Chocolate Hazelnut Chia Seed Pudding

I'm usually not hungry at all first thing in the morning, especially when I have to wake up at 5:00 a.m. for work. You'd think I'd be used to it after 15 years of waking up at the crack of dawn to get to work and getting up with the kids, but my body, more specifically my brain are still in snooze mode until around 10:00 a.m. 

So the last thing I want to do is add to my fragile state by trying to make breakfast for myself and 4 children.

In an effort to stay away from boxed cereal I have come up with a few breakfasts that require little or no effort.

This pudding falls into the zero effort category. It has just 3 ingredients and you simply chill it over night (or for at least 4 hours) and wake up to a chocolate pudding for breakfast! Nice huh? 

What are Chia Seeds?

Chia seeds come from the desert plant Salvia hispanica, a member of the mint family that grows abundantly in southern Mexico. 

Chia is very rich in omega-3 fatty acids, even more so than flax seeds.  And, unlike flax,  they do not have to be ground to make their nutrients available to the body.  Chia seeds also provide fiber (25 grams give you 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, copper, iron, niacin, and zinc just to name a few.

When added to water and allowed to sit for 30 minutes, chia forms a gel. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar.

You can use any liquid you like for this pudding, some suggestions are:  almond milk, rice milk,  coconut milk and hemp milk. I have been staying away from soy milk because it is a GMO and some research suggests it may have harmful effects on your body and your hormones.

To make the pudding: 

Mix together 2 cups chocolate hazelnut milk with 1/2 cup chia seeds. Drizzle in about 3 tablespoons honey, preferably local, Organic honey. 

Let sit at room temperature for 5-10 minutes then refrigerate over night. 

You could probably eat this in as little as 1 hour after mixing buy I find that I like the consistency better after at least 6 hours.

You could definitely have this chocolate hazelnut pudding as a dessert but I suggest adding a bit more honey. Also, since chia seed is so high in protein I like this for a breakfast treat. The consistancy of this pudding is very similar to tapioca but without all the sugar.

Please head over to Mom on Time Out and vote for my recipe!

This post is linked to:

Iron Chef Mom: Chocolate Edition
Tasty Tuesdays
Just another Meatless Monday







sources:

Dr. Weil dot com

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Puerto Penasco Ceviche

This is the best ceviche I've ever had. My dad has a house in Las Conchas Mexico that our family loves spending time at. Of course my favorite part is sitting on the beach and eating fresh seafood. My husband and I like to go down to Puerto Penasco to the warf and pick up fresh shrimp and fish to grill while we're there. The little taco stands along the beach serve up some wonderful ceviche, my favorite! They serve theirs with saltine crackers and plenty of ice cold cerveza, Mmmmmmm! I like to use tortilla chips to scoop up my ceviche, probly because I can get more into my mouth at a time!

My friend Lia made some ceviche  for us a long time ago and it was amazing!  I have played around with the ingredients to come up with what I think is the best ceviche recipe ever. 

A couple of tips I've learned when making ceviche:

1. Blanch your seafood quickly in salted, boiling water.  The citric acid in the limes cooks the fish so you would never know you were eating raw fish in fact, it is not raw. The longer you let the fish marinate, it will start to break down and get mushy, this is why I blanch mine in boiling water, it helps cook it a bit without having to sit in the citrus for to long. Does that make sense? ;-/

2. Even though you don't want to let the fish sit in the lime juice by itself for more than a couple of hours, ceviche tasted great the next day when all the other ingredients have had some time to get to know each other!

You Will Need:

Serves  6-8    TIME  2 hours

2  pieces fresh Mahi Mahi (or other firm white fish)

1  pound seafood mix; scallops, calamari and shrimp  (I get mine at Trader Joe's  )

6 limes, juiced

1 bunch cilantro

3 cups tomato juice cocktail {look for one that does not contain High Fructose Corn Syrup!}

1 medium seedless cucumber

1 medium red onion, diced

1-2 fresh jalepenos, veins removed & diced

3 firm, ripe avacado

2 teaspoons red chili salt

1 tabelspoon sea salt for boiling water

Tortilla chips

Putting it all together:

Boil water in a large stock pot, add sea salt. Chop thawed Mahi Mahi into small bite sized pieces. Add fish and seafood mix to stock pot. You want to blanch the seafood for only 30 seconds, NO MORE.  Drain seafood in collander. Spread fish and seafood mix in a deep baking dish, Cover with lime juice and cover with foil.  Place in refridgerator for about 1-2 hours. The longer you let the fish "cook" in the citric acid, the mushier they will get.   Chop cucumber, avacado and onion into small pieces. Chop cilantro. Remove marinated seafood mix from fridge and combine all ingredients except tortillas. Chill at least 1 hour. Serve chilled with tortilla chips. 

