Why Chia Seed Pudding?

Chia seeds are tiny nutritional powerhouses. When mixed with liquid, they form a gel-like consistency, creating a creamy texture without needing dairy or thickening agents. Plus, chia seed pudding can be prepped in advance, saving you time on busy mornings.

Health Benefits of Chia Seed Pudding

Chia seeds are high in fiber, helping to keep you full longer, and rich in omega-3s, which are beneficial for heart health. This pudding is a fantastic, nutrient-dense option that’s quick to make, ideal for meal-prepping, and endlessly versatile.

Enjoy for breakfast, snack, or even dessert. P.S. you can find my favorite prep jars HERE.

Ingredients

• 3 tablespoons chia seeds
• 1 cup milk (use almond, oat, or coconut milk for a dairy-free option)
• 1 teaspoon vanilla extract (optional)
• 1-2 teaspoons sweetener, like honey or maple syrup
• Toppings of your choice: fresh berries, nut butter, granola, or coconut flakes

Instructions

1. Combine Ingredients: In a bowl or jar, mix chia seeds with milk, vanilla extract, and sweetener.
2. Stir Well: Stir thoroughly to prevent clumping.
3. Refrigerate: Cover and refrigerate for at least 2 hours or overnight.
4. Add Toppings: In the morning, stir again and add your favorite toppings.

Customization Ideas

Spices: Sprinkle in cinnamon or nutmeg for warmth.

Fruit Flavors: Blend berries or bananas with the milk before mixing with chia seeds.

Chocolate: Add a tablespoon of cocoa powder for a chocolatey twist.

Photos by the talented Courtney Aaron.

The post Easy Chia Seed Pudding Recipe appeared first on a Happy Healthy Home.

Luckily, JSL Foods makes it super easy to make a bowl of udon noodles at home, offering three Fortune Udon flavors. Simply make it as is or make it your own by adding veggies, protein, etc.

There are two ways I like udon, either warm or cold. Yeah, I might have just laughed too. Either way, I like udon as a bowl of warm noodle soup or cold noodle salad. If I good the salad route I’ll typically toss with sesame seed oil, soy sauce, sesame seeds, green onion, and shredded carrots. Then top it with chicken or shrimp. Gang, it’s so simple and delicious.

How do you prefer your noodles?

Building Your Bowl

What you’ll need.

• 2 bistro style bowls
• Ramekins for prepped veggies + protein
• small saucepan (1-2)
• cutting board & knife

Ingredients

• chicken thighs (I use leftover grilled chicken)
• poached or soft boiled egg
• shredded carrots
• mushrooms
• green onions
• Fortune Udon Noodles, Orginal Shoyu Flavor (1 packet)

Psst…These are just suggestions. Don’t be afraid to add all the veggies. Get creative.

Directions

Cook Udon as directed on the package. While the water is boiling chop veggies, protein and start your eggs.

Layer each bowl with carrots, mushrooms, and chicken. Split noodles evenly between each bowl. Then pour broth into each bowl. Top with green onions and egg. Want it spicy? Add a little sriracha. ENJOY!

You can find Fortune Udon Noodle products at Stater Bros, Safeway, Von’s, Aldi, Lucky’s, SaveMart, Food Maxx, Food 4 Less, Raley’s and Safeway. Snag yourself a coupon for a FREE Fortune Udon Noodle product HERE. 

This post was sponsored by JLS Foods. All opinions are 100% my own. #fortunenudonoodles #cheftyaki #udonsoups

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Carb cycling has me all over the place. Yup, still carb cycling which means I need high carb/low fat and low carb/high-fat snacks depending on the day. One of my favorite things to meal prep is nut bites — the combinations are endless and ingredients minimal.

A few weeks ago I picked up a jar of Artisana Organics Raw Walnut Butter with Cashews and it’s as amazing as it sounds! I want to slather it on everything.

