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?

 

P.S. It’s Peri

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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?

P.S. It’s Peri

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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)

 

 

 

 

P.S It’s Peri

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