Coconut Chia Pudding Recipe

Chia pudding used to slightly scare me because the look of it reminds me of fish eggs. But after attempting to make chia pudding a few weeks ago (you might have seen on Instagram) I was sold and it’s now one of my favourite breakfasts!

Chia seeds have a ridiculous amount of fibre, high in protein and if not using cow’s milk it is a vegan snack/breakfast. After trying some recipes and experiments I have found coconut milk is the best for flavour and texture.

Recipe

Ingredients

1/3 cup chia seeds. The GreatValue Walmart brand is the cheapest I can find.

1 400 mL (13.5 oz) can of coconut milk.

Sweetener to taste also depends on the topping. I used 1/2 tablespoon of honey.

Toppings. I have used macerated peaches, blueberries, strawberries & raspberries. Toasted coconut is always a good choice as well. I also added granola.

Directions

Mix coconut milk with the seeds until all of the seeds have been soaked. Then let sit. I usually make this after dinner then it’s a great thick texture when I wake up in the morning. So over 12 hours. But it also seems to work after sitting in the fridge for about 4-5 hours. Add toppings and enjoy!

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Peach with toasted coconut on top.

Mixed berries, topped with granola and toasted coconut.

 

Have you ever had chia pudding? What’s your favourite flavour?

 

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Piña Colada Smoothie Recipe

Piña colada smoothie is my current favourite. It’s a subtle flavour and very creamy. The coconut milk has healthy fats which are satisfying so it’s a good choice for breakfast. I posted a picture on Instagram the other day of my piña colada smoothie, here is the recipe for it!

Recipe

Ingredients

Makes about 3 servings.

  • 1 can of pineapple + the juice from it.
  • 1 medium-large banana
  • 1/4 cup coconut milk
  • 3/4 cup coconut yoghurt. Vanilla can also be used.
  • Toasted shredded coconut for topping
  • Granola or other toppings of choice

Instruction:

Put everything in a blender and blend until the pineapple looks like it’s all smooth. I put mine in the freezer for a bit before eating or use a frozen banana to get an ice-cream like texture. If you prefer more of a coconut taste, because it is quite subtle, more coconut milk can be added. The coconut on top really brings it out.

What’s your favourite summer smoothie? Would you like to see more food posts?

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Easy Smoothie Prep

I was going to post a green smoothie recipe then it turned out to be bitter and the colour ended up brown, not what you want in a smoothie at all. So now it is easy smoothie prep!

 

Fresh Fruit

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The best thing for this is to get lots of discounted fruit that is very ripe and freeze it for future smoothies. Strawberries can be sliced and put on a cookie sheet to freeze, same with peaches or other soft fruit. Berries can be just laid out on a tray or pre-blended. Put the berries of choice in a blender with a splash of water ( or even juice, milk, or milk alternative ) and blend until smooth, freeze in an icecube tray for easy cubes of fruit. I talk about freezing bananas in this post! Cubes and frozen fruit can be mixed and matched for different smoothie flavours.

 

Greens + avocado

I have recently discovered you can freeze avocado and it taste and look, perfectly fine! It saves a lot of avocados since I was throwing out overly ripe ones but now they can be frozen at prime time before they go bad. Throw a few ( I find 3 whole avocados fill 12 ice cubes ) avocados in a blender, again with a splash of water, and blend until smooth then put into trays. Another option is blending some leafy greens ( like spinach ) until it looks pretty smooth, then adding in the avocado, for quick and easy green smoothies!

 

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The green smoothie cubes. Just in time for St. Patrick’s Day? 

 

 

Do you make smoothies from fresh or frozen fruit?

 

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Mango Pineapple Tropical Smoothie

Mango has to be one of my favourite fruits and mango smoothies make me happy, plus it is yellow and the slices of mango reminded me of sunbeams so this is a tropical smoothie to make it feel like a getaway from winter for a bit.

 

 

Recipe

Ingredients

1 cup vanilla yoghurt. I used 0% fat to lighten it a bit.

1 cup pineapple chunks + some of the juice.

2 cups mashed banana.

2 cups frozen mango chunks.

1 cap full of vanilla, about 1 tsp.

1/2 cup water.

 

 

For the bananas, I have found it helpful to make almost banana ice cubes. When bananas start to get overripe or there’s just a lot in the house, I mash them all up, put them in a plastic bag and in the freezer so there will be ripe bananas for smoothies or spontaneous banana bread. It makes smoothie have an ice cream like texture since they’re frozen.

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The ugly ( but beautiful on the inside ) banana mash cube.

 

This recipe also makes quite a bit of smoothie, which I keep in the freezer until next time I would like it. But smoothies don’t last too long and tend to get freezer burnt around 3 days after making them.

 

 

 

 

 

Directions

Put all of the ingredients into a blender, blend until smooth. Top with extra mango for more fruit and some granola ( recipe here! ) for crunch, enjoy!

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Everything ready to blend.

