• Creamy Breakfast Chia Pudding + Eating Clean Giveaway

    February 29, 2016

    Ooooh, boy, do I have a delicious breakfast recipe for you guys! And there’s a giveaway at the end of this post for a chance to win the cookbook that it’s from. And, trust me, you WANT this cookbook in your life!!

    My friend and fellow blogger Amie Valpone recently published Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, an incredibly beautiful cookbook filled with all sorts of interesting and delicious anti-inflammatory recipes as well as practical advice to help you live a healthier life. Amie also shares her journey from from chronic illness to health, which, for someone like me who struggles with autoimmunity everyday, is very inspiring.

    As you probably remember, I’ve had some success with eating a vegetarian/anti-inflammatory diet, so Amie’s book could not have come at a better time. I’ve already made a number of her recipes and absolutely loved them, including the Creamy Breakfast Chia Pudding below, and I plan to try a whole bunch more in the coming weeks. I think a lot of you will love her cookbook too, so please enter below to win a copy! 


    For a grain-free breakfast packed with anti-inflammatory omega-3 fatty acids and protein, you can’t beat chia. This makes an easy, no-cook breakfast for a weekday morning.

    1⁄4 cup chia seeds

    1 1⁄2 cups water

    2⁄3 cup raw cashews

    6 large dates, pitted, soaked in water overnight, and drained

    1⁄2 teaspoon ground cinnamon

    1⁄2 teaspoon pure vanilla extract

    Pinch sea salt

    1 cup fresh berries, chopped pineapple, or sliced bananas
    2 tablespoons unsweetened cocoa powder or ground cinnamon

    Handful Amie’s Grain-Free Granola (page 121) or another granola (pages 118 and 122)

    In a small bowl, combine the chia seeds and water; set aside until the mixture forms a gel, about 20 minutes.

    Combine the cashews, dates, cinnamon, vanilla, salt, and half of the chia gel in a high-speed blender. Puree until smooth. Transfer the pureed mixture to a medium bowl and stir in the remaining chia gel. Serve immediately, topped with one or more of the optional toppings, if desired, or store in the refrigerator until ready to serve.

    SERVES 4

    Text excerpted from Eating Clean, © 2016 by Amie Valpone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


    To enter: Just leave a comment on this post about your favorite healthy breakfast. I’ll randomly pick a winner on Friday. Good luck!

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    { 9 comments… read them below or add one }

    Kelsea Nixon March 3, 2016 at 11:32 pm

    My favorite is a smoothie with fresh and frozen fruit. Usually add some greens and chia seeds too:)


    Elle March 4, 2016 at 12:04 am

    I love cottage cheese with a handful of raspberries or blueberries, a sprinkle of chia seeds and cinnamon and a bit of maple syrup for sweetness! It’s soooo delicious and full of protein!


    The Healthy Apple March 4, 2016 at 1:02 pm

    Thank you so much for this Tina! You are amazing. I’m so grateful for your support. I hope you love my book.
    Big hugs!


    Krissy March 4, 2016 at 2:48 pm

    Overnight banana pb2 oats


    ann March 4, 2016 at 10:59 pm

    ayurvedic tea and wheat pancakes 🙂


    Cheri M. March 5, 2016 at 11:03 pm

    My favorite breakfast is Greek yogurt, berries and granola.


    Diana G March 9, 2016 at 12:17 pm

    hot ginger tea and two poached eggs or GF toast with smoked salmon


    Deb Coulter March 9, 2016 at 1:13 pm

    Green smoothie with hemp seeds!


    Sherri D @ fun fit flavor March 9, 2016 at 10:45 pm

    My fav is a simple one… Cinnamon raisin Ezekiel English muffin, one half w/ almond butter and the other half with coconut butter!


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