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Easy Chia Pudding

Easy Chia Pudding

Yes, you probably want to start singing the jingle from the commercial:  Ch-ch-ch-chia (pet). And yes, you can eat this seed! Who would have thought it was so healthy back in the day? This recipe is so easy to make it’s almost too good to be true.

For 1-2 servings:

  • 1 cup coconut, almond, or hemp milk
  • 2-3 tablespoons chia seeds
  • 1 banana or apple
  • ½ cup blueberries (frozen are OK)
  • Handful of almonds or walnuts, if desired
  • Cinnamon, to taste

Mix all the ingredients together and let them sit in the refrigerator for a few minutes. Stir after a few minutes, as the chia is “gelling” into a pudding-like consistency. Let it sit in the refrigerator about 20 minutes or until ready to eat.

If you find the pudding too thick, you can add more milk or a little water. If you find the pudding too thin, add more chia or any of the other ingredients to make it thicker. You really can’t go wrong with chia pudding, which is why I love making it so much.

Now, let’s talk about the health benefits of chia. It is a superfood, for sure! According to Dr. Andrew Weil, chia is very rich in omega-3 fatty acids and provides fiber as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.

Another great benefit of chia seeds is that they are good for travel. Pack them in your suitcase and have them readily available to make chia pudding for breakfast or a snack in your hotel room. You can also pack travel size containers of almond milk (if checking luggage), as well as nuts and just pick up fresh fruit in your destination city.

Soon you will be singing ch-ch-ch-chia right along with me!  Enjoy.

To your health!


Coconut Crusted French Toast

Coconut Crusted French Toast

Looking for a healthier French toast?  Yes I said healthy French toast!  I made this over the weekend for Christmas brunch and it was a huge hit with my whole family.  It was delicious, crispy, sweet, and soft, an all around win with this coco-nutty take on traditional French toast.  Feel free to eliminate the rice malt syrup.  I found the coconut and raspberries to provide a enough sweetness to this dish.


• 2 fl oz full-fat cream

• 2 fl oz full-fat milk

• 2 medium free-range egg

• 1 tsp vanilla extract

• ½ tsp cinnamon, ground

• ½ oz unsalted butter

• 4 slice sourdough bread

• 1 cup shredded coconut

• ½ cup raspberries, frozen to serve

• 2 oz full-fat natural or Greek yoghurt to serve

• 1 tsp rice malt syrup to serve


1. In a shallow bowl, whisk together the cream,

milk, eggs, vanilla extract and cinnamon.

2. Heat half the butter in a frying pan or skillet

on low heat.

3. Place two pieces of bread in the egg mixture

and coat both sides. Allow the excess to drip

off and then place into the shredded coconut

bowl, coating both sides. Add bread to the

frying pan and allow to cook for 2 minutes or

until bottom is golden. Flip over and cook the

other side until golden. Place on a plate and

continue process with final two pieces of


4. To serve, place two slices of Coconut Crusted

French Toast on a plate and serve with half

the yoghurt, raspberries and a drizzle of rice

malt syrup.



Dairy-free option: Replace cream and milk with coconut milk. Fry French Toast in coconut oil instead of butter. Replace yoghurt with coconut yoghurt or a drizzle of coconut milk.

Gluten-free option: Use gluten-free bread.