This post is linked to Cookin Canuck ~ Wake up with California Avocado

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Gorgonzola and Pecan Stuffed Figs

Can you tell how excited I am with fig season? I just had to share this one last recipe with figs...... for now.;-)

As I mentioned once or twice before ;-) fresh figs are absolutely delicious! Not only are they yummy, but very good for you and so simple to "prepare", just wash and eat. No pits, edible seeds, kids love them!

I adore the contrasting flavors of this simple snack! The sea salt and pepper are so lovely with the sweetness of the figs. Gorgonzola is a pungent cheese that pairs well with fruit. The cruncy and nutty flavor of the pecans makes this a very satisfying little snack. May I suggest pairing it with a chilled Pinot Grigio? I was in heaven yesterday afternoon! When I closed my eyes and took a bite of the Gorgonzola Figs, then a sip of my crisp wine,  I could almost picture myself at an outdoor fancy cafe in Paris. Food will do that to you..... well it does to me anyway! ;-)

To prepare:

Fresh figs, any variety (see my post on choosing and handling fresh figs)

Gorgonzola, Goat or soft cheese of choice

Pecans or Walnuts

EVOO

Sea Salt and Freshly Cracked Peppercorns

Wash figs and cut in half lenthwise, cut of stem. Drizzle with an itty bitty bit of EVOO ( I used a small spoon)

Sprinkle with just a few grains of Sea Salt and a bit of pepper. 

Gently stuff a bit of cheese into the center of the fig.

Gently push nut into center of fig.

Bon Appetit! 

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No-Bake Fig Jam

Several days ago I was at our local Sprouts and came across these beautiful fresh figs. They begged me to take them home with me and so I happily loaded them up in my basket and brought them home. I have been waiting patiently for months until fig season to make a recipe I found with white bean puree, leeks and figs..... you'll have to wait for the post. ;-) Mmmmmmm.

Anyway, I didn't realize that fresh figs were so very delicate and only were happy for a couple of days. I wasn't quite ready to make my recipe, my rosemary filone dough was still fermenting. The thought of wasting such a beautiful fruit breaks my heart, so I came up with this super easy recipe. Fig Jam. This literally took me 3 minutes to make!!!

If you haven't had fresh figs I invite you to try them very soon. They are in season now through the next couple of months, depending on your location. I have had dried figs many times and adore them. I was so surprised at how tender, sweet and delicious fresh figs were! You simply wash them like all fruit, cut the little stems off and slice them in half. There are no pits, just itty bitty little seeds which are totally edible and pop in your mouth for a sweet crispy surprise. The variation I bought had the texture of a ripe peach, but not as juicy.

I will be going back to Sprouts today for more fresh figs to make my in my secret recipe tonight! Check back soon for the post! Enjoy!

** Update. If you have a Trader Joe's near you, check to see if they have fresh figs in stock. They were almost half the price as Sprouts and Sprouts is usually pretty cheap!

Also, check out my post on figs for handling, drying and recipes!

For the Fresh Fig No-Bake Jam

You Will Need:

4 cups stemmed ripe figs (about 3 pounds)

1 cup Raw sugar or 3/4 cup Agave Nectar

3 ounces No Bake Pectin Granules


PROCEDURE:

Gently Wash and Chop figs by hand. In a large bowl, combine sugar and pectin. Add figs, stir and smush with a whisk until it becomes jammy. ;-)

Store in an airtight glass container and refrigerate for up to 3 weeks. Use on toast, bagels, yogurt, ice cream, oatmeal etc.

* I save my applesauce and tomato jars and re-use them for jams, tea, pasta, beans etc.


Yields: 3 pint jars






click here for my   Everything About Figs post

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Watermelon Boat with Blueberries and Fresh Coconut Chunks

Watermelon is in season and so sweet right now! You can pick up a huge seedless super sweet watermelon like this one for around $2 right now!! We had this for the 4th of July BBQ at our house this year. Not only is it pretty, but so good for you.

