Just between you and me, I had no intention of sharing the recipe for Pudding this year, or ever really?!  I’m not sure why it never occurred to me that you guys might be interested in it ,I think it’s kind of like cilantro, you either love it or you hate it and, gathering by the response I got when I shared a sneaky snap of this on Instagram last week you guys definitely LOVE IT!

I had so many messages, questions and comments requesting the recipe so I  took a quick poll and 100% of you said a big YES PLEASE to me sharing the recipe so, I decided to snap a couple of pics and well, here we are (originally published back in 2018 so I just re-posted to bump it up so it was front & center, nice and easy for you to find + for my visual learners, I’ve added step-by-step pics of Eve and I making it so you can see how easy it really is! click here for to see the pics / cook along with us  ).

Ah Christmas . . .

A time for family, friends, food and tradition – all of my fave things packed into one, slightly hectic, sometimes stressful but seriously magical day.

One of our favorite, festive family traditions is getting together for “Stir-Up Sunday” – although in the interest of full disclosure this rarely happens on a Sunday or as far in advance as it’s “supposed to” but anyway –  we all get together, Christmas carols blaring, and make the highly anticipated Christmas Pud.

Even though it’s such an easy thing to make, (seriously, it’s really SO easy – stir – soak – steam/or bake – devour!) it’s fun to have the whole family involved.

We all take turns giving it a stir, make a wish for the year ahead, and let it work its magic.

We’ve been doing it for years now and although I always seem to get a little nervous/anxious (← read slightly stressed out) because I just want everything to be perfect – I mean we all know that the main meal is just a formality to get the dessert which is always the star of the show, right?!  – this pudding turns out perfectly every. single. time.

I’d even go as far as to say it’s fail-proof.

You can steam it, you can bake it, you can add any kind of fruit, a splash of brandy/rum, and as much, or as little spice as you like.

It’s hearty, yet light, seriously moist, and perfectly spiced.

Packed with all of those, much loved, heart and belly-warming, traditional, Christmas/holiday flavors – minus the gluten, dairy & refined sugars.

Make it weeks in advance, it’s stores incredible well in the fridge or freezer, or you can do it a day or two before the feast and festivity begin.

Serve it simply as it is, either hot or cold, with a drizzle of cream, custard, ice-cream or both.

It’s not fancy, no bells and whistles, but it’s fun to make, fun to eat and fun to share with the ones you love.

* Gluten Free * Dairy Free * Grain Free * Refined Sugar Free * Paleo Friendly*

For my visual learners, click here for a quick, cook-a-long reel or for slower paced step-by-step pics & FAQ including flour alternatives & how to make a DIY pudding tin/bowl  – click here . Let me know if you have any other questions.

From me and mine to you and yours, wishing you a very Merry Christmas and the Happiest Holidays –   I hope you love it as much as we do.

Enjoy xo

_________________________________________

Question of the day –

What’s your fave holiday tradition?

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 Christmas pudding (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 Traditional Christmas Pudding {Gluten Free – Paleo} Step by Step pics & video link included! first appeared on Better with Cake.

It has been a minute!

Oh, how I’ve missed you!

It feels like it’s been forever!

How are you?

Where are you?

What’s been going on?

Me?!

Well, where do I begin?!

It feels like so much has happened but not much has happened all at the same time?!

Right after I published my last post something really strange happened to my laptop – I won’t bore you with the all details but, let’s just say it’s been quite an undertaking . . .

Initially it started just typing jibberish, then despite having successfully re-set passwords (more than once!!) it wouldn’t let me log in?!

So, I made an appointment to see the genius peeps at the Apple store who spent a solid 2 hours trying to problem solve and trouble shoot the problem but, no luck. They just kept telling me they had never seen anything like this before and they really wern’t sure how to fix it?! ← Insert very sad and pouty faced Emma here ←

I went in looking for help and answers for a laptop that wouldn’t let me log in and 2 hours later was sent home with a laptop that wouldn’t even turn on . . . not cool apple, not cool at all!

But, spunky husband, bless his heart, was able to track down an independent technician that said he thought he would be able bring my now non functional Macbook back to life!

2 weeks later, here we are!

