Chia seed pudding is so easy to prepare, and it's bursting with nutrients like calcium, iron, protein, and omega-3 fatty acids. When chia seeds are soaked in liquid, they expand and develop a gel-like texture, similar to tapioca pudding. It only requires several hours of refrigeration to form. Combine the chia pudding with fresh fruit and homemade granola and it makes a healthy little treat.

Chia Pudding with Strawberries & Peaches (vegan)

(serves 1)

1 cup plant milk (I used almond milk)

4 Tablespoons chia seeds

2 tsp agave nectar or maple syrup

1/2 cup diced strawberries

1/2 cup diced peaches

Granola (optional)

In a small mason jar combine the plant milk, chia seeds, and agave. Stir well then screw on the lid tightly and refrigerate. After about 20 minutes shake it (or stir it) so that the chia seeds get more dispersed. Then refrigerate again for about another hour or so. During this time the chia seeds will expand and form a pudding like consistency. Serve the chia pudding with fresh fruit like strawberries and peaches. I also love fresh mango with this recipe. Another optional topping is homemade granola which I have a fantastic recipe here that would go great with this.


Hey friends! Today I'm sharing a delicious recipe (and video) for vegan basil pesto pizza. I LOVE PIZZA! I used a ton of fresh basil from my summer garden for the pesto sauce and it was absolutely delicious.

I'm also using the Follow Your Heart vegan mozzarella cheese shreds for this. It's an all around great dairy-free cheese.

The crispy thick crust was achieved using pre-made dough from Trader Joe's which I highly recommend - it's my holy grail store-bought dough. I've tried a lot of store bought pre-made doughs and this one is simply the best. I usually buy 4-5 bags when I visit then when I get home I will store them in the freezer until I'm ready to use them. In the morning I will transfer it from the freezer to the refrigerator and in the evening it will be nice and thawed and ready to make a pizza with.

Enjoy this simple and tasty vegan basil pesto pizza recipe!


6 cups fresh basil leaves, gently packed (about 2 large bunches)

1/2 cup pine nuts

3 garlic cloves, halved

1/4 teaspoon sea salt

1/2 cup extra virgin olive oil

1. Process the pine nuts and garlic in a food processor until finely chopped

2. Add the basil and salt and pulse again until finely chopped.

3. With the motor running, slowly add in the olive oil via the feed hole in a slow and steady stream. Process until smooth. Scrape sides down if needed.

4. Store in an air tight container (or mason jar) and refrigerate until ready to use. (It keeps for about 1 week in the fridge)

For the dough I am using a pre-made dough from Trader Joe's and the vegan shredded "mozzarella" cheese by Follow Your Heart.

Preheat the oven to 500°F and place a pizza stone on the middle rack. Allow it to heat up for 45-60 minutes. While the stone is heating up, prep your toppings. Once it is has finished heating up, remove stone and sprinkle it with a little bit of course corn meal to keep it from sticking. Lay out dough on top of the stone in whatever shape you like (I like a thicker crust) then top it with a few dollops of pesto sauce and spread it around using the back of a spoon. Next add some shredded cheese, fresh roma tomato slices, and a pinch of red pepper flakes. Bake for 15 minutes then remove from the oven and let the pizza cook on the stone for about 5-10 more minutes. Cut with a pizza cutter and serve immediately.

This is such a great chocolate chip cookie recipe to have on hand. In my opinion it is right smack dab in the middle of "healthy cookie" and "vegan junk food" cookie. If you love peanut butter, you'll really want to try this one. Enjoy! :)

Flourless Peanut Butter Coconut Cookies | VEGAN + GF

(makes 12 cookies)

1 T ground flaxseed meal

3 T water   

1/2 cup unsweetened shredded coconut

1/2 cup rolled oats (get gluten free oats if you need it)

1/2 cup packed brown sugar (organic preferred)

1 tsp baking powder

1/2 tsp salt

1/4 cup mini chocolate chips

1/2 cup natural smooth peanut butter OR almond butter

1 tsp vanilla

2 T maple syrup

1. In a medium bowl whisk together the ground flax and water and set aside for 5-10 minutes to thicken.

2. In a separate bowl mix together the coconut, oats, brown sugar, baking powder, salt, and chocolate chips.

3. Add in the nut butter, vanilla, and maple syrup to the bowl with the flax egg and stir until well combined. It will be thick!

4. Add the wet ingredients to the dry ingredients and stir well.  Knead dough to make it all come together. 

5. Form the dough into 12 balls about the size of golf balls. If any chocolate chips fall out add them back in.

6. Press down on each cookie a little bit until its about a 1/4 inch thick. 

7. Bake on 350°F for 12-14 minutes.  They will be super soft and fragile so let cool for 5-10 minutes!

8. Transfer them to a cooling rack and let cool completely.

Favorite Fall Recipes!


Kiwi & Dragon Fruit Glam Pops.jpg

Pink Kiwi Dragon Fruit Glam Pops


Maple Scones with Raspberry Chia Seed Jam


Oven Roasted Butternut Squash Soup with Cashew Cream



Hey! I'm Ginny! I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & beautiful nature and travel photography!


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Est. 2017

Website Created by Ginny Williams

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