I LOVE chocolate, sugar, candy, sweets, and all sorts of amazing, yummy treats. I have tried to give up sugar at times but was so miserable that I will no longer attempt to deprive myself. However, I have promised to be a bit healthier while I embrace my love of sugary sweetness. This is where my delectable Chocolate Chia Seed Pudding Parfait comes in.
Chia seeds are amazing for you and are such a versatile ingredient. They are rich in omega-3 fatty acids, high in protein, fiber and anti-oxidant rich to boot! These magical seeds naturally thicken in liquid making them the perfect way to create a healthy pudding. My favorite way to enjoy this pudding is to add granola (for crunch) and fresh fruit (in this case raspberries) for a burst of freshness.
I enjoy this pudding for breakfast or it can be eaten as a snack or dessert. This is such a tasty and healthy dish that you can enjoy it guilt-free any time of day. Please let me know of any healthy dessert swaps that you might have!
Chocolate Chia Seed Pudding Parfait
1 cup milk (I use unsweetened almond milk)
1/4 cup chia seeds
2 T. cocoa powder
2 T. brown sugar
1 T. granulated sugar
1/2 tsp. vanilla
1/8 tsp. salt
Whisk milk, chia seeds, cocoa powder, brown sugar, white sugar, coffee granules, vanilla extract, and salt together in a bowl until pudding is smooth. Let sit for 5 minutes; stir. Repeat sitting and stirring process at least 2 times.
Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight. Pour mixture into blender and blend until smooth. Spoon into bowls and top with granola and berries.
1. They are super fast and easy to make
2. They are delicious
3. They are always a crowd pleaser. I have yet to take any home after a BBQ.
Now, these are not Paleo friendly, they are not Raw, they are not low carb and I would guess that a generous serving would all but obliterate your Weight Watchers points. So in a word – these are awesome!
I should also add that my family loves these as well so don’t feel like you need to wait for a potluck to make these. I have been known to make a batch and freeze half and bake the other half. When frozen I increase the cooking time about 20 minutes until they are warm in the center.
2 lb. frozen hash browns, thawed
1/2 c. diced onions
1 c. cream of chicken soup
1 c. sour cream
1 stick melted butter
8 oz. cheddar cheese, grated
1 tsp. salt
3/4 tsp. pepper
1/2 tsp. paprika
Mix all ingredients and add to potatoes. Pour into a 9″x13″ pan. Bake at 375 degrees for one hour. Can be made up to 2 days in advance before baking.
Here is a close up….YUM!
Try these out – you won’t be disappointed.
Rainbow Banana Chocolate Muffins
(makes 18 muffins)
1/2 c. canola oil
3/4 c. sugar
1 t. vanilla
3 very ripe bananas, medium size
1 t. baking soda
1 t. salt
2 c. flour
3/4 c. mini M&M chocolate candies
Preheat oven to 350 degrees.
In a food processor bowl add the oil, sugar, vanilla and bananas. Pulse until smooth. Next add the baking soda and salt. Pulse 2-3 times. Add the flour and pulse 2-3 times, just until combined and then add the chocolate candies. Again, pulse just 1-2 times to distribute them evenly.
Scoop the batter into muffin tins and bake for about 20-25 minutes depending on your oven.
I have a confession…sometimes I skip breakfast. Another confession…I hate wasting calories on food I don’t love.
OK, OK, so I know skipping breakfast isn’t healthy and there are numerous reasons why breakfast should never be missed but there are times I just simply forget or don’t have time. This brings me to my second confession regarding wasting calories…
Sometimes I just don’t want to eat something that I am not looking forward to. As a girl that is in a constant battle between fitting into my skinny jeans and my love of food it just isn’t worth it to me. However, my egg white french toast is both a great item to eat for breakfast and it will keep you in your skinny jeans. The recipe can be whipped up in less than 5 minutes and it is soooooo delicious! I try to keep this recipe extra healthy by using Ekekiel Bread which is 100% flour less and made of organic sprouted whole grains. The bread also has 6 grams of dietary fiber per slice and no sugar! The calorie content may change slightly depending on the type of bread and toppings you use, however the below recipe is for how I like to eat mine.
I hope you have a chance to try this out for yourself. Please let me know what you think!
Egg White French Toast
1 slice of Ezekiel Bread
1/4 cup egg whites (I buy the egg whites in a container for ease)
non-stick cooking spray
1 teaspoon light butter (I like Land of Lakes)
1 T. Pure Maple Syrup
Heat a non-stick skillet to medium heat. Meanwhile, pour egg whites in a shallow dish and sprinkle in a dash of cinnamon. Soak break in egg white mixture for about 15 seconds and then flip over and soak the other side of the bread. Spray the skillet and put the french toast in – cook 1-2 minutes per side and serve. I like to enjoy mine with some light butter and maple syrup but this would be great with fresh berries or jam as well.
I love brown sugar…there is something so delicious about the warm, caramel like flavor that nothing seems to compare to. One day while watching the Food Network (of course) I saw a recipe being prepared with simple syrup when I had an “ah-ha” moment – Brown Sugar Simple Syrup!
I made the concoction which is so simple – by combining 2 parts light brown sugar to 1 part water. Simmer in saucepan over medium heat until the sugar has melted. Add a dash of salt and voila – a yummy, delicious syrup with a warm, caramel flavor.
Some of my favorite ways to use this syrup is over oatmeal, breakfast quinoa, in coffee, yogurt, salad dressings and so much more. I would definitely try it. I store mine in the refrigerator and use it all the time. Enjoy!