Chocolate Peanut Butter Banana Chia Pudding

This one looks and tastes like dessert, but it's low in sugar and is so good for you.  Plus chia acts as a natural energy boost.  So this is great before a workout or after a night of poor sleep.  You'll be tempted to eat the whole thing, but trust me, split it in two.  It is more filling than it looks.

INGREDIENTS:

• 1 banana, mashed
• 3 TB chia seeds
• 1/2 c almond milk (soy, rice, or coconut milk works too)
• 1-2 TB natural peanut butter (the kind you need to stir and refrigerate)
• 1-2 TB cocoa powder
• Splash of vanilla extract (omit if your milk is flavored)
• Optional - small squirt of sweetener (agave, maple syrup, honey, etc)

DIRECTIONS:

Use whichever container you plan to store it in.  Mash the chia seeds into the banana.  Add all other ingredients and stir well.  The amounts are approximate based on whatever you prefer.  If you like more chocolate, go with the higher measurement, etc.

Be sure all your chia seeds are pushed down into the liquid.  Cover and refrigerate overnight or several hours.  Stir again before eating.  Brace yourself for deliciousness!

Disclaimer: If you eat this close to bedtime, you may be up all night.  I'm not exaggerating the energy boost.  Chia are zzzzzzing!!

Pesto Pasta with Roasted Cauliflower, Sun-dried Tomatoes, and Peas

This recipe is incredibly versatile.  Feel free to switch up the veggies based on what you prefer or have on hand.

Start by prepping your pesto.  This can be done a few hours in advance.  I use the Vegan with a Vengeance "classic pesto".

CLASSIC PESTO:

1/2 cup walnuts
3 cups packed basil leaves
3 cloves garlic, smashed and coarsely chopped
1 1/2 teaspoons kosher or sea salt
1/2 cup good olive oil, or more to taste
1/4 cup nutritional yeast (or grated parmesan, if you're not vegan)
2 tsp lemon juice

Toast the walnuts. Combine walnuts, basil, garlic, salt in a food processor. Process while you add the olive oil in a slow, steady stream. Add the nutritional yeast and lemon juice, and pulse to combine until the mixture is a slightly grainy paste (not a puree).

PASTA INGREDIENTS:

• 1lb of pasta (macaroni, shells, or orecchiette work best)
• Small head of cauliflower
• Bag of frozen peas
• 4-5 sun-dried tomatoes, chopped
• Olive oil
• Small amount of white wine (water or broth could be used too)
• Sea salt
• Black pepper
• Garlic powder

After you whip up the pesto, just set it aside and prep your veggies.  

Preheat your oven to about 400F.  

Cut your cauliflower into bite sized pieces.  Put it on a baking sheet.  Drizzle with olive oil and lightly season with salt, pepper, and garlic powder.  Toss with your hands to combine and put in a single layer.  Roast for about 15 mins, flipping halfway through.  When done, set aside.

Meanwhile, boil a big pot of salted water and cook your pasta according to directions.

While that's boiling, soak your peas in hot water.  Drain a few times until they're room temp and thawed.

Make sure your sun-dried tomatoes are chopped and set aside.  

When your pasta is done, strain and set aside.  Using the same huge pot you boiled them in, heat up a small amount of olive oil on medium heat.  Add your tomatoes.  After about a minute, deglaze with about a TB or 2 of white wine.  Cook until most of the liquid is gone.  

Turn down to low.  Add the peas, when warm, add the pasta, cauliflower, and most of the pesto.  Stir gently.  Only heat up for a minute or two.  Add more pesto if needed.