Otherwise known as Chello! I have seen lots of recipes for chia pudding with chocolate, almonds milk and such. But I though that making it more fruity with juice or puree would be delicious. AND I was right. It is Jello you can feel good about! You can buy Chia Pods but why when these are so easy to make!
When you mix chia seeds with a liquid, it creates a thick gel-like consistency. Chia seeds have SO many health benefits! Ten grams of fiber in two tablespoons, helps regulate blood sugar, omega-3 fatty acids, and can help you stay full and satisfied. That is worth eating.
Fruity Chia Jello
Makes 1 serving
- 2 tablespoons chia seeds
- 2/3 cup fresh/natural fruit juice (I have used many different kinds, POM and Naked are my favorites so far)
Place chia seeds in a jar that has a tight lid. Pour in juice of choice, seal tight and shake to mix together. Let sit in the fridge for 4 hours or overnight. Enjoy!
For the weekend I had this recipe and another that involved beef short ribs. First of all, this recipe doesn’t use the “freshest” of ingredients and I’m sure they could be substituted for many of them, but whatever. It is super easy and is an instant dinner when I get home from a long day.
Second of all, the other recipe was going to be a beef short ribs pasta (I know… my mouth was watering too) until I went to my local grocery store and asked the butcher if they had beef short ribs. He actually giggled/scoffed at me while he said no. Umm, what? Was that a stupid question? I didn’t think so but apparently it was enough to be laughed at. My bad. Now I am scared to ask for things at the grocery store.
But when I find a place that doesn’t make me feel like an idiot AND has short ribs, I PROMISE this amazing recipe will be posted!
White Bean Chicken Chili
(Revised from Food.com)
- 1 1/4 lbs boneless skinless chicken breast
- 2 (15-oz) cans low-sodium great northern beans
- 1 cup frozen corn
- 2 teaspoons taco seasoning (homemade or store bought)
- 1 (4.5-oz) can chopped green chilies
- 1 (10-oz) can low-fat cream of chicken soup
- 1 (14-oz) can of low-sodium chicken stock
- Toppings: sour cream, chopped green onions, monterey jack cheese
Put chicken in your slow cooker (4 quart size pot).
Top with beans and corn.
Combine taco seasoning, chilies, soup and broth in a bowl. Pour in the slow cooker.
Cover and cook on low for 8-10 hours.
Take out chicken and shred with 2 forks, place back in the slow cooker and stir.
Serve in a bowl and top with sour cream, green onions and cheese.
I honestly need to use my slow cooker more often because I typically come home and just start shoveling random food in my mouth because I am too lazy to take 15 minutes to make something decent. My little slow cooker does all the work for me.
Short Story: One day I bough a juicer, I opened up the box super excited to start juicing AND the top was chipped. Sad day. I later returned it and didn’t get another. Surprise, the boyfriend’s Mom had one they hadn’t used. Happy day. So I headed out to the grocery store to get lots of fresh, bright, and lovely produce.
This is what I bought for around $40:
Vegetables: 4 bunches of kale, 3 beets, 2 cucumbers, 1 bunch celery, 4 carrots, 1 head of broccoli, 2 bunches of parsley, 2 inches of ginger
Fruits: 2 lemons, 2 limes, 3 oranges, 4 kiwi, 1 pre-cored pineapple, 1 pint blueberries, 6 small black plums, 2 tomatoes, 2 granny smith apples
As a newbie to juicing, I wasn’t quite sure how it would go. But here are a few pointers:
- You can Juice almost Anything. Juice a whole kiwi, fuzz and all. Juice a whole lime, skin included. Cores and stems. Things you shouldn’t juice: bananas, avocados, apple and pumpkin seeds, and thicker citrus fruit skins.
- Juice Your Compost. By re-juicing your discarded mulch, you can get even MORE juice and nutrients!
- Veggies & Fruit. Vegetables will pack your juice full of important vitamins, minerals and all the other things can make us live happier and healthier. The fruit will sweeten up your juice to mask the kale, broccoli and celery taste, while adding lots of other antioxidants and goodness.
- Drink it Quick. Drinking your freshly juice produce within 20 minutes is going to give you the most nutrition. After 20 minutes the juice will start to oxidize and lose nutrients.
I will attempt to post some new recipes from the above fruits and veggies that I used as well as the sweetness, combo, consistency and color. And some fun facts about natures greatest gifts.
Salty and sweet is such an mouth watering combo. Especially when it is high quality dark chocolate and real sea salt. I have been in love with the Dark Chocolate Nuts & Sea Salt Kind Bar. As I was pinning one evening, I came across a recipe to copy them and I was thrilled because those Kind bars are not Kind on my bank account. AND I can make them with just the nuts and seeds that I love.
These bars are amazing and love having one as a snack, or when I think I am hungry between meals. The other awesome thing about these is that you can customize them HOWEVER you want! Fruit and nuts. All seeds. No chocolate (yeah right).
