yogurt | Not Just Sunday Dinner

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

Author:

Amye Melton

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

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.
The next day, spoon the pudding into serving bowl, top with berries and nuts if desired.

Patriotic Frozen Delight

If you are like me, you want to do the Fourth of July cookout. However, there’s nothing less appealing that being stuck in the hot kitchen! Especially if this fourth is as hot as a few days these past couple of weeks.

I plan to make it easy on myself this year. I will prepare the sides salads at night when it’s cooler. Then we will throw some corn on the grill with the burgers and for dessert, I plan to make this refreshing berry treat. There’s no baking, and you can mix it up in a matter of minutes. It’s cool, refreshing and delicious! The strawberries and blueberries will look perfectly patriotic but for occasions in the future, try other fresh fruits instead.

Patriotic Frozen Delight

Author:

Amye Melton

Ingredients

1 (14-oz.) can sweetened condensed milk
⅓ c. fresh lemon juice
2 tsp. grated lemon peel
2 c. vanilla yogurt
2 c. miniature marshmallows
½ c. chopped pecans
1 c. sliced fresh strawberries
1 c. fresh blueberries

Instructions

In a bowl, whisk together sweetened condensed milk, lemon juice, lemon peel, and yogurt. Stir in marshmallows and pecans.
Spread half of the mixture in an ungreased 8 x 8-inch square dish. Sprinkle with half of the strawberries and blueberries. Cover with the remaining yogurt mixture; top with remaining berries.
Cover and freeze. Remove from freezer 15 to 20 minutes before serving.

Chia Seed Pudding

I had heard of the many benefits of chai seeds, but until recently had never tried them. They are crunchy little seeds that have no taste. Chai seeds can be absorbed by the body as seeds, unlike flax seeds that need to be ground.

Chai seeds are packed with nutrients! They are loaded with fiber (which is good for digestive health), protein, omega-3 fatty acids (essential for brain health), and they are high in antioxidants. They are high in calcium, magnesium, and phosphorus. They are being studied as a natural treatment for Type 2 diabetes, and a study has shown that they can significantly lower blood pressure.

Chai seeds come from a flowering plant in the mint family, called Salvia Hispanica. They can be eaten raw, soaked in juice, and added to baked goods. When soaked in a liquid the seeds become gelled. Because of this reason that can be used as a natural thickener for soups. Sprinkle them on cereal, yogurt, salads, or try this delicious pudding recipe from Giada De Laurentiis. Alone or topped with nuts and fresh berries, this pudding makes a fantastic breakfast or snack!

Chia Seed Pudding

Author:

Amye Melton

Ingredients

1 cup vanilla-flavored unsweetened almond milk
1 cup plain low-fat (2 percent) Greek yogurt
2 tbsp. pure maple syrup
1 tsp. pure vanilla extract
Kosher salt
¼ c. chia seeds
1 pint blueberries or strawberries, hulled and chopped
¼ c. sliced almonds, toasted

Instructions

In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and ⅛ teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
The next day, spoon the pudding into 4 bowls or glasses; mound the berry & almonds on top.