Raspberry Coconut Chia Pudding Pops Recipe

Raspberry Coconut Chia Pudding Pops
Servings: 4 • Size: 1 popsicle • Old Points: 1 pts • Points+: 2 pts
Calories: 74 • Fat: 5 g • Carb: 6.8 g • Fiber: 4.6 g • Protein: 1.8 g • Sugar: 0.6 g
Sodium: 27 mgIngredients:
    • 1/2 cup lite coconut milk
    • 1/2 cup unsweetened almond milk
    • 3/4 cup raspberries
    • 2 tbsp chia seeds
    • 1 tbsp sweetened shredded coconut
    • 8 drops Nu-Naturals liquid stevia (or sugar/honey to taste)

Directions:

Combine all ingredients in a large container. Mix well and close container; refrigerate 4 hours so the chia expands.  

 
 

Pan con Mantequilla de Maní, frutas y CHIA / Fruity Peanut Butter Chia Breakfast Sandwich

This sandwich has everything you need to feel energized and full for your day of watching college basketball while jotting down donut recipe ideas and snuggling your kitteh after a rough trip to the vet.

Fruity Peanut Butter Chia Breakfast Sandwich
Serves 2 

 Ingredients:

• 1/4 cup unsweetened coconut flakes
• 3 tablespoons smooth peanut butter
• 1 tablespoon maple syrup
• 4 slices bread or bagel
• 1/2 cup sliced strawberries
• 1/2 banana, sliced
• 2 tablespoons golden raisins
• 2 teaspoons chia seeds

Place the coconut in a skillet over medium heat and cook until the coconut begins to turn golden brown. Stir frequently, as the coconut tends to burn quickly.

In a small bowl, stir together the peanut butter and maple syrup.

If you want, toast your bread or bagel.

Spread the peanut butter + syrup mixture on top of your bread.

Place the strawberries on top of the peanut butter, then add the bananas.

Sprinkle with the golden raisins, chia seeds and toasted coconut.

Enjoy!

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Este sándwich tiene todo lo que necesita para sentirse con energía y completa para su día

Sandwich de crema de cacahuate con fruta.
sirve 2
 

  Ingredientes:

•      1/4 taza de coco rallado sin azúcar
•      3 cucharadas de mantequilla de maní( crema de cacahuate) suave
•      1 cucharada de miel de maple
•      4 rebanadas de pan 
•      1/2 taza de fresas en rodajas
•      1/2 plátano, rebanado
•      2 cucharadas de pasas de oro
•      2 cucharaditas de semillas de chía

Coloque el coco en una sartén a fuego medio y cocine hasta que el coco empiece a dorarse. Revuelve con frecuencia, ya que el coco tiende a quemarse rápidamente.

En un tazón pequeño, mezcle la mantequilla de maní y miel de maple.

Si deseas puedes tostar el pan o bagel.

Extienda la mezcla + jarabe de mantequilla de maní en la parte superior de su pan.

Coloque las fresas en la parte superior de la mantequilla de maní, a continuación, agregue los plátanos.

Espolvorear con las pasas de oro, las semillas de chía y coco tostado.

Provechito!

Lemon Chia Seed Scones / Pan de Limón con CHIA

Change up your morning oatmeal routine by making scones instead, or enjoy them with a cup of coffee as a mid-afternoon snack. There is no wrong time to eat these


 
Recipe
Lemon Chia Seed Scones

vegan, gluten-free, dairy-free
makes 6 large scones

2 cups oat flour (use certified gluten-free oats if necessary)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup chia seeds
1 Tbsp coconut flour
1/4 cup coconut oil, hardened in the fridge
1/4 cup honey (or favorite liquid sweetener such as maple syrup)
1 egg (1 Tbsp ground flax + 3 Tbsp water for vegan egg substitute)
1/2 tsp vanilla
1 Tbsp lemon juice
1 Tbsp lemon zest, or orange zest

Directions:
1. Preheat oven to 350 F and line a baking sheet with parchment paper. If making your own oat flour, add two heaping cups of old-fashioned rolled oats to the base of a food processor and process for 10-15 seconds, or until four-like consistency is reached.


2. Add baking powder, baking soda, coconut flour, and salt to the oat flour in the food processor. Process 5 seconds. Add the chia seeds and process 3 seconds.




3. Take coconut oil out of the fridge and break apart into small chunks. Add coconut oil pieces to the food processor and process 5 seconds. Add egg (of flax-egg), honey, vanilla, lemon juice, and lemon zest. Process until just combined.

4. Using a spatula, scrape dough out onto prepared baking sheet. Let sit about a minute to allow coconut flour to absorb some of the moisture. Form dough into a circle, about an inch thick, and cut into six triangles.



