Italian stuffed chicken breasts

I’ve been eating Italian food since I started eating solid food…the perks of growing up Italian! Though you’d never know I was Italian by looking at me 🙂

This is one of my favorite recipes for stuffed chicken, and I absolutely love anything with sundried tomatoes…I mean c’mon! They’re sweet and savory and tender and chewy, okay okay back to the recipe:


  • 3 boneless skinless chicken breasts
  • 1/4 cup sundried tomatoes in olive oil (strained, chopped if you prefer, I like to leave them whole personally)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup basil pesto
  • 1 tablespoon coconut oil
  • Salt & Pepper


  1. Preheat oven to 375 degrees
  2. Using a filet knife, create a pocket in each chicken breast for your filling
  3. In a separate bowl combine your sundried tomatoes, pesto, and 1/2 cup of your mozzarella cheese, gently mix to combine
  4. Stuff the chicken breasts with the mixture, dont overfill!
  5. Use toothpicks to help close the pocket of your chicken and keep the filling from falling out
  6. Sprinkle your chicken with salt & pepper
  7. Using a cast iron pan, melt 1 tablespoon coconut oil over medium high heat
  8. Once the oil is hot, drop in your chicken breasts and sear on both sides (~5 min per side) until golden brown
  9. Remove the pan from heat, drizzle some pesto over your chicken breasts, cover them with the remaining 1/2 cup mozzarella cheese, and garnish with 1-2 sundried tomatoes on top
  10. Place your pan in the preheated oven for 20 minutes
  11. Remove pan from oven, remove toothpicks and cover with tin foil. Cook for another 10 minutes
  12. Remove from oven and let sit for 5 minutes before serving

I like to serve this dish with a pasta side; whether plain spaghetti drizzled with olive oil & Parmesan, or fettuccine with a smoked mozzarella cream sauce, you’re sure to enjoy!


Banana Crumb Cake

No matter how hard I try, I never eat all of my bananas before they get brown and mushy! Well, instead of tossing them in the trash, or making plain old banana bread…try this sinfully delicious Banana Crumb Cake!

This is no low-fat recipe, but it’s worth every calorie! Enjoy!



What you’ll need for the cake:

  • 2 cups AP flour
  • 3 tsp baking powder
  • 1 tsp sea salt
  • 4 ripe bananas
  • 1/2 cup butter, room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup milk
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

What you’ll need for the crumb filling and topping:

  • 1 cup butter, cold & cut into cubes
  • 2 cups brown sugar
  • 2 cups flour

What you’ll need for the icing:

  • 1 1/4 cup powdered sugar
  • 4 – 5 T dolce de leche coffee creamer (or sub milk)

Now what?

  1. Preheat your oven to 350 degrees, spray a 9×13 pan with baking cooking spray and set aside.
  2. In a medium sized bowl, combine your flour, baking powder, salt, cinnamon, and nutmeg.
  3. Place your whole bananas in a mixing bowl and beat until smooth.
  4. Mix in your butter, sugar, eggs, and vanilla until combined.
  5. Add your milk & flour mixture and mix well.

Now onto your delicious crumb filling:

  1. Combine your butter, sugar, and flour in a bowl and crumble together with hands (or you can combine with a fork until mixture becomes crumbly).

OK, that’s done, now putting it together:

  1. Pour half of your cake mixture into your prepared pan.
  2. Sprinkle with half of your crumb filling mixture.
  3. Cover your crumb filling with the rest of your cake mixture.
  4. Top with remaining crumb filling.
  5. Bake for 55-60 minutes or until you can pull a toothpick out clean and your crumb topping is golden brown.
  6. Let sit until cooled (10-15 minutes).

Let’s whip up that icing:

  1. Combine your powdered sugar and creamer in a bowl until it’s the consistency of icing.
  2. Once your cake has cooled, drizzle your icing over the cake until there’s enough to your liking!

Next up…taste test! Grab a plate and a fork, and dish up yourself a piece of this warm delicious gooey cake & enjoy! Server warm or cold (it tastes great no matter how you eat it).

