Strawberry Chia Pudding (Paleo, Real Food, Vegan)

Happy 2018! Let's start off this year right with a brand new recipe! I just love how easily chia puddings come together, and I really love how delicious and filling they are. Chia pudding is one of my favorite breakfasts and it is great when you need something that is quick and portable in the mornings.

Chia seeds were highly valued by the Aztecs, prized for their medicinal properties and nutritional content. Chia, which means "strength" in Maya, was used to fuel runners and warriors because of their ability to provide long-lasting energy.

We now know that consuming chia seeds provides many more benefits and they are known for promoting health skin, reducing signs of aging, supporting the digestive system, and more. And this low-sugar pudding is a great family-friendly way of incorporating more of this super food into your diet!

As usual, I use a minimum amount of sweetener, and I really think it helps the strawberry flavor shine through. Feel free to add more sweetener according to taste.

I have used a can of full-fat coconut milk in this recipe, and while I think almond milk or even rice milk would work well here, please know that some of the creamy thickness would be sacrificed.

If you have been following my Facebook page, or Instagram feed, you may know that I use Young Living Essential Oils in my house and yes, sometimes in my food! I added a drop of Lemon Vitality™ oil to this recipe for an extra boost of flavor. You can order your own here.

Strawberry Chia Pudding

1 13.5 ounce can of full-fat coconut milk (or other non-dairy milk)
1 cup strawberries, fresh or slightly thawed (if frozen)
1/4 cup chia seeds
2 1/2 tablespoons coconut sugar, plus more to taste
1-2 drops Lemon Vitality™ Essential Oil (optional)
Sliced strawberries for serving (optional)
Hemp seeds for serving (optional)

Add the full can of coconut milk, strawberries, and coconut sugar to a blender jar and blend until smooth.

Pour the strawberry milk into a bowl or quart-sized mason jar and stir in the chia seeds until the seeds are well combined. Cover the bowl or jar tightly and refrigerate overnight.

Top with sliced fruit and a sprinkle of hemp seeds (optional) before serving. Store leftovers in the refrigerator.

Comments

Slow Cooker Menudo (Real Food, Paleo, Whole30, AIP Friendly)

Menudo , or tripe soup, is a traditional soup commonly served on a Sunday morning. It is considered labor-intensive since it requires a very long cooking time, so it started the night before any plans to eat it, or made for special occasions. Due to its nourishing collagen-packed broth and mineral-rich protein, it has a cult following for those wishing to get rid of the Saturday night hangover! I remember my dad being the one prepping the tripe at night and I remember someone getting up during the night at various times to check on the pot of soup bubbling on the stove. I also remember becoming a teenager and deciding I no longer would eat organ meats! So I even gave up on all the other delicious ones, like tender beef tongue and beef cheeks. I also happily gave up the ones I never liked - like liver and mushy brains. Yes, brains...... As an adult, I decided being an adventurous eater was much more fun and I incorporated liver back in my diet. ...

Easy Instant Pot Beans (Real Food, Wapf, Vegan)

I recently started making beans on a regular basis for my family and I remember now how much of a comfort dish this is. Best of all, it is one of the easiest dishes to make at home. Beans are a legume prized and eaten all over Mexico and, along with maiz, is usually served on a daily basis. According to experts, there are possibly 200+ types of edible beans grown in Mexico, with beans being cultivated close to 7 thousand years ago. And they were so valuable, that the Aztecs asked for them as tribute payments. Legumes, like grains, are super easy on the family budget and they can provide quality nutrition when prepared properly. Beans are generally high in minerals such as magnesium, calcium, and iron, they also contain phytic acid - basically an anti-nutrient. Phytic acid binds to minerals, like calcium and iron, and prevents the body from absorbing them. Diets heavy in phytic acid can lead to developmental delays in children, tooth decay, bri...

Albondigas (Mexican Meatball Soup - Real Food, Grain Free, Paleo, Whole30)

Sopa de albondigas literally means meatball soup. And I know.....meatballs? In soup? Yes, please! In Mexican homes, this bowl of comfort is actually just called albondigas, and it gets a boost of flavor with addition of mint (traditionally yerba buena ). And again, yes, mint! This soup does not include the usual chile pepper added to many Mexican dishes, so it is not spicy. But a spicy salsa is usually expected to be served along with the soup so that diners can add some kick to individual bowl. One of my favorite things about this recipe is that the meatball are cooked right in the stock pot, along with the liquid and vegetables, so the dirty dish level is kept to a minimum. Feel free to vary the vegetables here - I always use diced carrots, celery, and some sort of squash but a bit of diced potato is quite nice here. Mexican cooks usually leave the veggies in large chunks - I prefer a smaller, neater dice. If you prefer your sou...

Holistic Instincts

Search This Blog