Pineapple Coconut Chia Pudding (low fat, wheat-free, dairy-free, gluten-free)

There are a lot of great chia pudding recipes online. After reading through several of them, I took some notes, came up with my own ideas, and whipped up a batch. It tastes delicious and the best part is it only took me 5 minutes to prepare!

INGREDIENTS

1 13.5oz can Organic Coconut Milk Light

1/2 tsp Ground cinnamon

1 tsp Organic vanilla extract

4 tbsp Organic raw honey (I'm blessed to have an uncle who runs an apiary and gives me free local honey!)

1/3 cup Organic chia seeds

1/4 cup chopped pineapple (chunks shown in picture, be sure to finely chop)

DIRECTIONS

1) In a large mason jar, combine milk, honey, cinnamon, and vanilla extract.

2) Cover and shake vigorously.

3) Add the chia seeds and pineapple.

4) Shake vigorously again.

5) Pour into ramekins.

6) Place in refrigerator for an hour to set-up.

Makes 4 servings.

Naomi's Organic Horse Cookies (gluten-free)

My sweet 6-year-old, Naomi, has become quite the equestrian. She's being trained in hunter/jumper and just recently cantered off the lunge line! She asked me if there was a way to make homemade cookies for her favorite pony, Max. Therefore, we researched what foods were okay for horses to eat and whipped up her first batch of Organic Horse Cookies!


INGREDIENTS

1/4 cup blackstrap molasses

1 cup organic gluten-free oats

1.5 cups organic gluten-free oat flour

1 organic apple, roughly chopped

5 small organic carrots, roughly chopped

1 tbsp organic brown sugar

15 Shaklee Alfalfa, crushed to powder

1/4 cup organic unsweetened applesauce

Pinch of salt

DIRECTIONS

1) Preheat oven to 350 degrees.

2) Mix all ingredients.

3) Form into balls and place on a cookie sheet.

4) Lightly spray with organic canola oil.

5) Bake for 15 minutes.

Naomi with her many ingredients.

Naomi crushing the alfalfa tablets.

Naomi chopping the carrots and apples.

Naomi stirring the all ingredients.

Naomi placing the cookie dough on the sheet.

Beware of sticky fingers!

Naomi's so proud of her first batch of Horse Cookies!

Nummy Waffles (gluten-free, wheat-free, dairy-free)

My family just loves my homemade Belgian Waffles! I've had many people request my recipe so I decided to share it here on my blog.

For added yumminess, sprinkle Enjoy Life Mini Chocolate Chips into the batter!


INGREDIENTS

2 eggs (organic, cage-free, veg fed)

1 cup Whole Grain Spelt Flour (Berlin Bakery) **for wheat- and gluten-free disregard this flour and instead add an additional cup of the oat flour.

1 cup Organic Whole Grain Oat Flour (Bob's Red Mill Wheat- & Gluten-free)

**For an extra 16g of protein, add 2 tbsp of Shaklee Instant Protein Soy.  Make sure your flour is 2 tbsp less than directed above.

1 3/4 milk (soy, rice, almond, flax)

1/2 cup Organic Virgin Coconut Oil

1 tbsp Organic Cane Sugar (Florida Crystals) *can substitute with Xylitol

4 tsp Baking Powder (Rumford Aluminim-free)

1/2 tsp Ground Cinnamon

1/4 tsp Sea Salt (Real Salt)

1/2 tsp Organic Pure Vanilla Extract (Singing Dog)

DIRECTIONS

1. Preheat waffle iron.

2. Beat eggs in large bowl with hand beater until fluffy.

3. Beat in flour, milk, oil, sugar, baking powder, cinnamon, salt and vanilla, just until smooth.

4. If needed, spray preheated waffle iron with Spectrum Canola non-stick cooking spray or Dean Jacob's Grape Seed Oil spray.

5. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

6. Top with Raw Agave (Xagave) or Natural Maple Syrup.

Oatmeal Chocolate Chunk Cookies (wheat-free, dairy-free, gluten-free)

For quick and easy cookies, try this recipe!

1 box King Arthur Gluten Free Cookie Mix
1 egg
2 tbsp water
1 stick organic grass-fed butter (for dairy-free, substitute 1/2 cup Extra Virgin Coconut Oil)
1/2 bag Enjoy Life Chocolate Mega Chunks
1 cup Bob's Red Mill Gluten-Free Extra Thick Rolled Oats

1) Prepare the cookie mix as indicated on the back of the cookie mix box.

2) Add the chocolate chunks and oatmeal. Stir.

3) Drop 1 tbsp rounds onto a cookie sheet and bake.

Your kids will LOVE them! I promise :)

Organic White Bean, Pumpkin & Chicken Soup (wheat-free, dairy-free, gluten-free)

This soup is extremely delicious and will be a staple in our home this Fall! It's quick and easy to prepare and will be on-the-table in 30 minutes.

