So I’m going to keep things super short for you today because I have literally been trying to write this post for 3 days now.

Oh how I wish I was kidding.

Sadly, I am not.

It seems I have gone and got myself a major case of writers block

I’ve been standing here, staring at my laptop for hours on end, on and off for 3 whole days ( ← yes, really) trying to come up with something fun, witty or interesting to tell you.

A funny anecdote or cool story but . . . I got nothin’

Why is this so hard for me?!

I have no trouble at all coming up with recipe ideas.

I literally have lists, upon lists, upon lists, upon, lists, upon lists of all kinds of delicious things I want to make and share with you, my sweet invisible internet BFF, but when it comes time to sit (or stand in my case) and write something fun to go with the recipe . . . I find it really hard.

Like really, REALLY hard!

But, you know what’s not hard . . .

Making this spicy tahini and lime dressing . . .

And, um, you guys . . . this dressing  . . . is life.

Creamy, dreamy deliciously nutty tahini , combined with sprinkling of garlic powder, a pinch of red pepper flakes and cheeky squeeze of light fresh zesty lime is absolute perfection!

1 bowl – 1 spoon – 5 ingredients and 2 minutes in the making  and you my friend have yourself one epic little flavor-bomb!

No fancy whisks or electronic equipment required!!!

And talk about tantalize those taste buds baby!

I seriously can’t stop eating it on alllll of the things!

And you know what?! I’m not even a little bit sorry about it.

It’s just so good!

It’s such a quick and easy, deliciously simple way to spice things up add a tonne of flavor to just about anything!

It’s great on salads, it’s great on burgers, it’s incredible on a creamy, dreamy,  avocado too (like this – best snack ever!!!)  it would go very nicely drizzled over some roasted pumpkin or crispy taters and oh how good it would be slathered onto these quick and easy carrot and zucchini fritters too!! (Seriously, let’s do that, asap!)

You could totally use it hollandaise style and serve it with eggs, a nice juicy steak some grilled chicken, salmon or protein of choice – yum!

But, it’s also all kinds of amazing simply served alongside some fresh cut veggies, carrots and snap peas are my all time fave but cucumber, broccoli, capsicum/peppers are good to – you name it, it just works!

Seriously, so good!

And you know what makes it even better?!

The fact that it comes together in less than 2 minutes using just a handful of ingredients that I bet you have on hand already and, it also happens to be vegan, gluten free, dairy free and paleo friendly.

Deliciously winning on so many levels!

FYI – This dressing is intentionally made to be on the thicker side because;

1 – Ain’t nobody got time for watery dressings, am I right?!

2 – That way I can use it as a spread and dip as well as a dressing.

So versatile and delicious I tell you, I can not wait for you to try because one taste and I know you be as in love with it as I am.

I mean would you just look at how deliciously luscious and creamy it is?!

All natural, quick and easy, light, fresh, creamy, dreamy, garlic infused, spicy, tahini and lime dressing . . .

Make it. Eat it. Love, love love it.

Spicy Tahini and Lime Dressing
{Gluten Free, Dairy Free, Keto & Paleo Friendly}

Makes approx 3/4-1 cup of light, fresh, creamy dreamy, deliciously nutty, zip, zingy, spicy tahini and lime dressing

Ingredients –

1/2 cup of tahini

2 teaspoons of garlic powder

2 teaspoons of freshly squeezed lime juice (about 1/2 a small lime)

A pinch of red pepper flakes

Salt and pepper to taste

4-6 Tablespoons of water – more or less to reach desired consistency.

Method –

1 – Place all ingredients into a bowl or glass jar and stir (or shake) to combine.

This dressing is on the thicker side which is just the way I like it. That way I can use it as a spread as well as a dressing.  Feel free to add some a little extra water (1 tsp at a time) to reach desired consistency.

2 – Taste and adjust seasonings accordingly. Also, if you prefer a thinner consistency add a touch of water (or you could try using coconut or almond milk if you prefer) 1 teaspoon at a time to reach desired consistency.

3 – Drizzle over your favorite salad, roasted veg, carrot and zucchini fritters or use it to simply dip fresh cut veggie sticks for a seriously flavorful snack.

