The Curly Butterfly

Clean Living in the Real World

Chia Seed Pudding

by Filed Under: Clean Eating, Recipes, Uncategorized Leave a Comment

Way before chia seed pudding was trendy, I was testing it out in my own kitchen. After I tried my first Whole30, I continued to eat a strict paleo diet for a while. As the cooler temperatures settled in that fall, I was craving a good, warm bowl of oatmeal. So I set off to find a replacement for that comforting breakfast and found chia seed pudding.

Skip the Drive-Thru

Around the time we moved to Cincinnati, I started a job that required a lot of travel. My commute was over an hour, so I wasn’t hungry before leaving my house at 5:30 a.m. Rather than get into the drive-thru habit, I searched for an option that was portable. I stumbled on some recipes in the paleo community called chia seed pudding. It’s a very simple concept involving soaking the seeds in milk overnight in the refrigerator. This results in a gelatinous concoction similar to pudding.

Two jars of lavender chia seed pudding with two spoons all on top of a wooden cutting board

At first, I just used almond milk, but found it very bland. I tried adding fruit, but it didn’t add much flavor. Then I had the idea of treating it like oatmeal (since that’s what I was craving). I added cinnamon and vanilla for a little flavor. Shaking all together before putting it in the fridge and then after you pull it out in the morning also helps distribute the flavors. I like to use a pint Mason jar since it can be heated in the microwave as well. Heating it up got me even closer to that warm, oatmeal feel.

Over the years, I’ve experimented with different flavors, non-dairy milk, and various toppings. I finally settled on Cashew milk because it has a creamier, richer flavor to it. Just be careful about added ingredients in whatever milk you choose if you are doing a Whole30. Below is my favorite go-to recipe. Eat it cold or hot. Top it with your favorite nuts and seasonal fruit for a great breakfast or snack.

Chia Seed Pudding in an orange bowl with walnuts and blackberries on the top

Chia Seed Pudding

Christy
A great alternative to overnight oats for Paleo, Whole30, or Keto diets
Print Recipe Pin Recipe
Prep Time 5 mins
Refrigerate Overnight 8 hrs
Total Time 8 hrs 5 mins
Course Breakfast
Servings 1

Equipment

  • Mason jar

Ingredients
  

Pudding

  • 2 tbsp chia seed
  • 1 cup cashew milk
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • dash sea salt optional

Toppings

  • 1/4 cup walnuts
  • 1/2 cup blueberries
  • drizzle honey optional

Instructions
 

  • Add the chia seeds, milk, cinnamon, and vanilla to a glass jar with a lid.
  • Screw lid on tightly and shake vigorously until all ingredients are mixed well (chia sees will settle to the bottom).
  • Let sit in the refrigerator overnight for at least 8 hours. Can be kept for up to 4 days.
  • Remove the lid and, if preferred, heat in the microwave for about 60-90 seconds.
  • Add toppings and enjoy!

Notes

Keyword Chia Seed, Chia Seed Pudding, Keto, Paleo, Whole30

Whole30 Breakfast Frittata

by Filed Under: Clean Eating, Recipes Leave a Comment

Need an easy Whole30 Breakfast solution to fill you up, then try this frittata you can cook ahead and eat throughout the week! Throughout my journey to clean eating, I have successfully completed 3 Whole30 months since 2014. While breakfast is my favorite meal, I tend to not eat it when I am in a rush, which is like always (hello, mom of 2 with special needs, plus dog, plus husband, plus full time job, etc, you get it!). So when I know I’m going to have a super busy week, and I don’t want to ruin my diet by slugging down a breakfast of sausage biscuits and hash browns at the evil drive thru, I will cook this frittata up and store it in the fridge for a quick and healthy breakfast.

Jump to Recipe

Whole30 Approved Ingredients

I have written the recipe as I usually cook it up. However, I sometimes call this my “clean out the vegetable drawer frittata” because I will use just about anything that is about to go bad. It packs it with tons of vitamins and colors. Win-win. Not throwing out cash in the dumpster and filling your gut with wholesome food just before you run out the door to discover your gas tank is empty! Crap! At least you ate well.

