Pumpkin Chia Pudding (Keto-friendly, clean)


Who’s ready for pumpkin season!?

I’m not scared to admit it. I love pumpkin, and I’m ready for pumpkin season.

I know it’s still August and I’m not saying I’m ready for fall. I’m just ready for pumpkin. Pumpkin everything (except for PSLs…those should never be considered real pumpkin!)…let’s get it going.

This is a super easy dessert to throw together. And it’s keto-approved. (More to come on keto!) The hardest part is making sure you make this ahead of time so the seeds have time to soak. After dinner, I always need one sweet bite or something and this really does the trick.


Pumpkin is full of fiber and chia seeds are full of healthy fats. The two together make this a totally healthy, fun snack or dessert.

This is another one of those throw-everything-together-and-just-let-it -do-it’s-thing” type recipes.


Do you guys use chia seeds? I had a weird aversion to them for a while. I didn’t like the texture and didn’t really understand why anyone would even bother. They seemed tasteless and just silly. After reading more about them, they’re now a staple for me every single day. If nothing else, I just throw them in my AM smoothie (which reminds me, I should totally do a blog post on my favorite AM smoothies!)



  • 1 cup organic pumpkin puree (actual pumpkin, not pumpkin pie mixture)
  • 1/2 cup chia seeds
  • 1 tablespoon vanilla
  • 2 tablespoons pumpkin pie seasoning
  • 1.25 cups of organic unsweetened cashew milk

How to: Combine everything in a bowl. Mixture will be watery before the seeds have time to expand. Set the mixture in the fridge for 3-4 hours, mixing every hour or so. Once they have set a bit, scoop 1/4th of the mixture into a cup. Top with whipped cream, pecans, or walnuts.


Lemon Chia Muffins (Vegan & Clean!)

Hi – Happy Thanksgiving week!

Did Thanksgiving sneak up on anyone else? It does for me every single year.

My husband (OMG I am still NOT used to saying husband) and I hosted Friendsgiving at our house last weekend so we could show off all of our fun serving stuff we got for the wedding. We had SO MANY LEFTOVERS – we ate turkey & stuffing the entire week. Also, of course we had to finish off the desserts too. After that, I decided I needed a break from Thanksgiving-y foods. I’m normally not a lemon person, but I thought it might be a good break from the Thanksgiving sweetness (especially since we have to do it all over again in a few days!)

Here’s my recipe for clean eating Lemon Chia Muffins. You could pretty easily make these into a loaf too!


  • 1 1/4 cup of coconut flour
  • 2 tablespoons of flax seed powder (just grind up some flax seeds in your Vitamix for a few min. to make this at home!)
  • 1.5 teaspoons of baking powder
  • 1.5 teaspoons of baking soda
  • 1/2 tablespoon of salt
  • 2 heaping tablespoons of Chia seeds
  • 2 tablespoons of melted coconut oil
  • 1 large egg
  • 1/2 cup of applesauce
  • 2 tablespoons of vanilla
  • 1/2 cup of plain (nonflavored) Greek yogurt
  • Juice of 2 medium lemons
  • 1 cup of unsweetened almond milk
  • 1/2 cup of agave
  • Preheat oven to 350 degrees.
  • Mix all dry ingredients together in a medium bowl. (Flour, flax seed powder, baking soda + powder, Chia seeds, salt) 1
  • In a seperate larger bowl, mix together coconut oil, egg, applesauce, and vanilla. Mix well.
  • Then, add in almond milk, yogurt, agave and lemon juice into bowl with wet ingredients. 3
  • Slowly add dry ingredients into bowl with wet ingredients. The Coconut flour will absorb the Almond milk really quickly, so if it looks too dry add in a touch more almond milk. 4
  • Spray a muffin pan. Divide the batter into muffin cups. This should make about 16-20 muffins, depending on how big you want them.
  • Bake at 350 for 22-24 minutes.
  • Let cool and eat!