Food Babe’s Chia Pudding

chia puddingfood babes chia pudding

So we love Food Babe.  Duh, she is an amazing investigator of popular food items that we all put in our bodies or used to anyway.  Tiffany and Mary got to meet her when she spoke in Virginia this winter.  So cool!  But Food Babe is also a wonderful cook with fab recipes.

Douglas really has a sweet tooth so I wanted to make him something tonight that we could eat on for a couple nights after dinner to satiate him.  I found that in food babe’s chia pudding.  It wasn’t that sweet which was refreshing!  Mine was a little watery but I think it is because I used up the container of Almond Milk that I had and it was a little more than the recipe called for.  But, final verdict?  Sour, tasty, sweet, cinnamon…delicious.
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The Food Babe’s Sugar Cookies…With a Twist


So I was perusing the food babe’s website earlier (shocking) looking for something to satisfy my sweet tooth.  I don’t crave sweets often but every now and then a girl needs some sugar!  I challenged myself to attempt the below recipe for ‘healthy sugar cookies’.

sugarcookies2sugar cookies

Food Babe’s Healthy Sugar Cookies
Prep time
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Recipe type: Dessert
Serves: 12
  • 2 cups blanched almond flour
  • ¼ cup coconut oil melted (or grass-fed butter at room temp)
  • ½ cup coconut palm sugar
  • 1 egg
  • 1 tbsp. vanilla extract
  • ¼ teaspoon fine sea salt
  1. Preheat oven to 350 degrees
  2. Mix all wet ingredients together and combine well
  3. Slowly pour dry ingredients into wet ingredients and mix well
  4. Drop a tablespoon of dough on a parchment paper lined cookie sheet
  5. Bake cookies for 8-10 mins (until edges are golden brown)
  6. As cookies are cooling, sprinkle with a little coconut sugar after baking if desired
  7. Cool cookies for at least 5 mins before serving
  8. (Alternatively, if you are cutting out shapes, refrigerate dough for at least 1 hour and then roll out using a rolling pin and additional almond flour and bake the same way)
  9. ***Please use all organic ingredients if possible***


I changed a couple of things.  I doubled the recipe (because, why not?) except used only about three and a half cups of the almond meal.  I also added 5 oz of dried unsweetened tart cherries at the last minute.  I baked them about nine minutes and OMG I am blown away.  They’re nutty, chewy, gooey, sweet, and buttery.  So tasty!  I will say they are nothing like a traditional ‘sugar’ cookie so I will probably tell my husband it’s something else so he won’t have expectations of a white disk coated in sugar and filled with chemicals.  But all in all, fabulous recipe and the tangy cherries added a nice pop!
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Creamy Broccoli Soup

broccoli soup

Creamy Broccoli Soup
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Recipe type: Soup
Serves: 4
  • 2 swirls of EVOO in a large pot
  • 1 large onion chopped
  • 3-4 garlic cloves
  • 1 head of broccoli
  • 1 cup of chopped carrots
  • 1 box of mushrooms
  • 1 box of organic, low sodium chicken broth
  • S&P
  1. Heat oil in saucepan then sauté onion until soft. Add garlic. Mix in broccoli, carrot, mushrooms and chicken broth. Bring to a boil. Simmer and reduce heat for about 20 minutes until vegetables are tender and cooked through. Pour mixture into Vitamix or blender and enjoy!


broccoli souprachel signature

Killer Oatmeal

oatmeal recipe

Killer Oatmeal
Prep time
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Total time
Recipe type: Breakfast, Snack
Serves: 3-4
  • 1 cup steel cut oats
  • 1 ¼ cup of water (this will vary for you, I like mine really creamy/watery. You may want less.)
  • ½ cup almond milk
  • 2T honey
  • 1T chia seed
  • 1T ground flaxseed
  • 1T shredded, unsweetened coconut
  • ¼ cup sliced pecans
  • ½ cup blueberries
  1. Combine oats and water and put in the microwave for two and a half minutes.
  2. Add almond milk, honey, chia, flax, and coconut. Throw in the nuts and blueberries. If needed, heat another few seconds in the microwave.


This recipe serves approximately three-four people so tweak the measurements to work for you!
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