Mango Chia Seed Pudding

If you love mango and tropical flavors, this chia pudding is for you. A combination of coconut milk, combined with chia seeds and mango pulp, makes for a delicious pudding that will energize you and fill you up. A great way to start the day or a pick-me-up during the day.

Servings: 2

Ingredients

  • 1 cup coconut milk (alternatively, almond or any other milk, or 1/2 cup coconut cream with 1/2 cup milk)
  • 1 cup unsweetened mango pulp
  • 1 tablespoon maple syrup (or sweetener of choice)
  • 4 tablespoons chia seeds
  • Toppings: Mango cubes, pineapple, berries, almonds, granola

Method

  • In a large, lidded bowl, mix the mango pulp and almond milk. Stir
  • Add in the chia seeds and maple syrup. Stir with a spoon. Ensure no clumps of chia seeds remain
  • Close with lid and refrigerate for at least 2 hours or overnight
  • Top with mango chunks, pineapple, berries, granola, or nuts

Try these other chia seed pudding flavors:


Chocolate Chia Seed Pudding

This deliciously sinful, chocolate chia seed pudding is for when those chocolate cravings hit or if you want dessert for breakfast without feeling guilty. This calls for only 5 ingredients and you likely have them already.

Servings: 2

Ingredients

  • 1 cup almond milk (alternatively, any other milk)
  • 2 tablespoons cocoa powder
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla essence
  • 4 tablespoons chia seeds
  • Toppings: Berries, almonds, granola

Method

  • In a large, lidded bowl, whisk in the cocoa powder into the almond milk, removing any clumps
  • Add in the chia seeds, vanilla essence and maple syrup. Stir with a spoon. Ensure no clumps of chia seeds remain
  • Close with lid and refrigerate for at least 2 hours or overnight
  • Top with berries, granola, or nuts

Try these other chia seed pudding flavors:


Matcha Chia Seed Pudding

Sophie loves her matcha boba tea and was very happy when we made a matcha Chia seed pudding. Not only did the matcha powder give it it’s beautiful green color, the matcha flavor was elevated with the use of coconut cream. If you love matcha, this pudding is for you! It will energize you while filling you up.

Why Matcha? Did you know it’s full of antioxidants, can speed up metabolism, and lower bad cholesterol? And of course, chia seeds contain protein, fiber and the good-for-you kind of fat

Servings: 2

Ingredients

  • 1/2 cup coconut cream
  • 1/2 cup almond milk
  • 2 teaspoons matcha green tea powder
  • 1 tablespoon maple syrup (or sweetener of choice)
  • 4 tablespoons chia seeds
  • Toppings: Berries, almonds, granola

Method

  • In a large, lidded bowl, whisk the matcha powder, coconut cream and almond milk, making sure no clumps remain
  • Add in the chia seeds and maple syrup. Stir with a spoon. Ensure no clumps of chia seeds remain
  • Close with lid and refrigerate for at least 2 hours or overnight
  • Top with granola, fruit or nuts

Try these other chia seed pudding flavors:


Chia seeds pudding

Something I always struggle with is what to eat as a snack or have ready for breakfast for the kids to grab quickly before school. This chia seed pudding fits the bill – it is a make-ahead, easy and yet healthy breakfast or snack option that is energizing and filling. It can be stored in the refrigerator for up to five days. And best of all, it is so good for you.

Chia seeds contain protein, fiber and the good-for-you kind of fat. Soak them in a liquid and you get this smooth, gelatinous pudding texture. Add a little sweetener, a topping of your choice like fruit or granola, and who can resist dessert, and a healthy one at that??!

I make this Chia seed pudding with simple ingredients. And then top it with granola (at time of eating) or layer it with fruit for a grab-when-you-need option. I have found that 1 tablespoon of chia seeds to 1/4 cup of milk is the ideal ratio.

Once you have this, it may soon be a go-to, so check out the links below to other chia-seed pudding options.

