Mint Chia Pudding

I really like this time of year. For me, savoring the last lovely moments of summer while looking forwards to the coziness of fall is one of the best parts of the year. But the one thing I don’t love is the food. Its an awkward phase- we’re moving on from hot dogs and watermelon, but aren’t quite ready for all pumpkin everything. So what’s a food-loving gal to do? Make Mint Chia Pudding, of course.

mint chia pudding

This Mint Chia Pudding is the perfect transition food. The mint flavor is fresh and summery, which reminds me of sitting on the beach eating a cone of mint chocolate chip. (Or my mint chip “ice cream”)

At the same time, its super convenient and meal prep friendly. Make a few batches at the beginning of the week, portion the chia pudding into jars in the fridge, and you’ll have grab & go snacks all taken care of!

Plus, thanks to the magical power of chia seeds, this pudding will be able to power you through anything from outdoor summer adventures to the first day of school!

If you make the recipe, be sure to share with me on Instagram! And let me know (in the comments or on IG): what are you most excited for about fall?

Mint Chia Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 tbsp chia seeds
  • ¾ c. cashew milk
  • Small handful spinach
  • ¼ tsp mint extract
  • 1 tsp maple syrup
Instructions
  1. Add all ingredients to blender.
  2. Pulse until smooth.
  3. Allow to rest for at least 2 hours in fridge.
  4. Go crazy with toppings!!

 

As you can see, I went a little wild with toppings (which I totally recommend doing!) I used plain greek yogurt, chocolate peanut butter, and granola. It was delicious, and I’d love to hear your topping suggestions too.

Sweet Potato and Butternut Squash Hash

Coming home to this Diner-Style Sweet Potato and Butternut Squash after school + volunteering + a long bus trip in high heels (!!) last week was such an amazing feeling.

diner-style sweet potato and butternut squash

I’d prepped everything the night before, so by the time I was ready to eat (aka 5 minutes after I got home) all I had to do was heat it up in a skillet- the edges get crispy and AMAZING- fry an egg to put on top, and dig in.

Beyond being incredibly easy, this dish is warming, perfectly spiced, soft + crunchy (love that whole texture sitch), and salty-sweet.

Essentially, it’s the whole package. Easy, quick, healthy, and delicious. This is the kind of meal you make when you come home to an empty fridge and need to get dinner on the table asap OR as a side dish for a nice, real, grown up dinner (because I’ve heard some people make those sometimes).

If you make this Diner-Style Sweet Potato and Butternut Squash, be sure to snap a photo and share it with me on Instagram. I LOVE seeing all your creations, it really makes my day.

Sweet Potato and Butternut Squash Hash
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Cook time: 
Total time: 
Serves: Serves 2
 
Ingredients
  • 1 sweet potato, boiled
  • 1 c. cubed butternut squash (I used frozen and thawed)
  • 1 tbsp olive oil
  • ½ tsp paprika
  • ½ tsp garlic powder
  • Sprinkle of salt and pepper
Instructions
  1. Mix olive oil with spices in medium bowl.
  2. Cube sweet potato, then add sweet potato and squash to bowl.
  3. Stir gently until sweet potato and butternut squash are coated in olive oil and spices.
  4. Allow to marinate for at least 15 minutes in fridge (I left mine overnight)
  5. Sauté over medium heat for about 5 minutes, stirring often.

 

Paleo Sweet Potato Oatmeal

Phew. The post-Christmas blues are real. I absolutely adore everything about the holiday season, from peppermint mochas to playing Christmas carols on the piano (badly). And once Christmas is over, sometimes everything seems to fall a little flat.

This year, I’m starting new projects, reading new books, and taking the time to set goals for the new year. Finding more to look forwards to is a great way to move past that post-holiday slump, but I was still feeling a little blue today.

As I often do, I found solace in the kitchen. This cozy bowl of “oats” was born from:

1. my constant craving for oatmeal

2. the abundance of leftover sweet potatoes in my kitchen

3. my desire to create a paleo-friendly oatmeal recipe.

This meal is so perfectly cozy, comforting and vitamin-packed, I promise you will be left glowing and satisfied.

Paleo Sweet Potato Oatmeal
Author: 
Recipe type: Breakfast
Serves: Serves 2
 
Whether you're testing out the paleo diet or just looking for a way to change up your morning oats, this is the recipe for you!
Ingredients
  • 1 small sweet potato
  • ½ cup almond milk
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ cup almonds (toasted if you have time)
Instructions
  1. Grate sweet potato
  2. Bring water to a boil, add grated sweet potato, and simmer for 5 minutes.
  3. Drain water from sweet grated sweet potato.
  4. Mix together almond milk and spices, then microwave for 30 seconds
  5. Spoon grated sweet potato into bowl, add spiced milk, and top with slivered almonds.