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I celebrated Persian New Year with my mom and brother! Persian New Year, also called No-rooz, always falls on the Spring Equinox and we celebrate by having a traditional table called a Hafseen filled with things that represent things like prosperity, happiness, health, etc.
AND we eat a lot! 🤗

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Jen, Lori and I were able to "find" almost every single gratitude up here on the second floor. To say we're grateful for our coworkers is an understatement!

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Helped my future sister-in-law find her perfect dress! Lots of tears (and cheers) were had! So excited to stand by her side next April!

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We drove down to Gatlinburg, TN and had a great time! It sure is beautiful there!

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I'm bummed it's a blurry pic, but I got in lots of snuggles with my niece and nephew in Washington.

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Enjoyed some beautiful family golf!

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Celebrate my sweet girls, 2nd birthday in Florida!

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A somewhat healthier version, quick and delicious!

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Get Lemon-Garlic Shrimp and Grits Recipe from Food Network

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Wrap the following in aluminum foil and cook at 375 degrees for 45 minutes.
-ground beef patty
-sliced onion
-sliced potatoes
-can of corn
-sliced carrots
So simple and you can eat it out of the foil...not dishes necessary and kids love it!

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If you love pumpkin pie, this is the recipe for you. So easy to make. So many health benefits with pumpkin and chia seeds. And so delicious. I make it with almond milk.

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This Pumpkin Chia Seed Pudding is the perfect simple healthy fall dessert! Mixed up in minutes and NO COOKING required, you will love how easy and delicious this simple dessert recipe is!
Jump to Recipe
Originally posted on August 22, 2016. Last updated August 26, 2020

Fall is coming and pretty soon, there with be pumpkin stuff EVERYWHERE! Absolutely everywhere. During the fall, pumpkins seem to take over the world and dominate everyone's thoughts. Annnndddd it's totally glorious.

At least in my book. I love fall. Literally everything about it. The upcoming holidays. The change of the seasons. The coziness. And definitely the fall food!

I know, TNNers. Just about everyone is making pumpkin everything. But, just one more pumpkin recipe really can't hurt anything. In fact, it can only make the world a better place. Especially since you don't have to cook it. And you can eat it for breakfast. See, I already made a whole bunch of you happier and I haven't even told you the recipe yet.

Pumpkin Chia Seed Pudding.

Pumpkin is awesome. No doubt. And for reasons beyond its great, fall flavor. It's one of those seasonal things that's actually good for you.

Health benefits of pumpkin

Those orange pumpkins are full of great minerals like calcium, potassium, and phosphorus. With tons of vitamin A they are good for your eyes and fill your belly with lots of fiber. Like all other orange fruits and veggies (carrots, butternut squash) pumpkins have gobs of the antioxidant beta-carotene, which is believed to help keep you healthy and your skin glowing.

So when you eat this pumpkin chia pudding, you won't just be making your taste buds insanely happy. Your whole body will be thanking you for bringing such a nourishing, tasty treat into your life and gut.

Why this pumpkin chia seed pudding is so great!

Tastes like pumpkin pie....just so much easier and with less added sugar!

Super easy to make. Mix in a bowl. Stick bowl in fridge. Chill. That's it!

Loaded with healthy chia seeds. Full of Omega-3 fatty acids, fiber, protein and a boatload of other nutrients, chia seeds are just a great thing to have in your life and your belly.

Adaptable. This easy recipe can be vegan, Paleo, dairy-free, nut-free and just about everything else you might need it to be with a few tweaks! See Suggested Adaptations portion of the post below for how to make this chia seed pudding recipe work for you!

Can be enjoyed for breakfast, dessert or even a snack!

No cooking required! Making it the perfect recipe for when you want to enjoy fall flavors but maybe it is still a little too hot to cook!

What kind of milk works for this chia pudding recipe?