Pro tip: The best time to make any nut bite, energy balls, etc is when you open a fresh jar of natural nut butter. It’s still super creamy making for the ideal consistency.

Personally, I love peanut butter or even cashew butter over almond butter. It’s just my preference, but any nut butter will do… even chocolate!

Anyway, I like to keep these on hand for busy days. I usually pair it with a hard-boiled egg if I need a little extra protein. They travel well making a great post workout snack as well.

Cashew Ginger Bites 

40g quick oats
2tsp ginger powder
140g raw cashews
235g dates
41g nut butter

Serving size 34g = 27.5C/7F/3P

Combine everything in a food processor. Roll into balls. Enjoy!

P.S. Make a double batch and freeze half for later.

Get the kids involved and make these for Santa instead of sugar cookies.

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I’ve been crazy busy between work, launching a nutrition company, Emerson, enjoying Fall in Tahoe, training schedule, and a number of other things. Just know I’m still here and you can always follow my crazy life via Instagram. It’s all about food, fitness, and fun over there.

I actually took an unofficial survey via stories the other week and have some fun things in the works for this space. I know I’ve said it time and time again, but I’m ready to make this space so awesome you keep coming back for more. The first order of business is to show up. So, the goal is 2-3 posts a week. I truly think it’s a realistic goal with everything else going on.

Anyway without further adieu, here’s an awesome dish you should make stat! I’m just saying

INGREDIENTS

2 small/medium Acorn Squash, cut in the half
1 lb extra lean ground turkey
1/2 yellow onion, diced
1 celery stalk, diced
1/4 cup craisins
1/2 apple, diced
1/2 tsp dried thyme
1 tbsp plain breadcrumbs
3 tbsp parmesan cheese, grated
1 tsp chicken or vegetable broth
1/4 tsp garlic salt
1 tbsp avocado oil
salt and pepper for taste

DIRECTIONS

Preheat the oven to 400 F

Create a flat surface by cutting the bottom and the top of the squash. To create “bowls” cut the squash vertically. Scoop out all the seeds, lightly spray halves of the squash with olive oil, and season with garlic salt and pepper. Roast on a lined baking sheet for 50-60 minutes.

Meanwhile in a nonstick pan add ground turkey, season with salt and pepper and cook until the meat is cooked through. Set aside. Add olive oil to the pan and add onions and dried thyme. Cook until the onion is translucent. Next, add celery, apple, and raisins and cook for another 3-ish minute. Return the meat to the pan, add chicken broth, salt, and pepper — cook for a few minutes. Lastly, add breadcrumbs and cheese. Combined everything.

Fill squash evenly with the meat “stuffing” and bake for 15 minutes.

The post Stuffed Acorn Squash appeared first on a Happy Healthy Home.

So what’s next you ask? I’ve been working one on one with clients since July and am currently running a 6-week macro challenge.  Everyone is killing it and I couldn’t be happier. You can find more details and sign up to work with me here.

I LOVE showing folks how to eat the food they love while still achieving their goals. I’m a goal based nutrition coach who believes everything starts with FOOD. Sorry, but you can’t out exercise a bad diet.

Personally, I eat to fuel my training. It’s that simple. If I dive a little deeper I’m trying to focus on eating all the seasonal fruits and veggies like squash. While my hubby may disagree there’s nothing better than stuffed squash this time of year. Last week I ate all the squash — acorn, delicata and spaghetti squash! However, I want to talk about the Southwest Stuffed Delicata Squash I made because not only was it uber easy to make it was delicious especially if you like Mexican food or chili (hubs note).

Southwest Chili Stuffed Delicata Squash
Serves 4-8

Ingredients 

2-4 delicata squash halved lengthwise, seeds removed
1 tbsp extra virgin olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
1 lb. lean ground turkey
1 tbsp Trader Joe’s chili lime powder
1 tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
250g corn
15 oz can diced tomatoes
15 oz can black beans, rinsed and drained
1/4 chopped cilantro
1/2  lime
1/2 – 1 cup cheese

Directions 

Squash: Preheat the oven to 375. Lightly spray squash with the olive oil, and sprinkle with garlic salt and pepper. Place cut side down on a lined baking sheet and roast for 20ish minutes, or until soft. Set aside.

