Chocolate-Raspberry Chia Pudding Shots

 

Chocolate-Raspberry Chia Pudding Shots

Course: Breakfast, Dessert
Prep Time: 1 hour
Servings: 2
Calories: 240 kcal
Dessert and breakfast, together again! These Chocolate-Raspberry Chia pudding shots are almost like magic. They’re healthy and sweet - the perfect combination. Famous for being a low carb thickening agent, these organic chia seeds make an unforgettable pudding!
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Ingredients

  • ¼ cup chia seeds
  • 1/2 cup coconut milk
  • 1/4 cup almond milk
  • 1 tablespoon cacao powder
  • 1 tablespoon Stevia
  • 1/2 cup rasberries

Instructions

  1. In a jar, combine all the ingredients (except for the raspberries) and shake vigorously. Let sit for 2 minutes and then pour into four shot glasses.
  2. Refrigerate for at least 1 hour (preferably overnight) until mixture thickens into pudding. Top with raspberries.

Recipe Notes

This recipe yields 4 shots. 1 serving is 2 shots.

Nutritional Information:
Calories: 240, Fats: 19g, Protein: 5g, Net Carbs: 5g

Nutrition Facts
Chocolate-Raspberry Chia Pudding Shots
Amount Per Serving
Calories 240 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Sodium 52mg 2%
Potassium 294mg 8%
Total Carbohydrates 15g 5%
Dietary Fiber 10g 40%
Sugars 1g
Protein 5g 10%
Vitamin C 10.2%
Calcium 18.9%
Iron 22.6%
* Percent Daily Values are based on a 2000 calorie diet.

Curry Tofu Scramble with Avocado

 

Curry Tofu Scramble with Pumpkin Seeds

Course: Breakfast
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3
Calories: 380 kcal

This tofu scramble is a fantastic low carb vegan way to start the morning, with plenty of nutrients and adequate calories to give you energy for the day ahead. The oil also adds medium chain triglycerides which are great fuel for someone in ketosis to give you an energy boost in the morning.

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Ingredients

  • 1 tbsp coconut oil
  • 2 tbsp olive oil
  • 300 g tofu (extra firm)
  • 1 tsp tumeric
  • 1 tbsp nutritional yeast
  • 1 tbsp curry powder
  • 1/2 cup zucchini (chopped)
  • 1 cup mushrooms
  • 1 tomato (chopped)
  • cilantro (optional)(to garnish)
  • 300 gram avocado

Instructions

  1. The first step is to dry the tofu so it absorbs the flavor. Cut the tofu into 1 inch long strips, lay out the strips on a paper towel, place another paper towel on top and then a chopping board. Place something heavy on top of this such as some books. Leave it to sit for about 15 minutes.

  2. Add the coconut oil to the pan and crumble the tofu into the pan with your hands. Cook for about 5 minutes, stirring frequently. Add the turmeric, nutritional yeast and curry powder and olive oil, mix and cook for a further 5 minutes.

  3. Add the rest of the coconut oil, the zucchini, mushroom and tomato and fry for a further 5 minutes stirring frequently.

  4. Serve with 1 small-medium size avocado (approximately 100g) sliced.

Recipe Notes

This recipe can be stored in the fridge for a few days. 

Nutritional Information:
Calories: 380, Fats: 31g, Protein: 12g, Net Carbs: 7g

Nutrition Facts
Curry Tofu Scramble with Pumpkin Seeds
Amount Per Serving
Calories 380 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 7g 35%
Sodium 49mg 2%
Potassium 1032mg 29%
Total Carbohydrates 16g 5%
Dietary Fiber 9g 36%
Sugars 4g
Protein 12g 24%
Vitamin A 11%
Vitamin C 24.2%
Calcium 5.8%
Iron 16.7%
* Percent Daily Values are based on a 2000 calorie diet.

Blackberry Coconut Breakfast Bowl

 

Blackberry Coconut Breakfast Bowl

Course: Breakfast
Prep Time: 5 minutes
Servings: 2
Calories: 467 kcal

This breakfast bowl is smooth and creamy, and has the wonderful flavors of blackberry and coconut. A great start to the day.

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Ingredients

  • 1 cup blackberries
  • 1 cup coconut milk
  • 3 tbsp ground flaxseed
  • 1/4 cup water
  • 1 cup spinach
  • 1/4 cup coconut flakes
  • 2 tbsp chia seeds

Instructions

  1. Mix the flaxseed with the water in a cup until the water is absorbed (only needs about 10 seconds).
  2. Pour most of the blackberries (saving some for garnish), coconut milk, spinach and the flaxseed mixutre into a blender and blend until smooth.
  3. In a separate pan fry the coconut flakes for a minute or two on high heat to toast them.

  4. Pour the berry mixture into two bowls and sprinkle the remaining ground flaxseed on top along with the chia seeds and coconut flakes. Enjoy immediately.

Recipe Notes

You can store the blackberry mixture in the fridge and use it the next day if you like. Note that in the picture i've used pumpkin seeds as I didn't have any hemp seeds on hand but this is great with hemp seeds.'You can use any seed you like (check the net carbs first though!)

Nutritional Information:

Calories: 467, Fats: 41g, Protein: 9g, Net Carbs: 8g

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