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
🍃Lowers cholesterol and blood sugar
Prepare the pudding the night before you plan to serve.
Coconut Chia Matcha Pudding
- 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
- 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.
For someone that isn’t crazy about eggs, I sure do love breakfast. French toast, pancakes, waffles, scones, muffins, carbs, carbs, carbs! From everything I have read though, it appears that oatmeal is a good carb. Shape magazine recommends that we eat nutrient-dense carbs with at least two to three grams of fiber per 100 calories since our bodies break down fiber more slowly, keeping us feeling full for longer. You can replace the sugar in this recipe with Splenda brown sugar and still have the same great taste.
This is delicious served with fresh fruit!
Oatmeal Creme Brûlée
- 2 c. old-fashioned oats
- 2 tbsp. unsalted butter, melted
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ½ tsp. ground cinnamon
- 1 tsp. vanilla extract
- 1½ c. low-fat milk
- 1 c. low-fat vanilla yogurt
- ½ c. Eggbeaters (or 2 beaten eggs)
- ⅔ c. brown sugar, divided
- Spray a 8-inch square baking dish with non-stick cooking spray, set aside. Preheat oven to 350°F.
- In a medium bowl mix the melted butter, baking powder, baking soda, salt, cinnamon, vanilla extract, milk, yogurt, eggs, and ⅓ c. brown sugar. Add oats and stir to combine. Pour into the prepared baking dish. Bake for 40 to 45 minutes or until cooked through. The oatmeal should still be moist, but not soupy.
- Remove from oven and set it to broil. Sprinkle evenly with remaining ⅓ c. brown sugar and place under the broiler and broil for 2 to 3 minutes or until the sugar is caramelized.
- Remove from oven and let stand a few minutes to allow the sugar to harden. Cut into squares and serve with fresh berries.
To prepare individual ramekins follow steps 1 and 2. Place ramekins on a baking pan. Spray with non-stick cooking spray.
Remove oatmeal from oven and spoon the baked oatmeal into individual ramekins. Divide brown sugar between ramekins, sprinkling on top. Place under broiler and broil for 2 to 3 minutes or until the sugar is caramelized.
Remove from oven and let stand a few minutes to allow the sugar to harden.
Serve warm with fresh berries.
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
- 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
- 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.
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
- 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
- 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.
In Georgia we are lucky enough to enjoy all four seasons. I love the holidays that come with winter and the occasional snow, the beautiful flowers of spring and the perfect temperatures, the barefoot and beach days of summer along with the fresh garden produce, and the crisp air, apples, and beauty of fall. It never fails, when a new season starts to come around I’m more than ready for the change. In my lifetime, I have lived several places throughout Georgia and even in Florida for a few years. I love the south and there is no place I would rather be!
The warm days that we had recently have me longing for summer! I’m ready to pack up the sweaters and boots and pull out the shorts and flip-flops. Along with the clothing changes I’m also ready for the menu changes. Salad weather is just around the corner, but I couldn’t wait! I made this wonderful Greek Chickpea Salad for my family to enjoy over the weekend. It’s easy and versatile and full of wonderful flavor! This recipe is really just a guide because you can use the ingredients that you and your family enjoy. I like cucumbers in my salad but my mother-in-law prefers artichokes, so mix it up and have fun with it. This is best made a few hours before serving.
Greek Chickpea Salad
- 2 (15-oz.) cans chickpeas, drained and rinsed
- 1 tbsp. chopped fresh parsley or mint
- ¾ c. chopped bell pepper
- ½ pint halved grape tomatoes
- ¼ c. red onion, chopped
- ¼ c. halved kalamata olives
- ½ cucumber, seeded and chopped
- ½ c. feta, cubed or crumbled
- 15-oz. can artichokes, drained
- 3 tbsp. plain yogurt
- 2 tbsp. fresh lemon juice
- 2 tbsp. white balsamic vinegar
- 1 garlic clove, minced
- ¼ tsp. ground cumin
- salt and pepper, to taste
- pinch of granulated sugar
- 6 tbsp. extra virgin olive oil
- Combine chickpeas, parsley, bell pepper, grape tomatoes, onion, olives, cucumber, feta and artichokes in a large bowl.
- In a separate bowl mix yogurt, lemon juice, vinegar, minced garlic, cumin, salt, pepper, and sugar together with a whisk. Add olive oil in a slow, steady stream, whisking constantly until well incorporated.
- Pour dressing over vegetables and toss to coat. Store in the refrigerator for several hours before serving. Serve chilled or at room temperature.