Honestly, I have no idea how he did it, We’re not entirely sure he knows how he did it either but, my trusty ol’ Macbook is up and running and we are back in business baby!

Can you even believe it?!

Raspberry and cream chia pudding for everyone!!!!!!

Because nothing says celebration like a creamy, dreamy pudding cup am I right?!

Oh you know I am. I mean, who doesn’t love a good pudding cup?!

Answer = no one!

And, let me tell you, as far as pudding goes, this raspberry cream chia pudding is in a world of it’s own!

I finally nailed the perfect, mix and make chia pudding!

For years this has been a mission of mine.

I wanted so badly to love the mix and make chia pudding because I know how incredibly nutritious those tiny little seeds are!

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

But the texture, I just couldn’t do it. It was always either too watery (ugh) or too gluggy/glue-y (grose!) too gritty (no thanks) so I always ended up blending it (see → here → here and →  here  ) – texture issues be gone!

But, finally, a break through . . .

This raspberry cream chia pudding is THE PERFECT consistency.

It’s light, fresh, luscious, creamy, subtly sweet and just all kinds of wonderful.

Not gritty, not gluggy , not glue-y, not watery not even a little bit!

It’s perfect!

Spiked with a hint of vanilla and finished with a quick and easy smashed raspberry jam OOooOO you my friend are in for a real treat!

Made with just a handful of ingredients that I bet you have on hand already and comes together in 1 bowl in a matter of minutes!

Simply → mix → chill → smash → assemble → devour!

And FYI – for my meal preppin’ friends, these babies can totally be made ahead of time so you can whip up a batch at the start of the week (or whenever you get your meal prep on) and have them ready to grab and go whenever the need arises!

Gluten free, dairy free (if you want) , sugar free, grain free,  low carb, vegan, keto, paleo friendly and 100% Whole 30 compliant.

But, most importantly it really does taste like an absolute dream – hello berries and cream = match made in heaven!

Serve them simply as they are for the perfect on the go breakfast or snack – if you have a little extra time on your hands you might want to add a handful of this healthy, grain free black forest granola, a drizzle of nut butter and a big ol’ vat of coffee, of course.

Or , if I may be so bold, I strongly suggest that you save just one cup , stir through a couple of squares of your fave dark chocolate and have yourself a truly magical late night dessert ← seriously, do it!

All natural, subtly sweet, deliciously creamy, seriously healthy, vanilla spiked, raspberry cream chia pudding . . .

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

 

Raspberry Cream Chia Pudding

• Prep Time: 3 mins - Chill Time - 2-3 hours up to o/night
• Persons: 4
• Difficulty: Easy

• Ingredients
• For the vanilla cream chia pudding –
• 2/1/2 cups unsweetened vanilla almond milk (or milk of choice)
• 1/2 cup coconut/Greek syle yoghurt (or extra milk but wont be as creamy)
• 1/2 cup of chia seeds
• 2 teaspoons of vanilla essence or 6-8 drops of Vanilla Stevia
• A pinch of salt
• Optional add-ins
• 1-2 scoops of unflavored collagen – for an extra boost of protein and gut healing goodness
• 1 scp protein powder – for extra protein (vanilla or unflavored would work best in this recipe)- If adding protein powder you may want to add an extra 1/4 cup water
• For the smashed raspberrie jamb –
• 1 cup of raspberries, mashed roughly with a fork to make a jam
• Optional but recommended for serving;
• Vanilla yogurt (dairy or non dair is fine)

1. Instructions
2. Place milk and chia seeds (and optional extras, if using) into a small bowl or jug and stir to combine.
3. Cover and refrigerate for at least 4 hours, (I do mine overnight). 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 into a clump at the bottom of the bowl.
4. Once your pudding is nice and thick, taste and adjust sweetness if necessary, you could adding a little maple syrup, honey or vanilla if you like your pudding on the sweeter side but I thought it was perfect just as it was.
5. To serve –  layer evenly between 3-4 bowls or cute little mason jars – mashed raspberries, – chia pudding then top with coconut yogurt (or yogurt of choice) and pile on some extra raspberries and garnish with fresh mint if you’re feeling fancy. Devour!

 

Enjoy xoxo

__________________________________________

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 creamy, dreamy, chocolate pudding (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 Raspberry Cream Chia Pudding first appeared on Better with Cake.

