Tuesday, May 4, 2021

Chia Pudding

This pudding is just as great for a snack as it is for breakfast. I especially like that I can make it beforehand, keep it in the frig for several days, and can change it up when I'm ready to eat it to meet my food mood of the moment. The photos here show an unadorned pudding, as well as one that's ready to pop in my mouth for breakfast. 

Ingredients: 

2 Tbs chia seeds
1/2 cup soy milk (or almond or cashew or oat)
1 tsp maple syrup or agave
1/2 tsp vanilla

2 Tbs berries or other fruit
1 Tbs nuts

Directions: 

Mix the chia seeds with the nut milk in a 1 cup container and stir well. I used 1 cup canning jars, but any small bowl or jar will work. Let sit for about 5 minutes, then add the sweetener and vanilla and stir again until well combined. Cover and refrigerate overnight or up to 1 week. To serve, top with fruit and nuts of your choice, or use 3 or 4 tablespoons of your favorite granola. Combinations that I like are berry mixtures with toasted slivered almonds (pictured) or kiwi and mango with sunflower seeds, or sliced peaches and chopped pecans. I usually make several at a time and store them in the frig for breakfasts later in the week. They're also nice as a make ahead breakfast when you have guests. 

Makes 1 serving - easily multiplied. 


Stealthy Cooking Tip: Chia seeds boast so many health benefits! They're a good source of omega-3 fatty acids, protein and fiber. Just two tablespoons, or the amount in one serving, contains 4 grams of protein, 11 grams of fiber, plus minerals like magnesium. Because they're high in fiber, they'll help your digestion. An added side benefit is that you'll feel full for a long time, which is nice to know if you're trying to lose a pound of two of covid weight! In the mineral department, chia seeds boast a good amount of anxiety reducing magnesium and bone building calcium. So, enjoy a healthy (and delicious) chia seed pudding for breakfast. 

Saturday, April 24, 2021

Carrots and Parsnips with Moroccan Spices

I've been loving Purple Carrot lately. Their recipes use ingredients I don't often use, and I really love how they make my meals taste just a little different. I subscribed to their delivery service and have found both their meals and recipes delightfully delicious. I mention this because the following recipe was part of one of their meals, though of course I just had to make a few little changes! No surprise there! 

Ingredients: 

2 carrots
2 parsnips
1 tsp olive oil
1 tsp butter
1 Tbs. chopped fresh mint leaves
1 Tbs. harissa sauce (more or less depending on your taste)
1 tsp butter
1 tsp lemon juice
1 grind or pinch of sea salt

Directions: 

Peel the carrots and parsnips, cut them once crosswise, then cut them lengthwise into planks. Pour the olive oil and one teaspoon of the butter into a skillet over medium heat. Add the parsnips to the skillet and cook for about 3 or 4 minutes. Lower the temperature if the vegetables begin to brown too quickly. Add the carrots and continue to cook for another 3 or 4 minutes until the vegetables are tender and beginning to brown in places. Add the mint leaves, harissa sauce, the remaining teaspoon of butter, the lemon juice, salt, and stir to combine.

Serves 2 


Stealthy Cooking Tip: Harissa sauce can be hot or mild, so use as much as your taste buds like. You can determine this by tasting a bite with a small amount, adding more until it's just right. Jars can usually be found at most grocery stores.