This is a great recipe for busy weekends when you & the kids need breakfast on the run, or if you’re hosting a holiday breakfast…or if you’re like me and are just craving something sweet & delicious!

I hope you enjoy this recipe as much as we do!!!

Butternut Squash Mac & Cheese

I must admit, fall is my favorite season. The colors of the trees, the smell of the leaves, the crispness of the air, and last but not least…squash! Nothing says fall like squash, and I’m always searching for new recipes to incorporate this delicious veggie into the mix!

 I made this for dinner tonight and the whole family loved it – it does take sometime however, so be prepared for 1 1/2 – hours of cooking! 🙂

What you’ll need:

  • 1 1/2 – 2 lbs chopped butternut squash 
  • 1 1/2 cups skim milk 
  • 1 1/4 cups chicken broth
  • 16 oz pasta of your choice
  • 8 oz shredded Mac & Cheese blend cheese
  • 6 oz shredded Gouda cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup plain Greek yogurt (optional)
  • Salt & pepper to taste
  • 1 tsp olive oil
  • 1/2 cup panko bread crumbs
  • Parsley

Now what?

  1. Spray a deep skillet with cooking spray.
  2. Peel, slice and chop your squash. Place in your pan. 
  3. Add chicken broth and milk, heat to boiling then reduce to medium-low and simmer for 20-25 minutes or until squash is tender.
  4. Cook pasta according to the package instructions for al dente; drain and set aside.
  5. Take your squash mixture and place in a large bowl, mash until smooth (I like to leave mine a little chunky). Add your yogurt and cheeses until combined.
  6. Add your prepared pasta to squash mixture and mix until combined.
  7. Preheat oven to 375 degrees and spray a 9 x 13 glass pan with cooking spray.
  8. Pour your mixture into your prepared pan.
  9. Combine 1 tsp olive oil and bread crumbs in small fry pan and brown.
  10. Sprinkle bread crumbs over Mac & Cheese; place in oven, uncovered, 20-25 minutes.
  11. Remove from oven, sprinkle with parsley, and serve immediately.

I hope you all enjoy this as much as we did!!! 

“Leftovers” Casserole

If you’re anything like me, you hate leftovers! Yech! However, there are a few instances when I enjoy them, and today I’m sharing one of those with all of you. There’s nothing better than “Leftovers” casserole using your leftover chicken or turkey, mashed potatoes and stuffing. I hope you enjoy this as much as my family does!

What you’ll need:

  • 1.5 cups leftover mashed potatoes
  • 1.5 cups leftover chicken (or turkey) chopped
  • 2 carrots, peeled & chopped
  • 1/2 white onion, chopped
  • 2 stalks celery, chopped
  • 1 small can cream of chicken soup
  • 1/4 cup sour cream
  • 1/2 cup milk
  • 2 tsp minced garlic
  • Salt & pepper to taste
  • 1/2 tsp garlic powder
  • 1/4 tsp ground mustard
  • 1/4 tsp paprika
  • 1/4 tsp poultry seasoning
  • 2 tsp parsley 
  • 2 cups leftover stuffing

Now what??

  1. Preheat oven to 350 degrees.
  2. Grease a 9 x 13 pan.
  3. Place leftover mashed potatoes in the bottom of the pan, do not pack down, ensure you cover most of the pan.   
  4. In a large bowl combine all of your chopped ingredients, spices, and wet ingredients.  
  5. Pour your mixture evenly over your mashed potatoes in your pan.  
  6. Top with your leftover crumbled stuffing, do not pack down.  
  7. Cover with foil & bake for 30 minutes.
  8. Remove cover and bake for another 10-15 minutes. (You can also drizzle some melted butter over the stuffing at this point to get it more crispy & brown).    
  9. Remove from oven and let cool 5-10 minutes.
  10. Serve & enjoy!  

No Bake Cookie Dough Bars

If you’re anything like me you love a little sweet treat after dinner! These no-bake cookie dough bars are super easy to make and absolutely delicious; a great treat for kids or for a party dessert!

