The New Oatmeal: CSP

This isn't actually new and I'm pretty sure I've blogged about it before, but let's get real...this stuff is the new oatmeal. Yet, it's like ten times better for various reasons. The catch is that you actually have to like chia seeds, chia seeds in almond milk, and the texture of it all when it's ready to eat. If you can handle all of the above, you're set. Seriously. If not, your life is not going to be as easy as let's say...everybody else who preps a million of these to make life extremely simple.

So yes, chia seed pudding is the thing. True fact. And instead of buying those mini chia seed pudding cups which are extremely pricey for such a small little guy....why not make a bunch on your own in preparation for all your quick mealtime needs or a snack to fill in between those meals. And who says you can't throw some cocoa powder in the mix of one to bust those cravings?!

AKA chia seed dessert pudding. Duh.

The Quick & Simple Supplies & Instructions

As quick as you can, gather your coconut or almond milk (we like the Silk brand), mason jars with lids, chia seeds, raw honey, your choice of fruit, raw nuts (mainly almonds), and mini tupperware containers.

Dump 1.5 cups of milk into your mason jar, then place 1-2tbsp of chia seeds in the almond milk. Place the lids on jars and shake all of them well. Let them sit for 5-10 minutes, come back and shake it again. Do this one more time, then place them in the fridge. I'm not here to tell you what you like for toppings, so whatever it is your heart desires in the chia seed pudding....place them in a small tupperware for each day you plan to eat a jar of pudding (i.e. blueberries and almonds in one, strawberries and coconut flakes in another). It will make for a quick take-away when you're having a meal on the go or need a quick little snack! When you're ready to eat one, shake your container, open the lid, place the fruits and/or nuts inside the mixture, and then drizzle with some raw honey. Otherwise, if you want it all blended, place all of the above in a processor and do a quick blending and place it in your mason jar. Easy, simple, and quick.

Here are a few ideas...

1. blueberry with raw almonds

2. almond butter & banana

3. strawberry with unsweetened shredded coconut

I like easy. I like simple. I appreciate textured things. And I love putting toppings on food.

Chia seed pudding obviously works for me. Ty on the ohter hand, is not a fan.

So I wish you luck in loving these in hopes it makes life a little easier on you & your food prep.

That's all.

♥Cori

"Insert Fruit Here" Coconut Flour Muffins

Let's keep this short and sweet. Always something I have a hard time doing. In fact, I'm pretty terrible at it. And what else... I've been blowing up IG and FB. Over. Board. I've been bad at that too. I was THAT person or at least I felt like it. My sincere apologies.

So back to being short and sweet, semi-lazy, and a terrible photog last night. Why I didn't put the slightest effort into making these look a little better, I don't know. Instead, I obviously decided to dive right in, take that bite, then photograph it. So dumb. Next time though folks, next time. 

It can only improve if I wasn't so hungry, right?

This recipe comes straight from the back of the Nutiva Coconut flour bag from Costco. It's legit. Moist, tasty, and a fabulous treat for all times of the day. For me, I eat 2 or 3 after work because I'm starving. It's a bad habit this week and I'm about to break it (and only because we're almost out of them anyway).

"Insert Fruit Here" Coconut Flour Muffins

(from Nutiva & a great find by Pennie M.)

1 cup Nutiva Organic Coconut Flour

1/2 tsp sea salt

1 tsp baking soda

1/2 cup + 2 tbsp raw honey 

(I cut this nearly in half because we never bake with that much, but know that they definitely 

won't be quite as sweet as you may wish if you don't do the whole amount)

1 cup coconut milk

6 eggs

4 tbsp coconut oil

4 tsp vanilla extract

4 tbsp chia seeds

1 1/2 cups organic fruit (we used chopped blackberries, they used blueberries, you can always use raspberries. Your choice!)

Preheat over to 350 degrees. In a large bowl, mix the coconut flour, salt, and baking soda. In a small-med sized bowl, whisk together the honey, coconut milk, eggs, oil, and vanilla. Stir the wet ingredients into the dry ingredients. Mix in the chia seeds and then fold in your fruit. Either grease your muffin tins or use liners, spoon your batter into each muffin tin, and bake for about 25 minutes. Then enjoy!

Great for a little "extrie" for breakfast, a mid-morning/afternoon snack with some protein, or a sweet treat in the evening. 'Short and sweet' is playing over and over in the back of my head, 

so this is where I end.

Happy Thursday!

♡Cori

Sometimes All You Need Is Simple

Lately I've wanted food to pop out of nowhere and land right on our table for every meal. If only that could actually happen, right? I could get so many more things done if it weren't for having to cook and eat. Probably why I snack...like all the time. I've been planning my days without much thought about meals until that moment I realize I'm starving. We all know that's an awful plan and what happens when we're starved. We eat everything. Well, I do and maybe you don't. But what's saved me? 

Two things. Yes, only two things.

An avocado and garlic and herb goat cheese. It requires no cooking, no baking, and no real prep. It's good for any time of day. Breakfast with some eggs, a snack, a side at lunch time. Why not?

When you're in a pinch or when you're lazy like me right now, it's great. Trust me.

I'm heading in to the MD's office today for a good ol' checkup. Praying for some good lab results, that there's nothing else wrong with me (because I'm a nurse and I secretly panic at every appointment that something could be wrong), and only have a little anxiety. Seems silly, but I hate the doctors. 

Send me to the dentist everyday, but the doctor...ugh!

Have a wonderful Wednesday!

♡C

Paleo Maple Scones

Have I ever mentioned I hate rolling out dough? I think that's why I like cupcakes. You don't have 

to roll out batter. But seriously, whoever makes those fancy cutout cookies...lots of credit to you. 

And I mean LOTS of credit to you. Unless it's dough that is not sticky and rolls with ease, then 

I'll give it a whirl. I think that's why I decided to tackle these paleo maple scones.

They're as easy as 1, 2, 3 when it comes to dough rolling. Again, the only dough rolling I'll do. Fortunately they're super quick as well. Right up my alley!

I essentially used the base recipe from Elana's Pantry, but added those fall flavors into it 

instead of the chocolate chips. Here ya have it:

Paleo Maple Scones

2 1/2 C almond flour

1/2 tsp sea salt

1/2 tsp baking soda

1 3/4 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

2 tbsp maple syrup

2 eggs

1/4 C coconut oil, melted

Cinnamon Maple Syrup/Glaze

2 tbsp maple syrup

3/4 tbsp coconut oil, melted

1/2-3/4 tsp cinnamon

Preheat oven 350 degrees. Line your baking sheet with parchment paper.

Mix your first six ingredients together in a large bowl. Then mix the maple syrup, eggs,

and coconut oil together in a small bowl. Pour your wet ingredients into your dry

ingredients, mix all together. Spread a piece of parchment paper on your counter, take your

ball of dough and throw it on top of the paper. Roll out your dough until it reaches

about 1-2 inches. You can either slice them into triangles or use a cookie cutter of any shape.

Place your scones onto the baking sheet and bake for about 12 minutes or slightly browned.

Serve these warm after pouring some cinnamon maple syrup/glaze over the top.

Add a cup of tea or coffee to your maple scone and you're set for a lovely fall or winter treat!

♥The Stanleys