1 - It's delicious. Granted I will eat nearly anything. However, these little seeds are excellent vehicles of flavour since they themselves have no flavour so this allows for creative flavour combos... although, I usually lean towards the slightly sweet for the puddings.
2 - It's a portable and make-ahead friendly! A few tablespoons in a mason jar with some almond milk and any extra flavour add-ins and you are on your way to pudding goodness. I usually make a few jars on Sunday night and leave them in the fridge for quick morning breakfasts, a midday snack or a tasty dessert if any last until the end of the week.
3 - Nutrient dense super food! These little seeds have a lot packed in to their tiny packaging. High in protein, fiber, omega-3, iron, magnesium and plenty more. Top off with add-ins like fresh or dried fruits, nuts and seeds and you've got yourself a really great combination of energetic fuel!
4 - They make an excellent egg replacer for baking! Just combine 1 tablespoon of ground chia seeds with 3 tablespoons of water, let sit for 5-10 minutes and you now have an egg replacer for cakes, cookies, muffins, pancakes, or sweet breads! Sometimes I combine ground chia and flax seeds for an ultra nutrient dense egg replacer for baking too.
5 - They can be used to make a jams that do not require commercially produced pectin and the ridiculous amount of sugar needed to make the pectin work. Just berries of your choosing, a bit of sweetner (I like maple syrup or local honey) and chia seeds! Here's one of my favourite recipes from Oh She Glows :)
This is how I make my chia puddings:
Chocolate Chia Pudding
4 tbsp chia seeds
1 tbsp raw cacao powder (or cocoa powder)
1 tsp camu camu*
1 tsp non-gmo soy lecithin**
1/4 tsp vanilla powder (or vanilla extract)
1/4 tsp ground cinnamon
pinch of Himalayan salt (or sea salt)
1/2 cup almond milk (or any milk you prefer)
1 tbsp maple syrup (honey or agave works too)
Toppings: sliced fruits, chopped nuts, seeds, coconut flakes, etc.
1 - Combine first six ingredients in a straight sided mason jar. Screw on lid and give it a good shake to mix all the dry ingredients together.
2 - Add milk and sweetener, replace lid and shake well.
3 - Remove lid and using a spoon or small spatula scrape down the sides of the jar to ensure everything is on the liquid.
4 - Replace lid again and let sit for 30 minutes or place in fridge and use within 5 days.
5 - When ready to eat just remove lid and place whatever toppings you'd like on top, mix and chow down. Or pour in to a bowl for added pretty presentation points ;)
*Camu camu is totally optional. I've recently been adding this to my chia puddings for additional vitamin C and antioxidants. Found it at The Light Cellar here in Calgary.
**Non-GMO soy lecithin is also totally optional. However, adding a lecithin add-in is something you may want to consider as a neurotransmitter it aids in memory retention (among many other benefits)! Another great find from The Light Cellar here in Calgary.
Do you include chia seeds in your daily/weekly diet routine? How about baking with it? If you haven't tried it before do you think you may give it a shot? Let me know in the comments or send me a direct message if you have any questions! Enjoy :)
I recently learned about Chinese tea eggs and my mind was spectacularly blown. It's a relatively simple double technique that only special requirements are time and a bit patience. If you're a fan of something savoury and different to mix up your protein intake or better yet for serving on Halloween these will do the trick... pun intended ;) haha!
Spooktacular Devilled Eggs
1 dozen eggs
1 - Place all eggs in to a pot of sufficient size and fill with water to cover by about an inch.
2 - Cover and bring to a rolling boil and continue to boil for about 7 minutes.
3 - Turn off heat and let eggs to sit in hot water for 3 more minutes.
4 - Remove eggs to a strainer and discard of the water.
3/4 C soy sauce or tamari
3-4 star anise
1 stick cinnamon
1 tsp whole cloves
1 tsp whole coriander
1 tsp whole fennel seeds
1 tsp whole peppercorn
2-3 black tea bags
Water to cover
1 - Since the freshly boiled eggs will likely still be quite hot use a clean kitchen towel or oven mitt to hold the egg. Then with the back of a spoon crack the eggshell all over to have generally even cracking. Once cracked place egg back in to the pot. Do this to all the eggs.
2 - Add rest of the ingredients to the pot ensuring everything is fully emerged in this new sauce.
3 - Cover and bring to a boil. Reduce heat to a rolling simmer and set a timer for 60 minutes.
4 - Check once in while to ensure all the eggs are still fully submerged.
5 - After the hour, turn off the heat and leave eggs in the sauce until room temperature. Once fully cooled move pot to the fridge and let the eggs continue to soak in the sauce for at least overnight. However, the longer they are left in the sauce the further the flavour will penetrate the egg white even more. They can certainly start to be eaten right away but I highly suggest leaving them for as long as you can. I actually let some sit for a week and the flavour was AMAZING!
This is where you can just use the eggs sliced on top of a salad or just straight from the shell in to your mouth... However, for added entertainment value here's how I devilled them:
2-3 tbsp olive oil (may need more or less depending on dryness of yolks and personal preference)
2-3 tsp rice wine vinegar
1/2 tsp sesame oil
2-4 tsp dijon or yellow mustard (your call)
1/2-1 tsp Chinese 5-spice powder
sea salt and fresh cracked pepper
smoked paprika for sprinkling on top
Chives for extra fancy looking eggs
1 - Gently peel all eggs and slice lengthwise.
