Simple to make and quick to eat, this healthy yummy pudding is nutrient-dense and filling.
*see video below for Chocolate Chia Recipe*
INGREDIENTS: 1 cup Chia Seeds 1 tsp Ground Cinnamon 1/4 tsp Himalyan Pink Salt 2 (13.5 oz.) cans Lite Coconut Milk + 1/2 cup Coconut Water 2 tbsp pure Vanilla Extract 1/4 cup (or less) pure Maple Syrup *or try Date Syrup
DIRECTIONS: Using a fork, mix dry ingredients together in a small Pyrex measuring glass or bowl.
Whisk wet ingredients together in a large Pyrex measuring bowl (with a spout for pouring).
Pour dry ingredients into wet mixture and whisk. Let sit for a minute.
Stir the mixture again with a fork and pour into mason jars or glass Pyrex with lids. Give each jar of chia pudding another stir with a fork before placing lids on top.
Store in refrigerator overnight, but it will be ready to eat in a few hours, if you prefer.
Chia pudding is best eaten within a few days, but never lasts more than two in our home. :)
Serve with your favorite fruit, grain-free granola, shredded coconut... be creative!
Bon Appétit! - Suzanne
<---- video I made for my daughter ;) shows you how easy it is to make, so give it a try!
Green Banana Flour is a prebiotic and I found it on Amazon. :)
some of my favorite add-ins
silicone baking tray :)
Grain-Free, Gluten-Free, Refined Sugar-Free, Organic, Paleo Muffins. A nourishing & YUMMY energy snack!
INGREDIENTS: - 3 large Eggs - cage-free, pasture-raised - 1 1/3 cups filtered Water - room temp - 2 tbsp pure Vanilla Extract - 1 Box Simple Mills Banana Muffin & Bread Mix - 3 tbsp Coconut Oil - gently melt to liquid in microwave, approx. 30 secs & stir - 1 tbsp Arrowroot Powder - 1 1/2 tbsp Green Banana Flour (can also use almond or coconut flour) - 2 tbsp Coconut Sugar - 1/2 tbsp ground Cinnamon - 2 tsp Maple Sugar (optional, could just use more coconut sugar) - 1/4 tsp Himalayan Pink Salt - 1/2 tsp Baking Soda - 2 large ripe mashed Bananas (or 3 small) + yummy add-ins (see below)
DIRECTIONS: Whisk eggs in a large bowl, then add all ingredients in above order.
After adding banana, put whisk away and stir with fork. Then the fun part… be creative with your add-ins! (see mine below)
Now’s a good time to Pre-Heat your oven to 350 degrees. Or, use Convection setting at 325, if you have it.
*My add-ins for this batch: 3/4 cup dark Chocolate Chips 3/4 cup dried Cranberries, no sugar (sweetened with juice) 1/2 cup chopped Walnuts 1/4 cup chopped raw Pecans shredded Coconut (unsweetened) to sprinkle on top
After you stir in your add-ins, fill mini-muffin silicone trays with mixture (or spray regular mini-muffin tins with non-stick Coconut Oil spray. Top muffins with coconut, nuts, choc. chips, etc.
Bake for approx. 25 minutes, but check for browning tops! If using Convection setting (I prefer), bake for 20-22 minutes.
Partially cool muffins in tins, then transfer muffins to finish cooling on racks. If using silicone trays, they slide out like magic. If using metal tins, carefully remove them with a skinny silicone spatula.
*Choose whatever add-ins you like! Chocolate chips, dried fruit, nuts, etc. So many options. Easy to tailor to your family’s tastes. You can fill your tins with batter, then put extra add-ins on top to customize.
The more organic and naturally-sweetened items you use, the better! These healthy little muffins stay fresh for about a week in the refrigerator. Store in airtight containers (glass pyrex works great) lined with parchment paper or paper towels.
Pop 'em in your mouth, straight from the fridge. Or heat in microwave for 30 secs for a warm, decadent treat.
Some of my favorites. But, I change it up with whatever is on hand.
One variation: fresh peaches, mango, and banana
Ingredients: - 1 packet of frozen Dragon Fruit - 1 pouch of frozen fruit blend (see photo) (or) - 1 handful of your choice frozen fruit - 1 handful of frozen pineapple - 1/2 can of lite coconut milk - + a little coconut water, for blending - squirt of raw honey - handful of gluten-free granola - fresh berries and kiwi - unsweetened shredded coconut
Directions: Add Dragon Fruit packet and half the coconut milk to Vitamix blender and pulse to blend, or use soup mode––that seems to work best.
Add remaining coconut milk, frozen fruit, and honey. Repeat, pulsing to blend. Add coconut water (or water) in very small amounts just to get blender blades to swirl through mixture.
It takes a bit of pulsing (and stopping to stir) to get it to blend. The magic is keeping it thick and frozen, so don’t get antsy and add too much water. It’ll blend, just be patient. The smiles on your family's faces will be worth it! :)
Scoop bright purple mixture into a bowl. Top with granola, fresh berries, kiwi, and sprinkle with shredded coconut.
*Variations can include: fresh strawberries, blueberries, bananas, peaches, apples, mango… be creative with what you have on hand. And, always try for organic! Serves 2 (big portions) or 3 (normal amount) Full of nourishing antioxidants! Bon Appétit! - Suzanne