Chia seed recipes, such as this chia seed pudding, are all the rage lately, and for good reason. Chia seeds, when combined with water, juice, or milk, gel up and thicken, creating the most delightful smooth, tapioca-like texture that is perfect for puddings, smoothies and other desserts.
Chia pudding a quick and easy breakfast or snack (no cooking required!) is the perfect option when you are on the go. It features nutrient-rich chia seeds, rich in fiber, anti-oxidants and omega-3 fatty acids. It’s a definite upgrade from processed breakfast cereals or commercial puddings!
What’s interesting is that chia is an ancient crop that is experiencing a renaissance. The little black and white seeds used to be a staple of the Incan, Mayan and Aztec cultures, along with the Native Americans of the southwest.
Many chia pudding recipes call for soaking the seeds whole, resulting in a tapioca-like texture. Another option is to simply blend all ingredients in a blender for a more uniform, creamy porridge.
With the right planning, it is really quick and easy to start your day off right with a breakfast smoothie. Simply keep a supply of fresh greens, vegetables and greens always available, throw those you want each morning in the blender, and enjoy a quick and simple breakfast at home or on your way out the door. You’ll find that mornings start better with a delicious morning smoothie. Here are some tips and recipes to make it easier for yourself…
Today I want to share with you this recipe for a veggie-tofu scramble. If you don’t love tofu, you are certainly not alone. For me, it certainly wasn’t the love at first bite.
I’ve really only recently started to experiment with this ingredient, and the beginnings have been less than satisfying.
However, as I experiment more and more, I learned that it’s worth to try different brands and types of tofu, as they each are slightly different. I have to say – I’m loving the tofu I bought last week at Trader Joe’s. The silky tofu is just to die for in deserts (such as this chocolate mousse), and the super firm one that I tried this morning in my veggie-tofu scramble is not too shabby either.
Part of the success of the tofu scramble may be in the recipe. I used Isa Moscowitz’ recipe from the “Vegan Brunch” book.
If you think of tofu scramble as a bland, boring dish, that’s a sad substitute for an egg-scramble; you’ll be pleasantly surprised. Isa’s tofu scramble is by no means bland, bursting with flavor and aroma. You won’t miss eggs, I promise! (Unless you are a die-hard meat-and-dairy eater like my husband, that is).…
This is one of the first egg-free pancake recipes that I tried. It’s truly easy to skip the eggs when making pancakes or other recipes, once you learn about substituting eggs in baking and cooking. It calls for rolled oats and dried cranberries, which I substituted with frozen blueberries. They were delicious!