Chia Seed Pudding

Chia Seed Pudding I

Sunday already?! Hope you all had a fabulous weekend. This weekend just cruised by (although they all do, don’t they?).

Today I’m talking about this delicious Chia Seed Pudding. Yes, it is amazing!

Chia Seed Pudding I

But first, a little more on the weekend…

Friday night we went out to dinner with some of the fiancé’s friends and their wives. Two of the gals are pregnant (and due this summer!) so it was fun to see them and chat about their upcoming little ones. We had a few beers (cider for me!), watched the Blackhawks game (although let me be clear, the fiancé and I are Wild fans), and then there was a live band that came on later in the night. It was a band I had never heard of, but they were actually pretty good! Two girls playing a mix of classic and contemporary country. Although the fiancé is not a huge fan, I grew up loving country. It was fun to jam out with the girls and re-live some old country memories! :)

Last night we had a wedding in River Falls, WI. It was for two friends of mine from high school (we also went to college together). I love weddings, especially of the friends kind. It’s always great to see all of my old high school friends. We’ve got another wedding next weekend with the same group, so I’ve got that to look forward to!

Today the fiancé and I stopped at a new Mexican place in NE Minneapolis on our way back home. It’s called Pico de Gallo, and is super cute. We actually stumbled upon it by accident. We were looking to go to the Thai place next door, but it was closed. I love pleasant surprises! :)

The menu is small (like it should be if you ask me) and they have fresh juices made to order. Fresh juices! I already love this place.

Chia Pudding I

 Green juice goodness.

I ordered the enchiladas with barbacoa and a side of rice and beans. Quite tasty! This was a picture the fiancé took about half way through me devouring it. I’m not the best at remembering to take pictures when I’m enjoying a plate of deliciousness!

Chia Pudding I

So that was essentially the jist of our weekend! I made this Chia Seed Pudding on Saturday morning, and it turned out much better than I had anticipated. I have only ever had a bite of a coworker’s chia seed pudding before, and I figured I could make my own at home as well. It’s easy to make, healthy, and delicious!

Chia Seed Pudding


1 1/4 cup organic plain yogurt

1/4 cup chia seeds

2 tsp vanilla extract

1 TBSP honey (more to desired sweetness)

1 tsp cinnamon (more to desired taste preference) + more for topping

1 banana, sliced (for topping)


In a small bowl, combine all ingredients (except banana) and stir to combine.

Refrigerate for at least 30 minutes, or longer (a lot of people put this together at night, and then refrigerate until morning).

Top with sliced banana and extra cinnamon.


I only kept this in the fridge for about 30 minutes. The chia seeds still had a little crunch to them, but I was ok with that! The result was a creamy, hearty, and delicious Chia Seed Pudding. Top with a sliced banana and cinnamon, or feel free to come up with your own unique toppings!



Chia Seed Pudding I

Tonight I made it to hot yoga, and it felt amazing. It totally kicked my butt though! The yoga teacher left us with a quote by Malcom X. Although I can’t remember it exactly, it goes something like “Do not judge anyone, for there was a time when you didn’t know what you know now”. A good reminder that everyone is on a journey. Even those who cut us off in traffic, or are rude to us. It was a good thought to end my weekend with. :)

Welp, that’s it. Have a great week everyone! And feel free to leave me a comment below – I love hearing from you!

Real Recipe: Chia Seed Pudding
Serves: 2
Creamy Chia Seed Pudding. Easy to make, delicious, and healthy!
  • 1¼ cup organic plain yogurt
  • ¼ cup chia seeds
  • 2 tsp vanilla extract
  • 1 TBSP honey (more to desired sweetness)
  • 1 tsp cinnamon (more to desired taste preference) + more for topping
  • 1 banana, sliced
  1. In a small bowl, combine all ingredients and stir to combine. Refrigerate for at least 30 minutes, or longer (a lot of people put this together at night, and then refrigerate until morning). I only kept it in the fridge for about 30 minutes. The chia seeds still had a little crunch to them, but I was ok with that!

