A collection of Direct Dietitian Services Recipes here:

 

Coleslaw Recipe

Coleslaw

This is a favourite fresh and easy salad option, especially for those times when leafy greens are hard to find or when you have some extra cabbage from the garden to use.
Total Time 15 minutes
Course Salad, Side Dish
Servings 6

Equipment

  • food processor (optional)
  • knife
  • cutting board
  • Grater

Ingredients
  

  • 2 Cups Cabbage, shredded (if you have one, use your food processor to speed up the prep work)
  • 1 Carrot, grated
  • ¼ Apple, grated

Dressing

  • 1 tsp Mustard
  • 1 tsp Lemon juice
  • 2 tsp Oil (canola, olive, sunflower, etc.)
  • 2 tsp Mayonnaise
  • 1 tsp Apple Cider Vingar
  • 1 tsp Sugar
  • Salt & Pepper to taste

Instructions
 

  • Mix dressing ingredients well with a fork or whisk
  • Add cabbage, apple, and carrot to a large bowl, and pour dressing over. Mix well and serve
  • If you wish, make this a few hours ahead and keep in the fridge until it's time for your meal.
Keyword quick and easy, vegetables
Cashew Kale Pasta Recipe

Cashew Kale Pasta

You would not believe how creamy and decadent this pasta dish is...the most surprising part is, there's not a drop any cream in the recipe. Try out this plant-based recipe for your next dinner party, or even a special week-night meal - enjoy!
Total Time 30 minutes
Course Main Course
Servings 4

Equipment

  • blender
  • sauce pan
  • Frying pan

Ingredients
  

  • 1.5 Cups Cashews
  • 2 Cups Vegetable broth or water
  • 1.5 Cups Dry Pasta
  • 1 Cup Baby tomatoes (or 1/4 Cup chopped sundried tomatoes)
  • 2 Cups Kale, chopped
  • ¼ Cup Onion, diced
  • 6 cloves Garlic, minced
  • 3 Tbsp Oil
  • 1 pinch Red Pepper Flakes
  • Salt & Pepper to taste

Instructions
 

  • Soak cashews in broth (or water) for at least 10 minutes.
  • While cashews are soaking, wash & chop the kale, dice onion, and mince the garlic.
  • Put water on to boil, once boiling, add the pasta and cook until tender and drain. Be sure to save at least 1/2 Cup of pasta water.
  • Heat oil in a large frying pan, sauté onions and half of the garlic for about 1-2 minutes on medium-low heat. Once tender, add kale and continue to sauté until soft - about 3 more minutes. Once kale is cooked, then add tomatoes for 2-3 minutes then turn heat down to low.
  • In your blender, add remaining garlic, and a few dashes of salt and pepper to the cashew-broth mixture. Blend ingredients until very smooth.
  • Add cashew sauce to vegetable mixture, and heat just to simmer slightly on medium-low heat. If needed, add 1/4 to 1/2 Cup of water from cooked pasta to thin out as needed. Add cashew sauce and vegetable mixture to pasta, and stir to combine, covering pasta.
  • Add salt, pepper, and red pepper flakes to taste, then serve.
Cabbage Roll Casserole

Cabbage Roll Casserole

You've probably heard of 'lazy-man cabbage rolls' and this is exactly it! When you're not feeling the energy to roll all those cabbage leaves up, try this instead. All the same flavors, but way less work. Plus, if you make a big batch, you can freeze a few pans for those busy nights, you just don't want to cook.
Prep Time 45 minutes
Cook Time 30 minutes
Course Main Course
Servings 8

Equipment

  • knife (and cutting board)
  • Large frying pan
  • Rice cooker (or medium pot)
  • Medium pot
  • 2 Mixing Bowls
  • 9x13 pan (or if cooking for 1-2 people, use 3-4 loaf pans instead!)