Dark Chocolate, Sea Salt with Nuts and Seeds
(Revised from The Yummy Life)
- 2 cups walnuts, whole
- 1.5 cup almonds, whole
- 1 cup pumpkin seeds
- 2 tablespoons ground flaxseed
- 1/4 + 1/4 + 1/4 teaspoon sea salt
- 1/3 cup honey
- 1/2 cup agave nectar/syrup
- 1 teaspoon vanilla extract
- 2/3 cup dark chocolate chips
- Non-stick cooking spray
Spray a large bowl, a 9x13-inch baking sheet, and the bottom of a drinking glass.
Preheat your oven to 350 degrees F. Place all your nuts and seeds (not flax) on a baking sheet. Roast for 8-10 minutes until they are lightly toasted and they smell nutty. Place in a large bowl and add in the ground flaxseed and stir to combine.
In a 2 quart sauce pan over medium-high heat, add in honey, agave, vanilla and 1/4 teaspoon of sea salt. Bring the mixture up to 260 degrees F otherwise known as the hard ball stage (use a candy thermometer), be sure to stir it frequently. Do not be scared to do this! It looks frightening at first but as long as your sauce pan isn’t too small you’ll be safe. Bringing the mixture up to this temperature will give you firm and less sticky bars.
Immediately pour it over the nut and seeds mixture and stir to coat everything. Transfer it on to the baking sheet and spread evenly; use the bottom of the drinking glass to press evenly into the pan.
Sprinkle the top with another 1/4 teaspoon sea salt while they are still warm. Let them cool for about 15 minutes, then cut them into your desired size. I cut mine to yield 20-24 bars.
In a small microwave safe bowl, add the chocolate chips. Microwave in 30 second intervals until completely melted. You can be lazy like me and use a fork to drizzle (go crazy), or place it in a squeeze bottle to make them look pretty or just dip one side.
Store in an air tight container with wax or parchment paper in between. They will keep for one week on the counter or in the fridge for one month.
These are just so satisfying and really hold me over until my next meal. And you feel awesome knowing you made something that people buy in the stores. Pat yourself on the back!
Want to know what is stupid? The price difference of bell pepper colors. I guess I just need to buy a house, build a garden, grow and harvest my own bell peppers, and stop complaining about the price. Simple.
For the zero to four people that read this blog, sorry for being MIA. I had a move, a new lifestyle change of waking up in the morning and going to a job (what?!), and I eat at the hospital cafeteria a lot because it is free, I am poor and often more convenient after a long @$$ day dealing with crazies. But on the weekends I should have more time to make some awesome food and relax.
Makes about 1.5 to 2 cups
- 1 mango, slightly under-ripe, small cubes
- 1/4 small red onion, diced
- 1/2 bell pepper, seeded and diced
- 1 small jalapeno, seeded and minced/diced
- 1/2 lime, juiced
- 1/4 teaspoon kosher salt
Cut up all of your produce in small pieces, the mango can be a little bigger than the others. Place everything in a medium bowl and toss together. Let sit for 30 minutes in the fridge if you have time.
Use on top of fish, on chicken, in tacos, with a spoon, on a chip. The sweetness from the mango and the mild spicy kick from the jalapeno is a combination that I CRAVE!
Remember when I did that awful 3-day cleanse? Yeah, it still haunts me too. Well I over estimated the amount of kale (and lemons) that we would need so we were left with A LOT. Searching for a way to use it I decided to make a little brunch hash with it. I’m sure there will be a few more kale recipes to come because even after this, we still have much to be eaten.
This recipe reminds me of a meal that my mom used to make for my sister and I when we were little. When there were leftover boiled potatoes, my mom would chop them up with some butter in a skillet and get them brown and crispy, then toss in some hot dogs, a little salt and pepper and that was our lunch. Seriously one of my favorite meals as a kid! My dad always thought it was disgusting but it is a mommy specialty and I will always love it. Although nowadays I might make it a bit healthier i.e. the following recipe.
Sweet Potato, Kale & Turkey Sausage Hash
- 1 tablespoon coconut oil, or any other oil
- 2 small sweet potatoes, diced
- 4 stalks kale, chopped
- 1/4 cup water
- 3 turkey sausage links, chopped
- 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- Melt the coconut oil in a pan over medium-high heat and add the sweet potatoes and 1/4 teaspoon salt and pepper. Cook for 10-15 minutes until they start to become tender.
- Add in the kale and water to steam. Top with garlic powder, 1/4 of salt and pepper again. Cook until the kale has mostly wilted about 5 minutes.
- Add in the sausage links, mix to combine and sprinkle with cayenne pepper. Cook for about 10 minutes until all of the kale is wilted, the sweet potatoes are cooked all the way through and the turkey sausage is warmed through.
- Serve and enjoy.