Chili: Heat the olive oil in a large saute pan. Add the onion and cook until translucent. Add the garlic and spices cook until fragrant.

Add the ground turkey and coat with the spice mixture. Cook until no longer pink.

Add the corn, diced tomatoes, and black beans, and bring to a boil. Reduce heat and simmer on low for roughly 5-10 minutes. When ready fill the delicata squash with the chili. Return stuffed squash to the oven and cook for additional 10-15 minutes. Top with cheese, cilantro and a squeeze of fresh lime (if desired).

FYI, the above directions will fill 4 whole delicata squash. If you cook less expect leftover chili filling.

What’s your favorite squash?

The post Win at Dinner with Stuffed Squash appeared first on a Happy Healthy Home.

RUG / HAND MIXER

Ever  Sunday I typically spend a few hours meal planning and prepping for the week. Last weekend Emerson decided she would help me make our go-to oatmeal protein bars, among other things, with a chocolate twist. Emerson calls these figgy bars. BTW, they are made with zero figs. Either way, they’re a meal prep staple!

STEP STOOL

I’m not going to lie, but making them with chocolate Kodiak Pancake Mix is like eating a healthy brownie at breakfast. I’m totally ok with that too. This is a perfect way to use up a few ripe bananas and they freeze well if you have a ton of bananas to use!

You’re probably thinking there’s no way you actually eat these bars. Well, my friend, I do and they are delicious with a cup of coffee. I’m all for recipes pulling double duty. These bars are an ideal grab-and-go breakfast or snack. For breakfast, I say pair it with a hard-boiled egg for a little extra protein, but enjoy as is for an afternoon snack. Next time I might add white chocolate chips, because why not!

CHOCOLATE OATMEAL PROTEIN BARS

Ingredients 
1 cup Kodiak Cakes Dark Chocolate Pancake mix 
125g ripe banana
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 medium egg
2 tsp vanilla
1 cup brown sugar
2 cups oats
1/4 cup walnuts, almond, chocolate chips or a scoop of protein powder (optional)

Directions 
Combine all ingredients, pour into a greased 8×8 baking dish. Bake at 350 until golden brown 20-30 minutes.

Do you meal prep? What are a few of your weekly staples?

The post Chocolate Oatmeal Protein Bars appeared first on a Happy Healthy Home.

Growing up I loved food, but I was picky. What’s funny is even as a child I gravitated towards healthier options. I mean I didn’t like hot dogs, lucky charms, etc. I was the kid who picked out Special K. Where did these habits come from? Who knows? My mother reminded me that we ate “farm food,” but the funny thing is no one was working on a farm… I guess old habits die hard.

Over time I’ve learned the most successful people in life have a plan. They might not follow it to a T, but it serves as a roadmap. The same can be said about creating a healthy life. Start with a plan and go from there.

I don’t like donuts and even gave up soda, although I only drank spirit, and red meat when I was in High School. Because of sports. I had a coach tell me you are what you eat and it stuck.

In the era of quick and easy, I prefer to make 99% of my meals. Yes, I do occasionally purchase packaged products out of convenience, but that’s life. It’s about being consistent over time verse perfection. The fun part is I’ve gone as far as to make sourdough bread, almond milk, and even kombucha!

BUT, let’s talk about being healthy. Yes, you can eat all the pre-made foods, but you don’t truly know what’s in them. I mean check out the extra stuff and sodium levels — eek. You don’t have to make elaborate meals either to be healthy. I save the “fun” more labor intensive meals for Saturday/Sunday! Otherwise, M-F our meals are super basic.