Ingredients
  

Cabbage Layer

  • 1 Head of cabbage, shredded (small to medium sized)
  • 1 Tbsp Oil (canola, sunflower, etc.)
  • 2 Tbsp Vinegar (white, or apple cider)
  • Salt & Pepper to taste
  • 1 Tbsp Balsamic Vinegar (optional)

Meat & Rice Layer

  • 1 lb Ground meat (beef, wild game, turkey, etc.)
  • 1 Onion, diced
  • 3 Cups Rice
  • 2 tsp Oregano
  • 2 tsp Garlic Powder
  • Salt & Pepper to taste

Sauce Layer

  • 1 can Tomato soup
  • 2 cans Tomato sauce (no salt added)

Instructions
 

  • Start rice cooking, either on the stove-top or in a rice cooker.
  • While rice is cooking, heat large frying pan and add remaining ingredients for the 'Meat and Rice Layer', cooking the meat thoroughly on low-medium heat, stirring occasionally. Turn off heat once cooked.
  • While the meat and the rice are cooking, shred cabbage.
  • Sautee cabbage in a medium pot/sauce pan, with remaining ingredients in the 'Cabbage' layer. Stir occasionally so that cabbage cooks evenly. Don't worry about cooking all the way through, just heat to soften the cabbage. It will finish cooking in the oven.
  • Mix the tomato sauce and soup in a mixing bowl and stir well to combine.
  • Once the rice and meat are cooked, mix together in a bowl to combine.
  • In your baking dish (or loaf pan if you're cooking for one or two), start with the meat layer, about 1-2 inches thick, pressing down slightly. Then add a layer of cabbage, then tomato sauce. Repeat until all ingredients are used. Top off with a layer of tomato sauce and, if you wish, sprinkle with some pepper & oregano.
  • Bake in 350 degree F oven for about 30 minutes. If you wish, make in large batch and freeze extras for quick & easy freezer meals on busy week-nights!
Keyword casserole, make-ahead, vegetables

 

Overnight Oats

Overnight Oats

This hearty breakfast is all you need to kick off your day. Make ahead the night before and eat cold, or warm up for a cozy breakfast.
Prep Time 5 minutes
8 hours
Course Breakfast
Servings 1

Equipment

  • Microwave safe, resealable container mason jar, tuperware, etc.
  • Measuring spoons

Ingredients
  

  • ¼ Cup Oats
  • 1 Tbsp Chia seeds/Ground flaxseed/Hemp Hearts
  • 2 Tbsp Walnuts (chopped)
  • 2 Tbsp Dried Apples (chopped)
  • ¼ tsp Cinnamon optional
  • 2 tsp Maple Syrup optional
  • Cup Water
  • Cup Milk (or milk alternative)

Instructions
 

  • Mix all ingredients in a mason jar or well sealed container.
  • If you wish - add the nuts and apples as well to soften. If you prefer more crunchy walnuts, leave out and add in the morning.
  • Shake or stir well, ensuring everything is mixed well.
  • Leave in the fridge overnight, or for at least 8 hours. In the morning, remove the lid and microwave for 30-60seconds (optional) - or enjoy cold.
Keyword breakfast, make-ahead, quick and easy
Iced Tea Recipe

Summer Iced Tea

This refreshing drink is simple, tasty, and a great beverage for your next summer adventure!
Tip: Make a double (or triple) batch, and keep in the fridge for your next BBQ or trip to the beach
Course Drinks
Servings 4

Ingredients
  

  • 4 Cup Water
  • 2 Bags of tea of your choice (ex. orange pekoe, peach, raspberry, green tea)
  • 1 Tbsp Sugar, honey, or sweetener
  • 1 Tbsp Lemon juice

Instructions
 

  • Boil water and steep tea for 3-4 minutes. Or, try letting the sun do the brewing - add cold water & tea to a mason jar and leave out in the sun for at least 4 hours
  • Add sugar or sweetener, lemon juice, and cool the tea in the fridge or over ice - enjoy!

 

Ginger Peanut Slaw

Ginger Peanut Slaw

Here's a flavourful way to get your antioxidants in! This can also taste great as a warm dish as well, with cooked veggies instead. Which way will you try?
Prep Time 20 minutes
Course Appetizer, Salad
Servings 6

Equipment

  • food processor optional
  • knife
  • mixing bowl
  • measuring cup & spoon
  • large spoon
  • cheese grater (for carrots, if not using food processor)

Ingredients
  

  • 1 Cup carrot (shredded or grated)
  • 1.5 Cups cabbage (shredded)
  • 1.5 Cups broccoli (chopped)
  • 1 Cup red pepper (sliced)

