It’s free of gluten and dairy but full of fun, if that’s your thing!
-1 C coconut yogurt (I used vanilla)
-small splash of milk (sorry, I’m still working on the measuring thing
-1/4 C chia seeds
-1/2 C raspberries
-1/2 C blackberries
-1/2 C strawberries
-1/2 C kiwi, peeled and sliced
-Mix kiwi, blackberries, and splash of almond milk (we’re talkin’ probably less than 1/4 cup of almond milk. Jusssst a splash) in a medium-large mixing bowl.
-Once mixed(ish), stir 1 C coconut yogurt into mixture
-Add chia seeds and stir some more
-Pour in glass container and refrigerate overnight.
-Enjoy a serving for breakfast (about 1/2 cup), topped with favorite granola
When you wake up in the morning, this should be your view:
I know it doesn’t look all that appetizing, but it is. Oh. It is. Promise.
About chia seeds:
-not just for chia pets
Chia seeds have:
-Omega-3 fatty acids
-high in protein (about 4g/serving in this pudding!- not including the protein from yogurt)
Let me know what you think, or how you played with this recipe to make it even better!
-1.5-2lbs of boneless, skinless chicken breast (mine was frozen, and that was fine!)
-2 large Idaho potatoes OR 4 new potatoes, diced with skin on (I used Idaho potatoes because it’s what was in the pantry, but I think new potatoes would be even better)
-2 tbsp of garlic-infused olive oil
-2 large lemons, juiced
-1/2 tbsp rosemary
-1/2 tbsp oregano
-dash of black pepper
Mix olive oil, fresh lemon juice (NOTE: don’t use the lemon juice that comes in the crappy plastic lemon and expect this to taste just as good), rosemary, oregano, and black pepper. Pour about 3/4 over chicken in slow-cooker, and pour the rest over the diced potatoes layered on top of the chicken. Close slow-cooker and set to high for four hours, or low for 6-8 hours.
If you want to make this and you’re not following low FODMAP, feel free to add minced garlic and some diced onion to this recipe! Very aromatic, and you’ll come home from work feelin’ 50 shades of accomplished!
This could also be layered with green beans and be delicious. I steamed some broccoli separately, and it made for an easy meal.
I intend to make some chicken salad with the leftover chicken.
Let me know if you try this recipe! Feel free to tweak it! Confession: I have a *hard* time measuring ingredients. I’m more of a pinch and pour kind of cook, so if you feel like it needs more or less of something, make it your own! It’s YOUR kitchen! Have fun.
On Sunday, I made homemade granola while we watched a healthy dose of Netflix.
The very best part about this recipe is that it’s Low FODMAP AND gluten free (AND delicious). Recipe at the end of this post :).
PB granola recipe:
If eaten in a quantity equal to or less than 1/4 C, it’s low FODMAP.
-2 tbsp coconut
-2 C gluten free old fashioned oats
-2 tbsp pumpkin seeds
-1 tbsp chia seeds
-1 tbsp pure maple syrup
-2 tbsp melted coconut oil
-1/2 C softened PB
mix dry ingredients and wet ingredients separately, then mix them together. Put them in the oven on aluminum foil for 30 minutes on 350, tossing occasionally. Ta-dahh! Granola. My personal favorite way of getting carbs in the early morning