You can’t out exercise a bad diet. Let me repeat you can’t out exercise a bad diet. And you need to eat.  Been there done that. Then wised up and learned how to create a balanced diet that aligns with my goals. Ok, so let me break it down. You’re likely hitting spin, HIIT, CrossFit, or yoga, etc. 5+ days a week and you haven’t seen the needle move or maybe 1-2 pounds (which is likely water weight) this means your diet needs to change. Sorry but it’s the truth. So what are you going to do about it?

Enter actually cooking your own food and really paying attention to what food is made up of.

Then doing it again and again until it becomes habit. By this point, you might have shed some weight, but I guarantee you’re feeling better, sleeping better, etc.

And when all those things happen they carry over in other aspects of your life. Maybe you’re a bit more confient, a better friend, wife, mother, etc.

Here’s the thing, you just have to start. Don’t worry about what others think. People judge me ALL the time and I don’t care. True friends will support your crazy ideas and will be your biggest cheerleader when you succeed. You’ll likely lose a few along the way too… that’s life.

Be ok with experimenting in the kitchen. These enchiladas are made with greek yogurt! Not kidding.

At the end of the day, if you want to be a healthier version of yourself you have to work at it daily. Give up soda for 30 days, limit your alcohol intake, go to bed earlier, only eat a 1/4 avocado, track your food to make sure your eating in balance. Whatever it is start TODAY!

I could go on and on, but I won’t since this post is already all over the place.

Love YA!

The post Cooking at home and a Healthier YOU! appeared first on a Happy Healthy Home.

This is the ultimate goal, right? Eat all the healthy foods without spending your whole paycheck? Well, my goal for 2018 was to cut our food budget in half. I hate to admit it, but we were spending roughly $1,000 a month and there’s only three of us! In January I was on a mission to save some money and while I didn’t stay under the set budget of $500 I learned a lot along the way. February was better and although again I didn’t stay under $500 for the month I saved roughly $300. I feel good about February because I was able to stock up on meat and other freezer items. With that said, March is going to be our month to stay under the $500 budget without sacrificing a healthy diet.

Additional APPS include:

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I’ve talked about what I eat before, but today it’s all about those staple meals. To simply put it the meals I make almost every week. Yup, during the week I keep things really simple and repeat a few of the same dishes.

I do this for a few reasons. First, because I don’t have to give meals much thought. Secondly, because I already know they’ll fit my macros. If you follow me on IG then you already know what I’m eating, but here’s a little breakdown.

BEST SALAD BOWL – EVER! | SIETE CHIPS – NACHO (pictured)

Like coffee, I have eggs every morning for breakfast. While breakfast might look a tad different day to day you can always count on there being eggs. Recently, due to counting macros, I’ve switched to egg whites. Why because I don’t what to waste 5g of fat eating the yolk.

3 quick and easy Breakfast ideas + plus coffee with creamer

+ Sourdough toast with butter, 2 egg whites, and salsa
+ Breakfast Burrito: 1 Joesph’s Lavish Flat Bread with fat-free cheese, 1 egg white and one slice of bacon
+ Kodiak Pancakes or Van’s Waffles topped with butter/honey and 1-2 egg whites on the side

NEW FAVORITE CREAMER – NUTPODS

LUNCH
Working from home makes lunch super easy, but all my lunches can easily be prepped the night before so you can grab and go in the morning.

3 quick and easy Lunch ideas 

+ Salad: Meat of choice (Typically it’s chicken or ground turkey), spinach, bell peppers, cucumbers topped with Bolthouse yogurt dressing and maybe a few chips on the side.
+ Wrap/Pita: Chicken Salad or shredded chicken with a sliced pickle, mustard, and spinach. I use Joesph’s pita or nuco coconut wraps
+ Two lightly salted rice cakes topped with chicken salad and a small sliced apple with PB2 on the side

BEST DRESSING – BOATHOUSE FARMS | LATE JULY CHIPS

DINNER
This is where I keep things as simple as possible and a big bowl is usually involved. Additionally, I like to save the majority of my macros for dinner (and snacks).

