Chia Pudding 101

Chia Pudding
Chia seeds are quite similar to flax but requires no grinding to receive all its benefits. These seeds have more omega-3s than salmon and the right amount of omega-6 which helps support heart health and beautiful skin, hair and nails. Chia seeds also have about 11 g of fibre per ounce which will help aid in digestion and staying fuller for longer. Furthermore, per ounce, chia has up to 3 times more calcium than skim milk!

Chia can be enjoyed as a topping on salads, oatmeal and yogurt. It can also be added into baked goods, smoothies or used as an egg substitute for vegans. When added with liquid this seed becomes like a superfood tapioca pudding. In recreating my last chia pudding recipe, I realized that adding that extra tablespoon of oats makes for a creamier result. The recipe given here is my usual base, but I often will change it up with one of the add ins mentioned below. The best part about chia pudding is you can prepare it for the entire week in one day, and change up your toppings daily depending on your mood.
Chia PuddingChia Pudding

Ingredients:

• 3 tbsp chia seeds
• 1 tbsp oats (gluten free if your celiac)
• 1 cup unsweetened vanilla almond milk
• 1 tsp maple syrup, honey or a few drops of stevia (to taste)
• 1/2 tsp pure vanilla extract
• 1/2 tsp cinnamon

Additional Add Ins:

• 1 tsp protein powder
• dates
• matcha tea powder (working on a recipe with this now!Stay tuned…)
• fresh juice
• 1 tsp cacao powder
• mashed banana
• 1 tsp maca powder
• fresh jams and fruit purees

Toppings:

• fresh fruit
• nuts and nut butters (try coating nuts in honey and sea salt!)
homemade cereal
granola
• dates, figs, prunes, goji berries
• maple flakes
• coconut flakes

Directions:

1. Place all of the ingredients in a sealable jar. Shake vigorously. Place in the fridge for 10-15 minutes and then shake the jar vigorously again. Try and do this one more time before leaving it in the fridge overnight. You can have chia pudding within half an hour,however the longer it rests in the fridge the more thick and pudding-like it will be.

2. Remove from the fridge and add toppings of choice.
Chia Pudding

Healthy Homemade Cereal

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One of the most challenging grocery items to find is a gluten free, refined sugar free and GMO free cereal. I have always loved a bowl of cereal, but since getting rid of gluten from my life, I have failed to find a satisfying replacement. Most gluten free cereals have loads of added sugars and are mostly made of corn. With so many nutritious and fibre packed gluten free grains, I found myself frustrated at the lack of grocery store options.

As my similar frustration with gluten free breads led to my recipe for the healthiest bread ever, I now introduce to you the healthiest cereal ever.

Using a base of simple puffed grains, I add cinnamon, coconut oil, vanilla and maple syrup to make crunchy cereal. Puffed grains are an amazing no added ingredient product. The problem however is that they are tasteless, and lacking texture. By adding healthy fats and vitamin packed sweeteners, the result is a crunchy protein packed cereal without any guilt! Feel free to change your flavours by adding cacao powder, dried fruits, honey and so on. You can also choose one puffed grain or choose another variety. Other healthy options are puffed brown rice and amaranth.

In under 15 minutes you’ll have a delicious and healthy homemade cereal. Top with fresh fruit, chia seeds, and nuts and serve with homemade almond milk. Hope you love it.
Homemade Healthy Cereal

Homemade Healthy Cereal

Perfect smoothie bowl topping!

Ingredients:

•1/4 cup coconut oil (melted and cooled)
•1/4 cup maple syrup or honey
•1 tsp pure vanilla extract
•1 tsp cinnamon (optional)
•2 drops liquid stevia or 1/2 tsp powder
•pinch of salt (pink himalayan is a plus!)
•3 cups puffed quinoa
•3 cups puffed buckwheat
•1 cup gluten free oats

Directions:

1. Preheat oven to 325 F. Line a large baking tray with wax paper.

2. In a large mixing bowl, whisk cooled coconut oil, maple syrup, vanilla, cinnamon, stevia and salt until combined.

3. To the mixture add puffed quinoa, buckwheat and gluten free oats. Using a large spoon mix until the dry ingredients are well coated.

4. Pour cereal unto the baking sheet and spread evenly. Bake for 25-30 minutes, tossing halfway through baking time. Allow to cool and store in an airtight container for 2-3 weeks.
Homemade Healthy Cereal

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Mix with fresh fruit and nuts!

Homemade Almond Milk

Homemade Almond Milk
For so long I have wanted to make my own nut milk. Like most of us, it seemed a lot easier to just pick a carton from the store. So my longing to complete the process got pushed to the side until most recently, I made some homemade cereal. To put almond milk with added stabilizers etc.. into freshly made cereal just didn’t seem right. So, the time had come to throw out that Almond Breeze and pull out that cheese cloth.

I have to be honest, the process was SO much easier than I anticipated. It took no time at all. So long as you soak the almonds (or any nut/seed) overnight, the rest comes together in under 5 minutes.

So it worth making your own? Heck yes! The pure almond taste is unlike anything you will get from a carton. The frothy texture is also a nice added bonus. What’s best is that this recipe is a mere base for any flavours you want to add. I like the idea of adding matcha and cinnamon or cacao and peppermint oil. Will test those out and update the recipe ASAP.

So you must be wondering where that homemade cereal recipe is….CHECK BACK SOON!
Homemade Almond MilkHomemade Almond MilkHomemade Almond MilkHomemade Almond Milk

Ingredients:

• 1 cup almonds soaked overnight(any nut/seed will work too!)
• 4 cups water
• 1 tsp pure vanilla extract (non alcoholic) or the seeds of 1 vanilla pod
• pinch of pink himalayan sea salt
• 2-3 drops liquid stevia (2 tbsp maple syrup or 3-4 medjool dates will work too)
• optional flavour combinations- add 1 tbsp of the following: cacao, cinnamon, matcha powder, ginger, maca powder

Directions:

1. Soak almonds overnight (these are easier to digest and to blend!)

2. Place a cheese cloth over a large bowl. Rinse soaked almonds under cold water.

3. Add rinsed almonds, 4 cups of water, vanilla, salt and stevia to a high powered blender or food processor. Blend twice on the highest power.

4. Pour mixture over cheese cloth. Lift up the ends of the cheese cloth and form a ball. Squeeze the pulp until no liquid remains. (*add the leftover pulp to your next granola or smoothie)

5. Store almond milk in an airtight container for 3-4 days in your refrigerator. Shake well before serving!
Homemade Almond MilkHomemade Almond Milk