Apple Cinnamon Chia Pudding

At this point, it shouldn’t surprise anyone when I say that I love chia pudding. It makes for extremely easy meal prep that is both delicious and nutritious. So far, I’ve shared recipes for Matcha Chia Pudding and Blueberry and Lemon Chia Pudding. Now, I’m sharing my recipe for the variety of chia pudding that got me hooked in the first place: apple cinnamon! And, what better time of year to do so. My old roommate, Domenica, made me her own version this time last time year, and the rest is history. :)

Note: Recipe yields 1 serving; however, I typically make 4 servings at time so that I am stocked for the week.

What you’ll need:

  • 1 half-pint (8 oz.) mason jar
  • 1/4 a medium apple
  • 2 tbsp. rolled oats
  • 2 tbsp. chia seeds
  • 1 tbsp. pure maple syrup
  • 1/2 tsp. cinnamon
  • 1/3 cup almond milk

What you’ll do:

  • Add all ingredients to a half-pint mason jar, adding the almond milk last
  • Shake vigorously until all ingredients are combined
  • Allow to cure in the refrigerator overnight

Lentil Burgers

If I’m being honest, this recipe came to life due to a big batch of overcooked lentils. I was pretty mad at myself for messing up such a large quantity until I decided that overlooked lentils are ideal for throwing some lentil burgers together. I’ve wanted to make some from-scratch veggie burgers for as long as I can remember, so everything worked out for the best in the in the long run. :)

These burgers were deeelish and filling. Despite being healthy compared to traditional burgers, lentil burgers still taste like a treat. Your toppings are totally up to you, but if you’re curious about what I used: arugula, homemade chipotle-lime aioli (recipe can be found here), red onion, and heirloom tomato. The aioli comes highly recommended!

Note: Recipe yields six burgers. The burgers can easily be made gluten-free by using GF bread crumbs and buns. 

What you’ll need:

  • 1-1/2 cups dry tri-color lentils
  • 4-1/2 cups vegetable broth
  • 1/2 cup shredded carrots
  • 1/2 cup spinach, chopped
  • 1/4 a sweet onion, chopped
  • 1/4 cup roasted red peppers, chopped
  • 1 cup panko bread crumbs
  • 4 eggs
  • 4 cloves garlic, minced
  • 1 tbsp. cumin
  • 1 tsp. fine Himalayan salt
  • 1 tsp. fine black pepper
  • Coconut oil spray

What you’ll do:

  • In a large sauce pan, combine the lentils and broth
  • Over medium-high heat, bring the lentils to a rapid simmer
  • Once a rapid simmer is reached, immediately reduce to low heat until a gentle simmer is reached
  • Cook uncovered for approximately 30 minutes
  • Once the lentils are cooked, add them to a large mixing bowl
  • Add all other ingredients (minus the coconut oil spray) to the mixing bowl
  • Using your hands, thoroughly mix all ingredients
  • Preheat the oven to 400°F
  • Generously spray a baking sheet lined with tin foil with coconut oil
  • Form the lentil mixture into 6 patties of equal size and place into the baking sheet
  • Cook for 20 minutes, turning the patties halfway through