Chocolate Chia Pudding with Fruit

These little Chia Seeds that pack a big punch nutritionally remind me of Chocolate Tapioca pudding that my grandma used to make !! She would make this big huge pot and we would all stand in the kitchen with our bowls waiting for her to let us know when it was done.. See in our house it was best HOT right off the stove!!

 

It seemed so rare as most people knew Tapioca as white -- Not sure if my grandma invented her own recipe or not but all I do know is that my entire family loved it !!

 

Over the years I have tried to reproduce it -- Many batches tossed in the garbage !!

 

So here we are today and these little Chia seeds are being talked about... Hmmmm I think that its time to give it a try again and so I did !! It was really good!!

 

Serves 6 (1/4 cup each)

Ingredients:

• 2 1/2 Cups  Unsweetened almond milk
• 1/2 Cup Chia Seeds
• 6  Tbsp. Organic Unsweetened Cocoa Powder
• 2 Tbsp. Pure Maple Syrup
• 2 tsp. Pure Vanilla Extract
• 1/4 tsp. Himalayan Salt
• 3 cups chopped fruit (I used blueberries)

It can be topped with Chopped Banana, fresh blueberries, fresh strawberries, fresh raspberries, chopped kiwi fruit or chopped pear.

 

NOTE: It was a little bit bitter to me -- So you could add additional maple syrup to sweeten. Since mine was already made -- I added a tsp of Almond Butter to it and it did the trick !!


Directions:
1. Combine the almond milk, chia seeds, cocoa powder, maple syrup, extract and salt in a large bowl; whisk vigorously for 2 minutes, or until cocoa powder is incorporated and pudding is well blended.
2. Let stand at room temperature for 30 minutes; mix well.
3. Divide evenly into 6 small bowls ( I used little mason jars) and top each serving with 1/2 cup of fruit.


Another Note: I wanted mine to taste like my grandmas so I warm mine up before eating - then I top with fruit...

21 day Fix  - 1 Yellow, 1 Purple, 1/2 Orange, 1 Spoon (if you add the extra Almond Butter)

Source: Fixate Cookbook

Coconut Quinoa - Yes its for Breakfast to!

When I first heard the word QUINOA I was a little skeptical -- all these new superfoods coming at us!! But I will tell you that I was pleasantly surprised !! 

I am typically an oatmeal girl but this is a nice change as a breakfast option! 

Quinoa is a complex carbohydrate that is full of fiber and is Cholesterol Free.

Oh my did I say Carb/Carbohydrate? Its really not a bad word if you eat the right kind.. There are good ones and bad ones and QUINOA happens to be a really good one!  Carbs are key to any heart-healthy diet. When choosing foods that contain carbohydrates, it is important to go with those that contain complex carbohydrates like whole grains which include quinoa, brown rice, barley and couscous, buckwheat, oats and oat-based products, beans, lentils vegetables, fruits etc.

A little fiber never hurt anyone - actually its great for your digestive health! It helps fight constipation and no one wants to deal with that, it can help control diverticulitis, it keeps you full longer, and can help prevent Type 2 Diabetes.  So add some fiber to your diet folks !! 

Now that I told you all about it - how the heck do you make it?? 

Check out some Serving tips! 

• Top it with Fruit and Nuts
• Add some almond milk and almond butter
• Combine with Milk, egg whites, flax seed, mixed berries, applesauce and bake

Pumpkin Soup

Tis the Season -- The Season of pumpkin that is !! I could eat pumpkin everything  !! I really do love it that much ! Ever since I found out that my cholesterol was high, I have changed my way of looking at food and have become more conscious of the ingredients. You can still cook delicious and tasty meals that fill your belly with goodness and our healthy for your heart ! 

Serves 4 (approx 1 cup)

Ingredients:

• 3/4 Cup water, divided
• 1 small onion - chopped
• 1 can (15 oz) canned or fresh cooked pumpkin puree
• 2 cups unsalted vegetable broth
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup unsweetened almond milk Or 1 cup Vanilla Almond Milk makes it a little sweeter
• 1/8 teaspoon black pepper
• 1 teaspoon pure maple syrup (optional)
• 1 green onion chopped (optional)

Directions: 

In a large saucepan, heat 1/4 cup of water over medium heat. Add onion and cook until tender, about 3 minutes. Don't let onion dry out.

Add remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Sir in the milk and cook until hot. DO NOT BOIL. 

Serve it up - approx 1 cup and garnish with parsley or green onion

Nutritional Analysis : 

Calories: 73, Total Fat: 1g, Saturated fat: trace, Trans Fat: 0 g, Monosaturated fat: trace, Cholesterol: trace, Sodium: 51 mg, Total Carbohydrates 13 g, Dietary fiber: 3g, Sugar: 0, Protein: 3 g

Sweet Potato Roasted Red Pepper Bisque

Wow -- This was amazing and is super filling ! I have found some really great recipes while doing the Ultimate Reset  -- this will be added to the weekly rotation for sure !! Another great one to prep in advance and freeze for quick meals ready to go for the week ! Each time I made them I did a double recipe and that fit perfect in my food processor. 

Makes 1 Serving

• 1 medium sweet potato (Yam) peeled, cubed
• 1/4 medium red pepper
• 1 tsp finely grated ginger root 
• 1 1/2 tsp extra virgin olive oil
• 2 tsp miso paste mixed with  2 Tbsp hot water (OPTIONAL)
• 1 cup vegetable broth (or water)
• Braggs Aminos and or Himalayan Salt  (to taste) 
• Herbal Seasoning  (to taste)

Bring water to a boil, add the sweet potato; cook for 5 to 7 minutes and DRAIN.

Roast bell pepper on grill or gas stove top. Turn frequently until skin is evenly charred.  Place in bowl. Cover with a kitchen towel for 10 minutes. Peel skin under running water. Remove seeds. 

Place sweet potato, red pepper, ginger, miso  and broth in a blender or food processor, braggs and seasonings.  Cover with lid, blend until smooth. If consistency is to thick, add some water.

Heat soup in a medium sauce pan over medium heat; cook stirring frequently for 4 to 5 minutes or until hot.