Cheesy Kale and Ham Quinoa Cups


It’s here, it’s here, the last day of the year! And oh how cooooold it has been. I haven’t really wanted to leave the house these past two days (surprise, surprise). Yesterday I finally made it out for a 8:30 yoga class (yes, 8:30 p.m.). And today, I am currently still at home in my scrubs (it’s almost 4:00), contemplating going to the gym and perhaps stopping at one of my favorite discount boutiques before we go out to dinner and ring in the new year with some friends tonight. Well see how far I get with that one… :)

So what have I been doing these past two days? Well let’s see. Cleaning, doing laundry, wedding planning, and yes, spending lots of time in the kitchen. Falling more in love with our new juicer, and whipping up some other deliciousness. Yesterday morning for breakfast I made these little loves: Cheesy Kale and Ham Quinoa Cups. We had extra ham to use up from Christmas, and you can only have so many leftover ham sandwiches (or ham and cheese omelets). :)

I sacrificed some kale that I was originally going to juice, added in the diced ham and some good cheddar cheese. Yum, yum, yum. These are great to make ahead, freeze, and then grab on your way out the door for a hearty (not to mention, healthy!) breakfast.


Cheesy Kale and Ham Quinoa Cups

Adapted from 


2 cups cooked quinoa (about 3/4 cups uncooked)

3 eggs

1 1/2 cup kale, cut into thin strips

1 1/2 cup shredded cheddar cheese

1/3 cup onion, diced small

salt and pepper, to taste


1) Preheat oven to 350 degrees.

2) Combine all ingredients in a bowl. Mix until well combined.

3) Spoon into prepared muffin pan.

4) Bake for 20-25 minutes or until inserted toothpick comes out clean and edges are browning.

5) Enjoy!


Wishing you all a very happy (and safe!) New Year! See you next year, ya’ll.

Cheesy Kale and Ham Quinoa Cups
Prep time: 
Cook time: 
Total time: 
Serves: Makes 12 muffins
Hearty, healthy and delicious. Can freeze to make a great grab-and-go breakfast option!
  • 2 cups cooked quinoa (about ¾ cups uncooked)
  • 3 eggs
  • 1½ cup kale, cut into thin strips
  • 1½ cup shredded cheddar cheese
  • ⅓ cup onion, diced small
  • salt and pepper, to taste
  1. Preheat oven to 350 degrees
  2. Combine all ingredients in a bowl. Mix until well combined.
  3. Spoon into prepared muffin pan.
  4. Bake for 20-25 minutes or until inserted toothpick comes out clean and edges are browning.
  5. Enjoy!

Real Recipe: Spinach and Cheddar Frittata (and other yummy egg dishes!)


So Easter is over. And my did it fly! I ate lots of delicious food, how about you? :)

Sadly, I was not witness (nor a participant for that matter!) to any egg hunts this year. Nor did I dye any eggs. Oh well. There’s always next year!

However, if you participated in the egg dying/hunting extravaganzas and have leftover eggs to use, here’s a couple of my favorite egg dishes:

1) Broccoli Feta Omelet – yum! My other favorite combo is kale and cheddar. Some good nitrate-free local bacon never hurts either :)

2) Spinach and Cheddar Frittata



Spinach and Cheddar Frittata
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
A delicious easy-to-make frittata!
  • 2 eggs (beaten)
  • 1 cup spinach
  • ¼ cup cheddar cheese
  • 1 garlic clove (minced)
  • salt and pepper to taste
  • oil (about 1 TBSP)
  • red pepper flakes to taste (optional)
  1. Sauté garlic in oil until fragrant (about 30 seconds)
  2. Add in spinach, saute until starting to soften
  3. Pour in eggs and sprinkle with cheese
  4. Cook until set on bottom and starting to set on top (about 4-5 mins)
  5. Put in oven and broil until top is lightly brown and fluffy (about 2-3 mins)


3) Eggs and Toast (over easy eggs, on delicious French bread from the local baker). Oh and sautéed kale on top! This is definitely a knife and fork kind of meal :)



Enjoy your eggcellent eggs :)

And happy clean eating!

