This healthy pudding has become my FAVE! It's so quick and easy to mix up and feels like such a treat, while still being healthy. Chia Seeds are loaded with antioxidants, high in fiber, support healthy digestion, high in omega-3 fatty acids, and contain 19% protein. Pair it with healthy milk and our favorite Peppermint EO for a health boost your body will thank you for!
1/2 cup milk (I do 1/4 cup coconut and 1/4 cup almond)
2 tablespoons chia seeds
1/2 tablespoon cocoa powder
1-3 teaspoons sweetener (I use 1 teaspoon honey + 2 teaspoons date nectar)
5 drops vanilla stevia, or vanilla extract to taste (optional)
1 drop Peppermint EO
Mix all ingredients together well to make sure there aren't any chia seed clumps. Refrigerate for 30 minutes or longer (overnight is great, too!). The chia seeds plump up and 'thicken' the milk like a pudding. Top with your favorites, like nuts, flaked coconut, banana, peanut butter, a drizzle of date nectar, etc.
Omit the chocolate and Peppermint for a Lemon or Vanilla option. For Lemon pudding, add 2-4 drops Lemon EO. ENJOY!!!
1/2 cup milk (I do 1/4 cup coconut and 1/4 cup almond)
2 tablespoons chia seeds
1/2 tablespoon cocoa powder
1-3 teaspoons sweetener (I use 1 teaspoon honey + 2 teaspoons date nectar)
5 drops vanilla stevia, or vanilla extract to taste (optional)
1 drop Peppermint EO
Mix all ingredients together well to make sure there aren't any chia seed clumps. Refrigerate for 30 minutes or longer (overnight is great, too!). The chia seeds plump up and 'thicken' the milk like a pudding. Top with your favorites, like nuts, flaked coconut, banana, peanut butter, a drizzle of date nectar, etc.
Omit the chocolate and Peppermint for a Lemon or Vanilla option. For Lemon pudding, add 2-4 drops Lemon EO. ENJOY!!!
I love, love, LOVE chili. BUT... my tummy does NOT love, love, love beans. Whether you are like me, doing Whole 30, eating paleo, looking to add more veggies to your diet, or just looking for a change from the norm, this has become my go-to. I usually make a big pot of 'normal' chili for my family, then take some of the meat and onions out to make up my bean-free version.
I have tried a few variations over the years: I find sweet potatoes as the base too sweet. Cauliflower as the base brings to much of a distinct cauliflower flavor. Normal potatoes work well, but have a high starch content and leave me a little bloated. However, when I mix cauliflower, zucchini, and mushrooms, I find the flavors blend well and nothing stands out as too distinct. Sure, it's a different texture, but once the flavor hits my mouth I hardly notice.
Just like my Mama's Happy Chocolate recipe, I use my mini Ninja food chopper to make this chili a breeze. If you don't have one of those yet, it's a game-changer for easy food prep! Check out the chocolate recipe for more info on that.
Finally, don't let the long ingredient list scare you off! The ingredients should be ones you have on hand (and if you don't, you'll want to always have them on hand... I use these basics for SO many yummy recipes!). This is an easy-peasy recipe. You can add more chili powder if you like it spicy, or leave it out all together and feed it to your small children. I love topping mine with lots of avocado, and a heap of cilantro. This is a versatile and fun recipe!
No Beans Chili serves 2-3
1/4 lb ground beef
1-2 slices bacon, chopped
1 cup packed minced cauliflower
1 cup minced mushrooms
1 cup minced zucchini
1/4 cup chopped onions
I clove minced garlic
1 cup tomato sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoon dried onion flakes
1 1/4 teaspoon smoked paprika
1/4 teaspoon dried parsley
1 tablespoon dried chives
pinch of oregano
1/4-1/2 teaspoon chili powder
1/4 teaspoon pepper
Brown ground beef, chopped bacon, and onions. Cook until meat is cooked through. Add garlic and cook, stirring constantly for 30-60 seconds. Add tomato sauce and stir to combine, then add remaining ingredients. Simmer, stirring occasionally, until veggies are soft. Serve immediately, or store in refrigerator until ready to reheat and eat. It's GREAT to make ahead.
This recipe tastes even better on day 2. You don't want the veggies to get too soft from simmering for a long time like normal chili, so when I'm making regular chili for my family, I take my bean-free version off the stove once the veggies are soft, then I put the pot in the fridge until dinner and let the flavors meld. Then I gently reheat when it's dinnertime.
How about you? Do you have a yummy bean-free chili recipe? What's your favorite chili base?