When I was searching for a great Whole30 breakfast frittata recipe, I knew I had to watch my ingredients very carefully. When I started scouring the meat section for breakfast sausage, I couldn’t find one single package that didn’t contain sugar or nitrates or some other non-approved ingredient in it. So I decided to head to Pinterest and see what I could find in the way of DIY sausage. Pinterest did not disappoint and I found several different versions of Paleo and Whole30 approved sausage. I ended up going with this recipe from Michele at Paleo Running Momma. I exclude the cayenne pepper in my recipe because my hubby is allergic. This is now my go to recipe for any time I need sausage for any of my other breakfast endeavors (like my Christmas Overnight Breakfast Casserole!)

Using Cast Iron

When cooking this up, I like to use my cast iron skillet. Growing up in the south, my grandma and daddy cooked in this time tested material and I remember buying my very first skillet and learning how to season it properly. I have been using one of my skillets for over 25 years and it just gets better with age. A benefit of using cast iron as opposed to non-stick pans is they will keep the food from sticking without releasing chemicals at high temperatures. You will also be moving this from stove top to oven and most non-stick pans don’t have that capability. This cast iron skillet is similar to the one I use.

Recipe

Frittata with tomatoes on top and a silver serving spoon in a cast iron skillet

Whole30 Breakfast Frittata

Christy
Healthy, wholesome frittata loaded with veggies and sausage to fill you up before you start your day.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Cooling Time 5 mins
Total Time 50 mins
Course Breakfast
Cuisine American
Servings 8 slices
Calories 173 kcal

Equipment

  • Cast Iron Skillet

Ingredients
  

Sausage

  • 1 lb ground pork organic
  • 2 tsp poultry seasoning
  • 1/8 tsp allspice
  • 1/4 tsp black pepper
  • 1/2 tsp fennel seeds
  • 1/4 tsp nutmeg
  • 1/8 tsp red pepper flakes
  • 1/2 tsp sea salt fine grain

Vegetables

  • 1 cup red onion diced
  • 1 cup mushrooms diced
  • 2 cups spinach or kale stems removed
  • 1/2 cup cherry tomatoes halved

Dairy

  • 9 large eggs

Optional

  • salt and pepper to taste

Fats

  • 2 tbsp coconut oil

Instructions
 

  • Mix all seasonings together and hand mix with ground pork
  • Heat 1 tbsp coconut oil in a cast iron skillet (or any oven-proof skillet)
  • Brown sausage in skillet until cooked through and crumbles. Remove from skillet and set aside. Reserve fat in skillet to sauté vegetables.
  • Add 1 tbsp coconut oil to reserved fat and sauté onions and mushrooms. (This is where I like to add in any other veggies that might need to be used like bell peppers, squash, or zucchini.)
  • Once the vegetables have started to get soft (about 5 minutes), add in the spinach or kale. Sprinkle with sea salt and pop a lid on the skillet. Cook until just wilted (the color should be a bright green).
  • Add back in the sausage. Stir it all together. Move the mixture toward the middle of the skillet to make a trench for the eggs.
  • Scramble 8 of the eggs and pour evenly over the sausage and vegetable mixture. Use a spatula to let the eggs run to the sides of the skillet (they will act as the "crust of the pie").
  • While the eggs are setting, top the frittata with the halved cherry tomatoes. Top with the remaining scrambled egg to cover the tomatoes.
  • Place the pan under the broiler and cook until golden brown.
  • Let cool for about 5 minutes. Run a butter knife around the edge to loosen it. Slice and serve.

Notes

Keyword Eggs, Frittata, Sausage, Whole30

I like to serve mine with some sliced avocado and whatever berries are in season.

Have you made frittata before? What ingredients do you like in yours? Share your recipe modifications in the comments below!

Frittata in a cast iron skillet with a silver serving spoon on top. Plated frittata, avocado, and strawberries on bottom. Title overlay that says Whole30 Breakfast frittata Paleo Keto Whole30.