Mango Coconut Chia Pudding

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Try making this Mango Coconut Chia Pudding for your next breakfast option! Mangoes improve immunity, support collagen production, and prevent constipation. Coconut milk is rich in electrolytes, supports a balanced gut microbiome, and is a plant-based alternative for lactose intolerant individuals. Chia seeds reduce the risk of heart disease, support digestive health, and help maintain strong and healthy bones. Prepare this Mango Coconut Chia Pudding as a nutrient-packed start to your day and enjoy!

Ingredients:

  • 1 large mango

  • 1/2 cup unsweetened coconut milk, warmed

  • 1/2 cup coconut yogurt

  • 2 tablespoons chia seeds

  • 1 tablespoon honey

  • Coconut flakes

  • Mint leaf

Instructions:

1) Peel your mango and cut into cubes. Set aside.

2) Add chia seeds, warmed coconut milk, coconut yogurt, and honey to a jar. Stir with a spoon.

3) Cover jar and let chia pudding sit for 5-10 minutes to thicken.

4) Blend half of your cubed mangos. Add water as needed for a thinner consistency.

5) After the chia pudding has thickened, pour your pureed mango on top.

6) Place the rest of the cubed mango on top of the pureed mango.

7) Garnish your pudding with coconut flakes and a mint leaf and enjoy!

Crispy Roasted Chickpeas

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Try making these Crispy Roasted Chickpeas for your next snack option! Chickpeas are a great source of protein, improve digestive health, and support cardiovascular health. Paprika is packed with antioxidants, reduces inflammation, and promotes eye health. Coriander lowers the risk of heart disease, improves memory, and helps maintain strong bones. Prepare these Crispy Roasted Chickpeas for an easy snack on the go and enjoy!

Ingredients:

  • 15-ounce can of chickpeas, drained and rinsed

  • 1 tablespoon coconut oil

  • 1 teaspoon paprika

  • ½ teaspoon ground coriander

  • ½ teaspoon ground cumin

  • ¼ teaspoon salt

Instructions:

1) Preheat oven to 425 degrees Fahrenheit. Line baking sheet with parchment paper.

2) Spread a towel on counter, lay out chickpeas to dry.

3) In a large bowl, mix paprika, coriander, cumin, and salt with coconut oil. Toss chickpeas in bowl and mix until they are coated.

4) Spread coated chickpeas onto the baking sheet and roast in oven. After 10 minutes, shake the baking sheet and roast for another 15-18 minutes, until chickpeas are crispy.

5) Place your roasted chickpeas in a bowl and enjoy!

Vanilla Cashew Cream

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Try making this Vanilla Cashew Cream for your next dessert option! Cashews are a great source of healthy fats, help stabilize blood sugar, and aid in weight management. Almond milk is naturally lower in calories compared to dairy milk and is a suitable alternative for individuals with lactose intolerance. Cinnamon lowers cholesterol, promotes the growth of healthy bacteria in the gut, and protects against neurodegenerative diseases. Prepare this sweet Vanilla Cashew Cream topped with your favorite berries and enjoy!

Ingredients:

  • 1 cup raw unsalted cashews

  • ½ cup almond milk

  • 2 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • ½ teaspoon cinnamon

  • ½ teaspoon sea salt

  • Berries of choice (raspberries, blueberries, etc.)

Instructions:

1) Soak cashews in water for at least 2 hours before blending.

2) Drain cashews and place them in a blender. Add almond milk, maple syrup, vanilla extract, cinnamon, and salt. Blend all ingredients until smooth.

3) Pour finished cream into a small bowl or cup.

4) Top with your favorite berries and enjoy!

Creamy Chicken Pesto Gnocchi

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Try making this Creamy Chicken Pesto Gnocchi for your next dinner option! Gnocchi is high in Vitamin C and serves as a gluten-free alternative for traditional pasta. Chicken is a great source of protein and promotes vision and immune function. Pesto is high in healthy fats and is packed with antioxidants. Prepare this Creamy Chicken Pesto Gnocchi with a side of gluten-free garlic bread and enjoy!

Ingredients:

  • 1 lb. uncooked potato gnocchi

  • 2 chicken breasts, diced

  • 1 cup coconut cream

  • ¼ cup pesto

  • ¼ cup chicken broth

  • 3 cloves garlic, minced

  • 1 tablespoon coconut oil

  • Basil leaves

  • Cherry tomatoes

  • Salt and black pepper

Instructions:

1) Add coconut oil to a large pan. Cook diced chicken breasts in pan over high heat for 2 minutes until the chicken browns.

2) Turn the heat to low and add minced garlic. Stir to combine. Then, add pesto.

3) Pour in coconut cream and chicken broth. Stir to combine and bring mixture to a simmer.

4) Add gnocchi, cover the pan, and cook for 5 minutes over low-medium heat.

5) After 5 minutes, uncover the pan. Stir and cook for another 2 minutes.

6) Remove pan from heat. Add salt and pepper to taste and plate the finished dish.

7) Garnish with cherry tomatoes and basil and enjoy!