2 - Remove all yolks to a bowl and place all white on a nice serving dish.
3 - Add ingredients to yolks (using lesser quantity options to begin) and using a fork mash all the yolks together until everything is smooth.
4 - Taste the mix and adjust seasonings to your preference.
5 - Using two spoons or a piping bag divide the yolk mixture among all the egg white halves.
6 - Sprinkle each with a small dash of smoked paprika and place a small slice of chives in to each one for an added Halloweeny touch.
Not too hard to make at all and the end results are unlike anything I've made before. So tasty and I'm pretty sure I'll make these year round, just cause.
Now over to you lovely readers! Are you going to give these a try?! I sure hope you do and let me know how they turned out for you :)
Although it's been a while since I've posted, this blog is always on my mind. So many ideas swirling around in the ol' noggin that it can be hard to just sit and write when trying new things can be so much more fun.
It's been a month since becoming an Alberta redundancy statistic (aka got laid off) and experiencing a subsequent downward spiral of my overall health. I'm happy to report that working with excellent health professionals and actually doing the daily homework of prescribed functional activities along with plenty of rest and fully embracing this transition in my life has done wonders. There is still plenty of work to do (mustn't become stagnant, right?!) I'm feeling like it's time to get back on the blogging horse and in doing so let's kick it off with a sweet treat of Chocolate & Peanut Butter Fudge.
Now these are not quite like any sort of traditional fudge and that's the point. However, they are tasty and maybe a little bit healthier... well that's what I'm telling myself. Try these at your own risk ;)
Chocolate & Peanut Butter Fudge
1 cup chocolate chips (I use this variety which is sadly not available through Amazon.ca but use whatever you prefer)
1 can organic coconut milk
3 tbsp coconut flour
3 tbsp almond flour
1/4 tsp cinnamon
1/4 tsp vanilla powder (or 1/2 tsp vanilla extract)
Couple pinches of sea salt
~1/4 peanut butter (or any other nut butter you prefer)
1 - Line a 8x8-inch baking dish with parchment paper.
2 - In a double-boiler, melt chocolate chips and coconut milk together. Stirring occasionally until all well combined.
3 - Add in coconut and almond flours as well as the cinnamon, vanilla and salt. Stir well to ensure all is incorporated.
4 - Pour in to parchment lined pan and spread out to the edges and smooth out the surface. It doesn't have to be perfect just try to get it relatively even.
5 - Place pan in fridge and let cool for at least 20 minutes.
6 - Meanwhile, if you use natural peanut butter (or whatever other nut butter you may use) like me and store it in the fridge now is the time to take it out and leave on the counter so it can come to room temperature.
7 - After the fudge has cooled in fridge for at least 20 minutes take the pan out and grab a spoon to drizzle the now softened peanut butter over the surface of the fudge. I ended up using about two hearty soup spoons but use however much you'd like. Then, take a butter knife and swirl the peanut butter in to the surface of the fudge.
8 - Return the pan to the fridge, lick all utensils of the chocolate-peanut butter goodness and wait for at least 2 hours before cutting in to the fudge.
That's it! Simple, relatively quick and super tasty. Great to prepare ahead for parties and perhaps could be good for gifts since we're entering holiday season!
Think you'll try this? Will you make any changes? Let me know in the comments as I would love to hear from you!
P.S. Going forward most of my blog posts will contain affilitated links. I will also only link through to products that I actually use myself. If you purchase anything through these links I will receive a small percentage of commission from the sale. These pennies add up and can help support me to create and share more! Thank you in advance for your click-through :)
This week's installment of the weekly pulse brings you a sweet treat that looks like traditional cookie dough but is completely safe to eat (as there are no raw eggs), is full of filling fiber (thanks to white beans and flax!), and it tastes great smeared on apples, crackers or simply eaten off a spoon!
I love these kinds of recipes that trick you in to eating healthy when you want to do is eat all the carbs and chocolate you can find. It happens...
Did you know that white beans (aka Navy Beans) are Canada's largest crop of bean and that they are primarily grown in Manitoba and Ontario?!? Check your labels and see if you're supporting Canadian producers!
For anyone concerned about the dietary effects of increasing consumption of beans in their diets the Pulse Canada website offers a few tips:
So without further ado here is the recipe:
White Bean Cookie Dough Dip
1 1/2 cups white beans (canned or cooked from dried)
¼ tsp salt
¼ tsp vanilla powder (or 1 tsp vanilla extract)
1/4 cup nut butter of choice (I used peanut butter because it’s what I had on hand)
1/4 cup milk of choice (I used almond milk)
1 tbsp honey or maple syrup (or more depending on sweetness level desired)
2 tbsp Ground flax seed
1/3 cup chocolate chips
Adorable and ready for snack attacks for the week!
So off to you - have you tried a bean/pulse cookie dough adaption? Think you'll give this a shot?! I hope you do and let me know what you think of it :)
**I adapted this recipe from Chocolate Covered Kate who has a great website and was at the epicenter of the healthy cookie dough craze of 2015. Thanks for the inspiration CCK :)