What you’ll need for the cookie dough:

½ c. unsalted butter, softened

¾ c. packed light brown sugar

1½ tsp. vanilla extract

2 c. all purpose flour

1 (14 oz.) can sweetened condensed milk

2 c. mini chocolate chips

What you’ll need for the chocolate topping (not shown in photo above):

½ cup creamy peanut butter

½ cup milk chocolate chips

Now what?

  1. Line an 8×8 square pan with parchment paper (I just lined the bottom & skipped the sides).
  2. Combine your butter & brown sugar in your mixer on medium until fluffy, only a couple minutes.
  3. Add vanilla and mix until combined.
  4. Add your sweetened condensed milk & flour; only add a small amount at a time and alternate between the two on low speed until combined.
  5. Remove bowl from mixer and fold in your mini chocolate chips using a soft spatula, without over mixing!
  6. Pour mixture into your prepared pan (it’ll be super sticky) spoonfuls at a time as not to move your parchment paper out of place.
  7. Press until even in the pan, cover with Saran Wrap, and place in fridge for at least 3 hours.
  8. To make the chocolate topping combine the peanut butter & chocolate chips in a microwave safe bowl and heat in 30 second increments until melted and smooth. Be careful not to scorch hour chocolate by  overheating! Stir every 15-30 seconds.
  9. Pour mixture over the top of your cookie dough, cover & refrigerate until firm – about 1 hour.
  10. Remove from fridge, cut into squares and serve immediately. Leftovers should be stored in the fridge!

Hope you enjoy!

Pumpkin Spice Cake

I was a complete cooking machine today! I managed to knock out: chicken & sweet potato stew, homemade quiche, roasted butternut squash, overnight oats, and ended things with this delicious spice cake! Stay tuned for those recipes to come later this week too!




Servings: 12

What you’ll need:

  • 1 stick softened butter
  • 3/4 cup white sugar
  • 2 large eggs
  • 1/2 cup pumpkin pie filling
  • 1/2 tsp vanilla extract
  • 1 cup white all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • dash ground ginger
  • 1/4 – 1/2 cup white chocolate chips (depending on how much you like!)

Now what?

  1. Preheat your oven to 350 degrees.
  2. In a mixer combine your softened butter and white sugar until light & fluffy (roughly 2 – 3 minutes).
  3. Add your eggs, pumpkin pie filling, and vanilla extra, combine.
  4. Add in your flour, baking soda, baking powder, salt, cinnamon, cloves, & ginger combine.
  5. Add in your white chocolate chips and mix with a spatula.
  6. Dough will be really sticky!
  7. Pour into a loaf pan lined with parchment paper.
  8. Back at 350 for 40 – 45 minutes, or until you can stick a toothpick in the middle and pull it out clean.
  9. Remove from pan and place on cooling rack, serve warm.

I was surprised by how good this turned out! I’m not a huge pumpkin fan, but this is delicious!

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 194
% Daily Value *
Total Fat 10 g 15 %
Saturated Fat 6 g 31 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 55 mg 18 %
Sodium 278 mg 12 %
Potassium 27 mg 1 %
Total Carbohydrate 24 g 8 %
Dietary Fiber 1 g 2 %
Sugars 16 g
Protein 2 g 5 %
Vitamin A 6 %
Vitamin C 0 %
Calcium 1 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Veggie Eggs In A Nest

Happy Monday! Well as Monday’s usually are, it was quite the busy day with little to no time for dinner…but that doesn’t mean you still can’t knock out a healthy, quick & delicious meal! And don’t forget – eggs aren’t just for breakfast anymore! 😉



What you’ll need:

  • 4 pieces of 45 calorie & delightful wheat bread (Sara Lee)
  • 4 large eggs
  • 1/2 cup raw spinach
  • 1 – 2T green onion
  • Butter spray
  • Sea salt
  • Black pepper

Now what?

