Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding - Simple, six-ingredient chia pudding that’s thick, creamy and nutritious!

Whether you are tired of hearing about pumpkin spice or can’t get enough, this recipe is perfect for both parties! The only reason why I know this is a fact is that my husband says so! Haha.

Usually, after photos have been taken, Michael will stick one ear out of the room to wait for those magic words: “Honey, would you like to eat this?” This time, he ate the entire jar before I could tell him what the special ingredient is in my chia pudding! For the record, he despises pumpkin pie spice everything!

See, I say this to tell you that pumpkin spice is here to stay! Not because of the spice, but because of the pumpkin that usually follows it! Pumpkin is an awesome fruit that is highly nutritious! Two of my favorite health benefits of pumpkin is that pumpkin is a powerful source of fiber and contains beta-carotene.

Have you ever wondered how orange vegetables and fruits have vibrant colors? It’s because of this powerful antioxidant called beta-carotene! Our body converts beta-carotene into vitamin A which is an essential vitamin for our bodies. We need vitamin A for healthy skin, a strong immune system, and good eye health. That is why I love pumpkin so much!

Enjoy this pumpkin pie chia pudding for breakfast, as a snack or even as a dessert. I’m sure chia pudding would be good warm but I have only tested this chilled. You can also use the leftover pumpkin puree in pumpkin pie protein smoothie or the elevated pumpkin spice latte recipe found on my Instagram.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Pumpkin Pie Chia Pudding - Simple, six-ingredient chia pudding that’s thick, creamy and nutritious! 

INGREDIENTS

• 1 Tbsp heaping pumpkin puree

• 2 Tbsp chia seeds

• 1/2 cup almond milk (or milk of choice)

• 1/2 tsp pumpkin pie spice seasoning

• 1/2 scoop vanilla protein powder (optional)

• 1 Tbsp honey

DIRECTIONS

1. In a small mason jar or container, combine all ingredients until fully combined.

2. Cover and refrigerate for at least 2-3 hours or overnight.

3. Eat chilled and top with your favorite toppings like pepitas, coconut flakes, bee pollen, pecans, honey, nut butter, or pomegranate seeds.

Slow Cooker Verde Carne Asada Tostadas

Verde carne asada tostadas that are slow cooked and served on a crisp cassava and coconut grain free tortilla! 

In honor of my husband’s favorite, I am sharing the recipe for my slow cooker carne asada tostadas with salsa verde. I have even used his favorite for this recipe -- steak! You can, of course, use whatever protein you desire, but the key ingredients are my homemade salsa verde, onions, garlic, and beef stock. This recipe is super versatile, easy, and delicious.I love this recipe because I get to use my slow cooker, so not only are you getting the juicy and tender meat you are saving time! Sundays are typically designated as my meal prep day so I will start a batch first thing in the morning. By the time dinner comes around, my husband and I will have dinner ready for that night and for the rest of the week!

Tostadas are a super fun way to enjoy carne asada. Who doesn’t like a good crispy fried or baked tortilla?! For this recipe, I love using Siete foods cassava and coconut flour tortillas. I pan fry them with a couple tablespoons of coconut oil. There is just something about these tortillas that just take the recipe to the next level!

Have fun with adding your favorite toppings! I like to keep it simple with cilantro, sliced radishes, avocado salsa verde, and a squeeze of lime.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!

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Verde carne asada tostadas that are slow cooked and served on a crisp cassava and coconut grain free tortilla! 

INGREDIENTS

• 2 lbs grass fed beef steak

• 2 cups salsa verde

• 1 medium white onion (sliced)

• 5 cloves garlic (mashed)

• 1 cup organic grass fed beef broth low-sodium

Toppings

Fresh cilantro, lime wedges, sliced radishes and avocado salsa verde

Optional toppings

Cotija cheese, refried beans, sliced avocado, diced red onions, and sliced jalapenos

DIRECTIONS

1. Season beef steak with a generous amount of salt and pepper.

2. Heat a skillet over medium-high heat with 1 tbsp coconut oil. Once the pan is hot, add the steak to the pan. Sear the steak for a few minutes on each side. You just want a nice sear; not actually cooking the steak.

3. Turn your crockpot on high and add the seared steak, salsa verde, onions, garlic and beef broth until beef is fully submerged.

4. Cook on high for 5-6 hour or until beef steak is falling apart.

5. While the mixture is cooking, use this time to prep the toppings you will be using for the tostadas.

6. Turn the crockpot off and wait for the meat to cool.

7. As the beef mixture is cooling, in a frying pan, heat 1 tbsp coconut oil on medium-high heat. Once the pan is hot, drop one tortilla in until it starts to brown, flip and brown, cooks in about 1-2 minutes. Continue until all tortillas have been fried. Let rest on a paper towel to absorb excess oil and sprinkle with salt.

8. Layer the tostadas with the verde carne asada, chopped cilantro, radishes, then drizzle with avocado salsa verde and squeeze of one lime wedge.

9. Layer with additional ingredients, serve and enjoy!

NOTES

1. Salsa verde and avocado salsa verde recipe