Dressing

  • 1.5 Tbsp peanut butter (melt or soften for easier mixing)
  • 1.5 Tbsp sesame oil
  • 3 Tbsp white vingegar
  • 1 Tbsp white sugar
  • 1.5 Tbsp soya sauce
  • 1 tsp ginger powder (double if using fresh ginger)

Instructions
 

  • Prepare vegetables: Chop broccoli into small (1-2cm) pieces. If using a food processor, attach grater and grate/shred carrots and cabbage; use slicing attachment to slice up red pepper. If using a knife instead, just slice cabbage & red pepper into fine slices, and grate carrots using a cheese grater.
  • Mix dressing ingredients well, and pour over the vegetables. Can leave in the fridge until your meal, or enjoy right away.
Keyword lunch, vegetables
Summer Barley Salad

Summer Barley Salad

This is a great way to add barley to your meals, plus the fresh herbs make this dish stand out.
Prep Time 45 minutes
Total Time 1 hour 45 minutes
Course Appetizer, Salad
Servings 6

Equipment

  • sauce pan
  • mixing bowl
  • knife
  • measuring cup & spoons
  • large spoon

Ingredients
  

  • 1 Cup chopped red pepper
  • 1 Cup chopped parsley
  • 1 Cup green peas (fresh & cooked, or frozen & thawed)
  • 1 Cup barley (dry)
  • 3 Cups water or broth

Dressing

  • ¼ Cup canola oil
  • ¼ Cup lemon juice
  • 1 Tbsp white sugar
  • 2 Tbsp fresh herbs (oregano, basil, rosemary, etc.)
  • 2 tsp pepper
  • ½ tsp salt

Instructions
 

  • Bring water to a boil, add barley, then simmer until soft (about 30-40 minutes)
  • While Barley is cooking, chop vegetables & mix up the dressing ingredients
  • Add all ingredients together, and mix well
  • Chill in the fridge for at least an hour before serving
Keyword lunch, whole grains
Carrot ginger soup

Carrot Ginger Soup

Mix this delicious soup up to stay warm on a cold day.
Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Course Main Course, Soup
Servings 12

Equipment

  • Slow cooker (or large soup pot)
  • Hand blender (or regular blender)

Ingredients
  

  • 5-6 carrots, peeled and sliced
  • 1 sweet potato, peeled and grated
  • ½ butternut squash, peeled and diced
  • 4 cloves garlic
  • 1 ½ tbsp fresh ginger, grated
  • 1.5 L soup broth (chicken or vegetable)
  • salt and pepper to taste
  • Sriracha sauce (optional) to taste

Instructions
 

  • Add all ingredients to crockpot or soup pot. Simmer on low for at least 3 hours.
  • Once vegetables are thoroughly cooked, blend with hand-blender. If using regular blender, carefully pour into blender, in 2 or more smaller 'batches' - be careful, it's hot! You may wish to let the soup cool first before blending.
  • Enjoy!
Keyword lunch, Slowcooker, Soup
Spinach Dip

Fresh & Simple Spinach Dip

This fresh take on a familiar favorite is a quick appetizer to pair with bread, crackers, or even some fresh veggies.
Prep Time 20 minutes
Total Time 15 minutes
Course Appetizer
Servings 8 people

Ingredients
  

  • 2 Cups Cottage cheese
  • ½ Cup Low Fat sour cream (or plain yogurt)
  • 2 Cups Fresh spinach, finely chopped
  • 1 Red pepper, diced
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • ½ tsp Dill, dried
  • ½ tsp Basil, dried
  • ¼ tsp Worcestershire sauce
  • Pepper, ground or cracked (to taste)
  • 2 tbsp Parmesan cheese, grated (optional)
  • Pumpernickel, rye or sourdough bread (for dipping)
  • Zucchini rounds, bell pepper strips, or carrot sticks (for dipping)

Instructions
 

  • Mix cottage cheese and sour cream well, mashing with a fork to break up cottage cheese
  • Add spinach, red pepper, and spices/seasonings to cheese mixture, combine well
  • Top with parmesan cheese, and serve with your favorite dippers!
Keyword dip, snacks, vegetables
Spiced Nut Mix

Sweet & Spicy Nut Mix

Try this snack that's bursting with flavor - not to mention beneficial omega 3 fats. Mix this up in no time!
Total Time 15 minutes
Course Appetizer, Snack
Servings 6 people