4 – Store in an air-tight container in the fridge and should keep well for up to 7 days but I doubt it will last that long, mine never does

Enjoy xo

_________________________________________

Question of the day –

What’s your current quick and easy way to spice things up in the kitchen?

Feel free to share recipes, or links recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your spicy tahini and lime dressing (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post Spicy Tahini and Lime Dressing {Gluten Free, Dairy Free, Keto & Paleo Friendly} first appeared on Better with Cake.

One taste I think, no wait, I know, you’ll agree.

!00%, without question!

I know traditionally egg salad is made with eggs and mayonnaise and as much as I love a good mayonnaise (especially if we’re talking about Sir Kensington’s or Primal Kitchen  –  yummmmmmm  ) I find it tends to be a little overpowering and when used solely to dress a salad you know?!

Which is why I decided to sub avocado in place of the traditional mayo. That way we get to keep that deliciously creamy texture without overpowering the whole dish.

Genius right?!

Although, you can’t really go wrong putting egg and avocado together can you?!

Eggs and avocado are combined with a leeeeetle bit of mayo (which is totally optional but highly recommended because I personally think it adds a slight richness that, when combined with the avocado, is what takes this egg salad to the next level!), a sprinkling of garlic powder, a touch of salt and pepper and a cheeky squeeze of lemon juice. So simple to throw together but you guys . . . it’s so, so good!

A deliciously simple, seriously epic, match made in heaven.

And you guys, this egg salad . . . is 100% heaven sent!

It’s luscious, creamy and full of flavor and I know you are going to absolutely love it.

I mean who doesn’t love a good egg salad?!

To be honest I have been making this egg salad for a loooonnnngggggg time now I just haven’t really told you about it because well . . . it’s not the prettiest of dishes is it?!

But, I decided it was time.

I mean, it’s just to delicious to keep to all to myself and I assure you, what it lacks in looks it totally makes up for in flavor.

It really is an absolute taste sensation and seriously epic in more ways than one!

It’s super quick and easy to prepare made with just a handful of ingredients that I bet you have on hand already and comes together in just 5 minutes!

It also happens to be naturally gluten free, dairy free and paleo friendly as well as 100% Whole30 compliant but, most importantly, it’s insanely delicious, seriously nutritious and something the whole family will absolutely adore!

It’s packed with protein and heart healthy fats which means that not only is it all kinds of delicious but, it’s guaranteed to keep you feeling full and satisfied for hours on end.

It’s the perfect anytime dish!

I love to serve mine in lettuce cups because;

1 – I’m kind of obsessed with them (see  here,  here,  here and   here)

2 – I adore the contrast in texture and that cool, crisp freshness that the lettuce leaves bring to the table and,

3 – That way I can eat them straight off my chopping board which means I have less dishes to wash which = winning at life because, washing dishes, doing laundry and ironing, like burpees, are the devil. The less of that stuff I have to deal with the better, can I get an Amen?!

Sorry, I got a little carried away there . . .

Where was I . . .

Serving my epic avocado egg salad in lettuce cups, right.

I love the serve them in lettuce cups along with some pickled radish, because I just cant stop, and some fresh dill because it just seemed like a good idea at the time and you know what?! It really was so I strongly suggest you do the same.

And always with a dash (or two) of hot sauce.

Always!

Serve them with a couple of slices of crispy bacon or smoked salmon along with some crisp and crunchy, deliciously simple, perfectly roasted baby potatoes and have yourself a killer breakfast.

Or, you could eat it with some of your favorite crackers, roll it up in a tortilla or even on toast or as a sandwich for a quick and easy yet seriously satisfying lunch.

Or, you could enjoy it with some steak, sausage or protein of choice along with some perfectly roasted pumpkin for an absolutely amazing dinner.

However you choose to eat it you really can’t go wrong!

All natural, quick and easy. light, fresh, luscious, creamy, deliciously simple, seriously epic avocado egg salad lettuce cups that are jam packed full of flavor . . .

Make them. Eat them. Love, love, love them.

