Chocolate Chia Seed Pudding

serves 2

1 1/4 cup unsweetened non-dairy milk (almond or coconut are my personal favs)

1/4 cup chia seeds

3 tablespoons raw cacao powder (baking cocoa will also work)

Dash of pink Himalayan sea salt

1 tablespoon organic maple syrup or raw honey

Dark Chocolate shavings for garnish

Add all of the ingredients to a large glass jar with a lid, give it a quick stir, then put the lid on. Shake it like crazy to mix it all up. Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally. Serve the pudding chilled with whatever topping you’d like.

Optional toppings when serving:
crystallized ginger, goji berries, nut butter, coconut, fresh citrus, bananas, nuts, pomegranate seeds, whipped coconut cream.

Stuffed mushrooms

1 package white button mushrooms
1 small yellow onion chopped  or could use red onion
2 garlic cloves chopped
Handful fresh parsley
1/4 cup bread crumbs
1/4 cup grated parmesan cheese

Clean mushrooms with towel remove stem and reserve stems. 

Place mushroom caps in 10 inch Nuwave baking pan and lightly drizzle olive oil over mushrooms.

Place mushroom stems, onion, garlic and parsley into food processor to chop fine

Heat coconut oil or butter in saute pan and add mixture to pan and cook over medium heat for 5 minutes.

Remove mixture from pan and place in mixing bowl and add breadcrumbs and parmesan cheese mix well.

Fill mushroom caps with mixture and top with a little more parmesan cheese

Place pan of prepared mushrooms on 1 inch rack in Nuwave oven. Cook on high for 10 minutes, or until mushroom caps are softened,   enjoy!