Thin Mint Chia Seed Pudding

Thin Mint Chia Seed Pudding

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!

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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!

Thin Mint Chia Seed Pudding

Mindful Living With Amanda
Keto, Paleo, Dairy & Gluten Free
Course Breakfast, Snack
Servings 1

Ingredients
  

  • 1/4 cup chia seeds
  • 1 cup coconut milk
  • 2 tbsp chocolate protein powder I use Primal Kitchen or Ancient Nutrition Chocolate Collagen powders
  • 1 tbsp maple syrup
  • 1 tbsp cacao nibs
  • 1/4 tsp pure peppermint extract
  • Optional Toppings: additional cacao nibs, shredded coconut, freshly torn mint leaves, grain free granola

Instructions
 

  • whisk together all of the pudding ingredients, and store in an airtight container in the refrigerator for up to 2 hours or overnight
  • mix prior to eating and top with additional cacao nibs, shredded coconut, fresh mint leaves, or grain free granola
Mixed Berry & Chia Jam

Mixed Berry & Chia Jam

I love a good jam that is free from sugar and extra junk. This recipe is super easy to make, and it is kid and adult approved! Serve this on top of toast, yogurt, or ice cream to add some berry flavor to a simple snack or dessert! This is Paleo friendly and gluten free!

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My son Samuel has a PB & J sandwich every day, and I use berries on top of my yogurt or smoothies frequently. Berries in general are packed with nutrients and antioxidants, but if you look at the added sugars and ingredients on the traditional jams and jellies found at your local food store they overpower the nutritional content of the fruit. So, I decided to make my own jam at home that is super easy to make, and it maybe takes 5 minutes to make from beginning to end.

The more I cook the more I realize it is more cost effective and healthier to find easy alternatives to packaged items to make right in your own kitchen. This jam not only has the antioxidants from the mixed berries, but it has extra nutrients from the chia seeds. Chia seeds are an excellent source of fiber, energy, protein, and omega-3 fatty acids. Chia seeds are also great for skin health, bone and joint integrity, and they help balance blood sugar levels. For more information click here for my go-to source on all things health and wellness on Dr. Axe’s website.

I love this recipe. I use this as a garnish to my Lemon Bar Muffins. There is something about the blend of berries and citrus that makes everything make sense. I also use this on top of some coconut yogurt with nut butter for a little PB&J vibe. You can also spread this on top of some sprouted toast in the morning, or just make a classic PB&J sandwich with your nut butter of choice. You can’t go wrong here. The sky is the limit. Enjoy!

Mixed Berry Chia Jam

Mindful Living With Amanda
Gluten Free & Paleo Friendly
Course Side Dish

Ingredients
  

  • 1 cup frozen organic mixed berries
  • 1 tbsp raw honey
  • 1/2 lemon, juiced
  • 1 tbsp chia seeds
  • 1 tbsp filted water

Instructions
 

  • Combine all of the ingredients in a small sauce pan and simmer over medium heat.
  • Stir the berry mixture frequently, and gently smash the berries with a fork into smaller bits (depending on how much texture you like in your jam).
  • Once thickened and warmed through remove the jam from the heat and transfer to a glass storage container. Serve immediately, or allow the jam to completely cool before you store it in the refrigerator in an air tight container.
Sweet & Savory Breakfast Sausage Bowl

Sweet & Savory Breakfast Sausage Bowl

Tired of the same breakfast routine on repeat? Try this recipe for a sweet and savory breakfast that will keep you fueled for the day ahead. This simple dish has a lovely blend of cinnamon and sage, which is complimented by the savory sausage. Serve up this gluten free, dairy free, and paleo friendly dish for a healthy brunch or breakfast option any day of the week.