Ingredients
  

  • 1 ½ Cups Mixed nuts (cashews, walnuts, pecans, etc.)
  • 1 tsp Canola or sunflower oil
  • ½ tsp Maple syrup
  • ½ tsp Hot Sauce
  • ¼ tsp Chili powder
  • ¼ tsp Garlic powder
  • Salt (to taste)

Instructions
 

  • Mix all the ingredients together, making sure all of the nuts are coated well.
  • Spread out on a foil lined baking sheet, and roast for 5-7 minutes at 400 F, or until slightly browned
  • Let cool, and serve, or keep in a sealed container for 1-2 weeks.
Keyword quick and easy

Smokey Maple Baked Trout

The secret to this easy recipe: parchment paper! Baking fish in parchment paper has been a game-changer, helping me cook fish to (dare I say) perfection every time.
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Servings 2

Equipment

  • baking sheet
  • Parchment paper
  • oven

Ingredients
  

  • 225-250 g Trout - rainbow or steelheat (Could use salmon too!)
  • 1 Tbsp Maple syrup
  • ¼ tsp Smoked Paprika
  • pinch salt to taste

Instructions
 

  • Preheat oven to 425 F. Lay a good-sized piece of parchment paper out (aim for about 4-6 times the size of your fish fillet). It may help to lay this out directly on your baking sheet.
  • Drizzle maple syrup over fillet, sprinkle with paprika and salt.
  • Fold up parchment paper as best you can (doesn't have to be perfectly sealed), and transfer carefully onto baking sheet.
  • Bake for about 12 minutes (may need more time if you have a thick fillet of fish). Remove from the oven, and carefully unwrap, then serve!

Notes

Tip: if you're doubling or tripling this recipe for a larger group, consider two 'packages' of parchment wrapped trout
Keyword fish, omega 3, quick and easy, trout

Balsamic Brussel Sprouts

Add a burst of flavor to your vegetables with this super-easy roasted veg recipe. This one is inspired by my mom, who manages to make almost any vegetable taste good! If you're not a fan of Brussel Sprouts, try broccoli, kale, or baby bok choy instead. You can also easily swap out sweet potatoes for carrots too.
Prep Time 10 minutes
Cook Time 40 minutes
Course Side Dish
Servings 2

Equipment

  • baking sheet
  • mixing bowl
  • oven

Ingredients
  

  • 1 C Brussel Sprouts
  • 1 C Sweet potato, diced
  • 1 Tbsp Olive oil
  • 1 Tbsp Balsamic Vinegar
  • Salt and Pepper to taste

Instructions
 

  • Preheat oven to 375 F. Peel and dice sweet potato into 1/2 inch cubes
  • Trim tips off brussel sprouts, cut in half if needed, to match size of sweet potato cubes.
  • Add brussel sprouts and sweet potato to mixing bowl. Drizzle with olive oil, and mix to coat
  • Line baking sheet with parchment paper, and spread out veggies onto baking sheet. Roast in oven for 30-40 minutes, until veggies are soft
  • Remove from oven, drizzle with balsamic vinegar and add salt and pepper to taste. Enjoy!
White chocolate pumpkin scones

White Chocolate Pumpkin Scones

Here's another one for those who love all things pumpkin! Sure this is a fall favorite, but you could enjoy this tasty treat all year round.
Prep Time 10 minutes
Cook Time 18 minutes
Course Dessert, Snack
Servings 16

Equipment

  • oven
  • mixing bowl
  • fork
  • measuring cups and spoons
  • baking sheet

Ingredients
  

  • 1 ½ Cups whole wheat flour
  • ½ Cup ground flax
  • 2 12 tsp baking powder
  • ½ tsp cinnamon
  • 1 pinch cardamom & nutmeg (optional)
  • ½ Cup brown sugar
  • ¾ Cup white chocolate chips
  • ½ Cup butter or margarin
  • Cup pumpkin puree
  • Cup milk with splash of lemon juice
  • 1 egg
  • 1 tsp vanilla

Instructions
 

  • Mix dry ingredients, then cut in butter/margarine, mixing to create a crumble
  • Mix liquid ingredients, including pumpkin puree, then add to dry ingredient crumble, stirring just to mix
  • Knead briefly for 1 minute, adding flour if mixture is too sticky. Create two balls, flatten each to about 1 inch thick (like a large pancake)
  • Slice each round into 8 wedges, and place on a parchment lined baking sheet. Brush with milk, then bake at 400 F for 18 minutes.
    Optional: brush with egg & brown sugar glaze before baking

