Soo… it’s that kind of Sunday.
YESS! A breakfast/brunch Sunday… aka my favorite kind. Today’s breakfast is on the healthier side, but I promise, it’s just as delicious as any of the more indulgent choices on the site. This recipe comes from my friend Amie Valpone and her cookbook Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body. I am SOO beyond excited to be sharing not only today’s recipe with you guys, but also Amie’s amazing new cookbook. If you’re interested in cleaning up your diet, fighting inflammation or just digging in to some healthy and delicious recipes, then you have to check out Amie’s new book. I cannot believe all the info she’s packed into one book, like whoa!! Not only are there recipes for breakfast, lunch, dinner and everything in between, but Amie also provides a wealth of knowledge on eating clean and properly prepping, cooking and creating healthy meals (and making them taste really good too). She even gives tips on eating out! On top of all the incredible recipes in Amie’s book, she also includes a two-week meal plan + the ultimate healthy girls guide to pantry staples.
I know, whoa right?!? Choosing just one recipe to share took me hours. I ended emailing Amie to ask if I could share not one, but two recipes… I just could not decide!
I’m a huge fan of all things granola, so obviously the grain free granola was a MUST MAKE for me, but then the breakfast chia pudding sounded too good to pass up. When I read Amie’s recommendation to top the pudding with a the grain free granola I kind of knew that making them both was just what I had to do. So both recipes it was, and umm guys, it was good decision.
Let’s start with the pudding. I love that Amie blended her pudding with cashews and dates for added nutrients + flavor. It’s very different from a lot of chia puddings I’ve seen, but it’s really satisfying and so stinkin easy to put together. It makes for the perfect quick and healthy weekday breakfast or snack…especially when topped with the grain free granola…which is maybe the most addicting thing ever!
OKAY, so the granola. I cannot lie, I’ve been eating this day after day and am still not even close to being sick of it. It’s that GOOD. The granola is packed with almonds, coconut, sunflower seeds and a touch of honey or maple to add some sweetness. Addicting I tell you, and really great for people who are grain free! 🙂
GAME PLAN: make the granola today to have on hand for breakfast and snacks all week-long. The recipe makes a big batch of about eight cups so it should last you the week. Key word there is “should”…mine lasted three days…oops. You can also make the pudding today and divide it into cute little jars. Then just grab it in the morning, add all your toppings (I like bananas, berries and mass amounts of granola) and out the door you go!
Breakfast for the week = Done and DONE.
Thanks Amie! 🙂
Chia Pudding with Grain Free Granola.
Grain Free Granola
- 1 1/2 cups raw almonds
- 1 1/2 cups unsweetened shredded coconut
- 1 cup pecans chopped
- 1 cup raw brazil nuts chopped (can also use cashews)
- 1 cup shelled sunflower seeds
- 1 teaspoon cinnamon
- pinch of sea salt
- 1/4 cup melted coconut oil
- 1/4 cup raw honey or maple syrup
- 3 tablespoons water
- 1 1/2 teaspoon almond extract or vanilla
- 1 cup dried apricots
- 1/2 cup chopped dried cherries or cranberries
In a small bowl, combine the chia seeds and water (or milk); set aside until the mixture forms a gel, about 20 minutes.
Combine the cashews, dates, cinnamon, vanilla, salt, and half of the chia gel in a high-speed blender. Puree until smooth. Transfer the pureed mixture to a medium bowl and stir in the remaining chia gel.
Serve immediately or keep stored in the fridge until ready to eat. Top with granola (recipe below) and fresh berries.
Grain Free Granola
Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the almonds, coconut, pecans, Brazil nuts (or cashews), sunflower seeds, cinnamon, and salt.
In a small bowl, whisk together the oil, honey, water, and almond extract. Add the wet ingredients to the nut mixture and toss to coat.
Spread the granola on the prepared baking sheet in a single layer and bake for 25-30 minutes, or until golden brown, stirring halfway through. Remove the granola from the oven and stir in the dried apricots and cherries (or cranberries).
Set aside to cool for 15 minutes before serving. Store in a sealed container in the refrigerator for 3-5 days.
Have a kick ass, health foods filled Sunday! ?