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I have recently limited my grain, dairy, and egg intake during The Inflammation Spectrum protocol designed by Dr. Will Cole. I have to admit that I feel less bloated without grains. I already knew going into the plan that I was not big on dairy. The hardest part for me was limiting eggs. I love eggs, and every Sunday I would boil some to keep on hand for during the week when I needed a healthy snack. So, I set out to develop more breakfast options that were free of gluten, dairy, added sweeteners, and grains. Enter, my Sweet and Savory Breakfast Sausage Bowl.

Start by making the sweet potato discs, because they will take the longest to cook. While the discs are roasting in the oven you can simply prepare the remainder of the meal. Sweet potatoes are a great source of fiber, several vitamins and minerals, and they held stabilize blood sugar. You can even make this portion of the recipe to go alongside grilled chicken and roasted veggies for another simple dinner option.

The brand of breakfast sausage I use is ButcherBox, which is a meat delivery service that only uses quality meats sourced from ethical farmers. Their breakfast sausage is free from sugars and only has salt, pepper, and sage as the ingredients. You could also substitute the pork for ground turkey if that is your jam. When you brown the sage be sure to move it around the pan frequently to avoid burning, and you only need to fry them until tender and lightly crisp. The smell that will fill your home from this dish will be amazing. I hope you enjoy this as much as we did!

Sweet & Savory Breakfast Sausage Bowl

Mindful Living With Amanda
Gluten & Dairy Free | Paleo Friendly
Course Breakfast
Servings 4

Ingredients
  

Sweet Potato Discs

  • 1 medium sweet potato, scrubbed and dried
  • 2 tbsp coconut oil
  • 1/2 tsp cinnamon
  • 1 tsp rosemary, chopped
  • sprinkle of sea salt

Sausage Meatballs

  • 1 pound sugar-free ground breakfast sausage
  • 1 tbsp packed whole sage leaves
  • 1 tbsp coconut oil
  • 1/2 tsp sea salt

Fried Apples

  • 3 apples sliced thin
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions
 

Sweet Potato Discs

  • Preheat the oven to 400 degrees, and line a large baking sheet with parchment paper.
  • Cut the sweet potato into thin discs, and arrange them onto a baking sheet. Be sure to not overlap the discs.
  • Melt the coconut oil with cinnamon in a small bowl. Then, brush both sides of the discs with the oil blend. Sprinkle the discs with sea salt, and drizzle the extra oil on top.
  • Roast for 25-30 minutes, and flip them halfway through.

Sausage Meatballs

  • Fry the whole sage leaves over medium heat with the coconut oil until lightly crisp. Be sure to toss frequently to avoid burning. Once crisp and tender, remove from the heat.
  • Chop the sage leaves up, and toss them into a mixing bowl with the sausage and salt. Combine the mixture and form into 12 meatballs.
  • Brown the meatballs in the pan you used for the sage. Brown the saugsage on all sides, and then cover to steam. Once the sausage is cooked through remove them from the heat.

Fried Apples

  • Drain all but 1 tbsp of the fat from the pan leftover from the sausage. Toss the apples and spices in and fry until tender. Then remove from the heat
  • Arrange the sweet potatoes, meatballs, and apples onto a plate and garnish with some additionally crisp sage leaves. Enjoy!
Cold Brew Protein Smoothie Bowl

Cold Brew Protein Smoothie Bowl

Need a little bit of energy in the morning to tackle the day ahead, or a post workout smoothie? Then you will love this cold brew smoothie bowl that has a beautiful blend of chocolate and coffee. This is gluten free, dairy free, and it is paleo and Keto friendly.

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Sometimes after a morning workout I can’t decide what to have first. Do I grab the coffee, or make a smoothie? This smoothie bowl hits both spots, while only needing my effort to make one when I am in a pinch. I also love making this on the weekends when I have the luxury of time to sit down and enjoy a little treat to start my day.

