Tag Archives: maple syrup

coconut milk and peach chia pudding

9 Sep

photo (14)

Chia seeds are versatile and fun, since they take on the flavor of what they soak in, kind of like how tofu takes on the flavor of marinades or sauces.

It looks like we are starting to make a chia seed library on our blog! Try our sunflower, date and vanilla chia pudding,  strawberry chia goodness, or our blueberry banana chia smoothie.

But by far, this one takes the cake.

The coconut milk makes this pudding extremely creamy, the sweetness brings it all together, and the seasonal summer peaches cleanses the palate.

Serves 4-6 Prep Time: 3 minutes Total time: 1-2 hours, or overnight.


  • 1 can of light Thai coconut milk
  • ~1/2 cup chia seeds
  • 1-2 tbsp of maple syrup or 1.5 tbsp of agave
  • 2 peaches, chopped


1. Soak: In 2 mason jars, add ~1/2 cup of coconut milk, 1/4 cup of chia seeds and 1 tbsp of maple syrup. Place the lid on and shake. Let sit overnight in your fridge – or let soak for at least 1-2 hours.

2. Prep and enjoy: Before you are ready to eat, rinse and chop up your peaches. Place 1 chopped up peach in each mason jar. Perfect to bring to work for a snack or for a  fast breakfast!

resolve to be you

2 Jan

5151718988_6c0a114729It’s easy to get wrapped up in the resolution fever that buzzes around this time of the year.

While writing down your year’s goals and aspirations is a productive exercise, we sometimes lose track of the fact that we are wonderful just the way we are. Of course there are things that we can do better, and striving to change unproductive habits in the new year is useful, just try not to forget that your foundation and your life just the way it is right now is great in itself.

To honor self love, and acceptance we would like to share a simple and sweet new year’s recipe. All it takes is some squash, olive oil, salt and pure maple syrup. Nothing more, nothing less. Just perfect the way it is, like you!

Makes 2 servings


  • 1 acorn squash
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 pinch of salt


  • Preheat your oven to 350F
  • Rinse your squash. Cut in half (work those arms!)
  • Coat the inside and outside of squash with olive oil, then follow with a coating of maple syrup
  • Finish with 1 pinch of salt
  • Add halves to baking sheet, place squash upside down
  • Let cook for 30-45 minutes, depending on the size of your squash
  • Poke your squash with a knife to test doneness. Squash skin should be soft, and knife should poke through effortlessly
  • Top with a maple syrup drizzle

Here’s to a simple, delicious and nutritious year to come!

Photo courtesy of Bongo Vongo

whimsical whipped cream

20 Jun

Want to elevate your everyday strawberry experience? Whip up some homemade whipped cream! Start with organic whipping cream, then pull out your manual mixer, or your whisk and put your kid(s) to whisk! Turn on some music, and while your child(ren) are whipping, prep dinner while they prep dessert. First some bubbles will form, and eventually you will get peaks, and perfect cream. As you go, add a small amount of maple syrup for a touch of sweetness, and serve with your ready-to-dip berries. Yum!