Holidays are sweet, there is no doubt about that. But, the extra sugar can take a toll. On your mood, your concentration, your energy.

Which is why I sometimes just step away for a minute...

I'm about done with my November Whole30 challenge. It was over 2 years ago that I first started doing Whole30, inspired by my sister who was doing it at the time. It's been my way to re-charge as I enter the colder months. Omitting sugars, dairy and grains from my diet and focusing on whole foods. If you've done a Whole30 you know that after the month, you continue with it as a lifestyle, tweaking it to fit your own body. (Remember - we are all different and what works for one person may not work for the next!)

Today, I'm sharing one of my favorite dairy-free and sugar-free fall breakfast or snack idea: Chia Seed Pudding.

It's a rather simple method - soak chia seeds in a non-dairy milk until they plump up and expand into a pudding-like consistency. These little seeds will help you feel full as they absorb the liquid, forming a bulky gel.

Sounds weird. Tastes great.

This pudding is light and dairy-free so it won't weigh you down on an otherwise gluttonous holiday week. And if you're trying to cut your sugary snacks, this is a way to ease into it and not feel deprived.

The roasted pears & spices give this such a hit of flavor that I'm also eating this as dessert. You can use any pear you have or try it with an apple!

Roasted Pear & Cardamom Chia Pudding

(Makes 1 serving)

1 cup canned coconut milk (light or full-fat)
1 small pear, cored and diced
2-3 tablespoons chia seeds
2 tablespoons chopped walnuts, roasted
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 tsp. pure vanilla extract (omit if on Whole30)
dash of fine sea salt

Directions:

Roast the diced pears in the oven at 350 degrees for 20-25 minutes or until roasted and soft. I toss the pieces in a bit of coconut oil and dash of cinnamon before I roast. For the last 10 minutes of roasting, add the chopped walnuts to the pan to roast slightly.
In a large mason jar, place the roasted pears and walnuts with the coconut milk, chia seeds and remaining ingredients. Stir or shake (with lid on) to combine. You can also give it a whirl in a food processor for a more blended pudding.
Place the jar in the refrigerator for at least an hour or overnight.
Before eating, top the pudding with more diced pears and/or chopped walnuts and cinnamon. This pudding will keep in the refrigerator for up to 3 days.

Hope everyone has a happy & healthy Thanksgiving week!

Roasted Pear & Cardamom Chia Pudding {sugar-free, dairy-free}