 

cookie dough dip

Cookie-Dough Dip

This yummy snack is packed with fiber grab some apple slices, graham crackers, or even just a spoon and dig in!
Prep Time 15 minutes
Course Dessert, Snack
Servings 4

Equipment

  • hand-blender (food processor or blender work too)
  • mixing bowl
  • Measuring spoons

Ingredients
  

  • 1 can Navy beans, drained
  • 2 Tbsp Brown sugar
  • ¼ Cup Oatmeal
  • ½ Cup Chocolate chips
  • 1 pinch Baking soda
  • 2-3 drops Almond extract (optional)

Instructions
 

  • Blend the beans until smooth (pureed texture)
  • Add the remaining ingredients, and mix well.
  • Serve with sliced apples, or graham crackers.
Keyword dip, fiber, quick and easy, snacks
Oat Cups

Oat Cups

This is a super-easy recipe, great for lunches, breakfasts or even a quick snack. It has very few ingredients, and you can customize the flavors however you'd like.
Pack this quick and easy snack to keep you fueled on the go!
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast, Snack
Servings 9

Equipment

  • blender
  • oven
  • measuring cups & spoons
  • mixing bowl
  • spatula
  • muffin tins

Ingredients
  

  • 1 ½ Cups rolled oats
  • ¼ Cup ground flax (or shredded coconut)
  • ¼ Cup whole wheat flour
  • ¼ Cup milk (or milk substitute)
  • ¼ Cup honey
  • ¼ cup coconut oil, melted

Instructions
 

  • Add oats, flax, and flour to a blender (or food processor), and pulse to create a powder
  • Melt honey and coconut in microwave, then add milk
  • Mix all ingredients together, then spoon into greased muffin tins
  • Bake at 325 F for 12-15 minutes, or until golden around the edges
Keyword fiber, quick and easy, whole grains
DIY Egg Bite Recipe

DIY Egg Bites

These egg bites are excellent make-ahead breakfast or lunch options. You can customize them with whatever veggies and seasonings you like too!
Servings 12 egg bites

Equipment

  • muffin tin
  • oven
  • mixing bowl
  • fork or whisk

Ingredients
  

  • 6 Eggs
  • 2 Cups Veggies, diced or grated (for example, carrots, sweet potato, spinach, broccoli, bell peppers, mushrooms, tomatoes, etc.)
  • ½ Cup Cheese, shredded (optional)
  • pinch Salt & Pepper to taste
  • 1 tsp Herbs (optional: basil, garlic or onion powder, cilantro, etc.)

Instructions
 

  • Preheat your oven to 375 F. Crack eggs into a mixing bowl, and beat
  • Add veggies and herbs/seasonings to the bowl, mixing well
  • Spoon out into greased muffin tin, and sprinkle with cheese
  • Bake in the oven for 12-15 minutes, or until firm.
Keyword breakfast, lunch

Mini Pizza - link to recipe

Lunchbox Pizzas

These kid-friendly mini-pizzas are another great make-ahead option for lunches. These keep in the freezer well, so make up a big batch to have on hand.
Servings 12 mini pizzas

Equipment

  • baking sheet
  • mixing bowl
  • cutting board
  • knife
  • Frying pan

Ingredients
  

  • 12 Mini pizza crusts (ex. mini naan bread, pita shells, half bagels, or english muffins)
  • 1 ½ Cups Veggies, chopped or diced (mushrooms, spinach, peppers, zucchini, tomatoes, etc.)
  • 2 tbsp Vegetable oil (ex. olive or canola oil)
  • 1 ½ Cups Low sodium tomato sauce
  • 1 Cup Low Sodium black beans
  • 1 Cup Mozzarella, shredded
  • 1-2 Cloves Garlic, minced

Instructions
 

  • Preheat oven to 350 F. Sautee vegetables in garlic and 1 tbsp of the oil for about 5 minutes on medium heat.
  • Add beans to the vegetables, and mix. Remove from heat.
  • Lay out pizza crusts on baking sheet, and brush on remaining oil
  • Spread tomato sauce onto pizza crusts - about 2 tbsp onto each.
  • Top each pizza with about 2 tbsp of vegetable & bean mixture
  • Sprinkle mozza cheese onto the pizzas and bake for 10 minutes, or until cheese bubbles.
Keyword lunch

