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.
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.
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!
Mixed berries, topped with granola and toasted coconut
Mixed berries, topped with granola and toasted coconut.
Have you ever had chia pudding? What’s your favourite flavour?
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!
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.
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?
I have been on the hunt for high protein oatmeal. Oatmeal is such a good breakfast on cold winter mornings and there’s room for variety since you can top it with whatever you’d like from fresh fruit to brown sugar and butter ( my personal favourite ) it’s hard to get very bored of it. The problem with high protein oatmeal recipes is that they tend to either require protein powder – which bothers my stomach since it’s hard to digest so much protein at once, not to mention it can make the oatmeal a weird texture – or cooking an egg with it, making the oatmeal rubbery. After eating rubbery oatmeal almost every day last winter ( why Peri? Why? ) I have figured out the trick to quick, high protein oatmeal, a splash of milk! It makes the oatmeal almost creamy and adds a little extra protein.
Makes 1 serving.
1/2 cup applesauce or 1 very ripe banana
1/4 cup + 2 tablespoons of quick cook oats
A splash of milk so that all the oatmeal is soaked but there’s no extra liquid
Toppings of choice. Chopped dried dates, fresh fruit, brown sugar, etc. I used a bit of maple syrup ( because I’m Canadian ) and topped with some brown sugar and butter.
In a microwave-safe bowl, mix applesauce and oats together ( or mash banana and add in the oatmeal ), add the egg and mix well making sure the yolk is broken. Add a bit of milk until the texture looks moist but not too wet.
Microwave for 1 min 30 seconds to 2 minutes. Just until it looks a little rubbery, stir once it’s done to break it up. Add toppings of choice and enjoy!
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.
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.
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.
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!
What are your favourite fruits and smoothie flavours?