Chocolate Peanut Butter Chia Pudding

I have been trying to come up with some fun sample ideas to lure folks down to see me at the GreenZone Grocer on Saturday mornings. Last week, we used vanilla chia pudding and chocolate chia pudding samples to encourage folks to stop by. When we offered folks the cute little samples that were sitting on the counter, I was completely surprised by the number of people who had never even heard of chia pudding (what!??!). Then, lots of folks on Facebook confirmed that they, too, had no idea about this scrumptious (and healthy!) treat. I was, again, flabbergasted. So this recipe is for all of you who are brand new to chia pudding. You can start out with something more basic and layer it with apples and walnuts. Or, you can go really crazy and puree the pudding wth nut butter and chocolate (which is what I am going to show you how to do today). But first, why should you even eat chia pudding (besides that it is delicious)?

Chia seeds are super nutrient dense, with a good amount of protein and fibre, and omega-3s. So they are going to help keep your blood sugar stable and your brain healthy. Plus, they gel up when soaked and have a soothing effect on your digestive system. And a fun fact: chia seeds aren’t only good for you – they are also good for growing chia pets. Yep, they are the same seed!

PB chia 1

A quick note on the other ingredients: I used peanut butter here because I was out of almond butter. I should say here that I don’t think peanut butter is the best nut butter in the world (more on that another time), but I went ahead with good old PB this time. But, hear me out, if you are going to use peanut butter, please use one that has peanuts and salt as the only ingredients. You don’t need sugar and trans-fats in your PB. To sweeten this, I used maple syrup (the good quality stuff!), but you could also try mashed bananas or dates instead. I used raw cacao for the chocolate-y goodness. Raw cacao is unprocessed chocolate and it is high in magnesium (to help you chill out) and antioxidants. You can sub it with regular cocoa, which is easier to find in BL,  but you’ll lose some of those nutrients. Anyway, on to the recipe!

Pb chia 3

Chocolate Peanut Butter Chia Pudding

Gooey, creamy chocolate chia pudding topped with sliced bananas, nut butter, and chocolate chips.

Course Breakfast, Dessert, Snack


  • 1 1/2 cups nut milk (I used homemade almond milk)
  • 1/3 cup chia seeds
  • 1/4 cup cacao
  • 2-3 tbsp maple syrup (depending on your preference)
  • 2 tbsp nut butter
  • 1/2 tsp vanilla extract or vanilla powder
  • pinch or two of sea salt

Top with sliced bananas, a dollop of nut butter, and some chocolate chips!


  1. Put everything into a medium sized mixing bowl.

  2. Mix. This will take a bit because the cacao is hard to stir in, but it will eventually come together.

  3. Cover and refrigerate overnight (or at least 4 hours, until it resembles a pudding-like consistency).

  4. Stir it up! 

  5. If you like a more tapioca pudding-like consistency, then keep it as is (my personal choice. Plus, I am kind of lazy), dish up, and top with the fun stuff. 

  6. If you like it creamier, then blend it up until it is smooth and creamy, adding a bit more milk if you need. Then dish up and sprinkle with toppings.






Fluffy Spelt Pancakes

I was chatting with my brother and sister-in-law over Skype the other morning and they were making pancakes. And I remembered how much, much, much I love pancakes. I love that they are sweet, I love their fluffiness, I love the crisp edges,  I love slathering them with butter and drowning them in maple syrup. I never eat them though. First of all, I don’t feel good about buying pancake mix (lots of additives, refined sugar, weird dairy) so making them from scratch seems like a lot of work. Second, I always feel guilting for eating ‘sweets’ for breakfast. But this morning, I just couldn’t shake the idea. So, I came up with a super fast, easy recipe that I can feel good about. I used:

  • organic, whole grain spelt flour (light enough to lend fluff, yet whole grain enough to feel good and keep my energy levels stable)*;
  • full fat yogurt (to ensure blood sugar stability and satiety – please tell me that you aren’t still eating low-fat foods!);
  • and mashed banana to lend sweetness AND fibre (you know why).

They turned out even more delicious than I anticipated! Even Grace (who is 3) loved them. Hope you like them too!

pancakes 2
pancakes 3

Fluffy Spelt Pancakes

Fluffy pancakes made with organic, whole grain spelt flour (light enough to lend fluff, yet whole grain enough to feel good and keep your energy levels stable), full fat yogurt (to ensure blood sugar stability and satiety), and mashed banana to lend sweetness AND fibre (you know why).

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people


  • 2 cups spelt flour (organic & sprouted, if possible)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 ripe banana (mashed)
  • 3/4 cup full fat greek yogurt (please, please, please don't use low-fat instead)
  • 1/4 cup water or nut milk
  • 1 tbsp maple syrup
  • 1 egg
  • 1 tsp vanilla extract or vanilla powder

Nut butter, butter, and maple syrup for serving


  1. Preheat your pan on medium-low heat, add a bit of butter to grease the pan so the pancakes don't stick.

  2. Mix all dry ingredients together in one bowl.

  3. Mix all wet ingredients together in another bowl.

  4. Add wet ingredients to dry ingredients and stir until just combined. Batter will be quite thick. Don't over mix!

  5. Use a measuring cup to scoop about 1/4 cup of batter for each pancake. Allow each pancake to brown nicely before flipping. They do take a bit of time to cook because they are just so darn fluffy!

  6. Enjoy with butter or your favourite nut butter, and a drizzle of maple syrup.

*Just an FYI that spelt flour does contain gluten. There are lots of folks out there who claim that spelt flour doesn’t bother them as much as wheat flour, but if you are celiac or gluten-sensitive, this isn’t the recipe for you.

Irresistible Banana Bread Cookies

I’ve been trying to find healthy’ish cookie recipes that double as quick breakfasts. As a nursing mama with a busy toddler and a hungry baby, I need quick, delicious food on hand to stop me from grabbing just coffee for breakfast (or chocolate treats in the middle of the day). These irresistible banana bread cookies are the answer. They are enough like muffins that you can eat them for breakfast, but shaped like cookies so they seem like a treat! They are gluten-free and nearly refined sugar free (except for the chocolate chips, which you could technically leave out, but you definitely shouldn’t). Hope you like them as much as I do!




Irresistible Banana Bread Cookies

Delicious chocolate chip - banana bread cookies that taste like cookies but eat like a muffin, so they are totally acceptable for breakfast. 

Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes


  • 1 1/2 cups super ripe bananas (mashed)
  • 8 eggs
  • 1/2 cup coconut oil (melted)
  • 2 tbsp pure maple syrup
  • 2 tsp vanilla extract
  • 3/4 cup coconut flour
  • 1 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1 cup chocolate chips


  1. Preheat oven to 350 degrees.

  2. Line a baking sheet with parchment paper.

  3. In a large bowl, whisk bananas, eggs, oil, maple syrup, and vanilla together

  4. Add coconut flour (sifted if yours is lumpy), baking powder, salt, and cinnamon. Stir together until flour is mixed in.

  5. Add chocolate chips. Stir until combined.

  6. Using two spoons, spoon the wet dough onto the cookie sheet. 

  7. Bake for 16-18 minutes, or until just beginning to brown.

  8. Cool on a rack for 5 minutes before devouring!