 

Epic Avocado Egg Salad Lettuce Cups
{Gluten Free – Dairy Free – Paleo Friendly}

Makes 1 – all natural, quick and easy. light, fresh, luscious, creamy epic avocado egg salad lettuce cup that is jam packed full of flavor

Ingredients –

3 hard boiled eggs, peeled

1/4 avocado

1/2-1 teaspoon of garlic powder

1 teaspoon of mayo – optional but makes them extra lush! I use Gevity rx great guts mayo its sugar free, dairy free, gluten free (egg free) & made with good quality EVOO & is boosted with bone broth which is great for hair, skin, nails & gut healing goodness. EMS10 = 10% off if you want to try it (you really do!) – I guarentee it will change your life! Not even exaggerating.

A squeeze of lemon juice (about 1/2 teaspoon)

Salt and pepper to taste

For serving –

Baby coz or butter lettuce leaves, washed and dried

Avocado

Pickled Radish

Fresh Dill

Hot sauce

Method –

1 – Place your peeled, hard boiled eggs into a bowl a use a fork to mash them up. You can also just use a grater or roughly chop them for a heartier egg salad.

2 – Add avocado, mayo (if using) garlic powder, lemon juice along with your salt then pepper and stir to combine. Taste and adjust seasonings as needed.

3 – Place a few slices of avocado into your prepared lettuce cups, top with your epic avocado egg salad, add some pickled radish, a sprig or 2 of fresh dill and finish with a few dashes of your favorite hot sauce!

Enjoy xo

* I order my Sir Kensington’s and Primal Kitchen mayo online from Lucky Vitamin – the prices are great, shipping is fast and the customer service is top notch!

You can use this code  ( 5OFFU )(  to get $5 off your first order of $49 or more + even better, for my American friends, orders over $49 always ship free (US only).

_________________________________________

Question of the day –

What’s your favorite way to eat eggs?

Feel free to share recipes, or links recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your epic avocado egg salad lettuce cups (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post Epic Avocado Egg Salad Lettuce Cups {Gluten Free – Dairy Free – Paleo Friendly} first appeared on Better with Cake.

I am so sorry for skipping out on your last week!

Things have been hectic here on the home front and to be honest, I feel like I’ve been struggling to stay a float!

First my littlest love brought home a manky cold which morphed into the flu and onto a seriously gnarly sinus infection which, of course, she so generously shared with the rest of the household.

So that was fun, said no one ever!

Since then it’s just been one thing after another, between doctors appointments, parent teacher meetings, last minute, special school assemblies and activities, all on top of the normal daily to-do’s have had me feeling like I haven’t been able to catch my breath!

But . . .

Everyone seems to be feeling better and, with the end of school term approaching, things seem to be slowly (slowly) settling down, fingers crossed they stay that way at least for a minute or two so I can catch my breath.

So . . .

Here I am . . .

At last!

How are you?!

I miss you?!

What’s been going on?

Tell me everything?!

Me?! Well it seems I have gone and got myself yet another food obsession  . . .

You guys, I am so excited to officially share this salmon and avocado sushi bowl recipe with you because I am seriously in love!

Those of you who follow along on Facebook and Instagram know allllllll about my “Sushi bowl Sunday” tradition ( see  here,  here, here and here) .

It’s just so good!

It’s everything you love about a salmon and avocado sushi roll but it’s served in a bowl instead of as a roll. (obvs)

Light, fluffy garlic and ginger cauliflower rice is piled high with succulent salmon, pickled radish, baby cukes and creamy, dreamy avocado.

Then we add in a couple of toasted nori sheets, because sushi isn’t sushi without a little nori,  and then we finish things off with some fresh chili for a cheeky kick of heat, a generous sprinkling of sesame seeds for that all important crunch and a good drizzle of avocado oil mayo because, yum!

So much deliciousness and the contrast in texture is truly incredible!

Yep, officially obsessed!

One taste and I think, wait, I know you will be too!

And just look at how pretty they are.

And, do you know what makes me love them even more?!

The fact that they come together in less than 15 minutes, they are totally customizable so you can make them exactly how you like them (or using whatever odds and ends/left overs you have on hand) and, they are 100% meal prep friendly!

The recipe I have shared below is for one deliciously simple, seriously awesome salmon and avocado sushi bowl but you could easily double-triple-quadruple the quantities and make a mega batch, divide it into pretty little jars (or just plastic containers) ready to grab and go to take to work or school or just to have on hand for the busy week ahead.

