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Chia pudding, 4th of July edition (just about as c

Chia pudding, 4th of July edition (just about as creative as I get with holidays ;). Have a happy, healthy weekend. ❤️#wearamask
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🇺🇸 4th of July Chia Pudding (3 servings)
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+ 1 1/2 cups non-dairy milk of choice (OR 3/4 cups non-dairy milk + 3/4 cups coconut milk for a creamier version)
+ 1/2 cup chia seeds
+ sweetener of choice (optional, I like maple syrup)
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Mix together in a bowl, let sit for 2 minutes, mix again, cover, and put in the fridge to set for a few hours or overnight. Once chia pudding is set, layer one serving with a scoop of chia pudding and berries and repeat.

BEET HUMMUS! (And how to beet ;) plastic this mont

BEET HUMMUS! (And how to beet ;) plastic this month) 👇🏼 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
You know I’m all about healthy shortcuts in the kitchen. But convenience can sometimes mean … buying food that comes in plastic. So for #plasticfreejuly, I’m going to post some EASY ways to cut back on using plastic in the kitchen without having to spend a ton of extra time (and save money while doing it 👏🏼). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
First up: hummus! For frustration-free hummus, I prefer to use a food processor but if you have a blender with a tamper, that will work too. Here’s my go-to recipe:
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2 garlic cloves
2 (15-oz) cans of chickpeas, rinsed and drained*
1/2 cup tahini paste
1/4 - 1/2 cup water
2 lemons, juiced
1/2 teaspoon salt + more to taste
flavor mix ins, optional (cooked beets, cilantro, cumin, etc).
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If using a food processor, process the garlic cloves FIRST so they’re well minced. Then add the remaining ingredients starting with 1/4 cup of water and then slowly adding more until a smooth consistency is reached. Add more salt to taste. Transfer to an airtight container - the hummus will last for up to a week in the fridge and can also be frozen. Simply thaw in the fridge from frozen before using.
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*According to the EPA, cans use about 68% recycled content compared to 3% for plastic bottles. AND this recipe makes wayyy more than comes in a standard hummus container. 👊🏼

😂 because... A, B, or C?
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A: The Summer Meal Plan is here (NEW! on the site ;)
B: My dad just came up with the ultimate dad joke.
C: All of the above.
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Answer: C. Link in bio @loveleafco for The Summer Meal Plan (+ peek inside the plan in my Stories today 👆🏼)! Here’s the joke.
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Dad: What’s the difference between a frog?
Me: And a what?
Dad: That’s it.
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📷 @quincy.milligan

S U M M E R 🌿 When the baking challenged 🙋🏼‍♀️ can finally make desserts they’re happy about. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Mint chocolate chip “nice” cream (frozen bananas blended in a food processor until they reach the consistency of soft serve ice cream⚡️…but healthy (no added sugar, df, gf, paleo, vegan 👊🏼).
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MINT CHOCOLATE NICE CREAM
SERVES 4-ish
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3 ripe bananas, cut into coins and frozen in a single layer
1 can of full-fat coconut milk, put in the fridge to set OR 1/4 cup unsweetened cashew or almond butter
1 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract, plus more to taste
sea salt
1/2 teaspoon matcha powder (optional, add more to taste)
1 (3.5-oz) dark chocolate bar, coarsely chopped (I like @greenandblacks or @lilys_sweets for sugar-free!)
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BEFORE YOU START. Cut the bananas into coins and freeze in a single layer on a baking tray or large plate lined with parchment paper. Put the coconut milk in the fridge to set.
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PROCESS. Combine the frozen banana coins, the cream from the can of coconut milk (the cream should have separated from the coconut water in the fridge: discard the coconut water or save for smoothies) OR the cashew or almond butter, vanilla extract, peppermint extract, a big pinch of sea salt, and the matcha powder (optional) in a food processor. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Pulse until the mixture is the creamy texture of soft serve ice cream. You may need to scrape down the sides throughout the process; it can take a few minutes, so be patient! Once creamy, add the coarsely chopped dark chocolate and pulse until incorporated. Transfer to an air-tight container.
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ENJOY. This nice cream will be best and creamiest if eaten right away. Use a large spoon or ice cream scoop to serve. To save for later, store nice cream in the freezer. Allow to thaw for 10-15 minutes before scooping.
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https://loveleafco.com/matcha-mint-chocolate-chip-nice-cream/

All I want for lunch lately is…
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breakfast. 🤷🏼‍♀️ I’m going with it. Here’s my go-to ratio for chia pudding (3 servings):
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+ 1 1/2 cups non-dairy milk of choice (I like @elmhurst1925) OR 3/4 cups non-dairy milk + 3/4 cups coconut milk for a creamier version
+ 1/2 cup chia seeds + sweetener of choice (optional, I like maple syrup)
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Mix together in a bowl, let sit for 2 minutes, mix again, cover, and put in the fridge overnight to set. In the morning, layer one serving with desired toppings (I used almond butter, frozen berries, banana + a splash of milk). 👏🏼

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