Servings: 2

Ingredients

  • 2 cups light coconut milk or almond milk (or cow’s milk)
  • 4 tablespoons chia seeds
  • 1/2 teaspoon vanilla essence
  • 1.5 tablespoon maple syrup (or sweetener of choice)

Toppings

  • Berries
  • Granola or chopped nuts
  • Chopped fresh mango or pineapple
  • Coconut flakes

Method

  • In a lidded container, pour in the milk. Stir in the chia seeds. Cover the container and shake well to combine. Wait for 2-3 minutes and then stir well with a spoon making sure to break any clumps
  • Add in the vanilla essence and maple syrup, and stir
  • Cover with a tight light and let set in fridge overnight or at least 2 hours
  • When serving, top with your favorite fruit, nuts or granola, and enjoy!

Other Chia Seed Pudding recipes:


Mushroom, Spinach and Black Bean Quesadillas

When you want a healthy and yet quick meal or a snack on-the-go, these quesadillas are a great option. A mix of spinach, corn, mushrooms, black beans, onions, and creamy avocado makes for a filling, delicious vegetarian meal. And if you’re craving meat, just add some shredded chicken to the mix.

Servings: 4 quesadillas Cook and prep time: 20 minutes

Ingredients:

  • 1 tbsp Olive Oil
  • 3 cloves Garlic, minced
  • 1 large Red Onion, diced
  • 1/2 tsp Red Pepper flakes
  • 8 oz Baby Bella mushrooms, thinly sliced
  • 3 cups fresh Spinach
  • 1/2 cup frozen Corn
  • 1/2 cup cooked Black Beans
  • 2 large Avocados, removed from shell and thinly sliced
  • 2 cups shredded cheddar or mozzarella cheese
  • 4 medium Tortillas (I use whole wheat although flour tortillas are usually tastier but less healthy)
  • Salt to taste
  • Salsa, for serving
  • 2 cups shredded chicken, optional (for when you want a non-vegetarian option)

Method:

  • In a pan, heat the Olive oil
  • When oil is hot and shimmering, add in the garlic and red pepper flakes. Stir and add in the onions, stir occasionally while the onions turn translucent.
  • Add in the sliced mushrooms. Fry the mix, stirring occasionally, until the mushrooms are tender and caramelized, and the water from the mushrooms in the pan has dissipated – approximately 3-4 minutes
  • Add in the spinach, black beans and corn. Cook till spinach has wilted. Sprinkle salt, stir and keep aside
  • Lay out the four tortillas on plates
  • Cover a half of each tortilla by distributing the 1 cup of cheese across the tortillas
  • Distribute equally the spinach, corn, black beans, and mushroom mix over the cheese
  • Layer the mix with equal amounts of avocado slices and sprinkle the remaining cup of cheese evenly over it, as well
  • Fold tortilla into half by pressing the empty half of the tortilla over the toppings
  • Heat a medium/large size skillet. When skillet is hot, place the folded tortilla in the skillet. Cook on both sides for a total of 4 mins, flipping half-way through
  • Before serving, cut the quesadillas into 3 equal sizes
  • Serve hot with a side of salsa
  • Enjoy!

Mango Pineapple Salsa

Sweet, tangy, healthy, fresh mango, pineapple salsa will have you dreaming of the tropics with a single bite. This salsa is the perfect make-ahead appetizer or a topping for fish, tacos, grilled chicken or pork. Best of all, it comes together in minutes.

We often make salsa for fish tacos or as a quick snack for when the kids come home from school. This mango and pineapple salsa brings vision of glorious summer days. I sometimes add a dash of Tagin, a Mexican seasoning available in ethnic grocery stores, and just dig in with a spoon – why waste calories on chips?!!

