Tag: good

Superfood Triple Berry Chia Pudding

I LOVE chia pudding! And what can be easier than throwing a few chia seeds into a mason jar with some fresh fruit and almond milk and giving it a good shake! Side note: please excuse the manicure.

If you’ve never tried chia pudding, I highly recommend picking up some chia seeds and Blue Diamond Almond Breeze almond milk and give it a try. Chia is a super food; an excellent
source of omega fatty acids, has more antioxidants than blueberries and it’s full of minerals, calcium, protein, vitamins and fiber. Plus it is low in calories and is incredibly satiating.

Some of you may have tried my Mango Coconut Chia Pudding[1] which is always a favorite of mine, but I wanted to try something with all the berries I bought this week and used fresh blueberries, raspberries and blackberries… delicious!

All I do is combine the chia seeds with milk (my favorite milk to use when making chia pudding is Almond Breeze Unsweetened Almond-Coconut Milk[2]) then add fruit and a little liquid stevia or whatever sweetener you like, then shake it all up, let it sit 15 minutes and give it another good shake and keep it in the refrigerator overnight. Karina, my oldest loves this! Madison, my youngest wanted to help me style the shot, perhaps I have an assistant in training…

Isn’t she such a ham : )

This is so healthy you can even eat this for breakfast, which is what I did this morning. Did I mention this fits into so many dietary restrictions; gluten-free, dairy-free, low sodium, low sugar, low calorie, vegetarian, vegan… enjoy!! By the way the lovely spoon is by For Such A Time Designs[3].

Superfood Triple Berry Chia Pudding
gordon-ramsay-recipe.com
Servings: 2 • Size: about 1 cup • Old Points: 2 pts • Weight Watcher Points+: 2 pt
Calories: 110 • Fat: 5 g • Carb: 12 g • Fiber: 7.5 g • Protein: 4 g • Sugar: 3 g
Sodium: 64 mg • Cholest: 0 mg

Ingredients:

  • 1 cup unsweetened almond/coconut milk beverage (used Almond Breeze)
  • 3/4 cup fresh blueberries, blackberries and raspberries
  • 2 tbsp chia seeds
  • 5-6 drops Nu-Naturals liquid stevia (or sugar/honey to taste)

Directions:

Combine the Almond Breeze almond-coconut milk together with the chia seeds and fruit in a glass jar with a lid. Cover and shake well, set aside for 15 minutes. Give it another good shake then refrigerate overnight or at least 5-6 hours.


Divide
into 2 bowls or glass serving dishes and serve. Enjoy!

Disclosure: This post is sponsored by Blue Diamond Almond Breeze[4]. I only share products I am passionate about and use in my own kitchen on a daily basis. I created this recipe and received compensation to do so.

References

  1. ^ Mango Coconut Chia Pudding (www.gordon-ramsay-recipe.com)
  2. ^ Almond Breeze Unsweetened Almond-Coconut Milk (almondbreeze.com)
  3. ^ For Such A Time Designs (www.etsy.com)
  4. ^ Blue Diamond Almond Breeze (almondbreeze.com)

Salad Lyonnaise – A Super Salad from a City of Meat

How great is Salad Lyonnaise? Lyon is considered the meat
capital of France, and yet the city’s most famous, and reproduced dish is
probably this simple frisee salad. Now that’s some delicious irony.



Don’t
worry…this salad is far from vegan. The mildly bitter greens are dressed in a
shallot and Dijon dressing, it’s spiked with a generous handful of crispy
lardons, or bacon in my case, and topped with a runny egg.


By the way, unless you’re some kind of crazy person, you’re
going to need some crispy croutons or crostini to finish this masterpiece off.
Here’s a link to the ones I used for this, sans Parmigiano-Reggiano. You’ll
also want to taste and adjust the dressing to your liking. I use a 2-to-1, oil
to vinegar ratio, as I think you need some acidity to cut the richness of the
bacon and egg yolk, but you may not want it as sharp.


As I joked about in the video, this is so tasty, it may be the only salad
that has a chance to be picked as someone’s last meal. There’s good, and then
there’s death row good. Anyway, I’ve been dying to film this old favorite, and
I really hope you give it a try soon. Enjoy!


For 4 generous portions:
2 heads frisee lettuce, aka curly endive, or use arugula
8 oz bacon (or pancetta if you want to experience something
closer to real lardons)
4 large eggs
1 tbsp chives
For the dressing (makes extra, about 1 1/2 cups total):
1 generous tbsp minced shallots
1 generous tbsp Dijon mustard
salt and pepper to taste
1/2 cup sherry vinegar
1 cup lightly flavored olive oil

Mother’s Day flowers you can eat!

Why spend a fortune at the florist this Mother’s Day when you can make Mum up a batch of edible flowers?

These lovely recipes look pretty and they taste pretty good too – it’s win-win!

So put down that phone, back away from the supermarket flower selection and give one of the floral recipes a go – she’ll love them!

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