Real Recipe: Cornmeal Pancakes with Blueberry Compote

Cornmeal Pancakes

We got a snow day! I was awakened by a phone call from one of my coworkers this morning bringing the good news. We didn’t even get that much snow (not for Minne-snow-ta anyway), but hey, I’m definitely not complaining! I went to bed hoping for a snow day, but definitely not expecting it (as often happens in the wintertime when I don’t want to drag my butt to work!).

And it is still coming down out there. Maybe some kiddos are out playing in the snow, but not me. Perfect day for sitting inside, catching up on the blog. I’ll have to venture out eventually (we are in desperate need of groceries, and hot yoga always sounds amazing on cold, snowy, wintery days) so it’s nice to be cuddled up on the couch for now, watching the Food Network Channel, drinking my green smoothie, and writing on my blog. Seriously, life doesn’t get much better than this. Correction, winter doesn’t get much better than this. If only this apartment had a fireplace…

You know what would make this day even better? Pancakes. Delicious, fluffy, buttery pancakes. Made this recipe a couple of weekends ago, and it turned out better than expected as I am not much of a “baker”. I know I know, you technically aren’t baking pancakes, but it still falls into the same category for me. Something about making a batter from scratch. It’s never been my thing.

But these were marvelous (even the bf liked them!). This was the last one I made, with all the extra batter. It was huge! We didn’t end up eating this one, but I’m sure it would have tasted just as good as the others! It was only missing the compote…


Here’s my recipe for some scrumptious (nothing boxed here!) pancakes. Enjoy!

Cornmeal Pancakes with Blueberry Compote

Serves Makes 16 pancakes
Allergy Egg, Milk, Wheat
Dietary Vegetarian
Meal type Breakfast
Misc Child Friendly, Serve Hot
Light and fluffy cornmeal pancakes with a sweet blueberry compote. Perfect for a lazy weekend morning!


  • 3/4 cups all-purpose flour
  • 1/2 cup cornmeal
  • 3 tablespoons light brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon ground nutmeg
  • 2 large eggs (preferably organic or local, separated and at room temperature)
  • 1 1/2 cup goat's milk (at room temperature)
  • 3 tablespoons unsalted butter (melted and cooled slightly )
  • 1/2 teaspoon pure vanilla extract
  • 18oz blueberries (preferably organic)
  • 1/4 cup sugar
  • 1 lemon (zest and juice)


  • 1/4 cup mint leaves (coarsely chopped )


Can substitute 1 cup buttermilk and 1/2 cup milk for goat's milk

Be sure milk and eggs are at room temperature and you let the melted butter cool before adding. Otherwise your eggs will start cooking or your butter will harden up!


Step 1
Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda, and nutmeg in large bowl. Set aside.
Step 2
Whisk egg yolks with the milk, melted butter, and vanilla extract in small bowl. Add to flour mixture until just combined. Careful not to over mix!
Step 3
In another bowl, whip the egg whites until they hold soft peaks. Can also use an electric mixer to save time. Gently fold egg whites into batter with rubber spatula.
Step 4
Fold half of blueberries into batter.
Step 5
Combine remaining blueberries, sugar, lemon zest, and 2 tablespoons of lemon juice in medium saucepan over medium heat. Cook until sugar dissolves, approximately 2 minutes. Remove from heat. Stir in chopped mint if using. Keep warm on low heat.
Step 6
Add a little butter to a hot griddle pan or nonstick skillet over medium heat. Using about 1/4 cup batter, pour onto skillet or pan. Make sure to leave space in between.
Step 7
Cook until bubbles break at the surface and undersides are golden brown. About 2-3 minutes. Flip and cook about 1 minute more or until both sides are browned.
Step 8
Transfer pancakes to plates, top with spoonful of compote and slab of butter. Enjoy!

Real Recipe: Peanut Butter Banana (and Spinach!) Smoothie


So, I’m on a smoothie kick. Not sure where the phrase “on a kick” came from, or what it was to suppose to entail originally, but all I know is that we have been making quite a few smoothies lately.

