Thursday, November 29, 2018

Butterscotch Lush Recipe


Butterscotch Lush Recipe | #Weightwatchersfreestyle #Weightwatcherstatertotcasserole #Wwdesserts #Weightwatchersmeals #Wwfreestylerecipes #Weightwatcherslemoncake #Butterscotchpie #Butterscotchlushdessert #Pineapplecake #Lushdessertrecipes #Butterscotchpuddingrecipes #Butterscotchlushrecipe

 

 

Ingredients

  • Graham Cracker Crust ~
  • 1.5 cup graham crackers, crushed
  • 1 stick butter (1/2 cup), melted
  • 1/2 cup sugar
  • Cream Cheese Layer ~
  • 1 package (8 oz) cream cheese, softened
  • 2 cups heavy cream
  • 1/4 cup sugar
  • Pudding Layer ~
  • 2.5 cups milk
  • 2 small packages butterscotch instant pudding
  • Whipped Cream Layer ~
  • 1 cup heavy cream
  • 3 Tbls powdered sugar
  • Toppings (optional) ~
  • Butterscotch ice cream topping
  • Chocolate bar, shaved

     

    Instructions

    1. Graham Cracker Crust ~
    2. Preheat oven to 350° F. Mix together graham cracker crumbs, melted butter, and sugar.
    3. Press mixture into the bottom of a 8x8 baking dish. Bake for 15 minutes.
    4. Cream Cheese Layer ~
    5. Use a hand mixer to beat cream cheese and sugar until fluffy.
    6. Add in 2 cups heavy cream and beat until stiff peaks form.
    7. Layer over cooled graham cracker crust.
    8. Pudding Layer ~
    9. Beat milk and pudding mix. If too thick, add a little more milk. You want it thicker than traditional pudding, but not so thick you can't pour or smooth your pudding layer.
    10. Spread over cream cheese layer.
    11. Whipped Cream Layer ~
    12. Beat heavy cream and powdered sugar, until it forms soft peaks.
    13. Spread over pudding layer.
    14. Chill 4 hours in the refrigerator, or until set.
    15. Toppings (optional) ~
    16. Drizzle warmed butterscotch topping across the top.
    17. Sprinkle with shaved chocolate pieces.

    recipe adapted >>>>>  here

     

     

    Wednesday, November 28, 2018

    Chicken Lombardy

    Chicken Lombardy | #Chickenlombardyrecipes #Bestrecipes #Creamofmushroomsouprecipeswithchicken #Boneinchickenrecipes #Peachbasilchicken #Cookingrecipes #Bakedchickenrecipes #Lowcarbchicken #Easylowcarbrecipes #Lowcarbrecipesfordinner #Lowcarblunchideas #Lowcarbdiet

    Ingredients

    • 8 oz pkg sliced baby bella mushrooms
    • 2 tbsp butter, melted
    • 3 large boneless, skinless chicken breasts
    • 1/2 cup flour
    • 1/3 cup butter
    • 1/2 cup chicken broth
    • 1/4 cup Marsala wine
    • salt & pepper, to taste
    • 1/2 tbsp corn starch + 1 tbsp water
    • 1/2 cup shredded mozzarella cheese
    • 1/2 cup shredded Parmesan cheese
    • 2-3 green onions, thinly sliced

    Instructions

    1. Cut each chicken breast evenly in half, lengthwise. One at a time, place a piece of chicken in between two sheets of heavy duty plastic wrap. Using the flat side of a meat mallet, flatten the breast out to a 1/4" thickness. Repeat for all the pieces of chicken.
    2. Melt the two tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and saute for 3-5 minutes, or until tender. Remove the cooked mushrooms to a waiting plate or bowl, and set aside.
    3. Add the flour to a flat plate. Dredge each piece of chicken in it, making sure there's an even coat.
    4. In the same skillet you cooked the mushrooms in, melt two tablespoons of the remaining butter. Add two pieces of chicken, and up the heat to medium high. Let the chicken cook until nicely browned on one side, flip and repeat. Transfer the browned breasts to a waiting plate.
    5. Add another tablespoon of butter to the skillet, and brown another two breasts. Repeat the steps until all the chicken is browned, and all transferred to the waiting plate.
    6. Stir the broth and wine into the drippings in the skillet, whisking to deglaze the pan and get up all those yummy browned bits. Season with salt & pepper. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until thickened slightly.
    7. In a small bowl, whisk together the corn starch and water to make a slurry. Whisk this into the skillet sauce, and let it simmer another 1-2 minutes- until nicely thickened. Remove the skillet from heat, and set aside.
    8. Transfer the chicken breasts to a lightly greased 9x13 baking dish, overlapping a bit if necessary to fit them all. Spread the sauteed mushrooms evenly out over top.
    9. Pour the sauce evenly out over top of the chicken. Then sprinkle the cheeses evenly out over top, followed by the sliced green onions.
    10. Bake the prepared chicken at 450 degrees for 15-20 minutes, or until the cheese is melted and slightly golden brown. Remove the dish from the oven, and serve immediately.