And, if salmon isn’t your jam you could easily sub in your protein of choice – chicken, pork, steak, beef or even just a couple of eggs would go very nicely here too 

Deliciously winning on so many levels!

All natural, quick and easy, deliciously simple salmon and avocado sushi bowls;

What do you say, are you in?

 

Salmon and Avocado Sushi Bowl {Gluten Free, Grain Free & Paleo Friendly}

Makes 1 deliciously simple, seriously flavorful salmon and avocado sushi bowl.

Ingredients –

2 x small (or 1 large) cans of salmon  – My fave is this wild pink salmon from Wild Plant Foods

1/2 a small avocado, sliced

2-4 Toasted nori sheets

1 Tablespoon of pickled radish

1 baby cucumber, finely sliced

1 small chili, finely sliced

1 Tablespoon of sesame seeds

1 Tablespoon of avocado oil mayonnaise ( Store bought or homemade – I like to use Sir Kensington’s or Primal Kitchen )

For the rice –

2 cups of cauliflower, riced ( if you are unable to get pre-riced cauliflower it’s easy to make your own – just grate up cauliflower either using a trusty old box grater or process in your food processor for a couple of seconds. You could also sub regular rice or quinoa if you prefer)

1 teaspoon of coconut oil (or cooking fat of choice)

2 cloves of garlic, crushed

1 knob of ginger, grated

1 Tablespoon of coconut aminos

Salt and pepper to taste

Method –

1 – Place a fry pan over medium-high heat, add coconut oil (or cooking fat of choice), garlic and ginger and cooking for 2-3 minutes, until slightly golden and fragrant.

2 – Add cauliflower rice and cook for 3-5 minutes, stirring occasionally (do not over-stir or it will go mushy) until cooked through.

3 – Add coconut aminos, salt and pepper and stir to combine then remove form the heat.

To serve –

Load everything into a big ol’ bowl and dive on in.

Enjoy xo

_________________________________________

Question of the day –

Are you a fellow sushi bowl lover?! Tell me, how would you build your bowl?!  . . . details please

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your salmon and avocado sushi bowl (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post Salmon and Avocado Sushi Bowl {Gluten Free, Grain Free & Paleo Friendly} first appeared on Better with Cake.

A big ol’ bowl of deliciously golden, crisp and crunchy, light and fluffy, perfectly seasoned, oven roasted baby potatoes.

Those of you who follow along on Facebook and Instagram know how head over heels in love I am with roasting alllll of the things and these deliciously simple, perfectly roasted baby potatoes are currently taking center stage.

Truth be told, they have been in the spotlight for quite some time now I just haven’t officially told you about it here on this humble little blog of mine.

But, it’s time to dust off your dancing shoes people because today is the day.

I figured with St Patrick’s day just a few days away now was the perfect time because we all know how much the Irish luuurrrvvvveeeee their potatoes!

And Irish or not, one taste of these golden, delicious little gems and you will be on your way to happy dancing a fine little Irish jig that would leave Michael Flatley (aka- Lord of the Dance) for dead!!

Yes, really they are that good!

Gloriously golden, crisp, crunchy and perfectly seasoned on the outside and light, fluffy and deliciously tender on the inside.

Practically perfect in every way

And you know what makes them even better?!

1 – The fact that they are ridiculously easy to make.

Simply dice up your taters, toss them in a little coconut oil, season with salt and pepper and bake for 20ish minutes – boomshakalocka, deliciousness = done!

2 – The fact that they go with just about everything!

Serve them alongside your favorite burgers because a burger isn’t a burger without fries am I right?!

Or you could throw them into a big ol’ salad, crouton-style, for a little extra crunch.

They also make a great snack eaten simply by the handful – maybe dipped in a little of this deliciously dreamy 2 minute {paleo} garlic and dill dressing, or some sweet and tangy BBQ sauce.

And, of course, you should absolutely, without question serve them with these quick and easy carrot and zucchini fritters,  a poached egg (or 2) , some garlicky greens and maybe a little bacon (because, bacon ) and have yourself an absolutely killer breakfast!

So simple, so versatile, so, SO delicious!!!