I’ve been pre-making smoothies so I can grab-and-go in the morning. Smartest. Idea. Ever! Especially being I am a) not much of a morning person b) like my sleep (A LOT!) and c) have to be to work wayyyy too early for my liking. Thus, I wake up at the last possible minute and rush around in order to make it to work on time. The extra sleep is worth it. And maybe I enjoy the rush of “Am I going to make it on time?!”. Who knows. What I do know is that most days, I’m making toast or eating my cereal (or yogurt and granola) at work. Not terrible, but not ideal either.

But now if I make my breakfast the night before, I can grab my delicious smoothie as I head out the door. Much more nutritious than toast, that’s for sure!

This recipe is truly a “green” smoothie, and not overly sweet (just how I like it!). Here’s to another clean green smoothie!


Peanut Butter Banana (and Spinach!) Smoothie

Serves 2-4
Prep time 5 minutes
Dietary Vegan, Vegetarian
Meal type Breakfast, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
A delicious, healthy peanut butter, banana, and spinach smoothie.


  • 1 banana (sliced)
  • 1 tablespoon peanut butter
  • 1 cup yogurt
  • 3/4 cups milk
  • 1/2 cup orange juice
  • 2 cups spinach (preferably organic)
  • 1/2 tablespoon honey


Can use whichever type of milk you prefer (cow, goat, almond, etc.)

If vegan, omit yogurt and increase orange juice and non-dairy milk. Can also add protein powder.

Store leftovers in fridge or freezer.


Step 1
Pour in milk and yogurt.
Step 2
Add banana, peanut butter, and honey.
Step 3
Top with spinach and splash over the top with orange juice.
Step 4
Blend on low to start, stopping to push down ingredients if needed.
Step 5
Pulse on high until completely blended.
Step 6

Real Recipe: Kale Berry Banana Smoothie!


I’ve been wanting to make my own “green” smoothie for awhile now. First step was lining up a blender (thanks momma!). I told my mom when the bf and I do get married, there is no need for her to buy us a wedding gift. She has given us a brand-new-never-been-used blender, rice cooker, and crock pot. Seriously, we are set!

Being the bf was away for a boys’ night, I decided this morning would be the perfect excuse to make a delicious green smoothie (he hasn’t expressed much interest, although perhaps one day that will change!).

I’ve made plenty of smoothies in my life, usually of the peanut-butter-banana or mixed berry type. The basics were there, just had to kick it up a notch with some leafy greens.

Lots of different ways to make a “green” smoothie (or any smoothie for that matter). I am already a big fan of leafy greens (especially kale and spinach) so I wasn’t worried about what it might taste like. However, if you are not the biggest fan of kale or spinach, don’t worry, the sweet of the fruit cuts the veggie taste. It’s actually a great way to start incorporating them into your diet!

First step: Line up your ingredients! I used Lacinato Kale (it’s a flat leafed variety), but another variety of kale (or even spinach!) will work. About 2 cups. And the fruit. One banana and about 3/4 cup frozen berries (fresh work too!).


Now for the “liquid” ingredients. I used almond milk, although you could use whichever type of milk you prefer (cow, sheep, goat’s). Almond milk is a great source of calcium, but pretty low in protein compared to animal milk. Thus, I added some Greek yogurt to bulk up the smoothie, and increase the protein value. And then some orange juice. Definitely optional, but I like the added calcium, and sweetness!


Now it’s time to make your smoothie! Pour milk in first. Add in kale, banana, and berries. Top with yogurt. Splash over the top with orange juice. I also added about a half a tablespoon of honey.

Blend on low at first. If needed, take top off and push down any ingredients not blending (while the blender is off of course!). Then blend on high until smooth. I’m not a huge fan of ice as I prefer a thicker smoothie, but you can certainly add ice to the mixture. Just be sure to blend completely so there are no ice chunks.

Pour into glasses, and enjoy! Extra can be stored in the fridge for a few days or put into the freezer. Don’t be alarmed if the smoothie has a bit of a brown color, it’s only because of the berries and kale mixing together.


