So lately, I’ve been obsessed with hard boiled eggs. I eat them for breakfast. I snack on them. I actually just ate two of them a couple minutes ago for dessert. I’ve trying to reduce sugar as much as possible after Valentines Day, and hard boiled eggs have definitely helped me keep my diet on track. This is not a paid review, and I bought the Norpro Egg Rite Egg Timer myself. I’ve found that the lines for soft, medium, and hard are not accurate, and the egg is hard boiled when the whole timer turns from red to purple. That being said, I still love it. Now that I’ve used it a bit, I know when to take it off the heat. The longer I leave it out in the cold water after it’s done cooking, the easier it peels. I finally feel like I might succeed in making deviled eggs, which happens to be a favorite dish of mine. On amazon it’s only $6.45, which I think is definitely worth it. Mary G. Enig, author of Know Your Fats, recommends that you eat at least one egg a day if you are not allergic to them. Chris Kresser also has an awesome article “Three Eggs a Day Keep the Doctor Away” that I highly recommend you check out.
I used to eat a lot of chocolate chia seed pudding when I was vegan, so I was feeling nostalgic when I made this. Plus, I’m a sucker for easy recipes. Cooking as often as I do is hard enough. I also liked how this recipe can easily be adapted for different flavors, which makes it more like a cooking technique than just a recipe. This recipe doesn’t use much maple syrup, which is fine by me, I prefer to eat less sugar anyway. But, if you have a sweet tooth you may need to add more sweetener.
2 cans organic coconut milk (Native Forest or Natural Value brand) or 3
cups of homemade coconut milk
2+ tbsp pure maple syrup
2 tbsp pure vanilla extract
2 shakes of unrefined sea salt
¾ cup of chia seeds
Instructions
In a blender, combine coconut milk, maple syrup, vanilla and sea salt and blend
until smooth. Turn blender on very low (around 2 on a VitaMix blender) and add
chia seeds, blending just until combined.
Pour into a large glass bowl and quickly whisk every 10-15 minutes for an hour.
You can now pour the pudding into serving dishes and enjoy, or store in Mason
jars and place in the fridge. Pudding will continue to firm up in the fridge.
Nutrition Information
Serving size: 4-6
3.2.2807
Notes: You can add spices like cinnamon, nutmeg, Garam masala or Five Spice Powder—blend in before adding chia seeds. Serve pudding with fun toppings—like nuts, dried fruit, chocolate chips, etc. Raw honey may replace maple syrup.
I’m so excited to offer you an ebook I contributed to! I submitted my Coconut and Date Mousse recipe, which happens to be one my favorite recipes. 41 other health food bloggers also contributed their dessert recipe with information on their blog so that you can find even more great recipes and health information.
This cookbook emphases cooking real food from scratch. 36 recipes are grain free, 39 gluten free, and 30 are dairy free recipes. It comes in pdf form so you can easily be read on most devices and checkout is through ejunkie which uses paypal. Links to blogs and social media are active and will immediately send you to that site after you click the link. This makes this ebook a very efficient directory of health food bloggers that you can easily reference. Personally, I’m cannot wait to explore everyone’s site!
This tasted delicious, and had just the right amount of heat. Trust me, the heat builds the more you eat. Plus, it was easy to throw everything in the slow cooker, and have a ton of leftovers! I will definitely be making this again.
Chop onions, tomato, red bell pepper, and mince garlic cloves
Add chopped vegetables including pre-chopped butternut squash and vegetable stock to slow cooker.
Finely dice jalepenoes and scoop out most of the seeds (which is where the heat is). Add to slow cooker.
Then add rest of the ingredients, and stir so they are mixed.
Set slow cooker on high and cook until butternut squash is soft 6-8 hours. Stir occasionally since the slow cooker will be full and vegetables on top will cook slower.
Aren’t these tulips beautiful! Shameer got them for me for my birthday yesterday. We’re having a little house party today and I made a cacao and coconut cream pie. It’s gluten and dairy free, and the only sweetener is with whole dates. (Although I did use a lot of them) If you are watching your sugar just reduce the amount of dates and amount of cacao powder. I used a lot of both because I like the bitter flavor of dark chocolate and wanted that flavor to stand out, but I had to balance it out with a lot of dates so it would be sweet enough to serve to a group of people expecting dessert.
