I’ve recently become obsessed with the idea of chia pudding and last night I finally got around to making some.
Before I get into the recipe, which is the easiest thing you’ll make all day, let’s talk about the awesomeness of chia seeds.
Part of the mint family, chia seeds provide a variety of health benefits, including fiber, protein, Omega-3 fatty acids (more than salmon!), micronutrients, and antioxidants which prevent them from going rancid.
Other health benefits include:
- High fiber and protein content = weight loss aid! The fiber absorbs large amounts of water and expands in the stomach, increasing fullness and slowing absorption of food. (x)
- Improve metabolic health
- Lower the risk of heart disease & type 2 diabetes
- High in calcium, phosphorus, and magnesium which are good for your bones
- Lower triglycerides and cholesterol
They’re basically power-packed full of goodness and if you’re not incorporating them in your diet, you’re doing yourself a disservice. I’ve been sticking them in my smoothies for several years now, but I finally got around to making that pudding.
- 3 tbsp chia seeds
- 3 tbsp peanut butter powder
- 2 bananas
- 1 cup almond milk (or whatever milk you want to use)
- Blend bananas, PB powder and almond milk until smooth.
- Pour over chia seeds, and stir.
- Cover with plastic wrap and chill in fridge for at least 4 hours or overnight.
- Enjoy! (with more antioxidant rich foods like blueberries!)
I felt inspired to cook a little over a week ago and spent one of my days off making vegetarian enchiladas as well as today’s recipe: Cocoa Almond Pumpkin Cheesecake.
Of course, I found this recipe on the internet’s best recipes database, Foodgawker, and I made some tweaks, as usual. I didn’t have almond flour on hand, so I ground fresh almonds in my blender for the crust. I also added cardamom instead of nutmeg and ginger to the cheesecake part, as well as real cream cheese instead of making the vegan version.
Check out the original recipe by clicking here, and my version down below.
Cocoa Almond Pumpkin Cheesecake
– 2 cups almond flour OR ground almonds
– 3 tbsp cocoa powder
– 3 tbsp sweetener (coconut sugar)
– 1/4 tsp baking soda
– pinch of salt
– 4 tbsp coconut oil (melted)
– 1.5 cups pumpkin puree
– 1 cup cream cheese
– 1/4 cup sweetener (coconut sugar)
– 1/2 cup coconut oil (melted)
– 1.5 tsp cinnamon
– 1 tsp vanilla extract
– 1/4 tsp cardamom powder
1. Preheat oven to 300F.
2. Combine dry ingredients for crust.
3. Add coconut oil and combine.
4. Press crust into 9 x 9 baking pan.
5. Bake 15 minutes.
6. Blend filling ingredients with an electric mixture, about 3-4 minutes.
7. Pour filling over cooled crust.
8. Refrigerate 3-4 hours, serve chilled.
1. I love baking because it’s an art that gives me very quick and satisfying results.
2. I LOVE STRAWBERRY SEASON.
My dad bought a TON of strawberries for $2 (!!!) and I decided earlier this afternoon that I needed to make something quick, delicious, and not too fattening, so of course I hit up my favorite cooking website, Foodgawker, for recipes.
I found this one and went with it.
A few changes I made:
– Used coconut sugar instead of regular sugar because we don’t have regular sugar at the moment – it gave the cake its browny color.
– Used TruWhip skinny whipped cream instead of the homemade version given in the recipe – saving on a lot of calories, sugar, and carbs here.
– I “greased” my pan with spray oil.
– I added cardamom powder to the batter.
1 & 1/3 cups all-purpose flour
1/2 cup granulated sugar (coconut sugar)
2 teaspoons baking powder
1/4 teaspoon cardamom powder
1/4 teaspoon salt
2/3 cup buttermilk
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup sliced fresh strawberries
1. Preheat oven to 350 F.
2. In a large bowl, whisk flour, sugar, baking powder, salt, and cardamom powder.
3. In a separate bowl, whisk buttermilk, melted (COOLED!) butter, egg, and vanilla extract.
4. Mix in wet ingredients with dry – batter will be thick. Fold in strawberries.
5. Bake for 25 minutes in a 9 inch pan (until toothpick comes out clean from center).
6. Cool cake before applying whipped cream and sliced strawberries on top. Keep refrigerated.
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Ya’ll know how much I love smoothies, right?
This is a super easy one I made a couple weeks ago that I dubbed the “Blueberry Banana Breakfast Smoothie” and it’ll do you good. Also, look at that color! What’s more enticing than NATURALLY vibrant colored food?
Blueberry Banana Breakfast Smoothie
- 1 banana
- 1 handful of blueberries
- 1 tbsp raw honey
- ¼ cup rolled oats
- half orange juice, half water
It’s about time I posted some food!
My mom asked me to cook this past weekend – specifically to make stromboli. But I was too lazy to fold dough (wow, I know) so I made pizza instead. Recipe below!
– homemade & handmade Parmesan pizza dough
– organic pasta sauce
– mozzarella cheese
– 2 chicken breasts, pre-cooked stovetop in EVOO with Vegeta seasoning, pepper, cayenne pepper, paprika, garlic powder
– 1.5 small-medium onions
– 2 heads of broccoli
– cheddar cheese
1. Use whatever pizza dough recipe you want and make it before everything else. Leave covered in a warm area to rise for approx. 30-60 minutes.
2. Chop chicken breasts into small pieces, about an inch cubed, cook stovetop medium high heat, in about 1 to 2 tbsp of extra virgin olive oil and season with Vegeta (or salt), pepper, cayenne pepper, paprika and garlic powder to taste. Cook and stir until cooked through and slightly golden.
3. Throw in broccoli and onions about 2-3 minutes before chicken is done cooking and stir. You want the broccoli to look bright green. Set aside.
4. Roll out dough and place on a pizza pan. Top with pasta sauce and mozzarella cheese. Add chicken/broccoli mixture, top with cheddar cheese.
5. Bake at 425 F for 20-30 minutes. Enjoy!