Simply cut the top 1/3 of the watermelon off  lengthwise. Set the smaller half aside, slice the inside of the bigger half into small squares. Using your fingers, pluck out the watermelon pieces and chop into bite size.
Put into a big bowl. Mix with 1 pint of fresh, washed blueberries and 2 cups of fresh, diced coconut. We crack our coconuts open with a screwdriver then carefully cut out small chunks. Make sure you save the coconut water!!!! We usually just drink it straight out of the coconut, it's sooooooo refreshing! You can also mix it with any other fruit for a simple juice. Refridgerate it in a sealed container if you don't use it immediatley.

Did You Know?....

Health and Nutition Benefits of Coconut

* Coconut is highly nutritious, not only is high in protein but rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations.

Coconut In Modern Medicine

Modern medical science is now confirming the use of coconut in treating many of the above conditions. Published studies in medical journals show that coconut, in one form or another, may provide a wide range of health benefits.

    This is a pretty impressive list ! 

Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses.

Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases.

Kills fungi and yeasts that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, and other infections.

Expels or kills tapeworms, lice, giardia, and other parasites.

Provides a nutritional source of quick energy.

Boosts energy and endurance, enhancing physical and athletic performance.

Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.

Improves insulin secretion and utilization of blood glucose.

Relieves stress on pancreas and enzyme systems of the body.

Reduces symptoms associated with pancreatitis.

Helps relieve symptoms and reduce health risks associated with diabetes.

Reduces problems associated with malabsorption syndrome and cystic fibrosis.

Improves calcium and magnesium absorption and supports the development of strong bones and teeth.

Helps protect against osteoporosis.

Helps relieve symptoms associated with gallbladder disease.

Relieves symptoms associated with Crohn's disease, ulcerative colitis, and stomach ulcers.


Improves digestion and bowel function.

Relieves pain and irritation caused by hemorrhoids.

Reduces inflammation.

Supports tissue healing and repair.

Supports and aids immune system function.

Helps protect the body from breast, colon, and other cancers.

Is heart healthy; improves cholesterol ratio reducing risk of heart disease.

Protects arteries from injury that causes atherosclerosis and thus protects against heart disease.

Helps prevent periodontal disease and tooth decay.

Functions as a protective antioxidant.

Helps to protect the body from harmful free radicals that promote premature aging and degenerative disease.

Does not deplete the body's antioxidant reserves like other oils do.

Improves utilization of essential fatty acids and protects them from oxidation.

Helps relieve symptoms associated with chronic fatigue syndrome.

Relieves symptoms associated with benign prostatic hyperplasia (prostate enlargement).

Reduces epileptic seizures.

Helps protect against kidney disease and bladder infections.

Dissolves kidney stones.

Helps prevent liver disease.

Is lower in calories than all other fats.

Supports thyroid function.

Promotes loss of excess weight by increasing metabolic rate.

Is utilized by the body to produce energy in preference to being stored as body fat like other dietary fats.

Helps prevent obesity and overweight problems.

Applied topically helps to form a chemical barrier on the skin to ward of infection.

Reduces symptoms associated the psoriasis, eczema, and dermatitis.

Supports the natural chemical balance of the skin.

Softens skin and helps relieve dryness and flaking.

Prevents wrinkles, sagging skin, and age spots.

Promotes healthy looking hair and complexion.

Provides protection form damaging effects of ultraviolet radiation form the sun.

Helps control dandruff.

***Does not form harmful by-products when heated to normal cooking temperature like other vegetable oils do.

 Who needs all the beauty products and OTC medicines out there when you have super foods in your everyday diet?!?! 

the coconut research center

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Shitake, Crimini and Shrimp Spring Rolls

“By posting this recipe I am entering a recipe contest sponsored by The Mushroom Council and am  eligible to win prizes associated with the contest. I was not compensated for my time.”

Have you ever wanted to eat more veggies and less meat but didn't know how or maybe thought it would be bland and boring? Swap it or Top it!  can help you with tons of ways to incorporate mushrooms in place of meat. It's my favorite way, next to beans to add substance and flavor to any meal. Simply swap at least half or more of the meat called for in your recipe, whether it be ground beef, chicken or seafood and substitute it with chopped or minced mushrooms. The great thing about mushrooms is there are dozens of varieties with a wide range of flavors to compliment any dish! From Asian foods to South Western I add mushrooms for flavor, moisture and vitamin content, not to mention that they drastically reduce the amount of saturated fats and calories when compared to meat.

