Triple Chocolate Chia Seed Pudding

Posted on October 23 by
in Blog
If you love chocolate, you have to try this recipe I had for breakfast this morning! Cocoa is a very powerful antioxidant. It can help lower blood pressure and even raise HDL (good) cholesterol. Of course, this is with out all the addends sugars. ???? I hope you enjoy this one as much as I did!
8 oz of Unsweetened Original Simply Almond Milk (no gums)
2 TBSP chia seeds
1 TBSP raw cocoa powder
1 TBSP cacao nibs
5-10 drops of organic liquid stevia
1/4 cup Chocolate Hazelnut Livlo Granolo
Mix all ingredients in a mason jar, except the granola, shake well and place in the fridge over night.
Top with the granola and enjoy!
*This recipe did not come as thick as my other recipes, but the flavor is still there. I will update next time I try a different variation.
400 calories: 5 grams of net carbs, 15 grams of protein, 32 grams of fat
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"Pumpkin Pie" Chia Seed Pudding

Posted on October 15 by
in Blog
8 oz unsweetened (plain or vanilla) almond milk
2 TBSP chia seeds
1 scoop vanilla protein powder
1 TBSP pumpkin pie spice ( I add a little more...)
Stevia or monk fruit if you like more sweetness
Low sugar granola (optional)
Combine in a mason jar, shake well and put in the fridge over night.
Top with your favorite granola... I use the cinnamon Keto Nut Granola or the cinnamon Livlo good!
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Brown Butter Bacon Butternut Squash Soup

Posted on October 08 by
in Blog


  • 2 butternut squash cubed
  • 6 slices of bacon chopped into pieces
  • 1 onion chopped
  • 3 cloves of garlic minced
  • 3 tbsp butter
  • 2 ½ cups chicken stock
  • 2 cups of reduced fat milk
  • Salt/pepper to taste
  • Optional: thyme and sour cream for garnish



  1. In a large pot, cook the bacon on medium heat. When done, remove the bacon from the pot and save for later.
  2. In the same pot, add butter and cook until slightly brown. Add onions and garlic and cook until fragrant. Add butternut squash and 2 and ½ cups water. Stir, cover, and reduce heat to low. Let cook for about 30 minutes or until butternut squash is completely cooked and soft.
  3. If you have an immersion blender, blend ingredients until smooth. If you do not have an immersion blender, let soup cool for about 30 minutes and then add it to a blender and blend until smooth.
  4. Bring pot back to low heat, and stir in 2 cups of milk. Soup should be creamy and smooth. Season with salt and pepper to taste.
  5. Serve with crumbled bacon on top, and with a dollop of sour cream and thyme if desired.

(serves 8)



Pumpkin Pie Smoothie

Posted on October 01 by
in Blog
1/2 cup canned pumpkin
Optional: 1 small banana (adds creaminess)
1 serving vanilla protein powder
1 tbsp tahini or almond butter
1 cup coconut or almond milk
1 tsp pumpkin pie spice or more ..... ????

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