Chocolate Energy Bites

Dried fruit and nuts make these power-packed bites a great option for a snack on the go. Keep these in the freezer, and pop out whenever you need some fast fuel!
Course Snack

Ingredients
  

  • 1 Cup Dates, chopped
  • 1 Cup Dried Cherries, chopped
  • 1 Cup Pecans, chopped (walnuts or almonds work too)
  • 3 tbsp Cocoa Powder
  • pinch Cinnamon (optional)

Instructions
 

  • Soak dates and cherries in warm water for about 3 minutes, then drain off water.
  • Add all ingredients to food processor (or you can use a blender), mix until you form a paste
  • Scoop out into 1 tbsp portions, and lay out on lined baking sheet
  • Place in the freezer for 1-2 hours, then transfer into a container or bag for storage (keeps best in the freezer).

Black bean and Corn Salad

Black Bean & Corn Salad

Even if you're not a bean-lover (yet), this recipe could surprise you. It's packed with flavor, and is a great addition to a pot-luck, BBQ, or even as an option for lunches.
Course Main Course, Salad
Servings 6

Ingredients
  

  • 1 Bell Pepper, diced
  • 1 Cup Baby tomatoes, halved, or quartered
  • 1 Cup Corn (can use fresh, cooked, low-sodium canned, or frozen & thawed)
  • 1 Cup Black beans (low sodium canned, or cooked, dried option too)
  • ¼ Cup Cilantro, chopped

Dressing

  • 2 tsp Cumin
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Chili powder
  • 2 Tbsp Oil (canola, sunflower, etc.)
  • 1 Tbsp Lime juice
  • 1 Tbsp White vinegar
  • 2 tsp white sugar
  • pinch salt & pepper to taste

Instructions
 

  • Add all veggies and cilantro to a mixing bowl
  • Mix the dressing, then pour over the vegetables
  • Mix well, and keep in the fridge until you're ready to serve (best to mix up at least 1/2-1 hour before your meal, to let the flavours combine). Keeps well for 1-2 days.

Banana Muffin Recipe

Banana Chocolate Chip Muffins

These are one of my mom's specialties - definitely a family favorite! Not only are these muffins tasty, but they are packed with fiber too.
Course Breakfast, Snack

Ingredients
  

Dry ingredients

  • 1 ½ Cup Whole grain flour
  • 1 Cup Oat bran
  • ½ Cup Wheat germ
  • ½ Cup Brown sugar
  • 2 tsp Baking soda
  • 2 tsp Baking powder
  • ¾ Cup Chocolate chips
  • ¾ Cup Walnuts

Wet Ingredients

  • 2 Eggs
  • 1 Cup Buttermilk Tip: use regular milk, with a squirt of lemon juice as a substitute; or use plain yogurt instead!
  • ½ Cup Oil (canola, sunflower, grapeseed, etc.)
  • 2 Cups Ripe Banana, mashed

Instructions
 

  • Preheat oven to 350. In a large bowl, mix dry ingredients together
  • In a separate bowl, mix wet ingredients well.
  • Pour wet ingredients over dry ingredients, then stir only to mix. Don't over stir.
  • Scoop into greased or lined muffin tins, then bake for about 15 minutes, or until muffin top springs back when pressed.

Chocolate Chia Pudding Recipe

Chocolate Chia Pudding

Don't let the title fool you - not only is this a yummy dessert or snack, but it actually is an awesome breakfast too! Chia seeds are packed with fiber, and some healthy fats and protein. Did I mention it is extremely easy too?!
Course Breakfast, Snack

Ingredients
  

  • 1 tbsp Chia seeds
  • ½ tsp Maple Syrup (or could use honey, sugar, or sweetener)
  • 2 tsp Cocoa
  • ½ Cup Milk (or plant-based milk alternative)
  • ½ Cup Berries (fresh or frozen)

Instructions
 

  • Mix chia seeds with milk, stir well and leave in the fridge overnight (or for at least 6 hours)
  • In the morning, milk & chia mixture should have thickened. Give this an extra mix, then add in the remaining ingredients and enjoy!
Keyword quick and easy