It’s beWELL Wednesday!
I’ve been trying to make it a goal to post on Wednesdays, so just go with it. 😉
We are in the third day of the beWELL Lean Turkey Challenge for my members at CrossFit Tall City, and while they are still learning what foods are approved for the next three weeks, I just know they are going to get the hang of it and CRUSH this thing. I can’t wait to see how they feel at the end!
So, I’ve been trying to come up with even MORE recipes for these guys to make, so they don’t feel so in the dark when it comes to figuring out this new world of nutrient-dense foods.
Today’s recipe is for the sweet-tooth that won’t shut-up.
JK.
But really. You know the feeling. I’ve battled a sweet tooth all my life, and just within the last year, I can say that I’ve FINALLY kicked it! It’s taken a lot of trial + error and ups + downs, but I’ve lived to see the other side, and it is glorious!
Hooray, sweet-tooth freedom!
If you are feeling like a slave to the sweet-tooth, you need to start eating a bunch of healthy fats, especially in the mornings. I found that when I would load up on a big, fat-filled breakfast, I wouldn’t have that afternoon hangry feeling, or need “just a little something sweet” after every lunch and dinner. You know what I’m talking about, right?
Healthy fats can be found in lots of wonderful whole foods:
- eggs
- butter
- animal fats
- olives/oil
- nuts/butter/oil
- seeds/butter/oil
- coconut/butter/oil
- avocado/oil
But what if you aren’t in the mood for a plate full of eggs and avocado in the morning? No fear! You don’t have to choke them down in the name of health, if you don’t want to. Try this chia pudding instead, and I promise your life will be changed.
PUMPKIN SPICE CHIA PUDDING
- 2 (13.5 oz) cans of full fat unsweetened coconut milk
- 2 tbs of vanilla extract
- 1 1/2 tsps of cinnamon
- 1/2 tsp of pumpkin pie spice
- 2 tbs of pumpkin puree
- pinch of sea salt
- 1/2 cup chia seeds
- cacao nibs + nutmeg for topping
Blend all the ingredient except chia seeds + toppings in a high-speed blender, until smooth.
Place chia seeds in a large bowl, pour the mixture over them, and whisk to combine.
Place bowl in fridge to help set, about 1.5 hours. Whisk periodically to avoid chia seeds clumping.
Divide up in small mason jars, sprinkle on nutmeg + 1 tsp of cacao nibs per jar, and keep in fridge until ready to be eaten! YUM.
NOTE: Need it a little sweeter? Drizzle a little honey or maple syrup on top just before serving.
Enjoy for breakfast, an afternoon snack or a little dessert!
