Making Chia Pudding

So delicious!

I made chia pudding last night. #firsttimeever

Two basic ingredients: 1/2 cup chia seeds & 2 cups of cashew milk.

Stir until combined making sure the chia seeds don’t clump together. Cover w/plastic wrap & put in the refrigerator overnight! In the morning it’s ready to eat! I added organic blueberries, almond butter, dried cranberries, roasted sunflower seeds and voilà… scrumdiddlyumptiousness in a bowl! 😋

It’s vegan & paleo but I like it cuz it’s sooo good!

I learned to make this from DOWNSHIFTOLOGY by Lisa Bryan!

I’m hooked on Lisa’s recipes! I found her videos recently on YouTube. #SCORE

Subscribe to DOWNSHIFTOLOGY by Lisa Bryan

Here’s my work 😋

It’s surprisingly easy to make! Try it!

Happy Monday Everyone!

Foreverfit4u

Train Hard, Eat Clean, Stay Lean, Live Well

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Making Clean Eats for Dinner

This was my first try making @downshiftology Vietnamese Shrimp Spring Rolls w/ Almond Butter Dipping Sauce. I substituted sliced #avocado for the carrots. My husband is not a 🥕 fan. This was so #delicious & a super #healthy, #lowcalorie & #lowsugar meal!

The next time I make the Vietnamese Shrimp Spring Rolls, I’ll focus more on my presentation 😊

Thank you Lisa Bryan!! Here’s the link to Lisa’s recipe:

Downshiftology’s Vietnamese Shrimp Spring Roll

Foreverfit4u

Train Hard, Eat Clean, Stay Lean, Live Well