Pretty much any kind of milk you have on hand or that your family enjoys will work when making this pumpkin chia seed pudding. However, here are some milk suggestions that work like a dream in this pumpkin chia seed pudding recipe...

coconut milk

almond milk

cow milk

oat milk

soy milk

Suggested Adaptations

Blend it. If you don't care for the texture of chia seed pudding (similar to tapioca pudding), try blending this pumpkin chia pudding in your blender before chilling. It will create a smoother pudding with the same lovely flavor.

Adjust sweetness to fit personal preference. If you and your family prefer a sweeter pudding, add more maple syrup. If you want a pumpkin chia seed pudding with less added sugar, reduce it or replace it with a monk fruit sweetener.

Replace pumpkin puree with sweet potato puree or butternut squash puree. All have a similar flavor, color and moisture level and are usually quite interchangeable in most recipes.

Freeze finished pudding into popsicles. This is helpful not only for a fun, healthy treat...but freezing can help minimize the tapioca-like texture of chia pudding that some people feel iffy about.

Use white chia seeds to make them extra undetectable in this recipe! Most people know about the black chia seeds, but there is also a white variety! When making recipes that will result in dishes that are lighter in color, consider using white chia seeds to help make the dish more visually appealing. This chia pudding is the perfect recipe to test drive some white chia seeds in!

Other easy fall recipes you will love!

Pumpkin Chia Seed Pudding
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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This Pumpkin Chia Seed Pudding is the perfect simple healthy fall dessert! Mixed up in minutes and NO COOKING required, you will love how easy and delicious this simple dessert recipe is! Jump to Recipe Originally posted on August 22, 2016. Last updated August 26, 2020 Fall is coming and pretty soon, there with be pumpkin stuff EVERYWHERE!

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I don't know how healthy this is... maybe healthy for a pizza...? Tastes great though!

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Butternut Squash Pizza with Bacon, Kale and Goat Cheese - @broccyourbody

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I bet you didn't know you needed a Fall Pizza recipe did you?? I took some risks with this one and boy did they pay off. I wasn't sure if all of these flavors would work but they are literally a match made in fall/winter pizza HEAVEN.

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This is my go-to quick, easy, vegan meal! I am not one to follow recipes so I usually modify it a bit each time. It always turns out great- in my opinion! :) Not sure what others might say!

Drain and rinse 2 cans of organic chickpeas
Mash until you've reached a smooth consistency
Add 2 tbsp of Vegenaise, 1 tbsp mustard, chopped celery, dill, garlic powder, onion powder, half an avocado, chopped pickles.
Stir until all ingredients are mixed.

Put on lettuce wraps, toasted bread or dip pretzels in it.

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This is my go to FAV! {Ask Laura, it's delish!}
*3/4 chicken breasts
*taco packet
*1 jar of salsa
*Rice
*Corn
*Black Beans
*Avocado
*Cheese

1. In a crockpot, dump your chicken, taco seasoning and salsa in for 4 hours on high.
2 .Shred chicken when finished
3. Layer your rice, chicken, and toppings and enjoy! Bonus is that it delicious as left overs too!

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VEGGIE LASAGNA STUFFED PORTOBELLO MUSHROOMS

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VEGGIE LASAGNA STUFFED PORTOBELLO MUSHROOMS

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This was easy to make, and so delicious!

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Veggie Lasagna Stuffed Portobello Mushrooms, stuffed with spinach, bell peppers, cheese and marinara sauce - a delicious meatless meal that's low-carb and pretty genius!

Veggie Lasagna Stuffed Portobello Mushrooms

This recipe was inspired by Jim Carver who shared his love for stuffed portobello mushrooms with me. I took his idea, and made a lasagna style mushroom, topped it with my homemade marinara sauce and some cheese and baked this in the oven. Out came this deliciousness, perfect for vegetarians, low-carbers, gluten-free, or anyone who wants to enjoy a meatless meal.

A few tips for success - look for large caps with high walls with no cracks on the sides so your filling doesn't come out when it bakes. The one pictured below is perfect, I had another that was rather flat and it made a big mess on my baking sheet, although it was still yummy, just not picture perfect!