  1. Heat a non-stick square griddle pan on medium heat.
  2. Spray with olive oil.
  3. Spray both sides of each piece of bread liberally.
  4. Using a shot glass or very small juice glass, make a hole in the middle of your bread (don’t throw the hole away, that’s my favorite part!).
  5. Place your bread on the griddle and crack an egg into each hole; place the “holes” on the griddle to brown.
  6. Season your eggs with salt & pepper, sprinkle with green onions, and place whole spinach leaves on top.
  7. Once the bread has browned on one side flip them over to further cook your egg & spinach. (I like my eggs hard so at this point I use my spatula to break the yolk and cook it all the way through)
  8. Make sure to flip your holes so they don’t get too brown!
  9. Remove from griddle and serve immediately.


Nutrition Facts
Servings 4.0
Amount Per Serving
calories 119
% Daily Value *
Total Fat 5 g 8 %
Saturated Fat 2 g 8 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 212 mg 71 %
Sodium 158 mg 7 %
Potassium 89 mg 3 %
Total Carbohydrate 10 g 3 %
Dietary Fiber 3 g 10 %
Sugars 1 g
Protein 9 g 19 %
Vitamin A 12 %
Vitamin C 2 %
Calcium 5 %
Iron 9 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Butternut Squash Gnocchi In A Garlic Sage Butter Sauce

I hope everyone is having a great start to their weekend. I’ve been thinking about this recipe all week and finally had the time to throw it all together! It turned out delicious but it’s quite time consuming, so if you don’t have most of the day to dedicate to this recipe I wouldn’t recommend making it…even though it’s worth every minute! 🙂

Serve as a side dish with protein or as a main course. I paired mine with chicken in a white wine marsala cream sauce with spinach and onions which also turned out delish!




Servings: 8

What you’ll need:

  • Gnocchi
    • 1 medium-large butternut squash
    • 2 1/4 cups all purpose flour
    • 1/2 tsp sea salt
    • 1 egg, beaten
    • olive oil
    • salt & pepper
    • garlic powder
  • Garlic Sage Butter Sauce
    • 5T salted butter
    • 3/4 – 1T minced garlic
    • 1 tsp dried sage

Now what?

  1. Preheat oven to 400 degrees.
  2. Take your squash and stab it gently with a knife a few times, place in microwave on high for 3 minutes.
  3. Remove squash from microwave (it’ll be warm & a little sticky), cut off the top and bottom of your squash, then cut in half length wise, and remove seeds. IMG_0424
  4. Place your squash on a foil lined baking sheet, brush with olive oil and season generously with salt, pepper, and garlic. Roast in the oven for 50 – 60 minutes or until the squash is tender. IMG_0426
  5. Remove squash from oven and set aside to cool until you can easily handle it. IMG_0428
  6. Remove the skin from your squash and place into a mixer using the whisk attachment. IMG_0429
  7. Beat your squash on medium speed until no chunks remain and your squash is nice & smooth.
  8. Heat a medium skillet over medium-high heat, spray with olive oil.
  9. Transfer your squash to the skillet and cook for 5 – 10 minutes until excess liquid is gone. IMG_0430
  10. Put your squash on a dinner plate & place in the refrigerator to cool for 1 – 2 hours. IMG_0431
  11. Remove squash from the fridge and transfer to a large bowl, add your salt & egg, mix until combined.
  12. Gradually add in your flour 1/2 cup at a time until a sticky dough ball forms.
  13. On a well floured cutting board (or countertop) gently knead your dough ball for about 1 minute.
  14. Using a bench knife cut chunks from the dough, roll into a rope and cut into 1-inch pieces, place the cut pieces on a foil lined baking sheet. IMG_0434
  15. Continue cutting 1-inch chunks until you’ve gone through all of your dough. If you want that typical gnocchi look & feel you can use a gnocchi paddle or the back of a fork – I prefer it to be a little more hearty in chunks!
  16. In a large pot boil water seasoned with sea salt & 1T olive oil.
  17. Once water comes to a boil, add your gnocchi to the pot, and gently boil the gnocchi for 3 – 4 minutes or until it floats to the top, stirring occasionally. IMG_0435
  18. Gently drain your gnocchi and set aside. IMG_0437
  19. In large pot melt your butter and saute your garlic and sage until it bubbles up. 
  20. Add your gnocchi back into the pot and gently toss in the butter sauce, top with grated Parmesan cheese. IMG_0440

Serve as a side dish with chicken or as a main course. Store leftovers in an airtight container.