      Recipe adapted >>>>>  here

    Tuesday, November 27, 2018

    Mango and Pineapple Cupcakes

    Mango and Pineapple Cupcakes | #Pinacoladacake #Thumbprintcookies #Dessertrecipes #Cupcakecakes #Deliciousdesserts #Cakedesserts #Swedishmeatballseasyfrozen #Chocolatechipbrowniecookies #Brownieideas #Dessertrecipes #Cookingrecipes #Veganrecipes

    Ingredients

    • For the cupcakes:
    • 1 stick (113g) unsalted butter OR Stork baking spread*, at room temperature
    • 1 cup (200g) caster/white sugar
    • 2 large eggs
    • 1 1/2 cups (210g) plain/all-purpose flour
    • 2 tsp baking powder
    • Pinch of salt, ONLY if using unsalted butter
    • 3/4 cup (270g) mango pulp/purée
    • 12 tsp pineapple crush, drained and squeezed dry in kitchen paper
    • For the frosting:
    • 2 sticks (226g) unsalted butter, at room temperature
    • 2 1/2 cups (300g) icing/powdered sugar
    • 2-3 tbsp mango pulp/purée
    • Pinch of salt
    • Sprinkles to decorate, optional

    Instructions

    1. Preheat the oven to 180C/350F and line a 12 hole cupcake pan with liners.
    2. Place the butter/Stork and sugar into a large bowl, or the bowl of your stand mixer, and beat on medium-high speed until light and fluffy. This will take around 2-3 minutes.
    3. Add in the eggs, scraping down the sides as necessary, and mix on medium speed until well incorporated.
    4. Add in the flour, baking powder and salt and mix on low until the mixture begins to come together.
    5. Add in the mango pulp and continue to mix on low until the mixture comes together, then turn the speed up to medium for 30 seconds to make sure everything is smooth and well combined.
    6. Divide the mixture between your liners, I use a 2tbsp cookie scoop to ensure even cupcakes. Fill the liners 3/4 of the way up.
    7. Place in the oven for 18-22 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
    8. Transfer the cupcakes to a wire rack to transfer as quickly as possible as I find if you leave them in the pan, the liners peel away from the sides of the cupcakes.
    9. Leave to cool completely, then use a small knife or a cupcake corer to cut the middle out of the cupcakes. Trim the cores down so they're about 1/4 inch thick and leave to one side to use as tops.
    10. Place 1tsp of pineapple crush into the centre of each cupcake and then place one of your core tops on top of the pineapple.
    11. Make the frosting: Place butter and icing sugar into a large bowl, or the bowl of your stand mixer, and mix on low until the sugar starts to combine with the butter, then turn the speed up to medium.
    12. Once there are no bits of sugar visible, add in the salt and 2tbsp of mango pulp, then continue to mix on medium speed. If you need another 1tbsp of mango pulp, add this now. Then turn the speed up to high and beat the frosting until it's light and fluffy. It should hold its shape, but be able to be piped!
    13. Fit an open star nozzle to a piping bag and half fill the bag with frosting. Pipe a swirl onto each cupcake and then top with sprinkles, if desired.
    14. Mango and Pineapple Cupcakes will keep in an airtight container, in the fridge, for 3 days.

    recipe adapated >>>>>  here

    Monday, November 26, 2018

    Lemon Butter Chicken Breasts

    Lemon Butter Chicken Breasts | #Healthydinnerrecipes #Dinnerideashealthy #Easyhealthymeals #Cookingrecipes #Yummyfood #Healthycooking #Chickenpiccata #Easydinnerideas #Easychickenrecipes #Chickenbreast #Dinnerideaschicken #Lemonchickenpasta

    Ingredients

    • 6 medium boneless skinless chicken breast halves (1-1/2 pounds)
    • ½ cup all-purpose flour
    • ½ teaspoon salt
    • 2 teaspoons lemon pepper seasoning
    • ⅓ cup butter
    • 2 lemons, sliced
    • 2 tablespoons lemon juice
    • Hot cooked rice or pilaf (optional)

    Instructions

    1. Step 1
    2. Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.
    3. Step 1
    4. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.

