Month: March 2016

Coconut Chia Matcha Pudding

Coconut Chia Matcha Pudding

 

I am writing this post as I prepare for surgery on Friday. I think I now realize why people just go ahead and schedule it as soon as they know they’ll need it. Waiting just feeds anxiety. I suppose, on a positive note, I have had time to prepare. Not only am I prepared with the rolling knee walker but I’ve moved a few things around to help facilitate my down time.

I made this recipe a while back and decided to save it for March and Saint Patrick’s Day. With a few changes to the original recipe that I posted back in June of 2015. This pudding is a new favorite of mine. Take a look at the original Chia Pudding recipe f you are not familiar with the health benefits of chia.

I first tried matcha tea powder about a year ago. I was already a fan of matcha tea bags and decided to try it because the health benefits are great. The following is from matchasourse.com.

🍃When you drink matcha, you ingest the entire leaf and receive 100% of the nutrients of the leaf.
🍃Matcha powdered green tea has 137 times more antioxidants than regularly brewed green tea.
🍃One cup of matcha = 10 cups of regularly brewed green tea in terms of nutritional content.
🍃Is packed with antioxidants including the powerful EGCg
🍃Boosts metabolism and burns calories
🍃Detoxifies effectively and naturally
🍃Calms the mind and relaxes the body
🍃Is rich in fiber, chlorophyll and vitamins
🍃Enhances mood and aids in concentration
🍃Provides vitamin C, selenium, chromium, zinc and magnesium
🍃Prevents disease
🍃Lowers cholesterol and blood sugar
Prepare the pudding the night before you plan to serve.

 

Coconut Chia Matcha Pudding
 
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Ingredients
  • 1 (13.5-oz) can coconut milk
  • 1½ c. Vanilla Greek Yogurt
  • ½ - 1 tbsp. matcha powder
  • 1 tbsp. vanilla extract
  • 2½ tbsp.(or to taste) honey
  • pinch salt
  • ¼ c. shredded coconut
  • ½ c. Chia seeds
Instructions
  1. In a medium bowl, gently whisk the coconut milk, yogurt, matcha, vanilla, honey, and salt until just blended. Whisk in the coconut and chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
  2. The next day, spoon the pudding into serving bowl, top with berries and nuts if desired.

 

 

 

 

 

Dill Pickle Dip

Dill-Pickle-Dip

 

I love dill pickles. When I think of going to a movie, I think of pickles. I know, it sounds strange, but when I was a kid the local movie theater had a big jar of those huge pickles right by the popcorn. I went for the pickles every time! Wes eats pickles the way I do. We keep a gallon of them in the refrigerator at all times.

If you love dill pickles as much as I do, you will want to make this dill pickle dip immediately. I found this recipe over at noblepig.com. I was a little skeptical AND captivated all at the same time. I took a screenshot of the recipes on my iPad months ago. I scrolled by the screenshot daily, and would stop to look at it all of the time. When I finally decided to try the dip I could have made it in my sleep because I had studied it SO many times.

Why did I wait so long? Oh my, it was delish! Love at first bite as a matter of fact. Dill pickle dip would be great at your next cookout. The pretzel chips were perfect with this dip!

Dill Pickle Dip
 
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Ingredients
  • 1 (8-oz.) pkg. cream cheese, softened
  • ⅓ c. diced red onion
  • ¼ c. pickle juice
  • 2 tsp. finely chopped garlic
  • 1 tsp. Old Bay seasoning
  • 1 tsp. coarse ground black pepper
  • 2 c. diced pickles
Instructions
  1. With an electric mixer, combine cream cheese, red onion, pickle juice, garlic, Old Bay seasoning, and pepper. When mixed well, stir in the pickles and mix to combine. Refrigerate at least 3 hours before serving.