Prep: 10 minutes Total time: 10 minutes

Ingredients:

  • 2 cups diced Pineapple
  • 2 cups diced Mangoes (see notes on chopping a mango easily)
  • 1 small Red Pepper
  • 1/2 small Red Onion, diced fine
  • 1 Jalapeno, diced fine (deseed if you don’t like it too spicy)
  • 1/2 cup Cilantro, chopped
  • 1/4 cup fresh Lime juice
  • 1 tsp salt

Method:

  • In a bowl, mix all ingredients well
  • Serve with tortilla chips or over tacos, chicken, fish…. or just grab a spoon and dig in
  • Refrigerate to keep fresh up to two days

How to chop a mango easily:

  1. Wash and dry the mango
  2. Place the mango upright on a cutting board, supporting it with your non-dominant hand
  3. Hold a sharp knife in your other hands
  4. Cut the thickest (widest) side of the mango, cutting from top to bottom as close to the pit as you can
  5. Repeat on the other side
  6. These sides are called “cheeks” – so you end up with two cheeks and a pit that still has a bit of flesh around it
  7. Use a knife to make lengthwise and crosswise cuts in each cheek, being careful to avoid cutting through the skin. Now, press the skin side of the mango cheek to turn it inside out, to resemble a porcupine. Scoop out the cubes off the skin using a knife or skin
  8. Peel the skin of the remaining middle piece and using a paring knife, cut as close to the pit as possible. Cut the remaining fruit flesh into cubes
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Healthy Almond, Peanut-butter Chocolate Bars

A no-bake, vegan and gluten-free snack that is full of protein, and healthy fat. Have one of these as a snack, for breakfast, after a workout , or when you are on the run.

Ingredients

  • 3/4 cup peanut butter
  • 1/2 cup almond flour
  • 3/4 cup plant-based vanilla protein powder (I use Orgain)
  • 1/3 cup maple syrup (or Agave or honey)
  • 1/2 tbsp coconut oil
  • 1/3 cup vegan chocolate chips ( or regular chocolate, if you don’t need a vegan recipe)

Method

  1. In a medium-sized bowl, mix the peanut butter, almond flour, protein powder, and maple syrup, until well blended
  2. Line a 8×8 glass bowl with parchment paper
  3. Pour the mix into a glass container, spreading it evenly
  4. In a microwaveable bowl, mix in the chocolate chips and coconut oil, and melt in 10 second increments, till fully melted – about 30 seconds
  5. Pour the melted chocolate over the mix spreading evenly
  6. Refrigerate for 2 hours to set before cutting into cubes / bars to serve

Energy Protein bars

I can’t say enough good things about these bars. No syrups, artificial ingredients, or colors. Minimal, clean and good-for-you ingredients, and takes less than 10 minutes to pull together.

We have always been a physically active family and need snacks that are clean and healthy. This bar takes barely any time to make, is no-bake and is easy to take with you. They hold well in lunch-boxes, sports bags and school bags and easy for breakfast on the go.

I have 2 flavors of these and have included both. Less than 20 minutes for both and store them in the fridge for up to a week (that’s if they are not all eaten up before that!)

Ingredients for ChocoNut Bar

  • 1.5 cups Medjool pitted dates
  • 0.5 cup walnuts
  • 0.5 cup almonds
  • 3 tbsp chocolate chips (use vegan chips, if needed)
  • 1 tbsp.chocolate powder (use vegan, if needed)

Ingredients for Cashew Bars

  • 1.5 cups Medjool pitted dates
  • 1 cup cashews

Method for both bars

  • If the dates are dry, soak in warm water for 5 minutes and then drain the water
  • Make sure dates are pitted i.e. no seeds, prior to use
  • Add the nuts to a chopper or food processor. Chop fine.
  • Add dates and if making the ChocoNut bar, add the chocolate chips and chocolate powder
  • Grind all the ingredients together
  • It blends together within a minute or two.
  • Take out the mixture and lay it on a sheet of wax paper
  • Form into a rectangle shape using your hands or a knife to straighten the edges
  • Slice into squares
  • Store in the fridge or can also be eaten at room temperature


Pigs-in-a-blanket (Ninja Foodi / Air-fryer)

