Raspberry Chia Seed Pudding, 2 servings
1 cup fresh raspberries
1 cup unsweetened almond milk
1 Tbsp. honey
1 tsp. vanilla extract
Lemon, juiced
3 Tbsp. chia seeds

In a food processor or blend, combine all ingredients except chia seeds. Stir in chia seeds to combined mixture until well incorporated. Pour into two jars, equally. Refrigerate overnight. In the morning, top with additional fresh berries and enjoy.

Mediterranean Savory Yogurt, 1 serving
1 cup plain yogurt
½ cup leftover sautéed or grilled vegetables
¼ cup chickpeas
¼ cup pitted and sliced black olives
¼ cup feta cheese

In a small bowl combine leftover vegetables with chickpeas, olives and feta cheese. Top plain yogurt with vegetable mixture for a quick lunch. Serve with whole grain crackers.

Martin’s Chicken Rollup, 4 serving
1 Martin’s rotisserie chicken, deskinned and shredded
1 avocado, mashed
1 cup low-fat mozzarella cheese
½ cup spinach, chopped
4 whole wheat tortilla wraps

Preheat oven to 350 degrees. In a large bowl, combine shredded chicken, mashed avocado, cheese and spinach. Use your hands to mix together well. Spoon a ¼ of the mixture into the center of a tortilla. Fold in the sides and roll up the tortilla. Repeat with additional 4 tortillas. Bake in the oven for 15 minutes until heated through and tortilla crispy on top.

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Be Well,

Kristin