I mean would you just look at them?!

Edible perfection right there!

In all honesty I could take down this entire tray of taters, in one sitting, all on my own.

Just give me all of the extra crispy ones (with a little extra salt please) and no one gets hurt.

Consider this my St Patrick’s Day gift to you, the little pot (or bowl) of gold at the end of the rainbow

All natural, quick and easy, crisp, crunchy, light and fluffy, perfectly seasoned, gloriously golden oven roasted baby potatoes

Make them. Eat them. Love, love, love them

Deliciously Simple, Perfectly Roasted, Baby Potatoes

Makes 2-4 serves  of all natural, quick and easy, crisp, crunchy, light and fluffy, perfectly seasoned, gloriously golden oven roasted baby potatoes

Ingredients –

500g (1/2 lb) Potatoes, diced

1 teaspoon of coconut oil, melted and cooled (you just want enough to give your potatoes a nice light coating) – my fave is this cold pressed coconut oil by Loving Earth

A generous pinch of salt and and freshly ground black pepper

Optional for serving –

Fresh Chives, finely chopped

Method –

1 – Preheat your oven to 175’C/350’F

2 – Line a baking tray with baking/parchment paper and set aside.

3 – Place your diced potatoes into a bowl, or directly onto your prepared baking tray then drizzle with coconut oil, season with salt and pepper and toss to coat.

6 – Once seasoned, spread your potatoes evenly over your prepared baking tray. Try not to over crowd them, use 2 trays if you need to so they have room to breath (which is what will ensure they get nice and crispy),  then roast for 20-30 minutes until they are deliciously golden and crispy. You will want to rotate, shake the tray and give them a bit of a stir around the half way point to make sure they cook evenly on all sides.

7 – Enjoy them as a side with your protein of choice or simply as a tasty, tasty  snack drizzled with a little roasted almond and jalapeno pesto or dipped in some of our healthy homemade Asian style BBQ sauce or this creamy, dreamy, 2 minute {paleo} garlic and dill dressing or you could (and should) serve them with some quick and easy carrot and zucchini fritters, an egg or two, some garlicky greens  and some avocado for a seriously nourishing breakfast, lunch, dinner or post workout feast.

Enjoy xo

_________________________________________

Question of the day –

Are you a fellow roasted veg lover?! Whats you’re favorite way to prepare it? And of course how do you like to eat it?! Tell me . . . details please

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your roast taters (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post Deliciously Simple, Perfectly Roasted Baby Potatoes first appeared on Better with Cake.

I’ve been standing here, staring at my laptop on and off for hours now . . .

Literally.

I’ve attempted to write, write and re-write this post more times than I can count but I’m struggling to come up with anything fun, witty or remotely interesting to say.

Seriously, I got nothing.

What I really want to do is simply tell you to stop what you’re doing, and go make these 15 minute, BBQ chicken and avocado lettuce cups because they are insanely delicious and you need them in your life, asap!

I mean, if I could sum up my food philosophy in just one recipe, this right here,

these deliciously simple, pretty little,15 minute BBQ chicken and avocado lettuce cups just about nail it.

A delicious, nutritious, seriously flavorful, fuss free, family friendly meal that comes together 15 minutes.

Honestly, when it comes to nutrition and healthy eating I don’t know why we feel like we need to over complicate things.

Simple, seasonal , good quality ingredients is all you need my friend.

Real food. Real simple is what I’m all about and these BBQ chicken lettuce cups totally tick all the boxes.

They are super quick and easy to prepare coming together, from start to finish, in just 15 minutes.

They are made with just a handful of ingredients that I bet you have on hand already and they also happen to be naturally gluten free , paleo friendly and 100% Whole30 compliant.

But, most importantly, they are insanely delicious and something the whole family will absolutely love.

15 minutes, 10 ingredients and so much flavor flave your pretty little head may just explode!

The BBQ chicken filling is hearty yet light. The succulent tender chicken combined with meaty little mushrooms and that sweet drizzle of BBQ sauce is a swoon worthy combination all on it’s own.Especially when you add in that creamy, dreamy avocado.