I tried with and without the egg and found the ones with no egg had a runnier filling, the one with the egg held together better. Up to you which way to go. Hope you enjoy, I'm planning on making more stuffed mushrooms soon!

More ways to stuff Portobellos:

Creamed spinach topped with toasted bread crumbs

Make Portobello Pizzas by filling them with marinara and cheese

Add some ground chicken sausage to this recipe for the meat-lovers in your house!

Philly cheesesteak

Give me some of your ideas!

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Veggie Lasagna Stuffed Portobello Mushrooms

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Veggie Lasagna Stuffed Portobello Mushrooms, stuffed with spinach, bell peppers, cheese and marinara sauce - a delicious meatless meal that's low-carb and pretty genius! This recipe was inspired by Jim Carver who shared his love for stuffed portobello mushrooms with me.

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This has become a Maltz family favorite! I love it because you can use any and all veggies you have on hand...our favorites are Brussel sprouts, broccoli, onions, and squash. Plus, it's all cooked on one pan, so clean up is easy!

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I know it's mostly been one pan chicken dinners (or fish) around these parts, so I thought I'd change it up a bit and add some sausage into the mix.

Tons of veggies & sausage mixed with herbs and olive oil and then all tossed together on one foil or parchment-lined pan = ridiculously fast prep, insanely quick clean-up (like none really), and so much delicious flavor. This is a one pan healthy dinner that you are going to love!
This meal was inspired by the husband. He's been wanting to bring in more lunches to work and while his idea of a lunch is his last-minute slapped together pb&j (not horrible I know, but..), I've wanted to step in and help a little.

So, sheet pan chicken dinners came to mind - make an entire dinner Sunday night and he could enjoy it all week long. Except, by day 2, the breading on the chicken dinners wasn't all that great. So that idea was vetoed.

And then I thought about these sausage and veggie foil packs that he loves and knew it would be a great idea to change that into a lunch for him.

Make one huge tray of these veggies + sausage and a big batch of quinoa (or rice) and voila: easy and healthy lunches for him for an entire week long.

This sheet pan dinner is ridiculously easy, healthy, and tastes great even by the end of the week!

I mean, there's nothing like this sheet pan dinner straight out of the oven, but, it also makes for pretty good meal prep.

You can basically use whatever veggies you have on hand or need to use up as this dish is pretty forgiving. The one vegetable that has precise instructions are the red potatoes - you want them chopped pretty little if they are going to bake in the same time as everything else.

Also, we usually use turkey sausage since we love it, but use whatever sausage you like best. I did try a chicken sausage for the husband one week and that got great reviews as well! And last but not least, if you are enjoying this straight out of the oven, try some freshly grated Parmesan because that is out-of-this-world. It takes the roasted veggies to a whole new level!

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One Pan Healthy Sausage and Veggies | Chelsea's Messy Apron

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I know it's mostly been one pan chicken dinners (or fish) around these parts, so I thought I'd change it up a bit and add some sausage into the mix. Tons of veggies & sausage mixed with herbs and olive oil and then all tossed together on one foil or parchment-lined pan = ridiculously fast prep, insanely quick clean-up (like none really), and so much delicious flavor.

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I love the stuffed bagel ball version of the 2-ingredient bagels. Fill them with any kind of cream cheese! I like to add everything bagel seasoning on top, too!

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Easy, homemade, mini stuffed bagel balls filled with cream cheese! This copycat Bantam Bagels recipe is made with no yeast, no boiling, no fancy mixer! You can bake them in the oven or make them in the air fryer!

Stuffed Bagel Balls

My husband is obsessed with Bantam Bagels, so when I started testing out this easy 5-Ingredient Bagel recipe he asked me to make them into bagel balls, and they turned out great!

I tested them out with wheat and gluten-free flour, and they both worked although the gluten-free version takes longer to bake and doesn't rise as much as the wheat version. They came out just is good in the air fryer as they did in the oven, only the air-fryer (I have the Nuwave Brio, affiliate link) was much quicker.

