Chia Seed Lemon Muffins

I like making simple muffins. Muffins that take very little time to make, taste delicious and have good nutrition for you. These muffins took me very little to make they taste very delicious.  


  • 1 1/2 C gluten free flour
  • 1 TSP baking powder
  • 1/4 TSP baking soda
  • 1/2 TSP salt
  • 1/2 C olive oil
  • 1/3 C sucanat 
  • 2/3 C coconut yogurt
  • 1 lemon, zested and juiced
  • 1 egg
  • 1 TSP vanilla extract
  • 2 TBS chia seeds


  1. Preheat oven at 400 degrees.
  2. In a blender add olive oil, sucanat, coconut yogurt, lemon juice and zest, egg and vanilla extract; blend until smooth
  3. In a bowl add flour, baking powder, baking soda and salt. Add to blender little bit at a time.
  4. Fold in the chia seeds
  5. In muffin cups add mixture and bake for 15-20 minutes. 

Raspberry Brownie


Brownie Ingredients

  • 2 TBS ground flaxseed
  • 5 TBS water
  • 1/2 C avocado oil
  • 3/4 C coconut sugar
  • 1/4 C raw cacao powder 
  • 1 C almond milk
  • 1 1/2 C gluten free flour 
  • 1 TSP baking powder
  • 1/4 C cacao nibs
  • 1 C fresh or frozen raspberries

Cooking Instructions

  1. Preheat oven to 350 degrees
  2. Start by blending together water and ground flaxseed
  3. Add avocado oil and whisk
  4. Add coconut sugar and whisk
  5. Add almond milk and whisk
  6. In a bowl blend raspberries, cacao nibs, flour and baking powder
  7. Add all ingredients into blender and blend until smooth
  8. Pour in a pan and bake for 30 minutes

Frosting Ingredients

  • 1 avocado
  • 1/4 C cacao powder
  • 1/4 maple syrup or coconut nectar
  • 1/2 TSP vanilla extract

Cooking Instructions

  1. Blend all ingredients until smooth.

Raspberry Chocolate Pudding

I absolutely love this recipe. It's so smooth and so full of nutrients that will satisfy your sweet tooth as well as fill your body with wonderful nutrients. You can eat it as part of your breakfast, snack or a delicious dessert. 
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  • 1 C of frozen or fresh raspberries
  • 1 1/2 C non-dairy milk of your
  • choice
  • 2 TBS cacao powder
  • 1/2 C chia seeds
  • 1 TSP vanilla extract
  • 2 TBS local raw honey for mixture
  • 3 extra fresh raspberries
  • 1 TSP local raw honey for garnish
  • 1 TSP cacao nibs


  1. Blend raspberries, milk, cacao powder, 2 TBS local raw honey and vanilla extract until smooth
  2. Place batter in a bowl,  add chia seeds and fold them into the batter
  3. Cover batter with a plastic wrap and place it in the refrigerator for minimum 4 hours
  4. After 4 hours, blend chia seeds into pudding for a smoother texture.
  5. Place 3 fresh raspberries on top, sprinkle with cacao nibs and drizzle local raw honey on top.