Recipe of the week: Chia Pudding #Whole30 Week 3

  ITS BEEN 3 WEEKS ON WHOLE 30 & here is my update! Well you know how they say it takes 21 day to make a habit, well I truly believe it is the truth. I want  say even after my Whole 30 period is over, I could still see myself keeping up and doing Whole 30. I have created better eating habits during the last 3 weeks, that I truly feel like I can integrate into my lifestyle. I have experienced more energy and a honestly a surge in a mental desire in wanting to be active to compliment my new eating habits. Whole 30 is sustainable and realistic in my opinion in upkeeping.

Update 1 #Day7 ( November 1st, 2015)- Lost 3.5 Lbs

Update 2 #Day14 ( November 8th, 2015)- Lost 2.5 Lbs

Update 3 #Day 21 ( November 21,2015) – Lost 2.5 lbs

*Now your not suppose to weigh yourself during Whole30, but I jut do a weekly weigh in on Sundays to be able to track it. I am excited to say I am 7lbs away from my weight goal of 125 lbs! ­čÖé

   

RECIPE FOR CHIA PUDDING

chia1
Ingredients
 Prep Time: 10 minutes
 Total Time: 10 minutes
Instructions
  1. In a blender, combine the banana and coconut milk. Continue till it is well blended.chia2
  2. Stop the blender add the chia seeds ( and vanilla extract, if you please) chia4 and blend a bit more to make sure it mixed evenly ( 30 seconds-1 minute should be fine)
  3. Pour into a container and chill for an hour to let the chia seeds plump up a bit. (I like to actually refrigerate if over night and add a dash of cinnamon and mix it up!)chia
  4. Voila YOU ARE DONE! ENJOY this healthy and scrumptious snack!chia3
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Happy 4th of July: Part Two! Mini Fruit Tarts! My 4th of July Tradition

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Most people have certain traditions that they do on certain holidays and I am going to share one of mine. Every 4th of July, I make Mini Fruit Tarts and I love them because I am huge fan of fruits and sweets! Its the perfect combination of the two!

Ingredients

  • sugar cookie dough
  • 8 0z. cream cheese, softened
  • 1/2 c. powdered sugar
  • 1 tsp. vanilla extract
  • 2- 3 c. fresh fruit** ( you can choose your favorite fruits to top it with. I normally do strawberries, blueberries and kiwi)

Instructions

1.) Spread cookie dough into Muffin Tin. Preheat oven to 350 degrees.crustmaking

2.)In a medium bowl beat room temperature cream cheese til smooth and creamy. Slowly add sifted powdered sugar until sweetened to taste. Add vanilla to cheese mixture. Refrigerate until ready to use.


chopeedcrust done

 

3.)Chop fruit into bite size pieces, or drain completely from can. Set aside. Spread cream cheese filling onto cooled cookie crust. Top pizza or tart with fruit. It can be very composed or free form. Just make it look good. Serve at room temp. Refrigerate any leftovers.

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