These bagel balls are perfect to whip up for breakfast, you bake them ahead and reheat them for the week.

How To Make Cream Cheese Stuffed Bagel Balls

Stuffed Bagel Ball Variations:

You can get super creative with the cream cheese filling and toppings! Try:

Add 3 tablespoons chopped scallions to the cream cheese and mix well. Top with dried onion.

Add 1 ounce chopped lox to the cream cheese. Top with sesame seeds.

Chop up some raisins and add cinnamon. Top with cinnamon and sugar.

Tips for perfect bagel balls:

Use a silpat sprayed with oil to prevent them from sticking to the baking sheet.

The bagel balls expand when they bake so you'll want to make sure they have plenty of room so they don't stick together.

Plain yogurt will NOT work, you must use thick Greek yogurt, if there's any liquid in the yogurt be sure to drain it. I tested with Fage and Stonyfield Greek, both worked great.

If your dough is sticky add more flour or use less yogurt.

You can easily double or triple this recipe to make more. You can also half or quarter it to make less.

Bake on the top rack so the bottoms don't get too browned.

Be sure to seal the dough so no cream cheese leaks out.

Tips for gluten-free bagel balls:

I tested the gluten free bagels a few times in the oven and air fryer, both worked but the air fryer worked better, giving the bagels a golden crisp crust, here's what worked:

I used Bob's Redmill Gluten Free 1 to 1 flour

Once I formed the bagels I dipped my finger in water and smoothed it out.

In the air fryer I baked 400F 12 min turning halfway. Let cool before eating.

Tips for egg-free bagel balls:

The egg wash gives the bagels a nice shine and also helps the topping stick, but if you have egg allergies leave it out, you can brush them with water to help the toppings stick.

Tips for storing and freezing bagel balls:

You can wrap leftover bagel balls in plastic, refrigerate for up to 3 days.

To freeze, wrap tight with foil or plastic. To reheat pop them back into the oven, toaster or air fryer until warm.

You can make the dough ahead and keep it wrapped tight with plastic for up to 3 days refrigerated.

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Easy, homemade, mini stuffed bagel balls filled with cream cheese! This copycat Bantam Bagels recipe is made with no yeast, no boiling, no fancy mixer! You can bake them in the oven or make them in the air fryer!

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The more seasoning the better for my house so I add homemade taco seasoning to the ground turkey while cooking. We also top with Herdez Guacamole Salsa (life changing if you don't know this already) and fresh cilantro!

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Ingredients

2 cans (15 ounces each) black beans, rinsed and drained, divided

1 pound lean ground turkey

1 medium green pepper, chopped

1 small onion, chopped

1 can (15 ounces) enchilada sauce, divided

1 cup shredded reduced-fat Mexican cheese blend, divided

8 whole wheat tortillas (8 inches), warmed

Directions

Preheat oven to 425°. In a small bowl, mash 1 can black beans; set aside. In a large nonstick skillet, cook the turkey, pepper and onion over medium heat until meat is no longer pink; drain. Add the mashed beans, remaining beans, half of the enchilada sauce and 1/2 cup cheese; heat through.

Place 2/3 cupfuls of bean mixture down the center of each tortilla. Roll up and place, seam side down, in two 11x7-in. baking dishes coated with cooking spray.

Pour remaining enchilada sauce over the top; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until heated through.
Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts

1 enchilada: 363 calories, 11g fat (3g saturated fat), 55mg cholesterol, 808mg sodium, 42g carbohydrate (3g sugars, 7g fiber), 24g protein.

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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2 cans (15 ounces each) black beans, rinsed and drained, divided 1 pound lean ground turkey 1 medium green pepper, chopped 1 small onion, chopped 1 can (15 ounces) enchilada sauce, divided 1 cup shredded reduced-fat Mexican cheese blend, divided 8 whole wheat tortillas (8 inches), warmed Preheat oven to 425°.