- Handful of Spinach
- 1 frozen banan
- 1cup frozen mixed berries
- 1tbs chia seeds
- Top with coconut milk (coconut water would work to I think)
Blitz and serve.
Blitz and serve.
This is so easy to make, I love Chia puddings. They take about 5 minutes to make and if you put it in a jar then perfectly portable when mornings are rushed and time is short. The texture reminds me of my childhood of tapioca puddings. These clever little seeds are not only nutritious, but expand when introduced to liquid giving a tadpole effect.
Now if this isn’t your bag you can also blend the pudding which gives the most creamy texture, there are no hard or fast rules- adapt it to suit your taste.
I also need to mention that this is gluten free, dairy free (depending on the type of milk used), can but nut free and suitable for a vegan diet as well.
Ingredients (Serves 1-2)
I need to say, if you don’t like the texture, you can blend it all in your blender, for a thick, creamy pudding. I find if you do this, leave out the agave ( or what ever you have used) and used 3-4 dates instead. They work so well with blended chocolate.
Have you tried Chia puddings? Let me know what your favourite combinations are.
Well they are free from a lot of things, but not taste. I’ve been playing around with these for a while, and since I’ve been cutting my refined sugar intake I’ve now incorporated a refined sugar free flapjack as well. I’m not going to say it’s sugar free-that would be like eating cardboard, more that the sugar in these is all natural ingredients, so great for those following a clean eating plan.
I promise you it’s so so easy to make these flapjacks, once baked they keep for about 4/5 days. And are great for a on the go breakfast or healthier snack for the whole family.
I should add I don’t mash my banana smooth as I quite like a few chunks left in the flapjack. Also feel free to add nuts/seeds as well. They all make for a yummy treat.
There you have it, if you try this or another flavour combination let me know in the comments box.
Well it’s been a good week I’ve been trying with the cleaner eating, lower sugar idea and it seems to be working (yippee) operation wedding dress is encouraged. So this got me thinking, I love my overnight oats,coconut yoghurt and smoothie bowls so a bit of crunch on top wouldn’t go a miss. Granola was the end of the thought process, but not the sugar laden, gluten loaded shop brought variety. I made some, and it’s easy.
The beauty of this recipe is that is so adaptable, this today is gluten and nut free so mini me can have some, but you can add what takes your fancy. The basic make up is the same, but don’t worry about being exact on measurements it’s not that kind of recipe.
Having battened down the hatches while storm Imogen does her worst ( for my transatlantic readers We now name our storms but are nothing like your hurricanes) I decided that a healthy, warming soup would be great for lunch. That and it’s a cunning way to get vegetables into my toddler and use up my veg from the weekend.
It’s very easy, and adaptable to most vegetables you have in your stock piles. I like to blend my soups smooth, but if you prefer a chunkier version the, only give it a quick blitz or leave the veg chopped into tiny chunks- it’s up to you.
There you have it, a healthy hearty soup that is suitable and adaptable for so many diets. What’s your favourite soup ? Let me know in the comments below.
This should be called a thickie really due to its thick filling nature, but for now we can go with smoothie.
It’s dead easy to make, and another time saving tip I have is pre prep all your fruit in a sandwhich bag, so in the morning all you have to do is add your milk and oats, then whizz and go.
Put all ingredients in a blender, blitz for 45 seconds, serve and enjoy.
Watch out for some more posts this weekend, I have gluten free , nut free, dairy free and vegetarian food options to cater for, my thinking cap is on. Have a great weekend all
Silly title I know, but it really is super and full of antioxidants and a great choice for National Breakfast Week. This is a quick post today as I’m in the midst of funeral organising sadly, but never the less I still wanted to share this with you all.
140mls water or milk of your choice
Handful of spinach
Handful of blueberries
1 Apple cored
1 good handful of beetroot in natural juice
1tbs chia seeds (optional)
Honey or agave to sweeten.
Blitz for 45 seconds and serve. I should add you can use ice cubes as well if you like your drinks that bit cooler in the mornings.
Yes you all read that right chocolate porridge. So we can’t have Nutella in this house and coco pops (in my opinion are horrid and not suitable for for coeliacs) so it got me thinking, what do I make for that odd occasion I fancy a chocolate themed breakfast- chocolate porridge is the answer.
It’s rich, creamy, and can be adapted to suit a variety of diets. gluten free? Use gluten free oats. dairy free? Use a plant based milk the list goes on. I find it perfect for wen you need a chocolate fix, the other bonus is its low GI and keeps you full until lunch.
I hope you enjoy it, it’s just another idea for you to mix up your breakfasts in honour of National Breakfast Week.
As its National Breakfast Week I shall endeavour to put a few posts up of different breakfast ideas for you all to try. The first is this chia pudding, well I call it a pudding but it can be what ever you want it to be called. The main point is it’s easy, best done the night before which means more time in the morning, and these little seeds are packed full of nutrients such as calcium, magnesium and iron so they are really good for you are well. The strawberry also gives this dish a pink tinge so it’s really pretty as well.
These seeds also swell up when introduced to liquid, so are almost reminiscent of a tapioca pudding you had at school. ( I realise I’ve probably aged myself there as some of my younger readers may not have had that joyous school dessert)
The beauty of chia puddings is that once you get the ratio of seeds to liquid right, then any combination of flavours work- so you can experiment to your hearts content.
Have you tried any other flavours? What are your favourites? Let me know in the comments below.
The truth is ( and I confess) I like a bargin, Waitrose had huge bags of kale for £1 so I bought one. Now kale is great in smoothies (operation wedding dress is thankful) but there are only so many green smoothies you can have. My inspiration came from this kale and incorporating it into a healthy, tasty meal.
I thought of a curry, off the shelf are usually bland and carry the dreaded “may contain nuts ” warning, I know I know don’t get me started. So here is my take on a healthy gluten, nut, dairy, vegan (I think) paleo-ish dish.
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