But then, when we bundle it all up in a cool, crisp lettuce leaf and add those crisp and crunchy, pretty pink pickled radish and smother it all in that tangy cilantro lime dressing . . .

I mean really . . . I don’t know what more I can tell you . . .

And would you just look at how pretty they are?!

So many colors, so many flavors, so many textures, so much deliciousness I can hardly stand it!

These deliciously simple, 15 minute BBQ chicken and avocado lettuce cups make the perfect lighter style lunch or dinner.

For a heartier meal serve them with a side of crisp and crunchy, oven roasted baby taters (like these) or grab some larger, heartier lettuce leaves (think silverbeet, swisschard or collard greens) and throw in a serve of traditional, white, brown, cauli-rice or even quinoa if you prefer, then bundle them up and serve them burrito style.

Either way, just promise me you will make them asap!

All natural, light, fresh, crisp, crunchy, succulent, juicy, incredibly flavorful, seriously saucy, deliciously simple, 15 minute BBQ chicken and avocado lettuce wraps.

Fun to make, fun to eat, fun to share with the ones you love!

Enjoy xo

15 Minute BBQ Chicken & Avocado Lettuce Cups
{Gluten Free & Paleo Friendly}

Makes approx 4-6 all natural, light, fresh, crisp, crunchy, succulent, juicy, incredibly flavorful, seriously saucy, deliciously simple, 15 minute BBQ chicken and avocado lettuce wraps.

Ingredients –

500g (1 lb) chicken breast mince

1 cup mushrooms, finely chopped

1 small Spanish onion, finely chopped

3 cloves of garlic

1/4 cup of BBQ Sauce – I use my healthy, homemade Asian style BBQ sauce , which I highly recommend, but you could sub your favorite kind, any will work.

Salt and Pepper to taste

For the cilantro lime cream –

1/4 cup coconut or Greek style yogurt)

2 Tablespoons of cilantro (coriander)

1 teaspoon of lime juice

Salt and pepper to taste

Optional – add 1/2 an avocado

For Serving –

1 head of Baby Cos Lettuce – washed and rinsed

1 Large Avocado

2-4 Tablespoons of Pickled radish or fresh radish, finely sliced

Method –

First let’s make the cilantro lime cream –

Place all ingredients into a food processor or blender and process until deliciously creamy and well combined. Taste and adjust seasonings as needed , if it’s a little thick add a splash of water (or milk of choice) to desired consistency then transfer into a small bowl, jug or mason jar and store in the fridge until you’re ready to serve.

Now let’s make our BBQ chicken filling;

1 – Place a large fry pan over medium-high heat and sauté onion, garlic and mushroom for 2 – 3 minutes until tender

2 – Add chicken and cook, stirring frequently until cooked through.

3 – Add your BBQ sauce and stir to combine  BBQ sauce and set aside.

4 – To serve, slice up your avocado and place a few slices into each lettuce leaf then add a heaping spoonful of your BBQ chicken mix, top with pickled radish, a drizzle of your cilantro lime cream and an extra drizzle of BBQ sauce if desired.

Enjoy

_________________________________________

Question of the day –

What’s your favorite deliciously simple lunch or dinner?

Feel free to share recipes, or links recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your BBQ chicken lettuce cups (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post 15 Minute BBQ Chicken & Avocado Lettuce Cups {Gluten Free & Paleo Friendly} first appeared on Better with Cake.

Technology has not been my friend.

First my camera died, next my server crashed and then my laptop decided to stop working?!

Arrrggghhhhhhhhhhhhhhhhh

Want.

To.

Scream!!!!!!

It has literally been just one annoying little issue after another and I am sooooo done with it!

Total first world problem I know, but seriously annoying!

Ugh, anyway . . .

Thankfully, at least for the time being, things appear to be resolved, up, running and functioning as they should.

Phew, what a nightmare that was!

Anyway, I really am sorry for skipping out on you.

Can you forgive me?!

I come bearing chocolate . . .

Not only do I come bearing chocolate but, I come bearing chocolate pudding!!!

I mean if that doesn’t say real love then I don’t know what does?!

Because, who doesn’t like pudding?!

But, this chocolate pudding I have for you is not just any ol’ chocolate pudding, oh no – not for you, you, my friend get the best of the best  . . .

