Can’t get any easier: Chia Pudding

Weight Update: I’m at 169lbs (down from 181lbs)! Finally below 170! Only 4 more pounds until I reach my first goal. This is the slowest, most agonizing process but I have to keep going. Follow me on Instagram for more frequent updates.

Happy Sunday everyone! It’s been a couple of weeks since my last post so I’m going to give you two recipes to get you through your week. It’s the same base, two different ways, and an endless number of possibilities.

I drink a meal replacement shake every morning and it doesn’t change much. 1 scoop protein powder (I use IdealShape!) almond milk, almond butter, chia, and banana (239 calories). Yum!!! But it gets kind of boring after 10 or 15 of these. So when I need to switch things up but still want to keep it low cal + healthy, I make chia pudding.

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View from the top of the breakfast hunger

If I forget to make it the night before, I toss all of the ingredients into my Nutribullet and voila! Easy breakfast.

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Blended Chia Pudding – great breakfast for the office!

Blended Chia Pudding

What you’ll need

  • high speed blender
  • spatula
  • tablespoon
  • 1/2 c. measuring cup
  • small container with a lid

Ingredients

  • 2 tbsp chia seeds
  • 1/2 cup milk of choice (almond milk, coconut milk, soy milk, cashew milk, etc)
  • 1 tablespoon maple syrup
  • cinnamon
  • toppings! fruit, nut butter, nuts, cacao, dried fruit, coconut, granola, whatever you like

Instructions

  1. Combine the chia seeds, milk and maple syrup in the blender. Sprinkle cinnamon to taste.
  2. Blend on high for about 1-2 minutes, until thick and smooth. It will be slightly gelatinous to touch. Pour into the container and top with your favorite things. Enjoy!

Est. 203 calories without toppings

Overnight Chia Pudding

What you’ll need

  • small container with a lid
  • tablespoon
  • 1/2 c. measuring cup

Ingredients

  • 2 tbsp chia seeds
  • 3/4 cup milk of choice (almond milk, coconut milk, soy milk, cashew milk, etc)
  • 1 tablespoon maple syrup
  • cinnamon
  • toppings! fruit, nut butter, nuts, cacao, dried fruit, coconut, granola, whatever you like

Instructions

  1. Combine the chia seeds, milk, maple syrup, cinnamon to taste. Give it a good stir.
  2. Let sit in the fridge for a least 4 hours. It should thicken up immensely and have a gelatinous, tapioca like consistency. If it’s too thick when you’re ready to eat it, add a little extra milk to loosen it up. Top it with your favorite things. Enjoy!

Est. 215 calories without toppings

Tip: Feel free to add 1/8 tsp of almond or vanilla extra or 1/4 tsp orange zest to brighten the flavor. You can also do milk blends. I personally like using almond milk and canned, cooking coconut milk. It makes it so creamy!

 

Mini Frittatas

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Happy Mother’s Day! Today we made mini frittatas with some whole grain toast and seitan bacon. Frittatas are super easy to make and very filling. All of the ingredients (except the seitan bacon) are from the farmers’ market.

Ingredients

  • 1 tsp olive oil
  • 4 large eggs, whisked
  • 1/4 cup milk
  • 2-3 leaves of kale, finely chopped
  • 2 spring onions, finely chopped
  • 3-4 tops of shiitake mushrooms, finely chopped
  • 1/2 c. shredded cheese
  • Salt & pepper to taste
  • Whole grain bread slices, toasted

Directions

  1. Preheat the oven to 350.
  2. Lightly brush 6 muffin cups with 1 tsp olive oil.
  3. In a small skillet, heat 1 tsp olive oil over medium heat. Add kale, spring onions, and mushrooms and saute for 4-5 minutes, or until the greens are completely wilted.
  4. Evenly spoon the veggies into the muffin cups and evenly top with cheese.
  5. Whisk the eggs and the milk together. Add salt and pepper to taste.
  6. Pour the eggs into the muffin cups until they are mostly filled. Bake for 20-22 minutes until center has set and the tops are brown.

Home Brunchin’

 Ingredients
  • Slice of hearty bread, toasted
  • 1 tbsp of butter (half for the pan, half for the toast)
  • 1 egg, scrambled
  • Feta cheese, crumbled
  • Half a head of bok choy, chopped
  • 1 clove of garlic, crushed
  • Dash of liquid aminos
  • Salt and pepper to taste
  • 1 juliette tomato, sliced
Directions
  1. Prepare your scrambled egg as you normally would. Low heat, whisked lightly, scramble.
  2. When egg is almost finished, sprinkle feta on top, move to one side of the pan. Add bok choy on the other side with a bit of butter or oil, a dash of liquid aminos, and the clove of garlic, crushed. Cook until slightly wilted.
  3. Toast your bread, cut your tomato.
  4. Serve with coffee, love, and total contentment.