    Recipe adapted >>>>>  here

    Saturday, November 17, 2018

    The Best Homemade Chocolate Rolls Recipe

    The Best Homemade Chocolate Rolls Recipe | #Ketoairfryerrecipes #Ketoporkchopsairfryer #Strawberryfrenchtoastcasserole #Brunchfoods #Blueberryfrenchtoastcasserole #Healthyraspberryrecipes #Ketobiscuits #Ketodinnerrolls #Bestketorecipes #Ketoyeastbreadrecipes #Egglessketobread #Almondflourrecipes




    Ingredients

    • dough
    • 1 cup milk, lukewarm (240ml)
    • 1/4 cup granulated white sugar (50g)
    • 1 tbsp active dry yeast (9g)
    • 2 large eggs, room temperature
    • 1/4 cup butter, melted (56g)
    • 1 tsp salt
    • 3 3/4 to 4 cups all-purpose flour (450-480g)
    • filling
    • 1/2 cup brown sugar (100g)
    • 2 tbsp unsweetened cocoa powder
    • 2 tsp cinnamon
    • 6 tbsp butter, softened (85g)
    • 1 cup semi-sweet chocolate, chopped or chips (175g)
    • frosting
    • 1/8 cup butter, room temperature (28g)
    • 1/4 cup cream cheese, room temperature (56g)
    • 1 cup powdered sugar (120g)
    • 1/4 cup unsweetened cocoa powder (21g)
    • 1-2 tbsp milk


    Instructions

    1. Make the dough: In a large mixing bowl, using a stand mixer fitted with a whisk attachment, combine milk, sugar, and yeast and stir to combine. Let sit for 5-10 minutes until it starts to get foamy on the surface.
    2. Add eggs, butter, and salt and whisk to combine. Replace whisk attachment and attach a dough hook. Add 3+3/4 cups flour and stir on medium-low speed until the dough comes together. The dough should be a bit sticky to touch but shouldn't stick to the bowl anymore. If it does stick to the sides of the bowl after a few minutes of kneading, add 1 tbsp of flour at the time (up to 4 cups in total) and mix on low speed until you reach this point but don't add too much flour or your Chocolate Rolls are dry. How much flour you need depends on the humidity and temperature where you live. But make sure that you stay at around 4 cups at highest. (Watch the video to see the required consistency.) Then turn on medium speed and knead for about 5 minutes. Transfer dough to a lightly greased bowl (brush a few drops of oil in a bowl or use a non-stick spray) and lightly grease the top of the dough. Cover loosely with a dry towel and let rest at room temperature for about 10 minutes.
    3. Make the filling: In a small bowl, stir together brown sugar, cocoa, and cinnamon. Set aside.
    4. Preheat oven to 200°F (100°C). Line a baking sheet with parchment paper. Set aside.
    5. Roll dough into a 20x18 inch (50x45cm) rectangle. Spread the butter all over it, leaving a 1-inch (2,5cm) border at the long side where you end up rolling. Sprinkle sugar mixture and chocolate on top of the butter evenly. Roll up long side tightly, cut into 12 equal sized pieces and transfer to the prepared baking sheet. Don't cover rolls. Turn off preheated oven and place rolls in the oven to rise for about 30 minutes, until doubled in size. Leave the wicket ajar. Take rolls out of the oven, store at room temperature and preheat oven to 375°F (190°C). Bake for about 20-25 minutes until lightly browned. After 10-15 minutes of baking, place parchment paper on top of the rolls to prevent them from heavy browning.
    6. Make the frosting: In a mixing bowl, using a handheld or stand mixer fitted with a whisk attachment beat butter and cream cheese until creamy. Add powdered sugar and stir to combine. Stir in cocoa until well combined. Stir in 1 tbsp milk at the time until you reach the desired consistency. I added 2 tbsp.
    7. Remove rolls from the oven, let cool for 5-10 minutes and spread frosting on top of the rolls when they are still warm. I recommend eating the rolls warm. They will stay fresh and soft in an airtight container in the refrigerator for up to 3 days. Reheat leftover rolls in the microwave for about 20 seconds before serving.

    recipe adapted  >>>>>  here


    Friday, November 16, 2018

    KETO PEANUT BUTTER CHEESECAKE BITES

    Keto Peanut Butter Cheesecake Bites #Ketofatbombscreamcheese #Ketofatbomseasy3ingredients #Ketosnacks #Ketocheesecakeballs #Lowcarbsnacks #Fatballs #Highfatketosnacks #Ketodietrecipes #Lowcarbketo #Ketogenicrecipes #Ketorecipeseasy #Ketodessertrecipes

