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December 12, 2017

This easy recipe makes a delicious side dish for your special holiday meal. It can be assembled ahead of time and baked at the last minute. Makes 4 servings (even though the picture only shows 3!)


Ingredients:


1 lb asparagus, washed and the tough ends trimmed
4 oz full fat cream cheese, brought to room temperature (I used Organic Valley brand from pasture raised milk)
4 oz nitrate/nitrite free prosciutto (I used Applegate Naturals)
1 large clove garlic, minced

extra virgin olive oil

sea salt

fresh ground black pepper

Instructions:

Preheat your oven to 375° F.

In a small bowl, mix the cream cheese and minced garlic.

Carefully lay 2 slices of prosciutto on a cutting board, one on top of the other. Use a butter knife to spread 1/4 of the cream cheese mixture evenly across the prosciutto.

Bundle 1/4 of the asparagus in your hands. Start at one end and roll the bundle to wrap in prosciutto.

Place on a parchment lined or greased baking sheet. Drizzle the unwrapped ends with olive oil and sp...

This vanilla coconut chia seed pudding is topped with berries and nuts. It is nutrient dense as well as delicious, quick and easy! It takes 5 minutes to make the pudding the night before and 2 to put it together in the morning.

Ingredients:


For the coconut chia seed pudding: 
1 1/2 cups full fat coconut milk
1 tsp vanilla
1/4 cup chia seeds


For the topping:
1 1/2 cups berries (defrosted if using frozen)
3 handfuls of your favorite nuts


Instructions:

Add coconut milk, vanilla and chia seeds to a jar with lid. Make sure your jar is big enough to have room for shaking once full of ingredients. Shake vigorously until mixed well. Refrigerate overnight to thicken.

In the morning divide the pudding among 3 bowls. Top each with 1/2 cup berries and a handful of your favorite nuts. Enjoy!

If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free). You can get the e-book here.

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