Because honestly, I don’t think it matters how old we get, who doesn’t love a good chocolate pudding ?!

And this right here, this subtly sweet, velvety smooth, deliciously indulgent, honey spiked chia pudding is everything you love about a good old fashioned pudding cup and so much MORE!

It’s thick, creamy, seriously chocolatey, with a gentle hint of honey and choc full of goodness!

I absolutely love the way the sweetness of honey blends with the richness of that slightly bitter cacao and then you get the crisp, crunch and crackle of those cheeky little cacao nibs.

Seriously, so good!

Not only does it taste like an absolute dream but, it also packs a serious nutritional punch!

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

And thanks to that drizzle of sweet, sweet honey it’s also great for boosting immunity too!

This pudding would make the perfect little, deliciously indulgent, late night dessert but, it’s also light enough to enjoy for breakfast especially if you serve it with an extra dollop of coconut yogurt, a sprinkling of this cranberry and coconut {grain free} granola and a big ol’ vat cup of coffee, of course.

Chocolate pudding for breakfast = winning at life!!!

Those of you who have been following along for a while now may recall that I have some weird, texture issues with straight up chia pudding. Same goes for porridge/oatmeal.  As much as I want to, I just can’t do it which is why I always end up blending it. That way it gets velvety smooth, seriously creamy, light, airy (almost mousse like) and just 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 our pudding so go ahead and do what you feel, just promise me you’ll make it, and soon, OK?!

I mean, just look at how pretty it is!!!!

Seriously, you neeeedddddd in on this!

All natural, thick and creamy, subtly sweet, deliciously indulgent, velvety smooth, secretly healthy, seriously chocolatey, honey spiked chia pudding . . .

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

Chocolate Honeycomb Chia Pudding
{Dairy Free, Refined Sugar Free, Low Carb, Keto & Paleo Friendly
Makes approx 2 serves of all natural, thick and creamy, subtly sweet, deliciously indulgent, velvety smooth, seriously chocolatey, secretly healthy, honey spiked chia pudding

Ingredients –

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

1/2 cup unsweetened vanilla almond milk (or milk of choice)

3 Tablespoons of  chia seeds

1 Tablespoon of cacao

1 Tablespoon of coconut butter

1 teaspoon of honey – use The Golden Ratio Honey to keep it vegan friendly

1-2 teaspoons of cacao nibs

1 teaspoon of vanilla extract or 4-6 drops of  Vanilla Cream Stevia – I use Sweet Leaf Stevia

A pinch of  salt

Optional add-ins

1-2 teaspoons of bee pollen

1 teaspoon of maca – optional for hormone balance

1-2 scoops of collagen – I   Vital proteins unflavored collagen peptides – Nutra Organics & Further Foods (Use EMS10 – to get 10% off) for protein and gut healing goodness

1/4 teaspoon of raw earth stevia – for extra sweetness

Optional but recommended for serving;

2 teaspoons of dark chocolate  (or cacao nibs), roughly chopped

Coconut yogurt (or yogurt of choice)

Chia seeds

Honeycomb

Method –

1 – Place all pudding ingredients except for cacao nibs & bee pollen, if using, into a small bowl or jug and stir to combine.

2 – Cover and refrigerate for at least 4 hours, (or overnight). 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. If you don’t have texture issues like me you can skip this step and simply stir and serve as is.

Taste and adjust sweetness if necessary, you could adding a little extra honey or  stevia/vanilla if you like your pudding on the sweeter side.

4 – Pour your pudding mixture into cute little cups or bowls , stir through cacao nibs and bee pollen, 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, top with coconut yogurt (or yogurt of choice),if using, sprinkle with chocolate (or cacao nibs) and some extra cheeky chia seeds and bee pollen if desired.

Enjoy xoxo

__________________________________________

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 creamy, dreamy, chocolate pudding (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 Chocolate Honeycomb Chia Pudding {Dairy Free – Refined Sugar Free – Low Carb – Keto – Paleo} first appeared on Better with Cake.

Ok maybe not literally a million things, although it sure feels like it, but you know what I mean right?!

So much to do, so little time! I honestly don’t know if I’m coming or going but, what I do know is that I need to stop for 5 minutes to tell you about this insanely delicious chocolate orange chia pudding!

