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Classic chia seed pudding

Breakfast is definitely my favorite (and the most important) meal of the day. However, it’s also the meal I struggle with the most because mornings are busy and we are all short on time. This is why I absolutely love easy, make ahead breakfast options that I can prep for the whole week!

So today, I want to share with you my insanely easy chia seed pudding that you can you can prep for the whole week and customize each day with different toppings!

As much as I love eggs, it is easy to burn out (especially when I’m doing Whole30) when you’re having eggs for breakfast every day. I usually have all of the necessary ingredients in my pantry/fridge to make this on a whim, but if you don’t, these are staples I would recommend having on hand all the time. I hope you enjoy!

Be Well, Stay Real — Rach


For the Pudding (per serving):

  • 2 tbsp. chia seeds

  • 1 scoop collagen peptides

  • 1/2 cup full fat coconut milk

  • 1/2 cup almond milk

  • 1/4 tsp. cinnamon

My favorite toppings:

  • Berries (fresh or frozen)

  • Cacao nibs (I get my chocolate fix with all the amazing benefits of this superfood)

  • Shredded coconut

  • Almond butter (I like Kirkland brand and it is only has two ingredients!)

  • Paleo granola *Omit for Whole30* (I love Paleonola and buy it on Thrive Market)


*Note: I like to make at least 4 servings at a time to get me through most of the week!

  1. Begin by adding the chia seeds, collagen peptides, and cinnamon to your preferred storage container (tupperware, mason jar, etc.)

  2. In the 1 cup measure, add the 1/2 cup of coconut milk and 1/2 cup of almond milk. (I do a half and half mix because I have found that doing a full cup of coconut milk can be too oily and leave a film in my mouth)

  3. Add the milk to the container with the chia seeds, place the lid on, and give it a good shake. (Really though, shake it like a polaroid picture)

  4. Place in the refrigerator and wait one hour. (It is important to give the chia seeds some time to bloom before returning).

  5. Return to the fridge and give the chia seeds another really good shake. (At this point, you can let them sit overnight in the fridge and it will be the perfect consistency when you wake up!)

  6. After letting the chia seeds bloom in the fridge for a few hours or overnight, top with your favorite goodies and enjoy!

Cauliflower "fried" rice

Cauliflower "fried" rice

I want to share with you my delicious and oh so easy to make cauliflower "fried" rice that will make all of your Chinese take out dreams come true!
Prep Time 10 mins
Cook Time 15 mins
Course Side Dish
Cuisine Chinese
Servings 4


  • Large saucepan
  • Chef's knife
  • Measuring cups and spoons
  • Rubber scraper


  • 1/2 cup Coconut aminos
  • 1 medium Yellow Onion diced
  • 2 large Carrots peeled and diced
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 2 eggs cage free
  • 5 scallions thinly sliced
  • 1 bag riced cauliflower I personally like the Trader Joe's brand that you can find in their frozen section!


  • Start by prepping all of your veggies (onion, carrots, ginger, garlic, and scallions). I really appreciate a mise en place (meaning "everything in its place") approach so your ingredients are all ready to go when you start cooking!
  • Begin by heating a large saucepan over medium heat and add 1-2 Tbsp of avocado oil to start warming.
  • Add the carrots and onions to the pan and allow to cook for 3-5 minutes, stirring occasionally, until soft but not brown.
  • Turn the heat up to medium-high and add the bag of cauliflower rice to the pan. Cook for 7-10 minutes, stirring frequently to help release moisture, until almost all of the liquid in the pan has evaporated and the rice is starting to brown. (It is important to remove most of the moisture from the rice to ensure it is not soggy!)
  • Add the garlic and ginger to the mix and cook for 1-2 minutes, ensuring they do not get overly brown or burn.
  • Turn the heat down to low, move the rice and veggies over to one half of the pan, and add your cracked eggs to the empty side. Cook for approximately 1 minute until they are mostly cooked through.
  • Fold the cooked eggs into the rice and veggies until even distributed.
  • Return the heat to medium-high and add the 1/2 cup of coconut aminos to the party and allow to cook for 3-5 minutes, stirring occasionally, until the liquid has reduced and absorbed into the veggies.
  • Finally, turn the heat off and fold the scallions into the rice. Season with salt, pepper, and/or hot sauce and serve with your favorite protein! Enjoy!
Keyword Gluten Free, Paleo, Whole30

I hope you enjoyed this recipe! If you did, I’d mean the world to me if you saved it on Pinterest, recommended it to a friend, gave me a follow on Instagram, or left a review for the recipe below! Have a question, comment, or request for an upcoming post? Drop me a line in the comments!

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