Chocolate Vanilla (Pumpkin) Chia Seed Pudding – This is crazy easy and delicious. This week, I decided stir in some extra pumpkin I had in the refrigerator. If pumpkin is not your thing, leave it out. No worries, it’ll still be fab!
Oatmeal Raisin Cookie Dough Bites – Yep, you’ve seen these babies here before. They are easy, quick, and just what my little one ordered.
Chicken Avocado Lime Soup – Shame on me for not having posted this super easy soup recipe sooner. It’s a winner, winner chicken soup dinner.
Oat Soaked Pumpkin Pancakes – Belly, meet pumpkin pancakes covered with pure maple syrup. #youarewelcome
Quick Broccoli Lemon Pasta – When I read this recipe from the original creator, I had a feeling it was gonna be a hit. It packed a flavorful punch, and it was on the table in less than 30 minutes!
Hope something makes your belly smile…
(Smartphone users: scroll to the bottom of the screen to sign up for weekly email recipes from We Eat For Real)
Chocolate Vanilla Chia Seed Pudding
1 c. organic milk (alternatives: almond milk, cashew milk, goat milk)
1/2 c. chia seeds
¼ c. pure maple syrup (alternative: honey)
1 t. pure vanilla extract
1/8 c. to ¼ c. cacao powder or unsweetened cocoa powder
pinch sea salt
1/4 c. organic canned pumpkin, optional
Directions: In a glass bowl (preferably one with a lid) add all ingredients, shake vigorously and refrigerate overnight. When serving, add more milk by the tablespoon if it’s too thick for your liking.
Oatmeal Raisin Cookie Dough Bites
Adapted from Super Glue Mom
½ c. creamy almond butter (alternative: nut butter of your choosing)
¼ c. raw honey or maple syrup (or 1/8 c. of each)
1 t. organic vanilla extract
¼ c. coconut flour
5 T. oats (I’ve used old fashioned or quick cooking oats)
2 T. ground flax seed
¼ t. cinnamon
¼ t. sea salt
¼ c. organic raisins
Directions: In a small bowl, mix together the wet ingredients. Add the dry ingredients to the wet. Mix together with a rubber spatula or your hands. Add in the raisins. If the mixture seems to wet, add a bit more coconut flour. If too dry, add a bit of water. Using a tablespoon to measure, roll the dough into bit sized balls with your hands. Refrigerate for 30 minutes before serving. Sometimes, I freeze these for about 10 minutes to speed things up a bit. Store in refrigerator (or freezer).
Chicken Avocado Lime Soup
Adapted from Cooking Classy
1.5 lbs. organic boneless skinless chicken breasts
1 T. olive oil
1 c. chopped green onions (greens and white bulb)
1 jalapeño, seeded and minced
3-4 garlic cloves, minced
4 c. organic chicken broth
2 organic tomatoes, diced (alternative: 1 can diced tomatoes, drained)
1 t. ground cumin
¼ t. each, sea salt/freshly ground black pepper
1/3 c. chopped cilantro
3 T. fresh lime juice
3 medium avocados, peeled, cored and diced
Organic corn tortilla chips, (optional garnish)
Sharp cheddar cheese, shredded (optional garnish)
Organic Greek yogurt, (optional garnish)
Directions: Heat a large stock pot to medium heat. Add the olive oil, green onions, and jalapenos. Allow to cook until softened slightly (about 2 minutes). Add the garlic and allow to cook until fragrant (about a minute). Add the chicken broth, tomatoes, cumin, sea salt/pepper, and chicken breasts. Bring to a boil. Reduce heat to a low boil/large simmer and cover. Allow chicken to cook until done (about 15 minutes). Reduce heat to low. Remove the chicken breasts to a cutting board and allow to rest 5 minutes. Use two forks to shred the chicken before returning it to the stock pot. To the soup, add the cilantro and lime juice. Just prior to serving, gently stir in the diced avocados. Serve individual bowls with a dollop of Greek yogurt, shredded cheese, and/or a few chips.
Oat Soaked Pumpkin Pancakes
Adapted from Better Bodies
3 T. coconut palm sugar
1.5 c. organic milk of your choosing (alternative: 1 c. organic milk + ½ c. organic applesauce)
1 c. organic canned pumpkin
1 organic, free range egg
1 t. organic vanilla extract
.5 c. old fashioned oats (NOT steel cut)
1 ½ c. whole wheat white flour (alternative: 1 c. whole wheat white flour + ½ c. almond meal or flour)
2 t. baking powder
1 t. baking soda
1 T. pumpkin spice
½ t. sea salt
Directions: Whisk the wet ingredients in a mixing bowl. Add the oats to the wet ingredients. Allow to soak at least 5 minutes. While the oats soak, prepare the dry ingredients in another bowl. Stir together the flour, baking powder, baking soda, pumpkin spice, and sea salt. Add the dry ingredients to the wet ingredients and mix just until combined (do NOT over mix). It will be a thick mousse-like consistency. Prepare the batter as you would any other pancake, adding a small amount of your preferred oil to the pan (i.e., coconut oil, olive oil, butter, etc.). Get adventurous and top with applesauce instead of syrup.
Tip: This recipe doubles beautifully. I often make a double batch and freeze one-half (after cooled) for school lunches.
Quick Broccoli Lemon Pasta
Adapted from Pinch of Yum
8 oz. 100% whole wheat penne
2 c. baby broccoli
1 T. olive oil
3 garlic cloves, minced
1 can organic diced tomatoes, drained
¼ c. your favorite pesto
¼ c. feta cheese, halved
juice of ½ lemon
fresh basil, cut into ribbons
Directions: Cook pasta to al dente. During the last two minutes of boiling, add the broccoli to the pasta water. Drain the water and set aside. While the pasta is cooking, warm a large skillet to medium heat. Add the olive oil followed by garlic. Once the garlic is fragrant (about a minute), immediately add the tomatoes and stir. Stir in the pasta and baby broccoli along with the pesto, ½ of the feta, and lemon juice. Top with the remaining feta and sprinkle the basil atop. Season with sea salt/pepper to taste. Serve with a drizzle of good quality olive oil.