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Cooking up a Mother’s Day Dish
Serves 2
1 cup frozen mango
¼ cup chia seeds
chopped fresh or frozen mango
Note: To make a single parfait, use half the base layer and store any remaining chia seed pudding in the refrigerator for up to 4 days.
Prepare the chia seed pudding in advance: Pour all ingredients into a bowl. Stir until well combined. Allow to sit for 30 minutes whisking every 10 minutes until mixture thickens. Place in refrigerator and store for several hours or overnight.
Blend the smoothie ingredients until it resembles a soft serve consistency. Scrape down the sides of the blender if need be and add a drop more liquid to create a smooth texture if necessary. It should be thick. Once smooth, pour the mango mixture into two wide mouth mason jars or glasses. Add the prepared chia seed pudding as the next layer and then top with fresh fruit or any other nutritional boost.
Makes 12 oatmeal cups
METHOD
Preheat the oven to 350°F. Grease a muffin pan with coconut oil. Combine the oats, baking powder, salt, and cinnamon in a large bowl. In a separate bowl, combine the coconut oil, mashed banana, almond milk, and maple syrup. Add the wet ingredients to the dry ingredients and mix to combine. Add the chocolate chips and stir well. Pour the mixture into the prepared muffin pan, and add sliced banana to the tops of each oatmeal cup before baking. Bake for 22–25 minutes until the cups are a golden brown. Eat immediately or store in the refrigerator for 2 days or in the freezer for up to 1 month. Reheat before serving.