Pistachio Chia Pudding (Vegan, Gluten Free)

My dad has been working really hard over the last few months to lower his cholesterol. This means greatly decreasing the amount of meat and ice cream he consumes which is basically like asking the cookie monster to give up cookies. Which I heard may have actually happened.. Are the rumors true? Is he the veggie monster now?

Anyway, I wanted to throw my dad a bone. He recently asked about me about chia seeds and after I explained how healthy they are (full of fiber, protein, omega-3s and more) he asked my mom to pick some up the next time she went to the grocery store.

I gave him some general uses for chia seeds, but I thought I'd give him a recipe created specifically with him in mind. Knowing how much my dad loves pistachios, I'm hoping this can be a new healthy treat for him. I hope you enjoy it, Dad! I'm proud of all your hard work!

Pistachio Chia Pudding

• 1 Cup Unsweetened Almond Milk
• 3 Tablespoons Chia Seeds
• 1/3 Cup Pistachios (I found some already shelled in the bulk section at Whole Foods)
• 1/4 Cup Pistachios, chopped, for garnish
• 1 Tablespoon Pure Vanilla Extract
• Sweeten to Taste using Agave or Pure Maple Syrup (about 2 Tablespoons is a good starting point)

Makes 2 Servings.

Combine all the ingredients (apart from the pistachios for garnish) in a blender and blend until the mixture becomes a smooth, thick consistency, about 1-2 minutes. Pour the pudding into serving dishes and allow to set for an hour in the refrigerator. Feel free to garnish before or after refrigerating. Serve and enjoy!

Looking for more Chia Pudding recipes? Check these out:

Mocha Coconut 

Raspberry Chocolate Chip

Vanilla

What's your favorite Chia Pudding recipe? 

Mocha Coconut Chia Frappe & Pudding (Vegan, Gluten Free, Grain Free)

I know, I know. You're probably thinking, "Seriously Joy? Another chia recipe?" But you know what? I've waited over a month to post another one. Plus this is two recipes in one. Plus it involves chocolate and coconut and it's healthy. So can we just momentarily look past my chia seed obsession? Mokaythanks. 

[I need to buy smaller mason jars apparently.]

I worked at Starbucks for over three years. I saw the crazy in people's eyes when they found out it was Mocha Coconut Frappuccino season. Or even worse, when the season ended *shudders*. But to all you frappuccino lovers out there, be prepared because this is going to put your favorite drink to shame, both in flavor and most definitely in health. This is made with real coconut, real chocolate and it tastes real good. So let's get to it!

Okay, so you have two options. You can either enjoy this as a pudding or as a drink. The choice is up to you. Spoon or straw? Let's start with spoon.

Mocha Coconut Chia Pudding

• 1 Cup Coconut Milk
• 3 Tablespoons Chia Seeds
• 1 Tablespoon Cacao Powder
• 1 Heaping Tablespoon of Unsweetened Shredded Coconut
• 1/2-1 Tablespoon Instant Espresso Powder
• 1 Tablespoon Pure Vanilla Extract
• Pure Maple Syrup or Agave to sweeten to taste

Makes 1-2 Servings.

Throw all the ingredients into the blender and blend until the mixture takes on a thick consistency, approximately 1-2 minutes. Adjust sweetness if necessary. Pour the pudding into a bowl and refrigerate for a few hours or overnight. Serve and enjoy.

Now for the frappe, it's not too different...

Mocha Coconut Chia Frappe

• 1 Cup Coconut Milk
• 1/2 Cup -1 Cup Ice (depending on how icey you like it)
• 3 Tablespoons Chia Seeds
• 1 Tablespoon Cacao Powder
• 1 Heaping Tablespoon of Unsweetened Shredded Coconut
• 1/2-1 Tablespoon Instant Espresso Powder
• 1 Tablespoon Pure Vanilla Extract
• Pure Maple Syrup or Agave to sweeten to taste

Makes 1-2 Servings.

Throw all the ingredients into the blender and blend until the mixture takes on a thick consistency, approximately 1-2 minutes. Pour into a cup, add a straw if you like, sit back and enjoy your frappe.

Other options!

-If you're not a fan of coffee or don't want all the caffeine, feel free to leave it out, it'll still taste great.