I used Tone It Up protein powder for this bowl, but whatever chocolate protein powder you prefer will work. Just be mindful of the ingredients, because there are a lot of brands that use a substantial amount of unnecessary fillers. For the cold brew I sometimes grab one from the grocery store or make a quick cup of coffee the night before, and store it in a mason jar for the next day. Cheers to a good morning! It’s a good day, for a good day.

Cold Brew Protein Smoothie Bowl

Mindful Living With Amanda
Gluten & Dairy free, Paleo & Keto Friendly
Course Breakfast
Servings 1

Ingredients
  

Smoothie

  • 1 cup nut milk
  • 1 cup frozen cauliflower rice
  • 1 tsp coconut oil
  • 1 tbsp ground flaxseed
  • 1 serving chocolate protein powder
  • 1 scoop unflavored collagen peptides
  • 1/4 cup cold brew coffee
  • 1 tbsp nut butter

Toppings

  • 1/2 banana, sliced
  • 2 tsp cacao nibs
  • 1 tsp hemp seeds
  • 2 tsp unsweetened shredded coconut

Instructions
 

  • Add all of the smoothie ingredients into a high speed blender and blend until combined. Depending on your protein powder portion you may need to add more water, however do so in small increments so it’s thick enough to eat with a spoon.
  • Pour the thickened smoothie into a bowl.
  • Top with banana slices, cacao nibs, hemp seeds and shredded coconut. I always add a drizzle more of nut butter on top, because, why not?
Breakfast Bowl

Breakfast Bowl

This Breakfast Bowl recipe is nice to have on a nice weekend morning or brunch for a nutrient packed meal to keep you fueled for the day ahead. This recipe is gluten free and Whole 30 compliant.

Breakfast is my favorite meal. I will often have breakfast for dinner during the week when I am just cooking for myself and my two boys. I love eggs, which are loaded with nutrients and healthy fats. The avocado adds healthy fat in addition to fiber alongside the spinach. For the bacon you want to make sure you choose a brand such as Nature’s Rancher that is Whole 30 compliant and sugar free. If you do use butter I would recommend a good quality such as Kerry Gold, which is made from grass-fed cows, or you can use ghee for Paleo or Whole 30 friends. You will also want to avoid using nightshades if you are on a strict Paleo diet.

Breakfast Bowls

Mindful Living With Amanda
Gluten Free
Course Breakfast
Servings 3

Ingredients
  

Roasted Sweet Potatoes

  • 1 1/2 cup sweet potatoes, scrubbed and chopped
  • 1 1/2 cup chopped bell peppers
  • 1/2 small sweet onion, chopped
  • 1 tbsp coconut oil, melted
  • 1/2 tsp sea salt

Breakfast Bowl

  • 6 strips of bacon
  • 6 eggs
  • 3 tsp ghee or butter*
  • 6 cups baby spinach
  • 1 1/2 avocados
  • 1 tsp Everything But The Bagel Seasoning

Instructions
 

Sweet Potatoes & Bacon

  • Preheat the oven to 375 degrees, and line 2 baking sheets with parchment paper
  • Toss the chopped sweet potatoes, onion, peppers, coconut oil, and salt on one baking sheet and bake for 20 minutes until crisp (depending on how small or big you chop the potatoes)
  • Spread out the slices of bacon on the second baking sheet and bake during the last 8 minutes of the sweet potatoes (cooking time will vary depending on your desired level of crisp)

Breakfast Bowl

  • Lightly saute spinach in a nonstick pan until lightly wilted, then remove from heat
  • Add 1 tsp of butter or ghee to a nonstick pan, and fry 2 eggs a time, while adding 1 tsp of cooking fat to each batch*
  • Add the spinach, sweet potato bake, bacon, and eggs to a bowl
  • Top with sliced avocado and sprinkle the bagel seasoning on top
  • Optional to drizzle sugar free Primal Kitchen ketchup on top

Notes

*If you are following Whole 30 or Paleo then use ghee instead of butter
Keyword healthy breakfast, paleo breakfast, whole 30 breakfast