 

 

 

 

 

 

 

 

 

 

 

What are your favourite fruits and smoothie flavours?

 

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Simple Creamy Hummus Recipe

I hear it is SuperBowl this weekend which means good food and a healthier ( my recipe is kind of high in fat so just slightly healthier ) option is hummus. It can be eaten with veg plus it has protein and fibre to satisfy you. And making your own hummus means you get a lot more than in the package, so there’s more to eat.

 

Recipe

Ingredients

2 1/4 cup chickpeas

2 tbsp tahini

2 tbsp olive oil

1/4 table salt

1/4 garlic powder

A splash of lemon juice to taste, I add quite a bit because I like it lemony.

You can use canned chickpeas, but a good thing I found is that it’s cheaper to buy a bag of dried chickpeas and cook them up before you’re going to use them. I put them in a slow cooker filled with water overnight then in the morning they are slightly overcooked but it makes the hummus more smooth.  Also, tahini is key to making the hummus taste right, I have tried using olive oil but it alone doesn’t cut it.

 

 

 

Directions

Add all of the ingredients into a blender and blend until very smooth, it should almost look like frosting. Then enjoy! IMG_7358

 

 

 

 

I eat this hummus with everything and pretty much all of the time, it has to be one of my favourite foods and it’s fast and easy to make!

Snapseed (4)

 

 

 

 

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Granola Recipe

I may or may not have a smoothie bowl obsession. Being the good Millenial that I am ( or am I Gen Z?? ), I try to make my food pretty and ideal for Instagram and smoothie bowls are so colourful and healthy so they have been my platform for pretty food. To add a nice crunch and extra sweetness I usually add granola. After trying granola recipes and experimenting with things to add this has been my favourite!

 

Granola

This makes quite a bit, which isn’t a problem because the granola is kind of addictive. I put it on yoghurt and smoothie and just eat it straight up.

 

2 cups rice crispy cereal

1 cup large flake oats

1/4 cup melted butter

1/2 brown sugar

2 tablespoons honey

1 1/2 teaspoon cinnamon

1/4 teaspoon nutmeg. I only add this occasionally, but it gives it a sort of doughnut flavour with definitely not being doughnuts.

Directions

Mix everything together in a large bowl, making sure it’s very well combined and that there aren’t large chunks of brown sugar. Bake at 350 for 15 minutes. Let cool before using and putting away, it hardens and turns into almost like a brittle once it’s cool, then it can be broken up and sprinkled onto smoothies.

 

 

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Yes, I did make a collage of many of my smoothie bowls. Will there be smoothie recipes in the future? YES!

 

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Gluten-Free Muffin Experiments

I’ve been very gluten-free baking curious, often my stomach doesn’t like regular flour so I usually just avoid it but I had been craving muffins REALLY BADLY, so I decided to do some experiments with gluten-free muffin baking. Muffins are generally quite forgiving and you can not follow a basic recipe at all and they’ll still turn out pretty well.

 

The first try – testing flours.

Rice vs coconut

I, unfortunately, did not get any pictures of the first try because I was half awake while doing this. I had just woken up and decided that I needed muffins, looked up a recipe, then stumbled downstairs pre-caffeine to make these.

There was a bag of coconut flour and a bag of rice flour, I didn’t see many recipes with the rice flour and I hadn’t baked with coconut flour before so I decided to do a test mug muffin with both flours based off of this recipe for a coconut flour mug cupcake. Muffins are just cupcakes without icing.

Both of the test muffins were actually pretty awful because I didn’t put in vanilla or anything for flavouring, but it gave me a good idea of the flours. The rice flour muffin was almost gummy, I’m guessing the rice protein made it that way. It also seemed to require a lot more flour since it was very soupy, I then added another 2 tbsp of rice flour to that one. The coconut flour had an almost nutty taste to it. It was also pretty soupy but I later found out that coconut flour needs to sit with the wet ingredients for a bit to soak it in. Overall the coconut flour was much better.

 

Blueberry muffins

After deciding on the type of flour I was going to use I looked for some coconut flour recipes and found this one, which made quite a bit of muffins and gave an explanation on why there are so many eggs. Instead of 1/2 cup of coconut oil I used butter, which was probably too much butter, but they were really buttery and delicious.

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The batter was more like a dough, pretty crumbly and thick but they still turned out nice and fluffy.

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The texture was almost the same as regular flour muffins. All in all I really like them!!

 

 

Double chocolate muffins

Originally, I wanted to try to make these with black beans, but then I wasn’t sure if my brother would eat them then plus there were no black beans in the house, so that’ll have to be another experiment later!

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These I made from this recipe, which again, is for cupcakes. The muffin would be really great frosted actually, I might just do that.

I didn’t change anything from the recipe, the only thing I might change is try adding in some fat or apple sauce, or something because they’re a little dry. Or the frosting could help with that.

 

 

The best kind of experiments are baking ones.

 

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