Chia seeds have become one of my most popular add-in’s in recent months. They’re loaded with omega-3 fatty acids, which despite the name, helps to lower your body’s bad cholesterol levels and raise the good ones.
Most people have heard that you can get your omega-3’s from fish or fish oil supplements, which is true, but if you don’t like fish, or eat it irregularly, or if you don’t like to take supplements, then tossing in chia seeds to your diet can be the easy choice.
If you like the texture of tapioca, then you’ll like chia. If you’ve never had them before you might be alarmed that when they’re added to liquid (like a smoothie, milk, or even water) they plump up and take on a gelatinous texture, similar to tapioca, just smaller. So it’s better to know that first, before buying them and then realizing you don’t like their texture and never end up using them!
I typically put a teaspoon or so in my smoothies, but I had heard of chia pudding, so I wanted to give it a go…
In this recipe, I combined four things I love: coconut, chia, cinnamon and almond milk.
I’m crazy about cinnamon—the more the better in my book. 🙂
So this satisfied my love cinnamon, plus the shredded coconut for a textural contrast to the tapioca-like chia. Plus I’ve completely swapped over from dairy milk to almond milk–for many reasons–but it makes this yummy breakfast pudding completely dairy free. No tummy aches or digestion issues, plus all the health benefits of almonds–vitamins, protein and unsaturated fat.
Ingredients & Recipe (Single serving)
1 Tbsp chia seeds
1 Tbsp unsweetened coconut shreds
Dry ingredients
1 tsp cinnamon (or if you LOVE cinnamon like I do, add an extra 1/2 tsp.)
1/2 c. unsweetened almond milk
Fresh or dried fruit, optional
Chia Breakfast Pudding with dried cranberries
Combine all ingredients, mix or whisk thoroughly until cinnamon no longer floats on top.
Refrigerate overnight in covered bowl. This is when the chia-magic happens! Single serving ready to go for the next morning.
Just before serving, add fresh or dried fruit (I used dried cranberries) to add natural sweetness (optional).
Just so you know, don’t expect this to be very sweet–that’s where the fruit comes in. If you’re used to sugar-loaded pop tarts or breakfast cereal, this will be a drastic change for your taste buds.
BUT, as you begin to desensitize your taste buds and your body to overdoses of added sugar, the beautiful NATURAL sweetness of the fruit, almond milk, coconut and cinnamon will shine through.
Breaking the chain of sugar-overload can seem daunting, or even bland at first. But we don’t realize how our taste buds have been masked by high-fructose corn syrup (HFCS) or skyrocketing levels of sugar in our daily processed food and drinks.
I encourage you to start taking steps to take the self-induced glucose burden off of your body, allowing your insulin levels to stabilize causing food and sugar cravings to dissipate.
This great new breakfast pudding, along with other small changes in your daily routine and diet, can be just the thing to greater vitality, more energy and rediscovering the beauty provided to us in natural, whole foods. 🙂
Take a look at my other great recipes featuring whole, satisfying foods under the “I Love Food!” category. Cheers!
~Dr. Melody
I was thrilled when I came across this version of pork “fried rice” — adapted from the cookbook One Pot Paleo by Jenny Castaneda.
I had always wanted to start trying cauliflower rice, so here was my chance! Cauliflower is one of my husband’s favorite vegetables, so the more ways to make it, the better!
Plus now we would be able to have the same texture and consistency of rice without the carbs. 🙂
To make the cauliflower rice is so easy. Cut off the leaves and as much of the stem as possible, only leaving the florets. You may have to make it in a few “batches” depending on how big your food processor is.
Break apart the florets into small pieces and fill your food processor. Pulse until it makes rice-like consistency, but doesn’t create a mush. Transfer to a bowl and repeat until you’ve completed the whole head of cauliflower.
This recipe calls for a full head, but if you don’t use it all, you can freeze the rest to use some other day!
Cauliflower florets in food processorCauliflower Rice
After you’ve made your rice, grab your wok, and you’re ready to go!
Ingredients:
1 Tbsp coconut oil or ghee
1 head of cauliflower, stems removed, pulsed into “rice” in food processor (or use 1 bag of frozen cauliflower rice)
1/2 onion, chopped
3 tsp minced garlic (or 3 cloves, chopped)
1 lb. ground pork
1 c. carrots, 1/8-1/4 inch slices
2 eggs
1 tsp. fish sauce
2 Tbsp liquid aminos (or low sodium soy sauce)
2 green onion stalks, thinly sliced, green portion only
Black pepper, to taste
Directions:
Melt 1 Tbsp coconut oil and saute’ onions and garlic in wok on medium/high heat until tender, approx. 3-4 minutes.
Add ground pork and cook until no longer pink, breaking into small chunks with wooden spoon. Approx. 7-8 minutes.
Add sliced carrots, fish sauce and liquid aminos. Season to taste with black pepper. Cook another 3 minutes until carrots are tender.
Tri-color organic carrots, sliced
Turn heat down and transfer mixture to a bowl.
Scramble 2 eggs in the wok with wooden spoon until almost fully cooked, approx. 1 minute.
Return pork/carrot mixture to wok, add cauliflower rice, green onion, and raise heat back to medium/high.
Mix all ingredients and cook until cauliflower rice is your preferred desired consistency, but not mushy.
Serve immediately and garnish with extra green onion, if desired.
Serves 4.
Enjoy!!
I am IN LOVE with my newest kitchen gadget, the Veggetti Pro. I’ve used the standard Veggetti before, to make zucchini noodles and transform other veggies into delectable strands, but with the larger Pro edition it makes is SO EASY!
My nick name for it is “the spiralizer” as you can do thick or thin spirals, or flat ribbons.
Veggetti Pro with “thick spiral” blade
Here I experimented with a white sweet potato with the “thick spiral” blade and then tossed the curls with coconut oil, paprika, cayenne, oregano, parsley, garlic powder, salt and pepper.Spiced up, ready to bake!
Bake at 400F for 40-45 min, tossing and rotating every 10 minutes for an even baking and to make sure the smaller pieces don’t burn.
Since a spiral cut makes the potato so thin, it will shrink and dehydrate while it’s baking. So don’t be surprised when you see that they shrink down.
This was only one medium sized sweet potato. So plan for 1/2 potato per person. In this case there were just two of us, so we split it and it was the perfect amount.
Baked spiral sweet potato fries
The sweetness of the potato combined with the flavors of the spices meant you didn’t even need ketchup or anything to dip it into!
This was a great compliment to the rest of our dinner of pork chops and steamed broccoli. 🙂
No extra carbs needed!Want a Veggetti for yourself? Here’s my affiliate link right to Amazon. It’s my favorite new kitchen gadget of 2015! Enjoy!!Click image to view on Amazon.com
So this satisfied my love cinnamon, plus the shredded coconut for a textural contrast to the tapioca-like chia. Plus I’ve completely swapped over from dairy milk to almond milk–for many reasons–but it makes this yummy breakfast pudding completely dairy free. No tummy aches or digestion issues, plus all the health benefits of almonds–vitamins, protein and unsaturated fat.
Serve immediately and garnish with extra green onion, if desired.
Serves 4.
Enjoy!!
