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I was never a yogurt person, but yet here I find myself eating this yogurt almost daily! It’s so easy to make and nice to know I have some in the fridge to grab for a healthy snack. I take it to work and enjoy for a morning break to tide me over until lunch time. Here is my favorite way to eat right now. 
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I saw this on Facebook earlier in the week and couldn’t wait to try it. I kid you not, I made these the last three mornings. Here is the original recipe from Tasty, and below is how I switched it up a little. Now, it says its 4 servings...um, I beg to differ. This is more like 2 servings. You could stretch it to 4 if you are serving other things with it though. And as I’m on my current vegan, instant pot yogurt kick, I have replaced the maple syrup on top with vanilla yogurt and I’m enjoying that for now.  This recipe was adapted from Lindsay Nixon’s Happy Herbivore Light & Lean which I checked out from the library and haven’t brought myself to return it...Lucky for renewals!  These are best if eaten when fresh, however, you can store leftovers in an airtight container in the fridge and reheat in the oven or toaster oven to make warm and crispy.
 This is such an easy kale smoothie. It tastes so good and refreshing yet it can also be very filling with all that kale. Perfect for between meals, or after a light workout, or out the door for errands. Super easy to make with only a few ingredients.
Ch-ch-ch-chia.
Yep, those funny little things are actually quite tasty. A few years ago I got into the chia seeds and enjoyed chia frescas and puddings but then my interest seemed to fade. I’m terrible with remembering favorite recipes because I also tend to just google as I cook. So when I decided to get back into the chia craze I found this recipe and remembered to bookmark it this time. Now, I don’t quite follow the recipe to a T and I have basically just used it as a base to play with different flavors and combos. It makes a pretty big batch so I can easily split this one base into 4 different flavors. The convenience of mason jars is big for these flavor splits. I can simply divide the chia seeds among the jars, and either add the flavorings to the jar or have a reserve to use if I’m blending the flavor in the blender. I will keep the puddings in the fridge and grab during the week or scope out as needed to add to other recipes, such as the dragon fruit/tapioca dessert or the ricotta milkshake. Easy enough to pack for work and versatile enough to not tire of.  A bit of a disclaimer here - I’m not actually going to post any of these recipes. At least not now.
This Christmas, life was just too much of a whirlwind to be organized enough for everything. I made the most of what I could and did the best that I could to enjoy the holiday for myself, to share with others, and to spend time with family. In some ways I feel I failed at each but in other ways I recognize the balance. Unfortunately I did not take many photos of these or the process because I wasn't sure they'd come out on the first try and they were so delicious I ate them pretty quick. I came across a recipe around the same time my mom did and the recipes were pretty similar. She made hers with a few substitutions and loved them so I followed suite. Therefore, this is a combination of a recipe found online and modifications for what we stock in our pantry making it easier to make on a whim.  I've never been one to eat the same thing two days in a row. I have to get creative with leftovers. Yet, I have eaten these oats three days in a row! Love them, and its even more awesome to just grab it out of the fridge and go in the morning since I'm usually running late. I know there has been contention with whether or not oatmeal is gluten free, and as long its labeled so I'm going to go with it. We haven't seen any adverse reactions in our house so we're good for now.  We make green smoothies a lot and have been for years. It all started with a Kale and Banana vegan smoothie that I started making regularly when we lived in Montana. However, I developed an intolerance for bananas so I no longer smoothie with bananas which can be limiting on my smoothie production. But that doesn’t stop me from trying and the taste from exploding.  |