What to do when the kids come home starving? This is an easy, quick snack especially when made in the air-fryer. Be ready for it to be devoured within minutes

Prep time: 5 minutes Total time: 15 minutes

Ingredients:

  • 1 package Smoked sausages (can use beef or pork and also use hot dogs cut into smaller pieces)
  • I package puff pastry or pie crust dough (I prefer puff pastry but have also used pie crust depending on what I had on hand)
  • 2 tbsp all purpose flour

Method:

  1. Set the pastry sheet to thaw
  2. Pre-heat Ninja Foodi (on Air Crisp setting) to 375F
  3. Sprinkle flour on work surface. Unfold 1 pastry sheet on work surgace
  4. Roll pastry sheet into 12x14inch rectangle. Cut the pastry into 3×3 inch long sections
  5. Place 1 (3×3 inch) piece of pastry on the work surface and place 1 sausage crosswise across the center of the pastry. Roll the pastry around the sausage and press to seal
  6. Repeat with remaining sausages and pastry
  7. Place the wrapped sausages onto a tray in the Ninja Foodi
  8. Let it air crisp for 5 minutes. Open the cover of the air fryer, and flip over the wrapped sausages with a pair of tongs (it will be hot) and air crisp for another 5 minutes
  9. Serve with a side of mustard sauce

Wonton pork tacos

I made these Wonton Pork Taco recipes for a party and the guests loved it! Great appetizer for a party or even an option for dinner Give it a shot and tell me what you think. The steps are quick and will be worth it!

Prep time: 20 minutes. Cook time: 20 minutes

Servings :4

Ingredients

For the pork

  • 1 lb ground pork
  • 2 tbsp Hoisin sauce
  • 1 tbsp Sesame oil
  • 1 tbsp Sriracha sauce (or to taste)
  • 1 tbsp Soya sauce
  • 4 cloves garlic, finely minced
  • 1 tsp minced fresh ginger
  • 1 scallion finely chopped

For the pickled vegetables

  • 1/2 cup red cabbage
  • 1/2 cup green cabbage
  • 1/2 cup fine cut carrot sticks
  • 1/4 cup radishes cut fine (optional)
  • 4 green onions, thinly sliced
  • 1 tbsp sesame oil
  • 1/2 cup rice vinegar
  • 1 jalapeno diced, deserved if you don’t like it spicy
  • 1/4 cup granulated sugar
  • 1/4 tsp salt

Remaining ingredients:

  • 12 Wonton wrappers or taco shells
  • Sweet chili sauce, to serve
  • 3 tbsp Chopped cilantro, to serve
  • Sesame seeds, to serve

Method

  1. Make the pickled vegetables:
    • In a medium glass bowl, mix well the 1 tbsp of sesame oil, as well as the rice vinegar, granulated sugar and salt. Stir well until the sugar is dissolved completely
    • Place the red and green cabbage, carrot sticks, radishes, and jalapeno in the above mixture and stir well. While you can eat this right away, it tastes best if you let it chill for atleast an hour
  2. Make the pork:
    1. Place a shallow pan on the stove and heat the 1 tbsp of sesame oil over medium-high heat
    2. Add the green onion and the ginger, garlic. Cook, stirring for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 8-10 minutes.
    3. Stir in the Hoisin sauce, soya sauce, and Sriracha sauce. Fry another 2 minutes
    4. Remove from heat and let cool for 5 minutes
  3. For the taco shells:
    1. Pre- heat oven to 375F
    2. Spray wonton wrappers with cooking spray, then drape over two of the metal slats of a steamer rack trivet. This creates a flat bottom and they stay open better to fill
      • Alternatively, use a cupcake tine and make wonton cups
    3. Bake for 8-10 minutes. Watch closely so they don’t burn

Assembly:

Add pork mixture to the wonton shells, top with pickled vegetables, drizzle with sweet chili sauce, sprinkle with cilantro and sesame seeds. Enjoy!