Tropical chia pudding

You know those super organized people who pack their lunch, prepare breakfast and clea. The house before bed so that the morning goes as smoothly as possible? I aspire to be one of those people. Unfortunately, im a morning person which means when bedtime is coming up im miserable and exhausted.

On a few rare occasions, especially as I've fallen more and more in love with meal prep and freezer meals (zero waste, of course), I manage to get breakfast ready ahead of time. This cool recipe you can make 24 hours ahead of time (I haven't waited longer than that, let me know if you do). Or the night before. But it needs to refrigerate for at least four hours so please plan ahead appropriately.

This also makes for a good "dessert".

You Will Need:
1 cup coconut milk
1/4 cup chia seeds
1/4 cup maple syrup
1 tbsp melted coconut oil
Chopped mango, kiwi, pineapple and sliced almonds for topping. Flaked coconut would be good too. Mix and match as you please.

Mix all ingredients, including your topping, in a jar.
Let sit unrefrigerated for about an hour.
Shake it really good than refrigerate for 4+ hours.
When ready to eat, shake it and dig in.

See, wasn't that easy?

Chia pudding is a total cheater breakfast. :)

Vegan Spiced Strawberry Oatmeal

Vegan Spiced Strawberry Oatmeal

I'm a huge morning person, which for me includes eating a gigantic, filling breakfast. As I've begun my transition to ovo-vegetarian (a vegetarian who doesn't have milk), oatmeal has become my crutch. Not only is it healthy, convenient, easy and packed with protein (11 grams in each cup) - but it's also sweet, luxurious, and makes the transition that much more comfortable.

I discovered this awesome combination while scrounging for food in our under-stocked pantry. I was impressed enough to share it with you. When I find my camera I'll take some pictures. This recipe provides two servings of about 1 1/2 cups very thick cooked oatmeal.

You Will Need:

1 cup rolled oats
1 cup water
1 cup rice/almond milk (or more if you like thin oatmeal)
1 pinch of salt
2-4 tbsp pumpkin pie spice (to taste)
1 1/2 cups granulated sugar
1 tbsp honey
2 cups chopped fresh or frozen strawberries (the riper the better; feel free to experiment with other berries)
1 tsp vanilla extract

The Oatmeal:

Combine all ingredients in a saucepan except rolled oats. Cook until boiling, stirring occasionally. When boiling add rolled oats, and cook for 3-5 minutes, stirring constantly. Remove from heat and serve warm or refrigerate for later.

Let me know what you think!

Bite-Size Quiche

I made these for a church potluck today and they were absolutely scrumptious! Full of fresh, wholesome ingredients and so yummy too. They're also, thankfully, very much in season at the moment in my area. Mushroom season is just coming to a close, so make them while they're still seasonal.

Enjoy! Tell me what you think...

Makes 36 mini quiche, or 1 whole quiche.

 You Will Need:
For the filling -

• 3 slices lean bacon, cooked and crumbled (for a vegetarian alternative, use red onion and add more salt to the egg mixture)
• 2 large mushroom, chopped into tiny pieces
• 2 handfuls baby spinach, finely chopped
• 1 cups heavy cream
• 3 eggs
• 1 tsp pepper, freshly ground
• 2 tsp salt
• 1 cup shredded cheese (Monterrey jack, cheddar or Swiss are the best)
• 4-8 tbsp olive oil (for greasing the pan, don't use canola or vegetable because those oils are highly toxic)

For the crust -

• 2 cup flour
• 8 tbsp butter, cold, cubed
• 2 egg
• 1 tsp salt

In a medium mixing bowl combine flour, salt, butter, and egg for the crust. Mix with your hands, squishing it until everything is fully incorporated.

Take your mini muffin pan, and thoroughly grease with olive oil. Preheat your oven to 375 degrees F. Mush your crust into each mini muffin section.

In each bit of crust, add bacon, mushroom and spinach. Pour egg mixture in over it. Top with shredded cheese. Bake for 15 minutes, until the cheese is melted and they're all puffed up. If you're making a normal quiche, bake for 35-40 minutes.

Cool for about 10 minutes then serve. :) If you're making these ahead of time, refrigerate, then warm in the oven for about 5 minutes just before serving for best taste. They taste fine cold, but phenomenal warm.

Strawberry Creamcheese Crepes

I absolutely adore crepes. They're delicious, sweet, savory - they're whatever you want them to be. I hope you like these as much as my family did.

You Will Need:

5 Crepes (Pre-made or fresh)

3 Cups strawberries

11/2 Cups Cream Cheese

2 tbsp granulated sugar

1 tsp vanilla extract

1/2 cup powdered sugar plus more for garnish

To Cook:

1. Dice up your strawberries - set aside 1/2 cup in a small bowl with granulated sugar, stir and let sit. This will turn into a strawberry syrup.
2. In a separate bowl,  combine vanilla extract, powdered sugar and cream cheese. Mix until fully combined and creamy.
3. In each crepe, put 1/2 cup of chopped strawberries, some cream cheese filling, roll up and plate. Garnish with powdered sugar, cream cheese filling and the strawberry syrup. Enjoy. :)