Chocolate Hazelnut Chia Pudding!

You guys, this pudding  . . . insert all of the loved up, heart eyes, happy dancing emojis here  

Seriously, this chocolate hazelnut chia pudding is so, SO good!

It’s decadent, rich, thick, creamy, light, fluffy, velvety smooth, subtly sweet and intensely chocolaty with a delicate hum of hazelnut.

Chocolate + hazelnut = a match made in heaven!

And this pudding . . . it also happens to be secretly healthy and seriously good for you!

Deliciously winning on so many levels!

It’s all natural made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already!

It’s rich in antioxidants, packed with protein, high in calcium, fiber, magnesium and those all important omega 3’s!

And, it also happens to be vegan, gluten free, dairy free and paleo friendly!

But most importantly it tastes like an absolute dream.

It’s the perfect little treat for any time of day.

Those of you who have been following along for a while now may remember I have some weird texture issues with straight up chia pudding. Same goes for porridge/oatmeal.  As much as I want to and try as I might I just can’t do it which is why I always end up blending it. That way it gets silky smooth, thick, creamy and all kinds of delicious! Texture issues be gone baby!

So, if you don’t have the same texture issues that I do you can go ahead and skip the blending stage. It’s totally up to you, 100% your call. Blending it doesn’t change the flavor of the pudding at all, it tastes the same blended or not, so go ahead and do what you feel, just promise me you’ll make it, OK?!

I mean would you just look at it?!

Yum!

You could serve it as a secretly healthy, deliciously indulgent, decadent dessert that would be perfect for you to share with your love (or keep all to yourself, no judgement) this Valentines day but, it also happens to be light enough to enjoy for breakfast!

Especially if you serve it with a some fresh strawberries and and a generous sprinkling of this quick and easy, paleo friendly, coconut “muesli” (and a big ol’ vat of coffee of course).

Chocolate pudding for breakfast, sign me up!

All natural, decadent, rich, thick, creamy, light, fluffy, velvety smooth, subtly sweet, intensely chocolaty chia pudding with a delicate hum of hazelnut;

Make it. Eat it. Love, love, love it.

Chocolate Hazelnut Chia Pudding
{Vegan, Dairy Free & Paleo Friendly
Makes approx 2 serves of all natural, thick and creamy, decadent, rich, velvety smooth, secretly healthy, seriously chocolately, deliciosuly nutty chia pudding

Ingredients –

1/4 cup of coconut yogurt (or Greek style yogurt)

1/4 cup unsweetened vanilla almond milk (or milk of choice)

3 Tablespoons of  chia seeds

1 Tablespoon of cacao

1 teaspoon of vanilla extract

8-10 drops of hazelnut stevia (or 1 teaspoon of hazelnut extract)

1/2 teaspoon of espresso – optional

A pinch of salt

Optional but recommended for serving;

1 teaspoon of dark chocolate chips (or cacao nibs) , roughly chopped

1-2 hazelnuts, roughly chopped

A pinch of chia seeds

Method –

1 – Place all pudding ingredients into a small bowl or jug and stir to combine.

2 – Cover and refrigerate for at least 4 hours, (overnight is best). Make sure you go and give it a little stir every now and again to remove any lumps and just to make sure those cheeky little chia seeds haven’t settled at the bottom of the bowl.

3 – Once your pudding is nice and thick, place the mixture into your food processor or blender and process until smooth and creamy.

Taste and adjust sweetness if necessary, you could add a little maple syrup or honey if you like your pudding on the sweeter side – but also keep in mind if your adding the chocolate chips for serving they will bring a touch of extra sweetness too.

4 – Pour your pudding mixture into cute little cups or bowls and place it back in the fridge for at least 30 minutes chill and re-set before serving (it gets a little warm and the consistency thins out with the friction created while blending).

6 – To serve, sprinkle with chocolate chips (or cacao nibs), crushed hazelnuts and some extra cheeky chia seeds if desired.

Enjoy xoxo

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Question of the day –

Are you a fellow chia pudding lover? What’s your favorite flavor combination?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your pesto (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Chocolate Hazelnut Chia Pudding {Vegan, Gluten Free & Paleo Friendly} first appeared on Better with Cake.