It’s decadent, rich, velvety smooth and intensely chocolaty with a light, fresh zesty hint of orange and I know you are going to love, love, love it!

Let me think . . . what do I need to I tell you about about this insanely delicious, seriously chocolatey, orange infused, nutritional power house of a pudding cup that we’re making, apart from the fact that it’s insanely delicious and you need it in your life like, yesterday!?

It’s decadent and rich without being overly sweet. The slight bitterness of the cacao combined with the subtle tart, sweetness our coconut yogurt and that light, fresh, zesty hint of orange really is the perfect balance!

I have made quite a few different variations of chia pudding over the years and I have to say, I think this could be one of my best yet! I’m pretty sure it has something to do with the extra acidity of the orange.

The extra acidity really seemed to break down the chia seeds a little more than any of the other puddings that we’ve made and I have to tell you that the end result is, without a doubt, one of the lightest textured puddings I have tasted!

It’s so light it’s almost like chocolate mousse!

Seriously you guys are going to love it!

Let me see, what else do I need to tell you about this luscious little pudding cup . . .

It’s all natural made with no refined flours or sugars which means it also happens to be vegan, dairy free and paleo friendly!

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

It really is the perfect little treat for any time of day.

Here’s how you make it –

Coconut yogurt is combined with vanilla almond milk, a little cacao, a touch of vanilla, a splash of orange extract, some freshly grated orange zest and we can’t forget about those cheeky little chia seeds.

You simply stir everything together, then pop it in the fridge for a 2-3 hours (or overnight) to let those cheeky little chia seeds work their weird and wonderful chia-licious magic.

Once that’s done, all you have to do is throw it into your blender, give it a nice little blendy mcblend and you’re done!

Well that’s not entirely true, you still have to stir through those dark and delicious chocolate chips and I should mention that all that blending heats the pudding slightly so you’re going to want to pop that pot of deliciousness back into the fridge for 30 or so minutes to chill before serving but once that’s done, sprinkle over a little extra chia and chocolate and voila’ – p-p-puddin’ time!!!!!

Now, you guys know I have a texture issue with straight up chia pudding but and the only way I can eat it is by blending it up. That way it gets super smooth, thick and creamy and all kinds of delicious!

If you don’t have the same texture issues that I do you can totally skip the blending stage, totally up to you, do what you feel baby just promise me you’ll make it Ok?!

You could serve it as a secretly healthy, deliciously indulgent, decadent little late night dessert but, it also happens to be light enough to enjoy for breakfast!

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

And, um hello, chocolate pudding for breakfast = yes please!!!

Ok I gotta go and get back to work and you guys need to go make yourself a pudding cup!

All natural, decadent, rich, subtly sweet, velvety smooth, thick, creamy, seriously chocolatey, delicious, nutritious, orange infused choc, chip chia pudding . . .

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

Chocolate Orange Chia Pudding {Vegan, Dairy Free & Paleo Friendly
Makes approx 2/3 cup of  All natural, decadent, rich, thick and creamy, velvety smooth, delicious, nutritious, seriously chocolately, orange infused chia pudding

Ingredients –

1/4 cup of coconut yogurt (or yoghurt of choice)

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

3 Tablespoons of  chia seeds

1 Tablespoon of cacao

1 Tablespoon of coconut butter

1 teaspoon of vanilla extract

1 teaspoon of orange extract

1 teaspoon freshly grated orange zest

A pinch of salt

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

1 teaspoon of maca – optional

1 scoop of Vital proteins unflavored collagen peptides – optional

Method –

1 – Place all pudding ingredients except for your chocolate chips 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.

4 – Taste and adjust sweetness if necessary, you could add a splash of maple syrup or honey or even some stevia if you like things on the sweeter side but don’t forget we are going to stir through those dark and delicious chocolate chips in a minute and that will add a little extra sweetness too.

5 – Stir through 3/4 of your chocolate chips and then pour your pudding mixture into cute little cups or bowls and place it back in the fridge for an hour or so to re-set and chill (it gets a little warm and the consistency thins out thanks to the warmth and friction created while your blending it).