-To make your frappe or pudding a little fancy, toast up some shredded coconut and sprinkle it on top. (To toast coconut, just toss some in a small skillet and toast over medium-low heat. Be sure to stir it around so it doesn't burn, it'll toast quickly).

Are you a frappuccino fanatic?

If so, what's your favorite flavor?

Raspberry Chocolate Chip Chia Pudding (Vegan, Gluten Free)

Guys, I'm excited. I have so much to tell you. 

First things first. I attended my very first hot yoga class last night. It was power yoga and it was sweaty and it was awesome! I must say I have never attended a yoga class that played Blister in the Sun before so that was new and different. I was on a high for a good long while afterwards. In fact, I was so excited that I enrolled in a free online course through Stanford University's School of Medicine about child nutrition. I think it'll be a great supplement to the courses I'm already taking.

Then, on my way home from work this afternoon I stopped into Nourish to grab a smoothie (my mantra has been "smoothies not bagels" this week, yeah bagels are free, but what's it really going to cost me, ya know?) and I happened to run into the Vegan/ Vegetarians of Colorado Springs Meet Up group. How cool is that? The two women who organize it gave me their business cards. They're having a vegan cheese and wine tasting on Saturday, I may just have to go check it out!

Plus this weekend I'm hopefully going to check out a scooter Molly's co-worker is selling. And I helped one of my co-worker's land an awesome new cottage. Life is good, guys, life is good.

Now before you run away thinking I lured you here under the false pretense of a tasty looking recipe just so I could babble on about my life, let me tell you about this delicious Raspberry Chocolate Chip Chia Pudding. Do you like like Raspberry Chocolate Chip Ice Cream? Do you like Chia Pudding? Do you like tasty food that is also loaded with vitamins and minerals? Than this is a recipe for you! It makes a wonderful dessert or it'd be totally cool if you wanted to eat it for breakfast (I did!).

Here's what you do:

Raspberry Chocolate Chip Chia Pudding

Adapted from this recipe.

• 1 Cup Almond Milk (Coconut or Soy works, too)
• 3 Tablespoons Chia Seeds
• 1/2 Tablespoon Pure Vanilla Extract
• 1/4-1/3 Cup Raspberries (Fresh or Frozen works)
• 1/8 Cup Dark Chocolate Chips
• Sweeten to Taste (Use Agave, Pure Maple Syrup or Honey for non-vegans)

Makes 1-2 Servings.

In a blender or food processor, blend the chia seeds and almond milk until a uniform consistency is formed. Add the rest of the ingredients until thoroughly mixed in (feel free to just pulse it a few times if you'd like to have some raspberry and chocolate chunks). Pour or spoon out into a dish and place in the refrigerator to set for a couple hours or overnight. Once it's set, either eat it plain or garnish with more chocolate chips and unsweetened shredded coconut. Enjoy each tasty spoonful without an ounce of guilt!

Have you ever been to a hot yoga class?

What did you think?

Are you a part of a Meet Up group?

How do you like it?

Vanilla Chia Pudding (Vegan)

I'm a big fan of pudding, but a couple years ago when I realized my body didn't enjoy dairy as much as my mouth did, pudding became off-limits. That is, until I discovered Chia Pudding, which is as easy to make as instant pudding, but has the added bonus of being good for you! How good you ask? Eat it for breakfast good!

Chia seeds are full of fiber, omega-3s and antioxidants. You can find them at Whole Foods and possibly at your local grocery store as they're becoming more and more popular. It doesn't matter whether you use the white or black seeds. I used white because that's what I happened to have in the pantry.

Vanilla Chia Pudding

Adapted from: The Detoxinista

• 3 Tablespoons Chia Seeds
• 1 Cup Almond Milk (or non-dairy milk of your choice)
• 1 Tablespoon Pure Vanilla Extract
• 1 Tablespoon Pure Maple Syrup (or agave or honey for non-vegans)

Makes 1-2 servings.

For a more tapioca-like texture: place all ingredients in a mason jar or container and either shake or stir ingredients until mixed. Set pudding in the refrigerator overnight.

For a smoother, more uniform texture: Place all ingredients in a blender and blend for approximately one minute or until the mixture has thickened and looks smooth. Pour pudding in a container(s) and refrigerate for at least a couple hours or overnight.

Once the pudding is set, feel free to top it with sliced fruit, cinnamon, nuts, chocolate chips or anything else you can think of. Enjoy!

Peace & Love,

Joy