Tag Archives: dairyfree

Vanilla Banana Chia Pudding

Cha-cha-cha-chia! Sorry I just had to say it.  Every time I see the word chia, I can’t help but remember those chia pets from the 80’s (please don’t tell me I’m alone here).   Chia seeds have gained a ton of hype over the past few years and for good reason.  They may be tiny, but chia seeds pack a major nutritional punch as they are loaded with antioxidants and nutrients such as fiber, calcium and phosphorous which promotes bone health. They contain a higher amount of omega-3s per ounce than salmon and more calcium by weight than milk! They can also absorb many times their weight in water, forming a bulky gel (that makes for a perfect pudding consistency), which can help you feel fuller longer and more hydrated.

Always speak with your child’s pediatrician first, but generally speaking chia seeds are a great for toddlers (while I wouldn’t recommend it for infants as it may pose digestive issues).  In fact, when my now 5 year old was 2, I would mix chia seeds into his yogurt which I found really helped with constipation and digestion.  I still use them in recipes like energy balls, smoothies and this delicious make-ahead VANILLA BANANA CHIA PUDDING.  This recipe will take you less than 5 minutes to prepare is one of my go-to breakfasts when I’m in the morning rush with getting my littles to school.  It’s filling, satisfying and really SO SO GOOD!  Here are the details:


  • 3 tablespoons chia seeds
  • 3/4 cup unsweetened vanilla non-dairy milk (I use Ripple foods nutritious pea milk or almond milk)
  • 1/8 teaspoon vanilla extract (or use 1/4 teaspoon if using plain unsweetened non-dairy milk)
  • 1/4 cup sliced banana + more for topping
  • optional toppings: 2 tablespoons strawberries or other fruit, 1 tablespoon chopped nuts or a drizzle of nut butter



Combine all ingredients in a glass container with a tight fitting lid in this order: milk, vanilla, 1/4 cup sliced banana and then the chia seeds.  Stir or whisk to help it gel evenly. Refrigerate for 4 hours or overnight and in the morning, top with fruits or other healthy toppings.


the BEST gluten free waffles!

WAFFLES! Gosh, my family truly loves waffles and these gluten-free oat waffles are a weekly request (I usually make a batch at least twice per week!).  The best part is that they are made solely with oats! Well, oat flour that is, which is basically oats ground up to a super fine flour consistency.  In fact, I make a batch of oat flour weekly in my Vitamix and it take less than a minute to grind up!  These waffles are rich in fiber, protein and other nutrients-making them a filling and nutritious breakfast for my little guys.  Plus, there is no added sugar! and if you ask me, Mickey never looked so good 🙂  We switch off between our belgian waffle maker and this cute Mickey one and the kids gobble them up either way.

my 5-year old loves his waffles with a few mini chocolate chips and I recently bought cocoa nibs and wondering why I didn’t buy them sooner!  Have you ever tried these gems?  Cocoa nibs are basically a raw, pure form of chocolate that hasn’t had any sugar added to it.  So they have a chocolatey flavor but lack sweetness.  Although my boys aren’t so keen on these nibs, they have become my favorite addition to some foods and love that that it contains 0g of sugar! They add a nice flavor and crunch to foods like these waffles and make a healthy addition (in moderation) to smoothie bowls, trail mixes or even in cooking and baking!

Hope you enjoy this waffle recipe below as much as we do!



  • 1 ½ cups gluten-free oat flour
  • 1/3 cup finely ground flaxseed
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk of choice
  • 3 tablespoons unsweetened applesauce
  • 2 tablespoons melted coconut oil (or unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract


  1. In a mixing bowl, whisk together the oat flour, baking powder and salt.
  2. Whisk eggs with milk.
  3. Add applesauce, vanilla and coconut oil. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined.
  5. Let the batter sit for about 5 minutes to thicken.
  6. In the meantime, set waffle maker to medium-high (but all waffle makers are different, this Mickey waffle maker has no setting but comes out perfect each time! so always check and adjust the heat as needed.
  7. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve.
  8. Repeat with remaining batter.

Strawberry Banana Almond Smoothie

It’s National Nutrition Month! and this year’s theme is “Go Further with Food.” What I love about this theme is that it has many different meanings outside of just making healthy food choices.  To me, going further with food means making meals fun and creative, experimenting with different ingredients especially those my kids havent tried, storing food properly to reduce waste and using food as a way to help prevent disease and illness. .

This morning, I created this strawberry banana almond smoothie and it’s definitely on my list of favorites! It’s gluten-free, vegan and dairy-free!  I’ll admit my kids are still hesitant to try smoothies but I always offer it and let them decide on whether or not they want to try it.  Here are the details on this smoothie: .

✨3/4 cup Ripple Foods unsweetened vanilla pea milk (one of my fav dairy alternatives)

✨1 small frozen banana 🍌.

✨4 frozen strawberries🍓.

✨and 2 tablespoons almond flour (which is basically skinless almond that are pulverized to a super fine texture).

Not only is almond flour great in baking but it also adds some protein and healthy fats to smoothies! In an effort to peak the interest of my kids, I topped it off with a strawberry flower, banana star + sprinkled with my homemade granola (recipe on my blog!) it was SO goooood!! The entire smoothie provides 10 grams of plant based protein! 🙌.