chia – Well Dined

Tag: chia

19
Jan
2016

Copycat – True Food Kitchen’s Chia Seed Pudding

categories: Recipes

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

31
Aug
2015

Seeded Peasant Bread

categories: Recipes

I have been trying to make bread for years. I have tried so many different recipes, and never been happy with any of them. Until Melissa introduced to to this recipe from Alexandra’s Kitchen, that is. It’s so ridiculously easy – there’s no kneading, just mixing and rising – and the texture is amazing. I’m seriously obsessed with it.

First step – activate yeast. And while that is happening, stir together flour, spelt flour, salt, and seeds. Melissa uses 1 tbsp each of quinoa, flax, chia, and millet – I don’t like flax seeds very much, so I use 1 tbsp plus 1 tsp each quinoa, chia, and millet.

Then you mix the yeast mixture into the flour mixture and THAT’S IT (at least as far as mixing goes). It’s so stupidly easy. Let it rise for 1 hour, or until doubled. (more…)

04
Jun
2014

Spring Fruit Jam – 3 Ways

categories: Recipes

Now that we are nearing the end of Spring (that never really felt like Spring, dangit) – it’s time to preserve some of that delicate seasonal fruit. I’m talking strawberries and rhubarb, people. I tried out three different jam recipes in the same day, because I am a crazy person (and because I bought way too many local strawberries at the farmers market).

First up is my mother-in-law’s fresh strawberry syrup recipe (pictured in front and in the bowl on the right) – if only I had access to Oregon berries like her! Jasper loves this recipe, so I make a TON and freeze it to use all year (if it lasts that long). He loves to put it on sourdough pancakes and vanilla ice cream, I like it swirled into plain Greek yogurt. This is a raw fruit jam recipe (with more berries and less sugar to make it more of a syrup than a jam), so the taste of the fresh berries really comes through.

Next is a Raspberry and Rhubarb Jam with Cardamom (pictured in the middle and in the jar on the left) that was supposed to use apple juice, but I had cranberry on hand so I subbed that and it added a lot of cranberry flavor. It tastes very fall like to me because of the cranberry and spices. This is the only jam that I canned, so I will probably save it for the fall. If you want more of the rhubarb flavor to come through, use the apple juice instead.

And last is a Rhubarb, Raspberry, and Strawberry Jam thickened with Chia Seeds (pictured in the back and in the jar on the right). This is touted as a healthy recipe because the fruit is raw and it uses raw honey as sweetener. Because you use chia seeds to thicken it, instead of pectin, you can use much less sugar than you could for a traditional jam. This one came out pretty tart for me, but Jasper really likes it. The concept works really well, so I will probably be trying out different fruits. This recipe actually said to just puree the raw rhubarb, but I was pretty skeptical about that, so I simmered it in a little bit of cranberry juice first (since I was already doing that for the other jam).

Let’s get jammin! I really crack myself up… (more…)

20
Dec
2013

Overnight Oats

categories: Uncategorized

So I love muesli – real muesli like this, not the kind you find in a cereal box – but it takes a lot of work to put together. When I started seeing overnight oats pop up on Pinterest, I thought it sounded pretty similar – raw oats soaked in yogurt with fruit – but with less work and made in mason jars. Everything is cooler with mason jars, so I decided to check it out. The recipe also involves chia seeds, which are uber-trendy right now, and with good reason! They are similar to flax seeds, but don’t have to be ground to be eaten, plus they do this super cool gel thing when soaked.

The base of the recipe is oats, chia seeds, yogurt and milk – places in a jar and shaken. Then you add in whatever flavors and sweeteners you want and let it set up in the fridge overnight (hence the name). For vegans or lactose-intolerant, simply substitute your favorite products here. Coconut milk would be especially delicious, I think. Of course, you don’t have to use a mason jar to do this, but it’s super cute and easy to transport!

The first flavor I tried was Vanilla Raspberry – made with vanilla extract, raspberry jam, and fresh raspberries. Yum!

Next I tried Mango Almond, with fresh mango, almond extract, and a little agave. This wasn’t quite as awesome, mostly because of the almond extract, but still good.

I’ve also made Pina Colada with coconut extract and pineapple jam. The options are pretty endless. Even if you don’t like fruit, you could do peanut butter, nutella, chocolate, or coffee flavors.

Packed with fiber, protein, calcium, vitamins, and minerals – this is a super healthy breakfast or post-workout snack. It is really filling, too. Try it out and tell me what your favorite flavor combo is!

Overnight Oats

1/4 cup uncooked old fashioned rolled oats
1/3 cup milk
1/4 cup Greek yogurt
1 1/2 tsp dried chia seeds

Combine in a container, stir in desired flavorings, and chill overnight.
For flavor ideas, check here and here.