Overnight Chia Pudding Granola Parfaits, 3 ways! By Melissa @thequeenship →

Make tonight, enjoy tomorrow

Wake up to a rainbow with this healthy, kid tested and approved, meal prep-friendly breakfast Recipe for Chia Pudding prepared 3 different ways by the super talented and lovely Melissa @the_queenship !!!

In addition to being a total feast for the eyes and tastebuds,  these chia pudding + granola parfaits are gluten-free, veggie-powered, full of superfoods AND packed with protein and fiber that will leave you (and your crew) feeling satisfied, satiated and so energized for your day!⁣ 

Fun Fact #ChiaPudding 1 oz of chia pudding, about 2 tablespoons contains 11 grams of protein and 4 grams of fiber!!!

Overnight Chia Pudding Granola Parfaits, 3 ways

⁣Make the chia pudding the night before and let it firm up in the fridge for morning.⁣

3 JARS⁣

CLASSIC (EACH JAR)⁣

• 4 tbsp chia seed⁣

• 1 c. coconut almond milk ⁣

• 1 tbsp. Maple syrup ⁣

• 1 tsp. Vanilla extract (or vanilla bean paste)⁣

• wee pinch of salt⁣

MATCHA ⁣

• Stir in 2 tsp. matcha powder into the chia mixture.⁣

PEANUT BUTTER

• Stir in 1 tbsp of softened peanut butter into the chia mixture.⁣
  

Combine ingredients in jars (make sure there’s enough room for the chia to expand)⁣ and leave in fridge overnight!

⁣Next morning add your favorite toppings. ⁣

These are our 3!⁣

CLASSIC CHIA⁣ (left jar)

• Strawberry ⁣

• Raspberry ⁣

• Coconut flakes⁣

• victorydancefoods beetroot granola (beetroot, pineapple, ginger, lemon, apple)⁣
  

MATCHA CHIA⁣ (center jar)

• Blueberries⁣

• Coconut⁣

• victorydancefoods turmeric granola (carrot, turmeric, ginger, pineapple & mango)⁣
  

PB CHIA⁣ (right jar)

• Drizzle PB⁣

• Bananas⁣

• Cacao nibs ⁣

• victorydancefoods matcha granola (kale, cucumber, pineapple, green apple & ginger)⁣
  

Buy all 3 flavors of Garden Granola to make this recipe and Save 20% OFF in our shop when you enter code: Queenship at checkout! AND To get more deliciousness including recipes, cooking classes and more follow Melissa the @the_queenship on instagram and at theQueenship.com ! You won’t be sorry! Her recipes are amazing!

​Vegan Potato Beetroot Soup Recipe

It’s vegan, gluten free and sure to bring you warmth during these cold winter months!

Recipe & pictures by Kimberly Espinel @thelittleplantation https://thelittleplantation.co.uk Shared with permission

When we saw this gorgeous pink soup on Instagram featuring our favorite veggie, beetroot, we just had to reach out to its creator Kimberly Espinel and ask if we could share it with our followers!  She very graciously said yes thanked us for asking. 

Ingredients:

• 2 - 2 ½ cup potatoes, roughly diced

• 2 large white onions, finely chopped

• 3 cups of vegetable stock

• 1 cup Whole Mylk

• 3 - 4 tbsp white wine

• 1 ½ tbsp almond butter

• 3 - 4 tbsp olive oil

• Pinch of salt

• 1 small beetroot, peeled and diced

• Optional garnish: Black sesame seeds, ground black pepper, olive oil, beetroot leaves or other

Instructions:

1. Add water to saucepan and boil potatoes with a pinch of salt until soft. Then drain and set aside.

2. In a frying pan over a medium flame, heat the olive oil and sauté the onions until soft and translucent, for around 10 minutes.

3. Place the boiled potatoes, sautédd onions and all other ingredients in a large pot and bring to the boil.

4. Once boiling, reduce the heat and let it simmer for about 10 minutes.

5. Place everything in a (high speed) blender and blend until smooth.

6. Serve immediately and garnish with a drizzle of olive oil, sesame seeds, coarsely ground black pepper and fresh beetroot leaves.

Keeps in the fridge in an airtight container for about 48 hours.

Check out Kimberly’s beautiful food photography and an amazing work @thelittleplantation  on instagram and at https://thelittleplantation.co.uk!  And If you give this gorgeous beetroot soup a try let us know and make sure to tag us @victorydancefoods and @thelittleplantation