Tag: grainfree


Jan
2016

Copycat – True Food Kitchen’s Chia Seed Pudding

categories: Recipes
Well Dined | Copycat True Food Kitchen's Chia Seed Pudding (Image via Capitol File)
Image via Capitol File

This is True Food Kitchen’s Chia Seed Pudding Pudding, made with banana and coconut milk, it is one of my favorite desserts ever.  I crave it, I dream about it, I love it so much!  I used to stop by after working out to treat myself (it’s a healthier dessert, but still sugary).  And then I moved from 5 minutes away to 35 minutes away.  Sad day!

So I hit the web to find a recipe to make it for myself at home and it turns out that it was incredibly easy to find!  Success!  Then it turned out to be incredibly easy to make, too – double success!

Please try this wonderful treat for yourself, and enjoy!

Chia Seed Pudding
adapted from Dallas News
serves 6-8

2 1/2 to 3 large ripe bananas (divided use)
18 oz canned coconut milk, or coconut cream if you can find it (not cream of coconut, just unsweetened coconut cream)
1/2 cup lightly packed brown sugar
1 1/2 tsp vanilla bean paste or vanilla extract
1/2 tsp lemon juice
1 small pinch kosher salt
6 1/2 tbsp chia seeds
3 tbsp toasted coconut chips, for garnish

Combine 2 large bananas with the coconut cream, sugar, vanilla, lemon juice, and salt in a blender.  Purée until smooth, about 1 minute.

Add the chia seeds; blend on low speed to combine.  Place mixture in a sealed container to set; stir after 20 minutes.  Chill for at least 4 hours before serving (may be prepared to this point up to 48 hours in advance).  Top with banana slices and toasted coconut chips.

One Year Ago – Apple Galette with Salted Bourbon Caramel
Two Years Ago – Miso Tahini Soup
Three Years Ago – Quinoa with Butternut Squash and Broccolini
Four Years Ago – Lasagna with Cinnamon
Five Years Ago – Spiced Pumpkin and Lamb Tagine; Thai Pumpkin Soup; Spiced Carrot Soup


Feb
2014

Baked Eggs in Avocado

categories: Recipes

Well Dined | Baked Eggs in Avocado

Normally, I wouldn’t advertise for warm avocado.  I mean, that’s just weird.  But combined with a soft egg and runny yolk?  It becomes like butter.  This is the breakfast of champions, friends.

Well Dined | Baked Eggs in Avocado

First you will need to scoop out enough of the flesh so that your eggs will fit.  Go ahead and just eat that scooped out avocado plain, yum.  Place the avocado halves into a muffin tin or ramekins to hold them in place and catch any egg drippings.  If you want, you can add a teeny bit of water into the ramekins to prevent the spilled egg from burning.

I find that the best way to get the eggs into the avocado is to crack each one into a small bowl.  Then, carefully scoop up the yolk with a spoon and place it in the hollow.  Then spoon the white on top until it is full.  Save any leftover white for another use.

Well Dined | Baked Eggs in Avocado

Season with salt and pepper and bake in a 425 deg F oven for 15-20 min, until the whites are set.  The yolks might cook on top, but the bottom will still be runny.  Grab a spoon and dig in!

Well Dined | Baked Eggs in Avocado

If you want to totally ignore the fact that you were trying to have a grain free breakfast and spread that sucker on some buttered toast, I wont blame you.

One Year Ago – Quinoa & Kale Crustless Quiche
Two Years Ago – Mediterranean Salad
Three Years Ago – Best Lasagna Ever