakfast option in the morning. These recipes listed below are all a twist on a basic overnight chia seed recipe.
I have not been eating seeds, nuts, and dairy recently during an elimination protocol I am following, but I have been making these breakfast jars for awhile now. Recently, I have been making these more for my husband. These are super easy to make. You can make these as a simple meal prep on a Sunday or the night before. When I finish my elimination protocol I imagine I will eat these beauties again if I tolerate them well. These were always something I looked forward to in the mornings as I started my day. It’s the little things sometimes, right?
The options are limitless when it comes to mixing and matching different flavor combinations. Below I made two from a base made with vanilla extract, and two from a base with almond extract. I have to admit that the almond extract base is out of this world.
I made a PB & Banana Jar and a PB & J Jar with the base with vanilla extract. Both are great takes on a classic PB sandwich. You can substitute the peanut butter with your nut butter of choice. Sometimes I use almond or sunflower butter depending on what I have in my pantry. I honestly could eat peanut butter with anything. I love a great nut butter option that is drizzly and not stiff. Here you will find I used dairy free yogurt, and the brands I commonly use are GT’s CoCoYo, Kite Hill, or Forager.
For the jars with almond extract I blended a tablespoon of protein powder into the yogurt layers for added nutrients. For the Chocolate Cherry Jar I used Ancient Nutrition Multi Collagen Protein in chocolate, and for the Blueberry Almond Jar I used Primal Kitchen Vanilla Coconut Collagen Fuel. Collagen is a powerful complex protein that helps improve skin and hair health, and it helps reduce joint pain and stiffness.
I hope you enjoy these as much as we do! Store these in airtight containers in your refrigerator, and enjoy them all week long. You won’t know if you are eating a breakfast, snack, or a dessert!
If you are a fan of chocolate covered strawberries then you will love this bites recipe. This is the perfect grab and go snack that will fuel you up with energy and satisfy your sweet tooth all at the same time. You will find it hard to have just one! This recipe is paleo, grain, dairy and gluten free.
There is something very satisfying about chocolate covered strawberries. The sweetness from the berries and the subtle hint of chocolate is out of this world. I love having these as a snack in the fridge during the week. Often times when I am on the hunt for a clean snack bar it can be difficult to find an option that is simple and clean. Lately, I have found pleasure in knowing exactly what I am eating, and knowing that it wasn’t prepared in a far off distant factory. Don’t get me wrong I am not the perfect eater, but when I have the opportunity to make something homemade that is minimal time and effort I go all in.
For my bites recipes they all kind go the same way in terms of preparation. You place the dates, cashews, vanilla extract, almonds, and maple syrup into the food processor and pulse it about 10 times. Then, I add in the unsweetened freeze dried strawberries, and let it go until a ball of dough forms. Once the mixture is good to go you will use a cookie scooper or a spoon to scoop out generous spoonfuls and roll them into balls. Place them onto a plate or cookie sheet lined with parchment paper.
Once the bites are all formed (you should get about 16 from this recipe) then you will prepare the chocolate. Simply, melt the chocolate and coconut oil in a microwave safe dish and stir every 30 seconds until it is completely melted. Take a spoon and drizzle the chocolate evenly across all of the bites. Pop the bites into the fridge and let the chocolate harden for about 30 minutes. Then you can serve them or transfer them to an airtight container, and they will stay good in the fridge for up to 1 week or you can freeze them for up to 3 months and take them out as needed for a nice sweet treat.
Chocolate Covered Strawberry Bites Makes 16
1 cup dates
1 cup raw unsalted cashews
1/4 cup raw unsalted almonds
1/2 tsp vanilla extract
5 tbsp maple syrup
1 cup unsweetened freeze dried strawberries
1/4 cup chocolate chips (Hu gems are recommended for a Paleo and dairy free option)
1 tsp coconut oil
In a food processor add the dates, cashews, almonds, vanilla, and maple syrup and pulse 10 times
Add in the strawberries and let it process until a ball of dough has formed
Scoop out generous spoonfuls and roll into balls, and place them onto a baking sheet or plate lined with parchment paper
Melt the chocolate and coconut oil in a microwave safe dish while stirring every 30 seconds
Drizzle the melted chocolate over the bites evenly
Place the bites into the fridge and let the chocolate harden for 30 minutes
Serve immediately or transfer to an airtight container. These can stay in the fridge for up to 1 week for maximum freshness or put them in the freezer for up to 3 months.
If you are looking for a midday snack with some protein and chocolate flavored goodness then look no further than these delicious Salted Chocolate Pecan Protein Bites. These are gluten free and dairy free.
I make these bites for my husband and me for a midday pick me up or a post workout snack. They are packed with protein and healthy fats to keep us energized, so we can keep up with our daily demands of work and parenting. I will pack these when we are going on a hike, or in our lunches if we need a bridge snack between meals.
These keep nicely in the fridge for 1 week. The dough consistency will vary depending on the size of the protein scoop you use. So, if the dough seems a bite dry you can slowly add 1 tsp at a time of unsweetened almond milk to reach your desired consistency. For this recipe I used Tone It Up chocolate protein for your reference. You can find the link for the protein on my Shop page.
I used Hu Chocolate Chunks, and then I chopped them up into smaller pieces. The pecans I also chopped a bit smaller as well, but they add a good texture so you don’t want to overdo it with the chopping. For the almond butter, pick a brand that does not have added sugars or unnecessary ingredients. I used the organic Whole Foods brand, which the only ingredient is almonds. The other ingredients needed are gluten free oats, maple syrup, salt and vanilla extract. The directions are below. Enjoy my friends!
Salted Chocolate Pecan Protein Bites Makes 16
1 cup gluten free oats
1 cup almond butter
1/2 cup maple syrup
2 scoops chocolate protein powder (I used Tone It Up brand)
1/4 cup chocolate chunks (I used Hu brand)
1/4 cup chopped pecans
1/2 tsp sea salt
1/2 tsp vanilla extract
Combine all the ingredients into a mixing bowl, and mix until it is well combined.
Use a cookie scooper or a spoon to scoop out spoonfuls and roll into balls
Note: if the mixture is too dry due to the size of your protein scoops then you can add tsps at a time of unsweetened almond milk until it is smooth enough to work into balls
Store these Bites in an airtight container in the fridge for up to 1 week