1/3 cup chia seeds (TRY: Barlean’s Organic Chia Seed)
3/4 cup unsweetened pumpkin purée (not pumpkin pie filling)
3/4 tsp pumpkin pie spice
Pinch sea salt
6 4-oz jars with lids
In a large jar with lid, combine milk, dates and chia seeds. Cover, shake well and refrigerate for at least 4 hours, or up to 8 hours.
Pour mixture into a blender and process on high until very smooth, about 2 minutes. Add pumpkin purée, pie spice and salt. Blend until combined. Divide among jars. Refrigerate for 1 more hour before serving. Store in the refrigerator for up to 5 days.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
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