Chia seeds are so nutritous, full of fiber, protein, and healthy fats like omega 3s! Look them up seriously, packed with essential vitamins and minerals! I love pudding and this makes a pudding that you can enjoy while nourishing your body well! By blending them with the other ingredients in high, you get a legitimately creamy texture, so that if you don’t love the gritty crunch of the seeds, you won’t even know they are there. But the best part is that they have a thickening quality when put in water that combines to form the pudding texture I loooove. This is fairly un-sweet, so make sure your banana is quite ripe and or add dates, stevia, or honey to taste. This so so easy too 🙂
1 banana, very ripe
1/8 cup cocoa powder
1/4 cup carob
1/4 cup chia seeds
1.5 cup soymilk
1/4 tsp almond extract
1 pinch vanilla bean (or extract)
1/8-1/4 cup water
1 tsp stevia (optional)
Blend all ingredients on high until creamy and pour into small dishes to refrigerate overnight to solidify.
Remove and enjoy!!
Makes about 2.5 cups, 5 servings.
Per 1/2 cup serving :
Could not be easier. If you want a fully smooth, classic pudding texture, I recommend throwing all into a high speed blender, but for simplicity of clean up and the nutty texture of the chia seeds, I mashed and mixed by hand.
All you need:
1 tsp Vanilla
1/4 cup chia seeds
2tbs PB2 (powdered peanut butter, you could use any peanut butter)
1/3-1/2cup unsweetened soymilk (1/3 cup will become very thick, 1/2 cup more classic pudding)
Combine all ingredients well and refrigerate for about an hour to set, overnight works too. Enjoy alone or in a parfait as pictured with fresh fruit, cottage cheese, and baked cinnamon apples 🙂
Eaten alone, makes 4 servings at approx 92 calories, 4g protein, 4g fat, 12g carbs, 5g of fiber, 9% dv calcium, and 10% b12. The amount pictured in the parfait is maybe 1/4-1/3 of a serving, FYI. Good stuff:) Enjoy!
Fall is here and everything pumpkin. If you read this blog, you know I LOVE bran muffins, despite cooking mostly gluten free otherwise. So I had to make a pumpkin version. And I will certainly make more variations on this basic recipe. Maybe an apple cinnamon variety 😀
3 very ripe bananas
1 cup pumpkin puree
1 tbs coconut vinegar
1 tsp vanilla
1/2 tsp almond extract
1/2 tsp baking powder
1/2 tsp baking soda
2 Tbs sunbutter
Blend on high, set aside, then mix with:
1/2 cup chia seeds
1 cup wheat bran
1/3 cup oat flour
2tbs flax meal
Turn into greased muffin tins and
Bake at 350F for 25- 30 min. Enjoy!!
This one’s a hybrid but it is SO good. Breakfast or an afternoon work snack, an instant staple. SO simple and nourishing. Brain food!
Oats 1/4 cup
Chia 1/4 cup
Almond milk 1.2 cup
Flax meal 2tbs
Cinnamon 1.5 tbs
Vanilla 1/2 tsp
This amount makes about 3-4 servings.
Whisk together in a glass tupperware, cover and put in the fridge, grab in the morning, eat anytime as no need to heat!