6 – To serve, add a the last of your chocolate chips, sprinkle over those extra cheeky chia seeds and voila’ – it’s puddin’ time baby

Enjoy xoxo

_________________________________________

Question of the day –

Are you a fellow chia pudding fan? What’s your fave method, recipe or flavor combination?

Feel free to share recipes or leave links to recipes in the comments below and please, for the love of all that is good in this world when you do make your pudding cup (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 Chocolate Orange Chia Pudding {Vegan, Gluten Free & Paleo Friendly} first appeared on Better with Cake.

Ladies and gentlemen it’s official, all of my shopping is now complete!

Well apart from some fruit and veg I am alllll done!

Holla!!!

You know what that means . . .

It’s puddin’ time baby!!!

Raise your hand if you love a good pudding cup?!

*insert entire universe raising hands here ↑

I mean seriously, who doesn’t love a good pudding cup?!

Answer = no one which is awesome because I can think of no better way to celebrate than with an insanely delicious, secretly nutritious, seriously chocolatey, fun, festive little pudding cup!

May I present you with my current ch-ch-chi pudding obsession?!

Say hello to my all natural, decadent, rich, velvety smooth, double chocolate, ginger spiced deliciousness aka – double chocolate gingerbread chia pudding.

Oh you guys . . . so much love!

Now, let me think, what do I need to tell you about about this insanely delicious, seriously chocolatey, fun and festive ginger spiced nutritional power house of a pudding cup that we’re are making –

Our deliciously creamy, seriously dreamy double chocolate gingerbread pudding is rich in antioxidants, packed with protein and those all important omega 3’s, and it also happens to be high in calcium, fiber, and magnesium.

It’s all natural made with no refined flours or sugars and also happens to be vegan, dairy free and paleo friendly!

IIt’s decadent, rich, light, creamy and just subtly, yet perfectly sweet with a heart and belly warming hum of holiday spices.

The perfect little treat for any time of day.

Here’s how we make it –

Coconut yogurt is combined with some unsweetened vanilla almond milk, a little cacao, a splash of vanilla, along with some cinnamon, ginger, nutmeg and cloves oh and we can’t forget about those cheeky little chia seeds.

We simply stir to combine then pop it in the fridge for a few hours (or overnight) let those chia seeds work their weird and wonderful chia-licious magic.

Once our pudding is ready all you have to do is throw it into your blender give it a little blendy mcblend and you’re done!

Well that’s not true, you still have to stir through those dark and delicious chocolate chips and I should mention that all that blending heats the pudding slightly so you’re going to want to pop that pot of deliciousness back into the fridge for 30 or so mins to chill before serving.

Once that’s done, sprinkle it with some chia seeds, a little extra chocolate and some festive sprinkles and voila’ – p-p-puddin’ time!!!!!

You could absolutely serve it as a secretly healthy, seriously decadent fun and festive dessert but, it also happens to be light enough to serve for breakfast! Yes you heard me – pudding for breakfast, hello – winning!

If you decide to go the breakfast route I highly recommend you serve it with some of our healthy homemade holiday snack mix along with some sliced banana and fresh strawberries (and a vat of coffee of course) – yes, yes, just yes!

You guys know I have a texture issue with straight up chia pudding but I am kinda addicted to blending it up. It gets super smooth, thick and creamy and all kinds of delicious! If you don’t have the same texture issues that I do you can totally skip the blending stage, totally up to you, do what you feel baby just promise me you’ll make it deal?!

All natural, light and creamy, decadent, rich, velvety smooth, intensely chocolatey, fun and festive, ginger spiced, choc chip studded chia pudding . . . You know you want some

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

Double Chocolate Gingerbread Chia Pudding {Vegan, Dairy Free & Paleo Friendly}
Makes approx 2 small serves of all natural, decadent, rich, thick and creamy, velvety smooth, delicious, nutritious, seriously chocolately, ginger spiced choc chip studded chia pudding

Ingredients –

1/4 cup of coconut yogurt (or yogurt of choice)

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

3 Tablespoons of chia seeds

1 Tablespoon of cacao

2 Tablespoons of Maple Syrup

1 Tablespoon of vanilla extract

1/2 teaspoon of cinnamon

1/4 teaspoon of ginger

1/8 teaspoon of cloves

1/8 teaspoon of nutmeg

A pinch of salt

1 Tablespoon of dark chocolate chips, roughly chopped

Optional but recommended for serving –

A few extra cheeky ch-ch-chia seeds

Festive Sprinkles

Method –

1 – Place all pudding ingredients except for your chocolate chips 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.