3 quick and easy Dinner ideas 

+ Potato bowls – Red or sweet potatoes topped with roasted veggies, shredded chicken, and salsa
+ Cauliflower Pizza topped with your favorite sauce and toppings
+ Spaghetti squash with extra lean ground turkey and homemade/organic tomato sauce

If you’re a snacker, like me, don’t worry I’ll write an entire post just about snacks, treats and protein shakes since these are included in my daily meal plan!

CAST IRON SKILLET

Whew, are you still with me?! That pretty much sums up how I eat during the week. Check back soon to see how I work in snacks, etc. Anyone interested in my putting together a seasonal meal prep for download?

The post Staple Meals for Breakfast, Lunch & Dinner appeared first on a Happy Healthy Home.

As a Brand Ambassador for Hamilton Beach I received the Hamilton Beach Indoor Searing Grill to review, however, all opinions are 100% my own. This giveaway is sponsored by Hamilton Beach. 

In 2017 Tahoe experienced one of the wettest and snowiest winters ever recorded! Not kidding. It even snowed over the weekend. Again, not kidding. Needless to say it made winter grilling non-exsistent until Hamilton Beach hooked yours truly up with a Hamilton Beach Indoor Searing Grill!

My hubby, the grill master, was skeptical at first. However not wanting to stand out in the rain or snow he started using the Indoor Searing Grill. Fast forward two months and it became a well used and loved kitchen gadget.

Here’s the thing, with the Hamilton Beach Indoor Searing Grill you can grill all winter long without dealing with the elements. Even after all the snow melted we tried using our grill, but ran out of propane! Yeah, rookie mistake — but the Indoor Searing Grill saved the day.

It’s decent a size, without being too big, and easy to use and clean. The grill and cover are both dishwasher safe!

FEATURES INCLUDE

+ Outdoor grilled taste indoors with high searing temperature
+ Nonstick cooking plate removes for easy cleanup in the dishwasher
+ Removable hood & integrated drip tray are dishwasher safe
+  Adjustable temperature control ranges from 200° to high searing temperature of 450°
+ Lights indicate when the power is on and the grill has reached your selected temperature
+ 118 square inch nonstick grilling surface fits up to 8 servings

We’ve cooked everything from chicken and pork to vegetables! Up next, maybe salmon or shrimp kabobs! Over the craptastic weekend we ‘grilled’ pork tenderloin. The cuts actually look like steaks, but whatever. They were actually super easy to grill.

CHIPOTLE HONEY LIME MARINADE

Ingredients 

2 cloves Garlic, minced
1 tsp Lime, zest
1 Chipotle chile pepper, finely chopped (or 1/2 to 1 tsp chipotle powder)
1/4 c Honey
1/2 c Lime juice
1 1/2 tsp salt
1 tsp Avocado oil

Directions

Mix lime zest, lime juice, honey, salt, and garlic in a small bowl. Pour mixture into a 1-gallon ziplock bag, add the chipotle pepper, and combine. Add pork tenderloin to the bag and seal. Try to remove as much air as possible. Marinate in the refrigerator for 6 to 24 hours, if you can remember rotate the bag halfway through. Grill pork as you typically would.

What are you waiting for enter below for a chance to win or purchase HERE!

As part of my review, Hamilton Beach is kindly offering one lucky reader a chance to win a Hamilton Beach Indoor Searing Grill [$59.99]!

Prize: (1) Hamilton Beach Indoor Searing Grill

To Enter: Please use the Rafflecopter widget below to enter (it might take a second to load, but it should eventually pop up below this paragraph).

This giveaway is available in the lower 48 states. Please note, only entries via Rafflecopter will be eligible to win. Thank you and good luck!

a Rafflecopter giveaway

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