     

    Ingredients

    • 8 oz cream cheese, softened
    • 1/4 cup powdered erythritol
    • 1 tsp vanilla extract
    • 1/4 cup heavy whipping cream
    • 1/4 cup peanut butter
    • 3/4 cup Lily's Sugar Free chocolate (I used 1.5 bars)
    • 2 tsp coconut oil

    Instructions

    1. Mix cream cheese, erythritol, and heavy whipping cream until smooth
    2. Mix in peanut butter and vanilla extract until fully combined, set aside
    3. Melt chocolate and mix with coconut oil
    4. Brush silicone cups (I use these) with chocolate mixture and place in freezer for 5 minutes
    5. Repeat previous step and freeze for 10 minutes
    6. Place a couple spoonfuls of cheesecake fluff into cup and freeze for 15 minutes
    7. Top cups with chocolate to cover cheesecake fluff
    8. Freeze for 20 minutes covered or refrigerate for 1 hour

    recipe adapted >>>>>  here

    Sunday, November 11, 2018

    SPICED VEGAN LENTIL SOUP RECIPE

    SPICED VEGAN LENTIL SOUP RECIPE | #Instapotminestronesoup #Lentilsoupinstantpot #Palakpaneerrecipe #Vegansoupcrockpot #Veganminestronesoup #Instantpotvegansoup #Cookingrecipes #Soupsandstews #Soupandsalad #Vegetarianrecipes #Delicioussoup #Healthyrecipes


    Ingredients


  • ¼ cup extra virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, pressed or minced
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 1 large can (28 ounces) diced tomatoes, drained
  • 1 cup brown or green lentils, picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt, more to taste
  • Pinch red pepper flakes
  • Freshly ground black pepper
  • 1 cup chopped fresh collard greens or kale, tough ribs removed
  • Juice of ½ to 1 medium lemon, to taste

  • INSTRUCTIONS
    1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
    2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
    3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
    4. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
    5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

    Recipe Adapted : here

    Friday, November 9, 2018

    what happens when cookie and brownie

    what happens when cookie and brownie | #Chocolatechipbrowniecookies #Brownieideas #Cookieideas #Brookiesrecipe #Dessertrecipeschocolate #Brookiecookies #Brownieideas #Dessertrecipes #Monstercookies #Cookiedoughbrownies #Chocolatechipcookiedough #Cookingrecipes

     

    Ingredients

      *Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.
      For the Chocolate Chip Cookie:
      • 1 and 1/4 cups all-purpose flour
      • 1/2 teaspoon baking soda
      • 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
      • 7 tablespoons unsalted butter, at room temperature
      • 1/2 cup packed dark brown sugar
      • 1/4 cup granulated sugar
      • 1 teaspoon vanilla
      • 1 large egg
      • 3/4 cup semi-sweet chocolate chips
      For the Brownie Cookie:
      • 6 tablespoons unsalted butter, melted
      • 1/2 cup semi-sweet chocolate chips, melted
      • 1 cup all-purpose flour
      • 2 tablespoons unsweetened cocoa powder
      • 1/2 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1/2 cup packed dark brown sugar
      • 1/4 cup granulated sugar
      • 1 teaspoon pure vanilla extract
      • 1 large egg + 1 egg yolk, at room temperature
      • 3/4 cup milk chocolate chips

        Instructions

        1. For the Chocolate Chip Cookie:
        2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
        3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. Add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes.
        4. Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
        5. Cover the bowl with plastic wrap and place it in the fridge for 45 minutes (set a timer!).
        6. For the Brownie Cookie:
        7. Place butter and chocolate in a small sauce pan over medium heat and cook for about 2 minutes – stirring constantly – or until the butter and chocolate are completely melted. Remove from heat and whisk until completely smooth; set aside.
        8. In a medium-sized bowl whisk together the flour, cocoa powder, baking soda, and salt; set aside.
        9. Add the sugars and the vanilla to the chocolate mixture and whisk until well combined; about 2 minutes (I recommend using a stand mixer/ handheld mixer to do this, if you have one). Add in the egg and egg yolk and beat well. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
        10. Assembly and Baking:
        11. Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
        12. Using an ice cream scoop or tablespoon, scoop 2 tablespoon-sized rounds of chocolate chip cookie dough onto the prepared baking sheets, leaving 2 inches in between each cookie for spreading.
        13. Use a second measuring device (ice cream scoop or tablespoon) to scoop rounds of brownie cookie dough directly next to each round of chocolate chip cookie dough.
        14. Join the two cookie doughs by gently pinching them together, being sure to adhere any gaps.
        15. Place baking sheets in preheated oven and bake for 12 minutes, or until the edges and tops are set but the centers still looks slightly underdone. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire wrack to cool completely.