4 – Taste and adjust sweetness if necessary, you could add a splash of maple syrup or honey or even some stevia if you like things on the sweeter side but don’t forget we are going to stir through those dark and delicious chocolate chips in a minute and that will add a little extra sweetness too.

5 – Stir through 3/4 of your chocolate chips and then pour your pudding mixture into cute little cups or bowls and place it back in the fridge for an hour or so to re-set and chill (it gets a little warm and the consistency thins out thanks to the warmth and friction created while your blending it).

6 – To serve, add a the last of your chocolate chips, sprinkle over those extra cheeky chia seeds and sprinkles if using and voila’ – it’s puddin’ time baby

Enjoy xoxo

__________________________________________

Question of the day –

Are you a 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 this pudding (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 Double Chocolate Gingerbread Chia Pudding {Vegan, Dairy Free & Paleo Friendly} first appeared on Better with Cake.

I know what you’re thinking tailgating?!

Football . . . really Em?!

And to that I say, yes really!

Now for my fellow Australian’s who are probably sitting there scratching their pretty little heads and asking “Ah, Em . . . what is this tailgating that you speak of?” let me get you all caught up . . .

Tailgating is what our American friends call the, highly anticipated, food fest that inevitably goes hand in hand with watching football.

Now I know I don’t know much about tailgating or football but, I’m always up for a food fest and you know I love to put a healthier twist on recipes that are traditionally “not so healthy”.

Plus I love, love, love me some Chobani. It’s definitely our families fave Greek yogurt so, when I saw that the good people of Chobani were putting together a campaign that is all about sharing healthier recipes that are, of course, #MadeWithChobani you just know I jumped at the chance to get in on the action.

The aim of their campaign is to make sure we don’t drop the ball when it comes to staying healthy at our game day feast and I don’t know about you but that is something I can totally get on board with.

So here are my top 10, seriously tasty, secretly healthy tailgating recipes that are not only #MadeWithChobani but they are perfect for fueling your game day festivities. Or any day for that matter.

We all know that breakfast is the most important meal of the day so how about we start there –

I’m thinking we should kick things off with a big ol’ stack of Healthy Wholewheat Peanut Butter Pancakes?

Or for Something a little lighter you could whip up My Favorite Green Smoothie?

Next up lunch/mains –

We could start with some of these super cute Mexican Meatloaf Muffins

Or how about these Healthy, Homemade Taco Salad Lettuce Wraps?

For our vegetarian friends;

We could serve up some of these seriously tasty “Happy Cow” Veggie Burgers

As well as a big ol’ bowl of Hearty, Healthy Vegetarian Chilli

And we should definitely have some of this Creamy, Dreamy, Avocado Chili and Lime Greek Yogurt Dressing . . . or you could serve it as a lighter style dip alongside your favorite corn chips! Yummmmmm

Now . . . onto the main event, AKA – dessert . . .

I’m thinking we could have ourselves some Whipped Chocolate and Coconut Chia Pudding Shooters

Or how about this dark and delicious, Healthy, Protein Packed Brownie Batter Dip with some fresh fruit?!

Or if you are wanting to go all out and get your fancy pants on we could totally have this Flourless Chocolate cake served with a dollop of Chobani’s light and creamy blended vanilla Greek yogurt and some fresh strawberries?!

Whoever said healthy eating had to be boring?! Not this gal that’s for sure.

For more healthy recipe inspiration make sure you head on over to Chobani’s website and check out Chobani’s recipe page and see all the other secretly healthy, seriously delicious recipe that are #MadeWithChobani – no-one will ever know you’re serving up health food, trust me.

Your secrets safe with me

__________________________________________

Question of the day –

Do you have a favorite recipe to share that’s #MadeWithChobani ?

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 if/when you make any of these tasty, tailgating recipe ideas (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 10 Secretly Healthy, Seriously Tasty Tailgating Recipes #MadeWithChobani first appeared on Better with Cake.