Tag Archives: chia seeds

Overnight Breakfast Puddings + Oats

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Welcome to my new favorite thing: overnight breakfast pudding and oats. Why is it my favorite thing? Well. let’s start with awesome. This is awesome!!! It’s super easy. Just put a few ingredients in a jar, stick it in the fridge before your go to bed and wake up to a yummy satisfying breakfast treat.

I’ve been playing around with chia pudding for a while. Chia seeds are really good for you and soak them in coconut milk and they expand and turn into heaven. Chia is a great source of fiber, calcium, protein, omega-3 fatty acid and more. So what better way to start your day, than with this kind of manna.

Oats are a personal favorite of mine. I like them raw or slightly cooked. I’m not a fan of mushy oatmeal. This overnight version is perfect. I added some cashews and cashew milk for this recipe. It’s pretty darn amazing!

I also came up with a version that combines chia, oats and hemp seeds with some cacao powder for a chocolate breakfast concoction. Why not?

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Blueberry Pie Granola

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Here’s my summer go-to granola. Blueberries are so good right now. And they are even better if you can find a place to pick your own. We are lucky where I live to have a wonderful blueberry farm about a half an hour away. Houston peeps if you haven’t been to Moorhead’s Blueberry Farm in Conroe, do yourself a favor and go. It’s so fun. But be warned. You will probably come home with way more blueberries than you know what to do with. Stick those babies in the freezer and enjoy them all summer long in your smoothies.

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Green Smoothie Deconstructed

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I love it when people ask me what I put in my green smoothies. This is the kind of conversation that I truly look forward to having with someone. It’s a fun give and take. I know the way I make my smoothies has been influenced by what I have learned from other people and a lot of experimentation.  ‘Cause, let me tell you, I have made some pretty yucky smoothies in my time.

So I thought I’d break down the different components of my smoothie. This is SO not scientific in any way. I’ll share some nutritional info, but do your own research and trial and error to see what is right for you.

Liquid Base

Nut milk

Rice milk

Coconut milk

Coconut water

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Blue Corn Piñon Muffins + Raspberry Chia Seed Jam

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Driving around Santa Fe and Taos last week we saw several roadside tents selling piñons. Being the curious foodie that I am, we had to stop and check it out. Piñons are pine nuts that come from a slow growing pine that is the state tree of New Mexico. And the bag we bought just outside of Taos contained the best pine nuts I’d ever had. They were so fresh and buttery. Oh my.

I’m happy as a clam just snacking on these babies, but I thought I’d use them in a recipe. I had made blue corn pancakes over the weekend and thought I’d try making vegan muffins. The first batch I made were, well, terrible. Really heavy and not very tasty. The recipe that I’m sharing with you is adapted from Vegetarian Times and it’s so good.  I made a little jam to go with it, but you could use any jam from the farmers market or your local store.

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