Mango Chia Goodness

I love all things chia. I am sure you have seen my many posts on Chia and all the fun recipes you can make with it. Chia Seed Pudding, Sweet Double Coconut Chia Pudding, Holiday Chia Pudding, and Banana Date Chia Pudding. (wow, I totally love Chia!!)

Here is a super simple recipe that barely takes any prep time to make (although you do have to let it sit overnight). For me this chia recipe is super simple… I mix it at night and in the morning all I have to do is cut up a mango and I am ready to go 🙂 Love it! Super simple and deelish!

Mango Chia Goodness
4 servings
2 cups vanilla almond milk
1/3 cup chia seeds
1 mango diced

Combine chia seeds with almond milk and whisk. Let sit for 10 minutes and stir again to avoid clumps. Cover and refrigerate overnight. In the morning dice a mango and add to chia pudding. Enjoy 🙂

Per serving: 144 calories, 8 g fat, 1 g saturated fat, 0 g cholesterol, 4 g protein, 18 g carbohydrates, 8 g sugar, 9 g fiber

Smaller journal: Raw Brownie Bites With Vanilla Icing

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So fabulous! I couldn’t be happier to share this article with all of you!

Marisa’s Healthy Kitchen and my Raw Brownie Bites With Vanilla Icing were featured in the Smaller journal, a journal of ideas and inspiration by the editors of Small Magazine. THANKS!!

Check it out here 🙂

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“Veggie Girl Power” Series

Check out the “Veggie Girl Power” interview series, featuring a Dream Team of trailblazing veggie-superstar ladies. Amanda Cohen, Chef/Owner of Dirt Candy restaurant in NYC, Chloé Jo Berman, Glamazon Owner of, Erin McKenna, Founder of BabyCakes NYC, Karina Allrich of Karinas Kitchen Gluten-Free Recipes, Kristen Suzanne, Owner of, Marilu Henner, Actress, author, mom, wife., Rory Freedman, Skinny Bitch. Best-Selling Author, Sarma Melngailis, Co-Founder of Pure Food and Wine restaurant NYC. Founder of One Lucky Duck.


Banana Date Chia Pudding

I had read Sarma’s post on banana milk and thought it was pure genius!! I figured I could sweeten my almond milk the same way. I normally use sweeteners like agave and honey, but I loved how simple it was to sweeten this pudding with just dates and bananas. So fabulous! I have to tell you this was one of my Favorite Chia Puddings ever! SOOO GOOD! Breakfast is such a good meal!! Now that I am fully hooked I wonder how I ever lived without it 🙂

Love this Breakfast!!

Love this Breakfast!!

Banana Date Chia Pudding
serves 3-4

1/2 cup chia seeds
2 cups almond milk
2 bananas
5 dates, pitted
a few dashes cinnamon
a pinch of salt

Place the chia seeds in a bowl.  In a Vita-mix blend together the almond milk, bananas, dates, cinnamon, and salt.  Pour this mixture over the chia seeds and whisk together with a fork.  Let it sit for 10 minutes in the fridge and then whisk again to get rid of any clumps. Cover and set in the fridge overnight. In the morning whisk one more time and then enjoy!! Yum Breakfast!!!!

I looked up the nutrition stats again 🙂 I hope this helps out!

279 Calories, 7g fat, No Saturated fat or Cholesterol, 122mg Sodium, 52g Carbs, 13g Fiber, 32g Sugar and 7g Protein

Quinoa “Oatmeal”


As I told you last week my new addition to my diet is Breakfast and I am LOVING it!!! I plan to switch it up every week and try something new. This is a cooked breakfast and it was so good! I love quinoa but I don’t think it is ever thought about as a breakfast food. I thought that this super-grain would be great sweet and hot in the morning and I was right 🙂 So good and super nutritious. Love it!

Quinoa “Oatmeal”
serves 3

1 cup quinoa
1 cup almond milk
1 cup water
1/3 cup dried cranberries
1/2 teaspoon cinnamon
3 tablespoons agave

Rinse the quinoa and add to saucepan with water and almond milk. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Add the dried cranberries and cinnamon and simmer for 10 minutes. Stir in the agave. Cover and let sit for 5 minutes until all liquid is absorbed.

I can’t promise to do this for ever recipe but I looked up the nutrition stats for this breakfast. 🙂

Per Serving: Calories 324, Fat 4g, No Saturated Fat or Cholesterol, 71mg sodium, 67g carbs, 4g Fiber, 25g sugar, 7g protein

Raw & Vegan Double Cacao Pudding

I doubled this recipe and I am so glad I did 🙂 It was deeelish! Super chocolatey and smooth pudding. MMMM! 2 young thai coconuts gave me about 2 cups of coconut meat. This is one of those raw dishes that anyone would love (except if they did not like chocolate!). This also left me with delicious coconut water leftovers that we happily used in our smoothies. So refreshing and good!