Healthy, clean, and delicious! Not bad for a first green smoothie experience. Maybe next time I’ll add a little peanut butter, and use spinach. Variety is the spice of life people!

Kale Berry Banana Smoothie

Serves 2-4
Prep time 5 minutes
Allergy Milk
Dietary Gluten Free, Vegan, Vegetarian
Meal type Beverage, Breakfast
Misc Child Friendly, Freezable, Serve Cold


  • 2 cups kale (roughly chopped)
  • 3/4 cups mixed berries (frozen or fresh)
  • 1 banana (sliced)
  • 3/4 cups milk
  • 1/4 cup orange juice (optional)
  • 1/2 cup Greek yogurt
  • 1/2 tablespoon honey


Can be made vegan by substituting orange juice for milk and omitting yogurt.

Can add ice if prefer thinner smoothie.


Step 1
Pour milk into blender.
Step 2
Add kale, berries, and banana.
Step 3
Top with yogurt. Splash with orange juice.
Step 4
Pour honey over top.
Step 5
Blend on low to start. Stop blender and push down ingredients if need be.
Step 6
Blend on high until smooth.
Step 7
Pour into glasses and enjoy!

Real Recipe: Banana Muffins with Granola

Banana Muffins with Granola I

MEA is here. For those of you who are in the education field and live in Minnesota, you know what that means. 4-day weekend! Being I have the time (and per the boyfriend’s request) I decided to make some banana muffins this afternoon. Never made banana muffins before, but decided it’s got to be a lot like making banana bread (although then I realized I don’t think I’ve ever made that either!). So looking up some recipes online, I decided to go with Tyler Florence’s recipe (from The Food Network), with my own substitutions/additions of course :)

If you’re looking for a yummy banana muffin recipe, this is it (although I’ve got to admit, I don’t have any other recipes to compare to!). Still, they were delicious. Perfect amount of banana, with just enough crunch. When you’ve got the time to do some baking (and some overripe bananas!), bake some Banana Muffins with Granola. You won’t be disappointed, I promise!


Banana Muffins with Granola

Serves about 18 muffins
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Allergy Egg, Wheat
Dietary Vegetarian
Meal type Breakfast
Misc Child Friendly
These delicious Banana Muffins with Granola have just the right amount of banana balanced with a little crunch! Enjoy warm out of the oven or at room temperature.


  • 2 cups all-purpose flour (preferably organic )
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 overripe bananas (preferably fair-trade )
  • 1 cup brown sugar
  • 3/4 cups butter, melted and cooled (preferably organic )
  • 2 eggs (preferably organic )
  • 1 teaspoon vanilla extract (all-natural )
  • 3/4 cups granola


I used Udi's Original Granola with banana chips, raisins, and nuts for a bit of a crunch! You could also sprinkle some granola on top of the muffins before you bake.

You could substitute 1 cup whole-wheat flour for 1 cup all-purpose flour if you're looking to add more fiber to the recipe (although bananas already pack some good fiber!).


Step 1
Preheat oven to 375 degrees
Step 2
Lightly butter or spray two muffin tins
Step 3
Combine flour, baking soda, and salt in large mixing bowl, set aside
Step 4
Mash two of the bananas with a fork in a small bowl, leaving some of the texture
Step 5
Whisk the other two bananas and the sugar together in separate bowl until banana chunks are dissolved, about three minutes
Step 6
Add in the melted butter, eggs, and vanilla and beat until well mixed, scraping down the sides of the bowl as you go
Step 7
Mix in the dry ingredients until just combined
Step 8
Fold in the granola and mashed bananas with a rubber spatula
Step 9
Spoon the batter into the muffin tins, about 1/2 to 3/4 full depending on size of muffins preferred
Step 10
Bake approximately 15 minutes, or until inserted toothpick comes out clean and muffins are browning on top
Step 11
Let cool for a few minutes
Step 12
Enjoy warm or room temperature (with a slab of your favorite butter of course!)

As it states above, I used Udi’s Gluten-free Original Granola (see my recommendation here!). It’s a great alternative to regular granola if you’re looking for a bit more crunch in your muffins!