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 229
% Daily Value *
Total Fat 10 g 15 %
Saturated Fat 5 g 25 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 42 mg 14 %
Sodium 209 mg 9 %
Potassium 139 mg 4 %
Total Carbohydrate 30 g 10 %
Dietary Fiber 1 g 3 %
Sugars 1 g
Protein 5 g 9 %
Vitamin A 80 %
Vitamin C 13 %
Calcium 2 %
Iron 9 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Chewy Chocolate Chip Velvet Cookies with French Vanilla Cream Cheese Drizzle

This has been an amazing week – and although tonight’s feature is not so health conscious, it’s devilishly delicious and worth every calorie! This recipe was meant to be Red Velvet cookies, but I ran out of red food coloring and thus they became brown aka “chocolate” cookies…which makes more sense given their chocolatey attributes!

I seriously could eat all of these cookies in one sitting, and although that sounds completely glorious, I probably should stick to just one! I hope you all enjoy this recipe as much as I did! Let me know how yours turn out!




Servings: approximately 32 cookies

What you’ll need:

  • Cookies:
    • 1 and 1/2 cups + 1 Tablespoon AP Flour
    • 1/4 cup cocoa powder
    • 1/4 tsp sea salt
    • 1 tsp baking soda
    • 1 stick butter, at room temperature
    • 1/4 cup granulated sugar
    • 3/4 cup brown sugar
    • 1 egg
    • 1T vanilla honey almond milk
    • 2 tsp vanilla extract
    • 1 1/2 T red food coloring (or mix green & blue for a dark chocolatey brown color!) 😉
    • 1 cup mini semi-sweet chocolate chips
  • French Vanilla Cream Cheese Drizzle:
    • 4oz cream cheese, at room temperature
    • 1/2 cup powdered sugar
    • 1T lemon juice
    • 1/4 tsp sea salt
    • 3T fat-free French Vanilla creamer, cold

Now what?

  1. Combine your flour, cocoa powder, sea salt & baking soda in a medium sized bowl, set aside.
  2. In mixer, using the paddle attachment, beat your butter until it’s nice & creamy.
  3. Add your sugars and mix until combined.
  4. Add your egg, milk, vanilla extract, and food coloring and mix until combined.
  5. Gradually add your flour mixture in on a low-medium speed until dough forms into a sticky ball (it’ll get really sticky!)
  6. Add in your chocolate chips, and mix just to combine.
  7. Wrap your dough in plastic wrap and cool in the fridge for 45 – 60 minutes.

What about the drizzle?!

  1. In mixer, using paddle attachment, beat your cream cheese until it’s nice & creamy.
  2. Add in your salt, lemon juice, and creamer; mix on medium speed to combine.
  3. Frosting will be a little runny, but that’s how you want it! Set aside (do NOT refrigerate!).

OK, back to the cookies!

  1. Preheat your oven to 350 degrees.
  2. Take your cookie dough out of the fridge and form cookie balls using a tablespoon.
  3. Place balls about 2 inches apart on a parchment lined cookie sheet (I fit about 12 on one pan).
  4. Gently squish the cookies into patties using the palm of your hand, be careful not to completely flatten!
  5. Bake for 13 – 15 minutes, remove from oven, and place on rack to cool.
  6. Once cooled, gently mix your icing to ensure it’s nice and smooth.
  7. Using the back of a spoon, scoop up a little icing at a time and shake gently over cookies to form a drizzle.
  8. Repeat until all cookies have been cooked and drizzled!
  9. Take 1 cookie, shove in mouth, and enjoy! (or 2, or 3…) 😛
  10. Store in airtight container to ensure cookies don’t dry out!