Raw & Vegan Double Cacao Pudding
Recipe by Matthew Kenny

  • 3/4 cup coconut meat
  • 4 tbsp raw cacao powder
  • 5 tbsp agave syrup
  • 1/3 to 1/2 cup coconut water
  • seeds scraped from 1/2 vanilla pod
  • 1/4 cup cacao nibs

Blend Coconut Meat, Cacao Powder, Agave, Coconut Water and Vanilla –
stir in half of the nibs and use the rest on top as a garnish

Young Thai Coconuts

Young Thai Coconuts

Holiday Chia Pudding

I am always experimenting on myself by changing up my eating. Starting this week I have incorporated breakfast instead of just my juice. I am still drinking my juice, but having a solid breakfast first. I have already started to notice changes so I think this was a great decision for me. For this first week I decided to make Kristen’s Chia Pudding- I have wanted to make this for a while. As you know I love all things chia so I thought this would be the perfect go-to breakfast of choice. The best part is you can make a big bunch and it stays fresh in the fridge for 5 days or so. I doubled the recipe so that it would last me the whole week and it did 🙂 I over did it on the spices, so just have a lighter hand than me when you get to that part. Other than that this was deelish and a welcome change to my morning routine.

perfect little breakfast portions

perfect little breakfast portions

Holiday Chia Pudding
By Kristen Suzanne
Yield 1 1/4 cups

1/4 cup chia seeds
1/4 cup dried coconut, shredded & unsweetened
1 cup water
1/4 cup raw cashews (soaked 1 hour, drained and rinsed)
4 soft medjool dates, pitted
2 cloves
1 teaspoon lucuma powder
1/2 teaspoon powdered ginger
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon

Place the chia seeds and coconut in a small bowl, briefly stir to mix, and set aside. Blend the remaining ingredients until smooth. Pour the blended cashew mixture into the bowl with the chia seeds and coconut and stir. Wait a few minutes and stir again. Wait a few minutes, again, and stir. Do the “wait and stir” once more, and then place the Holiday Chia Pudding in the refrigerator for about 15 – 20 minutes (or longer, if desired). I normally leave them in overnight. Then, enjoy.

Cinnamon Raisin Flax Crackers

I use flax seeds all the time to make dehydrated snacks and breads. When the people over at FlaxMatters offered to send me some of their fabulous Organic Whole Golden Flax Seeds I jumped at the chance to try them out. They were gorgeous in color and ended up tasting great! Thank you so much FlaxMatters!!

I knew when I saw the flax seeds that I wanted to make something special. These Cinnamon Raisin Flax Crackers were delicious, chewy and really amazing! I have always loved raisin bread and these were the raw version of that. The bananas in the mixture made them chewy and the raisins made them so sweet, so good! When I soaked the flax seeds they became gelatinous, very similar to chia seeds. I love the gels that these seeds make!

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Look at that golden gorgeous color!

Look at that golden gorgeous color!

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Cinnamon Raisin Flax Crackers

Recipe adapted from Brigitte Mars
Makes about 2 -3 dozen crackers

2 C flax seeds
4 C water
1 1/2 C raisins + 1 1/2 C raisins
1/2 tsp. ground cinnamon
2 bananas, peeled
1 tsp. sea salt

Soak the seeds in the water for about 2 hours, and do not strain. Set aside 1/4 of the flax seeds and then combine the rest of the flax seeds and all ingredients in a food processor until smooth, stirring in the additional 1 1/2 C raisins and the set aside flax seeds by hand. Spread the mixture onto three solid dehydrator sheets. Dehydrate for 4 hours at 110 degrees. Remove the dehydrator sheets and flip the crackers onto mesh sheets.  Score the crackers and continue dehydrating until that side is dry around 6-10 more hours.  When dry, the crackers will keep for several weeks in an air-tight container.

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Raw Chocolate Chip Cookie Dough

Raw Chocolate Chip Cookie Dough
servings 2

Who does not love raw cookie dough!! Well here is the ‘raw’ version!! This recipe is beyond decadent and super fast to make! Whenever you get a sweet craving you can whip this up in 2 minutes, literally! We made this the other night and Michael has been asking for it ever since, I think it is addictive!!! If you do not eat honey you could substitute agave, but it would not be as thick.

cookie dough

2 tablespoon raw tahini
2 tablespoon raw cacao nibs
2 tablespoon raw honey
5 teaspoon coconut oil (I used Artisana brand because it is thicker, made with coconut and its oil!! the best)
a couple drops organic vanilla extract

Combine all the ingredients in a bowl. Eat with a spoon. ENJOY!!!

Six Reasons to Drink Green Juice Every Day

Six Reasons to Drink Green Juice Every Day

Check out this short article on the fabulous benefits of Green Juice! MMMM!!! We drink our juice or green smoothies every morning but it is still nice to be reminded of the benefits we are getting. I love doing what is more beneficial for me as much as possible and why not have that be the focus and start of each and every day!?!

So even if you don’t own a juicer you can always either make a quick green smoothie or go to a local juice store and order one up. Love it!

Here is my favorite recipe for our everyday green juice. But of course feel free to spice it up every once in a while for a change.

My go to recipe is:

  • 2 different heads of greens (kale, chard, romaine, etc.)
  • either a celery or cucumber base (3-5 stalks of celery or 1/2-whole cucumber)
  • 1-2 green apples

It is really very simple and the whole process from washing the greens, juicing to cleaning the juicer happens in less than 15 minutes! So there is no time excuse for me, unless I am truly rushing out the door and then I could always stop at a local juice place and order it up I always try to use as many organic veggies as possible. We drink these raw and we want to get the maximum benefits, so organic is the only way to go!


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