chia seeds

Recipes, Snacks, Treats, Vegan, Vegetarian

Ch Ch Ch Chia Pudding

Ch ch ch chia!
I loveeee Chia Seeds! My sister and I just finished off this entire jar of Ch Ch Ch Chia Pudding! And I can’t stop saying CH CH CH CHIA! Somebody, make it stop!

There is much more to these seeds, than the power to grow a pet out of a terra cotta pot! Chia seeds are the latest craze in superfoods and healthy plant-based fat. Do you think that Joe Pedott, the creator of the famous Chia Pet had any idea that these would later be considered a superfood?

What is a Chia seed?
The Chia plant (Salvia hispanica) is a member of the mint family that’s native to Mexico and Guatemala. Chia seeds are often eaten raw, but can also be soaked in liquid to form a gelatinous mixture. Chia seeds can also be ground into a powder for baking.

What do they taste like?
Chia seeds don’t really taste like anything. Their flavor is practically non-existent, but he magic is in the texture. When combined with water or liquid, they absorb 9 times their weight in water, forming a gel-like consistency. They are great in smoothies and oatmeal because they add texture and a thicker consistency. The proof is in the pudding… ha ha ha

Why Chia?
Chia seeds are an amazing source of plant-based fat, and are especially high in Omega 3 fatty acids which reduce inflammation and may help lower risk of heart disease, cancer, and arthritis. They also contain a large amount of Fiber, which aids with weight loss by keeping your stomach feeling full. Last but not least, these tiny little seeds are filled with powerful antioxidants to help rid our bodies of free radicals, and Magnesium and Potassium. Talk about big things in small packages!

Depending on the brand, 1 Tablespoon of dry Chia seeds tallies up to about 55 calories, 5g of Fat, 5g of Carbohydrate, 6g of Fiber, 3g of Protein.

Below is an example of dry chia seeds before they have swelled, and after they have been left in liquid for 10 minutes.

Ch Ch Ch Chia Pudding
serves 2

¼ cup whole chia seeds
¾ cup unsweetened almond milk (I love Almond Breeze by Blue Diamond!)
½ ripe banana
1 Tbsp rolled oats
½ tsp cinnamon
½ tsp pure vanilla extract
4-6  drops of liquid stevia or other natural sweetener to taste

Set the dry Chia seeds aside in their own bowl – they will be added last. In a blender, combine almond milk, banana, rolled oats, cinnamon, vanilla, and sweetener. Blend until smooth. Pour mixture and whole chia seeds into a jar and stir. Refrigerate for 10 minutes and stir again. Let the pudding stand in the refrigerator for 10 more minutes until the chia seeds have expanded. Enjoy cold. Or prepare them and leave in the refrigerator overnight like overnight oats.
Note: I use unsweetened almond milk and add my own vanilla and stevia, but you could use sweetened vanilla almond milk if you would like. If so, omit the vanilla extract and sweetener from the recipe.

Adapted from Eating Bird Food 

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Breakfast, Recipes, Vegan, Vegetarian

Chocolate Cake Batter Overnight Oats

I love overnight oats. I love how chewy the oats get. The texture is reminiscent of soggy cereal once it has sat in milk for some time. I have realized that some people may not love the texture as much as I do, so I wanted to give my readers another option for eating overnight oats.

I made 2 identical batches of overnight oats but blended one until smooth before refrigerating. I did a taste/texture test the next morning and loved both! The blended oats might as well be called oatmeal without the oats. It was creamy and smooth, and tasted like chocolate cake batter! I really liked both versions, but favor the classic unblended overnight oats because it is chewy and makes me slow down while eating.

Do a taste/texture test and see which way you like your oats!

 

Chocolate Cake Batter Overnight Oats
Serves 1

1/4 cup whole rolled oats
1/4 cup almond milk (or milk of choice)
1/2 ripe banana
1/2 Tbsp chia seeds
1/2 Tbsp unsweetened cocoa powder
1/2 Tbsp maple syrup (or honey)
1/4 tsp cinnamon
1/4 tsp pure vanilla extract

Combine all ingredients in a glass jar or container and refrigerate overnight.

The Rabbit Food Pyramid Breakdown
Produce: banana
Whole Grain: whole rolled oats
Protein: almond milk
Plant Based Fat: chia seeds

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Breakfast, Recipes, Vegan, Vegetarian

Maple Quinoa Cereal

Have you ever had a bowl of store-bought cereal in the morning and heard your stomach growl an hour later? That is because your cereal is probably low in protein, fiber, and overall nutrition. Most breakfast cereals are high in simple carbohydrates, fats, and loaded with added sugar. Even if you look at the nutrition label of a “healthy” cereal, you may be surprised to find that there is nothing healthy about it.

The complex super grain quinoa (pronounced keen-wa) is considered a complete protein, which is an outstanding source of essential amino acids. The fiber and slow-releasing carbs in quinoa will keep your stomach feeling feel, and your blood sugar stable so you won’t get that usual after cereal crash. Chia seeds add a dose of omega-3 and are loaded with both soluble and insoluble fiber.


Maple Quinoa Cereal
Makes 3 servings (1/2 cup each)

1 1/2 cups cooked quinoa
1 Tbsp chia seeds
2 Tbsp pure maple syrup
3/4 tsp cinnamon
1 tsp vanilla


Preheat oven to 375 degrees. In a large bowl, combine all ingredients and mix together. Line a baking sheet with parchment paper (do not use wax paper. Trust me, I tried it and it failed!) and pour the batter onto the paper. Flatten smooth with a spatula until batter is a thin sheet (about ¼ inch thick). Bake for 25 minutes, flip (it’s ok if the sheet of quinoa breaks into smaller pieces at this time), and bake for 25 more minutes (about 50 total) to ensure that both sides are baked evenly. Remove from oven when cereal is slightly golden brown. Allow cereal to cool, and then break into small cereal sized flakes. Enjoy with almond milk and fresh berries or fruit!

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