Chia pudding bowl for a change of my usual morning smoothie bowls ❤️ I used ¼ cup of chia seeds with 1 cup of soy milk and green superfoods powder and let it sit in the fridge overnight before adding fruit on top ⭐️
Creamy breakfast smoothie cups to give you energy for the day!
Gluten free | Vegan | Organic | Fructose-Free
Ingredients (makes 2) 1 cup of fair-trade cold brew coffee 1 cup of non-dairy milk (almond, hemp or coconut) ¼ cup of ground chia seeds 1 pinch of cinnamon 1 tbsp coconut butter 1 tsp of maca powder 1 tbsp toasted coconut flakes
Method: 1. Blend ingredients until smooth, the ground chia seeds should create a thick consistency, add more if required. 2. Serve and top with extra cinnamon & coconut flakes 3. Enjoy!
Chia Seed Protein Pudding: I’d normally be the first person to say “you do not need chia seeds” but when you’re walking down the aisles in Costco and find a 2 lb bag for the same $6 price your grocery is asking for a 6 oz sachet, it’s looking a little more affordable.
If you’ve followed me for awhile, you might have realized that I’m lactose intolerant. This isn’t a novel idea; it’s everywhere, but what I like to do with chia seeds is essentially make a yogurt replacement. Not only in terms of consistency and calcium (chia seeds are fairly calcium rich), but I also add some protein powder to get the protein you’d want from the ever popular Greek yogurt.
Now, if your protein powder is flavored it might end at:
2 cups plant milk
60g chia seeds
2 scoops protein powder
Blend, blend, blend!
But, I use unflavored and unsweetened powder. I also like changing flavors often. This week I made a caramel macchiato chia seed protein pudding!
1 cup unsweetened almond milk
1 cup freshly brewed coffee
60 g chia seeds
2 scoops of unflavored protein powder
½ cup stevia
2 TBSP salted caramel coffee flavor syrup (Torani and Da Vinci both make sugar free if that’s important to you)
Directions: Blend milk, coffee, protein powder, syrup, and sweetener together for 30 seconds. Add in chia seeds and blend again in 30-second increments until it begins to thicken. Let sit in the fridge for several hours to overnight before serving. Recipe makes 4 servings.
Mine comes out at 12 g of protein per serving and 20% your DV of calcium. This makes my lactose intolerant bones feel a little bit stronger now!
So I need to plant some herbs with seeds, But not in garden, I need them in pots in my room, or eventually on the balcony if necessary, but I would prefer to keep them in my room.(herbs i’m planting: sage,lavander,chamomile, lemon grass, mint, catnip, chia). So if you have ANY information, please let me know. (when to seed them, how deep or big my pots have to be(minimal, please, i dont need big amount of plants), how to water them…) everything is helpful! And please reblog so I can get as much help as I can. Thank you.
Creamy chocolate oats, chia pudding & berries is such a great combo 🙌🏻 should have this more often since it’s so yummy and nutritious! Let me know if you want the recipe - in the meanwhile go check out my new blogpost, there’s a whole lot of travel pictures from my holiday in Sicily 🌊💦 link in bio :)
WARNING: These are so rich and chocolatey that even I, a chocoholic since forever, can only have a few.
1 cup of semi-sweet vegan chocolate chips (I used Ghirardelli semi-sweet)
1 and 1/3 cup of all-purpose flour
1 tsp of baking powder
½ tsp of salt
½ cup of organic cane sugar (or whatever sugar you prefer, the brand of cane sugar I use is from Aldi and is certified vegan)
¼ cup and 2 tbsp of coconut sugar (or a cert. vegan brown sugar)
2 chia or flax eggs (1 egg = 1 tbsp of milled chia or flax plus 3 tbsp of water, stirred well, and set aside for a few minutes)
¼ cup of plant milk (I used unsweetened almond)
2 tsp of pure vanilla extract
1 cup of vegan chocolate chips (Again, I used Ghirardelli’s semi-sweet)
Preheat oven to 325 F (about 165 C)
Make your 2 chia or flax eggs and set aside (setting in the fridge usually speeds up the thickening process).
Sift together flour, baking powder and salt in a bowl.
In a separate larger bowl, stir together both sugars, your chia or flax eggs, plant milk, and vanilla.
Add flour mixture to the wet mixture and stir till combined.
Melt the first 1 cup of chocolate chips in the microwave or on the stove top until very smooth.
Once melted, pour into dough mixture. You'll want to end up with typical cookie dough but it'll be a little more sticky. If too wet, add more flour, or too dry, add a tad more plant milk or even water.
Fold in remaining chocolate chips.
Line two baking sheet with parchment and scoop out desired sizes of dough onto the sheet about 2 inches apart. (I used a melon baller for this step and overflowed the scoop with dough!)
Flatten dough balls a smidge and bake for 15 - 20 minutes. Just watch them after the 15 minute mark to make sure they don’t over bake.