        recipe adapted  >>>>>  here

        Thursday, November 8, 2018

        Melt In Your Mouth Chicken Bake

        Melt In Your Mouth Chicken Bake | #Bakedchickenrecipes #Meltinyourmouthchickenbake #Bakedchickentodiefor #Ovenbakedchicken #Cornflakeranchchicken #Ranchparmesanchicken #Healthydinnerrecipes #Easydinnerrecipesforfamily #Quickandeasydinnerrecipes #Ketoporkchoprecipes #Dinnerideaseasy #Dinnerrecipesforfamilymaindishes

        Ingredients

        • 1 lb chicken breasts, boneless/diced
        • 3/4 cup mayonnaise or Greek yogurt
        • 1 cup Parmesan cheese, shredded
        • 1/2 tsp seasoned salt
        • 1/2 tsp ground black pepper
        • 4 garlic cloves, minced
        • 1/2 tsp red pepper flakes
        • 1/2 cup Italian bread crumbs

        Instructions

        1. Grease a 9 x 13 baking pan and place diced chicken on the bottom.
        2. In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flakes.
        3. Spread mixture evenly on top of chicken.
        4. Sprinkle bread crumbs on top of mayonnaise mixture.
        5. Place pan in preheated oven, 375 degrees, and bake for about 30-35 minutes, or until chicken is cooked through.
        6. Remove pan from oven and use a slotted spoon to serve chicken on top of pasta, rice, or by itself. Enjoy!

        Recipe has been adapted from >>>>>  here

        Saturday, November 3, 2018

        Chocolate Brownie Cake

        Chocolate Brownie Cake | #Chocolatebrowniecake #Lemonbundtcakerecipe #Chocolatefudgecake #Postresparamesadepostres #Lemonbuntcakerecipes #Cakedesserts #Weightwatcherschocolatecake #2ingredientdough #Browniecakerecipe #Weightwatcherscookiesrecipes #Wwchocolatecake #Grandmachocolatebrowniecake

        Ingredients

        • CAKE
        • 1 box chocolate cake mix, both 15 ounce and 18.5 ounce work
        • 1 box fudge brownie mix
        • 4 eggs, room temperature
        • 1 1/4 cup water
        • 1 cup vegetable oil
        • GANACHE
        • 1 cup heavy whipping cream
        • 1 bag (12 ounces) semi sweet chocolate morsels

        Instructions

        1. Cake :
        2. Heat oven to 350°F. Prepare a bundt pan with bakers spray or use the butter/flour method.
        3. Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
        4. Pour batter into prepared bundt pan and bake for 50-55 minutes.
        5. When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
        6. Ganache :
        7. Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
        8. Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.
        9. Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
        10. Pour over cooled cake and serve.

          recipe adapted >>>>>  here

        Peanut Butter Chia Pudding

        Peanut Butter Chia Pudding | #Ketochiaseedrecipes #Ketochiapuddingbreakfast #Raspberrychiapudding #Ketochiapuddinglowcarb #Chiaseedpuddingketolowcarb #Ketoovernightchiapudding #Pumpkinspicechiapudding #Veganchiapudding #Raspberrychiapudding #Veganglutenfreerecipes #Mangochiaseedpudding #Chiaseedsrecipes

        Ingredients

        • 2 Tablespoons peanut butter
        • 1/4 teaspoon vanilla
        • 1 cup unsweetened almond milk
        • 1 Tablespoon maple syrup or honey
        • 3 Tablespoons chia seeds
        • Toppings: extra peanut butter, cacao nibs and berries

        Instructions

        1. Whisk together almond milk, chia seeds, maple syrup, peanut butter and vanilla. This takes a little effort because the peanut butter tends to stick together, but keep stirring until it’s dispersed. Let mixture sit for five minutes and whisk again to remove any clumps. Place in fridge to set for at least 30 minutes, but up to 12 hours.
        2. When ready to enjoy, top with toppings of choice: I like a drizzle of peanut butter, cacao nibs and berries, but banana slices would be delicious as well.

        recipe adapted >>>>>  here