Thursday, April 6, 2017

Chia Pudding

A dear friend is going through chemotherapy for breast cancer, and I felt challenged to create her a snack that was healthful, caloric, digestible, smooth, and delicious to keep her energy up during her healing process. This recipe may be the ticket! There are several chia pudding recipes online, but this combination seems to taste best to me and my family.

This pudding is a nutritional powerhouse! The omega-3 fatty acids in coconut milk and chia reduce cholesterol and blood pressure. Chia seeds have plentiful antioxidants, fiber, iron, and calcium. Coconuts are easily digestible for most, and are naturally nutritious, fiber-rich, high in vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous.

The maple syrup is complimentary to the chia taste, and it dissolves well when mixed together. This is a delicious comfort food that passes the kid taste test, too!

Chia Pudding
one 13.5oz. can coconut milk (or milk substitute of choice)
1/3 cup chia seeds
2-3 tbsp maple syrup (more or less to taste)
1/2 tsp vanilla

Place all ingredients into blender and blend until smooth.
Or simply whisk together well in a large bowl.
Pour into your favorite container(s) and refrigerate until set, for 3-4 hours or overnight.
Enjoy with fruit or just as-is!

Be well!

Sunday, February 12, 2017

Perfectly Roasted Brussels Sprouts

These are not the Brussels sprouts of your childhood.
One bite of this crunchy-tender, savory side dish and you'll never steam broccoli again.
(Okay. . .maybe you will. I actually like steamed broccoli.)

Brussels sprouts are a nutritional powerhouse of the cruciferous veggie family. One serving of these delicious sprouts is packed with more than 200% of the recommended daily amount for vitamin K1, more than 120% of vitamin C, and are a good source of fiber, potassium, choline, manganese, protein and B vitamins.

Enjoy with gusto!

Perfectly Roasted Brussels Sprouts
1-1/2 lbs Brussels Sprouts
2 Tablespoons olive oil
3/4 teaspoon salt
1/4 tsp pepper
2 cloves garlic, minced

Preheat oven to 400º.
Wash Brussels Sprouts well and place on towel to drain.
Cut off the ends, then quarter length-wise.
Spread out onto a large baking tray, separating some of the outer leaves from the quartered sprouts (the separated leaves will become crisp "chips" when cooked. Mmmmm.)
Mix together remaining ingredients, drizzle over sprouts and stir on baking tray until well coated.

Bake for ~25 minutes at 400º, stirring every 8 minutes or so.
Enjoy immediately!