Make Marcella Hazan's Iconic Tomato Sauce Tonight 1 28-ounce can whole peeled tomatoes, or 2 pounds fresh tomatoes, peeled and cored 5 tablespoons unsalted butter 1 medium yellow onion, peeled and halved Salt, to taste Chiffonade of basil (optional)
Chocolate Peanut Butter Mi Chia® Seed Pudding Ingredients: 1 T Mi Chia® seeds 1/2 C unsweetened almond milk 1/2 packet Splenda or Truvia 1 T chocolate PB2 1 oz sliced bananas 1/2 T mini chocolate chips Directions: 1. In a container with a lid, combine the chia seeds, almond milk, Splenda, and PB2. 2. Stir or shake well to combine. 3. Let pudding sit in the fridge for at least a couple of hours, if not overnight.
This Chocolate Peanut Butter Chia Pudding tastes like dessert, but it's made with wholesome ingredients that you can enjoy for breakfast! It's gluten-free, vegan, packed with protein, and it tastes like a peanut butter cup - what's not to love?