Long a symbol of longevity in Asia because of their health-promoting properties, shiitake mushrooms have been used medicinally by the Chinese for more than 6,000 years. Although immune system support has often received much of the spotlight in shiitake mushroom research, recent study results involving support of the cardiovascular system have caught the attention of many researchers. In particular, recent studies have shown the ability of shiitake mushrooms to help protect us against cardiovascular diseases (including atherosclerosis) by preventing too much immune cell binding to the lining of our blood vessels

Just a handful of fresh and easy to come by ingredients and you have yourself a delicious finger food for dinner. 

Research shows that people who eat mushrooms have better diet quality and increased intake of some nutrients, making them the go-to ingredient for delicious family meals. 

Don't forget to sauté the mushrooms. Raw mushrooms can have minor toxic qualities and sautéing them really brings out the deep, woody flavor comparable to meat. 

My favorite way to enjoy these little hand held beauties is with a garlic-chili sauce,  POW!

However, if heat isn't your thing a light and creamy peanut sauce would be perfect to dip these rolls in.  Just blend a couple of tablespoons of PB, a few tablespoons of coconut milk

If you love mushrooms you need to enter the "Swap it or Top it" Contest sponsered by The Mushroom council, you could win $5,000!




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Quinoa Spring Pilaf

Fresh, raw Spring veggies are tossed with rainbow quinoa for this quick and tangy 

citrus infused pilaf.  

It's beautiful and breezy here in Phoenix and totally tank top and flip flop weather!  Hooray!  Time to get a plan in action to take advantage of every minute of this 80 degree weather in the Valley of the Sun before triple digit scorching weather is here and it's our turn to be locked up inside.  Instead of being freezed in, we will be rubbing ice cubes on our necks, faces pressed close to a rotating fan.






Step 1. Get a pedicure and buy three new pairs of cute flip flops and two new pairs of sexy sandals (yes there's a difference).

Step 2. Purchase a new pair of Rock Star shades and sit by the pool to put some color back on your fish belly white arms and legs!

Step 3. Attend as many Spring training baseball games as possible while sporting your new semi-tanned bod.

{note to self: try not to gain 5 lbs this year eating Brats and drinking beer at aforementioned baseball games}

Step 4. Start making fresh, raw whenever possible meals using all of your favorite Spring veggies that are back in season!

Step 5. Try not to cry when swim suit shopping this year. We are going to eat healthier, exercise more and be even sexier bitches than we are right now!

Step 6. Go hiking every day before it reaches 115 degrees, lift weights, feel awesome!

I will in all honesty be eating this salad several times a week. I'm not one for eating the same thing over and over seeing as that I love trying new foods in new combinations but this one, this one's a keeper! Nothing beats simple + healthy + delicious.

recipe adapted from alexandra cooks

TIME    20 MINUTES        SERVES    4

Ingredients 

1 cup rainbow quinoa

1 cup **fresh fava beans (if not in season use frozen lima beans)

1 cup walnuts, chopped

4 to 5 scallions or spring onions, rinsed, trimmed and finely sliced

8 to 10 radishes, thinly sliced

kosher salt and pepper to taste

2 lemons, juiced

1/3 cup extra-virgin olive oil (or walnut oil)

Bring 2 1/2 cups of water to a boil. Meanwhile, place quinoa in a fine-meshed sieve and rinse thoroughly  under cold water to remove the naturally "soapy film".  Add quinoa and fresh fava beans, lower heat and simmer for 12-15 minutes until water is just absorbed. Remove from heat. Place in a large bowl to cool.

Season with salt and pepper to taste. Add the walnuts, scallions, radishes, olive oil and lemon juice to the bowl. Toss to combine. If you prefer it a bit tangier like I do, add a tablespoon of champagne vinegar or more lemon.

**I personally do not eat soy beans because they are a GMO (genetically modified organism) which some studies  have shown to cause several health risks and complications, for me personally, they caused me to have pre-menopausal symptoms. Since genetic engineering means modifications of genes, and genes are the blueprint for making proteins, GE foods tend to make proteins not naturally found in their chemical structure. Many adverse reactions to food involve immune system response to proteins, and it would be logical to expect more of these adverse reactions in the case of GE foods.

sources

World's Healthiest Foods

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