Chocolate Peanut Butter Chia Seed Pudding

Delicious, simple, and healthy dessert that I had with a friend during the week, it can be enjoyed cold or warm depending on what you prefer. 🙂

Makes 2 Servings


1 Cup Unsweetened Rice Milk (or other non-dairy milk)

1.5 Tbsp. Cocoa Powder

1 Tbsp. Agave Nectar

4 Tbsp. Chia Seeds

1 Tbsp. Peanut Butter

2 Tbsp. Vegan Carob Chips (Save half for garnish)

Optional: Tsp. of cinnamon


Mix all ingredients and heat in microwave for 45 seconds (to melt peanut butter), take out and stir until mixed thoroughly. Place in refrigerator for 45 min-1.5 hours, take out and stir again then garnish with remaining carob chips.

Marinated Vegetables atop Cheezy Oats

I used leftover marinated vegetables from Sunday (that hadn’t been grilled yet) and cooked them in the balsamic vinegar marinade until it was reduced. Meanwhile, I made savory Cheezy Oats, except I didn’t use bouillon and I added garlic powder. After both were done I put them together and enjoyed! The sweet vegetables with the oats were perfect, and I was surprised by how good it was for such a quick meal!

Cheezy Oats

Whole Wheat Banana Pancakes with Pecan Plantain Topping

I made these for breakfast today for my sick and grumpy boyfriend and they were yummy and very filling, a great breakfast to jumpstart your day and keep you satisfied. I used the recipe linked here, but made a few changes for the better!


1 Cup Whole Wheat Flour

1 Tbsp. Sugar

2 Tbsp. Baking Powder

1/8 Tsp. Salt

1 Tsp. Cinnamon

2 Tbsp. Ground Flaxseed

1 1/4 Cup Rice Milk

2 Tbsp. Canola Oil

1 Medium Banana Diced


1/4 Cup Chopped Pecans

1 Plantain Sliced/Pan-fried

1/8 Cup Maple Syrup


Mix all dry ingredients together, then add in milk, oil and banana; stir until smooth. Heat griddle/pan to medium heat, pour on batter and when it starts bubbling flip over and cook other side (make sure to pay attention because it doesn’t take long to burn them). Plate and top with pecans, plantains and syrup (or whatever the hell you want!).


Healthy Pineapple Coleslaw

Pineapple Coleslaw

This is just one part of the fabulous meal I had on Sunday, but it’s a great one to start off with seeing as how the weather is perking up and a refreshing coleslaw is great with grilled food. I made this up because I could not find a good recipe for sweet, fruity, HEALTHY coleslaw and it turned out great.


4 Cups (Loosely Packed) Shredded Cabbage (Red or White/Green could work)

3 Cups Grated Carrots

1 1/2 Cups Diced Pineapple

1 Medium Sized Orange (I used Navel)

1 Cup Dried Cranberries

1/2-1 Cup White Vinegar

2 Tbsp. Agave Nectar


Mixed all in a large bowl and put in refrigerator for an hour or so (the longer the better in my opinion) to let the flavors mix together. Take out and serve with meal or eat as a healthy snack!