Nutrition Facts
Servings 32.0
Amount Per Serving
calories 139
% Daily Value *
Total Fat 6 g 10 %
Saturated Fat 4 g 20 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 17 mg 6 %
Sodium 163 mg 7 %
Potassium 67 mg 2 %
Total Carbohydrate 19 g 6 %
Dietary Fiber 0 g 1 %
Sugars 19 g
Protein 1 g 3 %
Vitamin A 3 %
Vitamin C 0 %
Calcium 1 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Monday Night Dinner (Tuna Salad & Coconut Chia Pudding)

Happy Monday everyone! I just started a new job today and I am so excited about it!!! The people are wonderful and I can already tell I’m going to LOVE it!!! Feeling so blessed today. 🙂

That being said, getting back into the swing of things was definitely an adjustment today so I had to come up with a quick dinner tonight when I got home because I was too tired to make something über fancy! So I threw together some Tuna Salad and pulled out some coconut chia seed pudding I made over the weekend for dessert, and they were both delicious!




What you’ll need:

  • 2 cups elbow macaroni, I’d recommend whole wheat if you have it on hand, which I didn’t!
  • 2 cans tuna in water, drained
  • 1 cup frozen peas
  • 1/2 shredded cheese of your choice (I used macaroni & cheese blend)
  • 2T green onion
  • 1 stalk celery
  • 1/2 cup spinach, chopped
  • 3/4 – 1 cup light miracle whip
  • Sea salt
  • Black pepper
  • Garlic powder (optional)

Now what?

  1. Cook your elbow macaroni according to package directions (~9 minutes).
  2. While your pasta is cooking, drain your tuna and throw in a large bowl.
  3. Take your cup of frozen peas (still frozen) and run them under cold water in a strainer for 1 minute, strain, and add to tuna.
  4. Chop your celery, onion, and spinach and add to your bowl.
  5. Add 1/2 cup light miracle whip, salt & pepper to taste, and mix gently.
  6. Drain your pasta and run under cold water until cool, let drain for 5 minutes, shaking occasionally to remove excess water.
  7. Add the pasta to your bowl along with your shredded cheese and 1/4 – 1/2 cup more light miracle whip, gently mix to combine.
  8. Optional: shake a little garlic & mix to add some more tang to your tuna salad.
  9. Serve immediately or place in fridge to keep cold.
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 290
% Daily Value *
Total Fat 9 g 13 %
Saturated Fat 2 g 8 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 27 mg 9 %
Sodium 555 mg 23 %
Potassium 99 mg 3 %
Total Carbohydrate 37 g 12 %
Dietary Fiber 3 g 13 %
Sugars 5 g
Protein 17 g 34 %
Vitamin A 9 %
Vitamin C 5 %
Calcium 7 %
Iron 11 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



What you’ll need:

  • 1 can coconut milk, chill in fridge overnight (I like the Thai Kitchen brand)
  • 1/4 cup chia seeds
  • 1 – 2 tsp vanilla extract (depending on how much vanilla you like)
  • 1T blue agave nectar

Now what?

  1. Chill your coconut milk in your refrigerator overnight, a delicious coconut cream will form on the top of the can that adds to the flavor of your pudding.
  2. Remove your coconut milk from the fridge and place in a glass pyrex bowl (or the like), add chia seeds, vanilla & blue agave nectar; mix to combine.
  3. Cover with a lid that fits tightly and chill in fridge for 2 – 3 hours or overnight for the best texture.
  4. Scoop into individual bowls & enjoy!
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 122
% Daily Value *
Total Fat 9 g 14 %
Saturated Fat 6 g 30 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 10 mg 0 %
Potassium 41 mg 1 %
Total Carbohydrate 8 g 3 %
Dietary Fiber 3 g 13 %
Sugars 3 g
Protein 3 g 5 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 5 %
Iron 5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.