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Chia seeds in pudding

The Chia Pudding Recipe Obsession Continues…

“Also for chia seeds. Honestly, we don’t know what we’d do without you.”

This is what Tanya R. Loewen and I wrote in the dedication section of Baby Nosh, and that was over a year ago. Guess what? We’re still obsessed! Or I am, at least.

So I had to share my newest, most favourite way of making chia pudding for fall and winter. It’s gone from 3 measured tablespoons of chia seeds and one cup of almond milk (stirred), to an approximate pour of chia seeds to whatever milk alternative I have on hand (I love coconut milk best!), shaken.

chia seeds pudding

That’s right, shaken. Lazy Chia Pudding (because this is what I’m calling it, now), is created in a jar with a lid. And.today I added pomegranate seeds which completely changed everything.

(I know I’m being dramatic. I can’t help it.)

Other fun things to add are raspberries, blueberries, chopped dried apricot, shaved coconut, or whatever else you have in your fridge and/or pantry that you think might rock your chia world. So bottom line? Just throw stuff in a mason jar, lid that sucker well, shake the hell out of the contents, wait a little bit, shake the hell out of it again, and refrigerate overnight.

The next morning, you’ll have amazing and super nutritious Lazy Chia Pudding. (The best kind, remember.)

Chia Pudding Tips:

  • The more seeds you add, the thicker the pudding with be. I like it smooth and malleable, not super thick or runny. This is a preference thing, which is totally up to you.
  • You can use literally whatever milk you want. Even chocolate–I made chocolate chia pudding on television one time. Check it out:

  • You need to let it sit for a few minutes between shakes. The initial shake is needed, and then another good shake a few minutes later.
  • You don’t need to refrigerate overnight, but it’s so easy to make the night before and then have it ready to eat for breakfast the next morning. You can mix it with some fruit, or top oatmeal with it, too.

chia seeds recipe

So there you go! Happy chia pudding time! If you want more recipes that use chia seeds, check out Baby Nosh or Vegetarian Comfort Foods.

xo

chia pudding

Vegan Chia Pudding: The Ultimate Fast Food

When we think of fast food, we often think of popular restaurant chains that crank out relatively unhealthy (yet delicious—damn all that addictive crap in there!) meals that are convenient for on the go.

But what if you could make your own fast foods that not only tasted great, but also fueled your body and brain? That would be a no-brainer, right? (Pun intended.)

Introducing Chia Pudding

Ok, so not exactly introducing, because you’ve probably already heard of it. But re-introducing. Chia pudding is a fabulous food for those on the run. (So, everyone.) Besides the fact that it’s insanely easy to make, it’s also teeming with heart and brain healthy omega 3 and 6 fatty acids, fibre, and protein.

So here’s a very basic recipe for chocolate chia pudding. You can add fruit, NutraCleanse (my very fave digestive health supplement), honey, or whatever. You can swap the chocolate soy milk for coconut milk.

But start here.

This recipe is from Vegetarian Comfort Foods (just released in August of 2015), but there’s another in Baby Nosh (released in March of 2016). They’re both vegan, gluten-free, and super yummy.

Babies to elders; everyone can eat chia pudding—you don’t need teeth. (OMG, that should’ve been the title of this blog post! Ha. You Don’t Need Teeth. Love it.)

Here ya go:

Chocolate Chia Pudding

Ingredients

  • 1 cup organic chocolate soy milk
  • 3 tbsp. chia seeds
  • 1 tbsp. raw coconut

Method

  • Stir chia seeds into milk and set aside for five minutes.
  • Stir again well, then cover and refrigerate overnight.
  • In morning, sprinkle coconut on top and eat right away.

If you want a visual, watch me make Riaz from Breakfast Television make it below:

Guilt-Free Double Chocolate Cookies

chocolate salad

Reading the above quote is what made me want chocolate cookies. (Note: not salad.) So obviously, being my inspiration and all, I had to include it in this post. Now that I’ve explained this, we can talk about cookies. (Again, not salad.)

First of all, the following cookies have six ingredients. SIX. For that reason alone, they’re amazing. They’re a twist on another recipe that I’ve posted recently, and this one was even more of a hit with my family than the last.

Probably because they looked (and tasted) a little more fudgy.

Anyway, these cookies take about two seconds to throw together, and about 10-12 minutes to bake. They are wholesome, delicious, and totally guilt-free. They are also vegan and gluten-free. (Take care to purchase gluten-free oats—some are exposed to the big G.)

Which is why I always eat most of them. I can’t help it. :/

cookies vegan

Ingredients:

3 bananas, mashed

2 cups rolled oats

½ cup vegan chocolate chips

2 tbsp. chia seeds

1 ½ tbsp. raw cocoa powder

1 ½ tbsp. maca powder

Method:

Preheat oven to 350 degrees, and grease two cookie sheets with coconut oil. Combine all ingredients and mix well. Drop by spoonfuls (about 1 tbsp. each) onto cookie sheet, and flatten the tops with your palm. Bake for 10-12 minutes, taking care to not overcook. (They become quite chewy if in the oven for too long.) Remove from the oven and cookie sheet and let cool on rack for ten minutes. Dive in, and do it happily.

BECAUSE THERE IS NOTHING BAD FOR YOU IN THESE COOKIES!

Vegan gluten free cookie

Enjoy! For more whole food, plant-based recipes and tips on how to heal your IBS with them, check this out!

PS- if you need the cookies a little sweeter, add 2 tbsp. of pure maple syrup to your ingredients list. But they’re pretty sweet already. 🙂

Chia Oatmeal with Apricot and Coconut

Apricot Oatmeal

I’ve been doing this thing lately where I eat breakfast for lunch. Not that I skip breakfast; rather I’ve been eating two of them. I don’t know whether it’s because I’ve been sick lately with a cold that I can’t seem to shake, but today I wanted some comfort food for lunch, so I made oatmeal.

Only this wasn’t any ordinary oatmeal. It was really, really, really good oatmeal.

Aside from being high in protein, oatmeal made this way is super high in fiber and iron. It was perfect for a day that wasn’t cold, but wasn’t hot…I was feeling a little down, and it made me feel better. One of those days. So, without any more ramblings from moi, here is what I did. Try it out and you’ll love it. 🙂

Apricot Oatmeal

Chia Oatmeal w/ Apricot + Coconut

Ingredients

2 handfuls rolled oats

2 tbsp. buckwheat groats

1 tbsp. chia seeds

1 cup coconut milk (you could also use almond milk)

About 8 dried apricot pieces

1/4 cup unsweetened shredded coconut

Method

Combine oats, groats, seeds, and milk in a pot. Bring to a slight boil, then let simmer for about 5 minutes. While simmering, cut each apricot piece into 6 or 8 pieces, and set aside. Once the oats are cooked, remove from heat and find a jar. (Or bowl…but a jar’s more fun.) Scoop 1/3 mixture into jar, and layer apricot pieces and coconut. Repeat until everything’s used up, and eat while hot–and here’s a fun twist–OR COLD. Yup, that’s right, you can refrigerate overnight and eat tomorrow morning.

Oatmeal breakfast

So many choices! Okay, just 2, but that’s more than 1. This breakfast (or lunch) is also great for digestion. As a previous sufferer of IBS (irritable bowel syndrome), I can personally attest to the effectiveness oatmeal has on regulating the bowel. It’s also completely plant-based (vegan), and helps to lower blood sugar and cholesterol.

Let me know what you think!