Cambia tu rutina de desayuno por un panesito de limón con chia ideal para acompañar con una taza de café a media tarde. Ya que la chia le proporciona un alto nivel nutricional al tradicional pan lo puedes comer a cualquier hora como snack.

Receta de Pan de Chia con Limón

(Rinde para 6 rebanadas )

2 tazas harina de avena (sin gluten)

1/2 cucharadita de levadura

1/2 bicarbonato de sodio

1/4 cucharadita de sal

1/4 taza de semillas de chia

1/4 cucharadita de harina de coco

1/4 taza de aceite de coco

1/4 taza de miel

1 huevo ( puedes usar el sustituto de huevo ) ç

1/2 cucharadita de vainilla

1 cucharada de jugo de limon

1 cucharada de cascahara de limón o de naranja



Precaliena el horno a 350ºF y forra una bandeja para hornear con papel pergamino. Si haces tu propio sabor de avena.
Si haces tu propia harina de avena, agrega dos tazas copeteadas de avena entera para trituralas durante 10-15 segundos, o hasta que se alcance la consistencia deseada.

Agrega la levadura, bicarbonato, harina de coco y sal en la harina de avena que tenemos en el triturador. Mezcla por 5 segundos. Agrega la chia y muele hasta que todos los ingredientes esten incorporados.



Agrega los trozos de aceite de coco a la licuadora y mezcla por 5 segundos. Agrega el huevo o el (sustituto de huevo), miel, vainilla, jugo de limon y la piel de limon. Mezcla todos los ingredientes hasta que se incorporen

Deje reposar alrededor de un minuto para permitir que la harina de coco pueda absorber algo de la humedad. Formar la masa en un círculo, alrededor de una pulgada de espesor, y cortar en seis triángulos. 

Hornear durante 15 minutos. Sacar del horno y con un cuchillo afilado, separa las piezas. Hornear otros 3-5 minutos para permitir que los bordes queden crujientes. Enfriar sobre una rejilla.

CHIA Mexican SEED Pudding

Of all the health-food trends out there, chia seeds are the one we'll never get over. Once a staple of the Aztec and Mayan diets, this mighty wonder-seed is renowned for its, well, everything. Chia contains omega-3s, fiber, protein, antioxidants, and calcium. Evidence suggests myriad health benefits, with chia helping maintain stable blood sugar levels, lower cholesterol, and healthy weight. Doesn't exactly sound like dessert, huh? How wrong you are, friend.

Chia Seed Pudding is one of the simplest recipes you'll ever make. It's a one-bowl, one-spoon, lazy-girl recipe like no other. When chia contacts water, it releases a gel (flavorless, but filled with all that good-for-you stuff listed above). If left sitting, this will come together in a thick, gooey, custard-esque texture, just begging for a fresh-fruit topping. Use milk and you've got a richer, creamier pudding than any Jell-O you've ever had. Chia will take on the flavor of whatever it's mixed with, so feel free to experiment. All you need is a bag of seeds and a bowl, and you've got yourself an afternoon.

Below you'll find the basic recipe for Chia Seed Pudding. Once you've mastered that in the next five minutes, check out our eight favorite flavor variations below. Grab a spoon, and get ready for your new favorite health food.

 

Basic Recipe:

1 1/2 cups milk (coconut, almond, or plain 2%)
3 tbsp maple or agave syrup or brown sugar
1/3 cup chia seeds

In a bowl or jar, mix sweetener into milk. Add more or less to taste, but remember, the flavor will be more sweet before you add the chia seeds (and you can always add more before serving).

Add chia seeds and stir together well, making sure to work out any clumps. If using a jar, simply put the lid on and shake vigorously until well-combined.

Cover and refrigerate for at least four hours or overnight.

Variations:

Chocolate: Add two tablespoons rich cocoa powder to milk.
Vanilla: Add one teaspoon of pure vanilla extract to milk.
Raspberry: Muddle 2/3 cup raspberries in the bottom of the bowl/jar before adding milk.
Coconut: Whisk in 1/4 cup shredded coconut before chilling.
Peanut-Butter: Whisk two heaping tablespoons peanut butter into milk (it might help to heat in the microwave for a few seconds).
Pumpkin: Stir 1/2 cup canned, pure pumpkin puree into milk.
Chai: Mix together 1/4 teaspoon each of cardamom, all spice, and cloves with 1 teaspoon cinnamon. Add to milk. (Cheaters: Just toss in a tablespoon of Chia Tea mix.)
Banana: Slice a banana into bite-sized chunks. Mush half the banana into the bottom of the bowl/jar, continue recipe as instructed, and finish by mixing in remaining chunks before chilling.