2 tbsp organic EVOO
1/2 purple onion, finely chopped
1 (15 oz) can organic pumpkin
3 1/2 cups organic free-range chicken broth (substitute vegetable broth for a vegan/vegetarian recipe)
1 (15 oz) can organic Great Northern beans
1/4 tsp pumpkin pie spice seasoning
1/2 tsp sea salt
Black pepper to season
2 cups cooked organic free range chicken breasts, cubed (optional)

1) In a large pot, sauté the onions in olive oil over low-medium heat
2) Stir in broth, pumpkin, beans, pumpkin pie spice and salt
3) Simmer for 10 minutes
4) Pour mixture in batches into a blender and process until smooth (If using a Blendtec, you can pour entire contents into the blender and blend for 20 seconds on Speed 1)
5) Pour the soup from the blender back into the pot and reheat on low
6) Add chicken cubes (optional) and serve!

*If you opt not to add the chicken, you can blend 2 tbsp of Shaklee Instant Protein Soy to add 16g protein!

Apple Cinnamon Pancakes (wheat-free, dairy-free, gluten-free)

With the Fall weather in full swing, I thought it would be fun to create a recipe for apple cinnamon pancakes. Boy did they turn out well! They were so yummy I could've eaten four! My family thought they were delicious as well.

The recipe is completely organic with no artificial colors, flavors, preservatives or fillers. It's also wheat-free, dairy-free, and gluten-free! The Shaklee Instant Protein Soy also adds 32g of protein to the batch!

1/2 cup organic apple cinnamon sauce
1 1/2 cups Bob's Red Mill Gluten free Pancake mix
2 eggs (free-range, vegetarian fed)
4 tbsp Shaklee Instant Protein Soy (this adds 32g protein and no carbs!)
1 cup organic vanilla soy milk
1 tsp ground cinnamon
1 tsp organic vanilla extract


1. Mix all ingredients in a large mixing bowl.

2. Heat a large skillet to 350 degrees.

3. Grease the skillet with whatever you like to use.

4. Scoop 1/4 cup of the mix and pour onto the skillet.

Makes 10 delicious pancakes! Top with Xagave or maple syrup for added yumminess :).

Banana Walnut Chocolate Chip Muffins (wheat-free, dairy-free, gluten-free)

These muffins make a great snack and are loaded with fiber.  Be sure to drink at least 8 oz. of water each time you eat one because water is fiber's best friend! :)

3 ripe bananas
1 tsp organic vanilla extract
4 tbsp organic coconut oil
1 cup water
3/4 cup Xagave (raw agave nectar)
1 1/2 cups organic coconut flour
1/4 tsp sea salt
1 1/2 tsp baking soda
1 cup Enjoy Life chocolate chips (dairy-free)
1/4 cup raw walnuts, chopped

Preheat oven to 350 degrees.

1. In a medium bowl, mash bananas and add the vanilla, coconut oil, water, and agave.

2. In a separate bowl, sift together the flour, salt, and baking soda.

3. Mix the dry and wet ingredients together. Add the chocolate chips and walnuts.

4. Roll into balls and fill each pocket of a lightly greased muffin pan.

5. Bake at 350 degrees for 15 minutes.

Chocolaty Chocolate Chip Pancakes (wheat-free, dairy-free)

On the weekends, I make pancakes for the family. I thought it would be fun to jazz them up a bit by making chocolaty chocolate chip pancakes. Boy were they excited!!!

I used the following ingredients but feel free to substitute with your preferred oil and milk.

2 cups Namaste Waffle & Pancake Mix
2 organic, vegetarian-fed hen eggs
2 tablespoons organic coconut oil (can use olive oil or grape seed oil)
3/4 cup organic soy milk (can use almond milk or rice milk)
1/4 tsp ground cinnamon
3 tbsp Shaklee Energizing Soy Protein Creamy Cocoa
1/4 cup Enjoy Life mini chocolate chips

Reserve chips and mix all ingredients with a blender. Stir in the chocolate chips. Pour onto preheated, sprayed griddle.

For added sweetness, top with fresh raspberries and Xagave nectar.

Banana Walnut Chocolate Bread (dairy-free)

This bread is a delicious alternative to the traditional banana nut bread.

3 ripe bananas
1 tsp organic vanilla extract
3 tbsp extra virgin organic coconut oil
1/2 cup Xagave (raw agave nectar)
1 1/2 cups organic spelt flour (for gluten-free bread, substitute with gluten-free oat flour)
1/4 tsp sea salt
1 1/2 tsp baking soda
1 cup Enjoy Life chocolate chips (dairy-free, gluten-free)
1/2 cup raw walnuts, chopped

Preheat oven to 350 degrees.

1. In a medium bowl, mash bananas and add the vanilla, coconut oil, and agave.

2. In a separate bowl, sift together the flour, salt, and baking soda.

3. Mix the dry and wet ingredients together. Add the chocolate chips and walnuts.

4. Pour into a lightly greased bread pan.

5. Bake at 350 degrees for 45 minutes.