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Coconut Chia Berry Pudding

There is nothing like when you have to wake up early and you already have your breakfast made. Even though I love to cook, morning time always is the most difficult. I am half asleep and all I want is coffee, and the last thing I want to do is to make a mess in the kitchen. Making breakfast over the weekend as part of meal prep or the night before like this recipe is just so simple. There is no mess or fuss, just open and dig in. 

Chia seeds are a wonderful source of omega-3 fatty acids which we need to make a point to consume regularly in our diet. We do not make omega-3 fatty acids and they help to reduce internal inflammation, improve cognitive function, memory, and are a rich source of nutrients overall. Just 2 tablespoons will keep you feeling fuller longer, because they expand by taking in liquid, which therefore expands your stomach sending a signal to your brain from the stomach that it is full without eating a lot of food. This is great! Why? Because when we reduce the stretching of our stomach but eat a nourishing meal rich in dense essential nutrients we stay satisfied without a lot of calories, or worse empty calories. 


Yields 2 6 oz servings 


4 tablespoons chia seeds - divided into 2 tablespoons per serving 

1/2 cup coconut milk 

1/3 cup water

2 tablespoons Greek yogurt - I used whole milk Fage (this can be opted out)

2 tablespoons blueberries

1 tablespoon pomegranate seeds 

2 tablespoons blackberries - halved 

1/4 cup maple syrup

A pinch of pink sea salt 


In 2 containers or small mason jars, add 2 TBLS chia seeds, pomegranate seeds, blackberries, blueberries, yogurt, and salt. 

In a measure cup or small bowl, whisk together the coconut milk and water. 

Pour the coconut milk and water mixture in the containers and leave about an inch from the top. Remember the chia seeds will expand. 

Add the maple syrup to the containers and seal well. 

Then shake, until everything is mixed well. 

Place in the fridge for 4 hours or overnight. 

Serve and enjoy! 

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