Coconut Chia Seed Pudding | A Note on Sugar

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It has been said that sugar is the cigarettes of our generation and honestly I didn’t really realize how addictive it was until I tried to stop eating it. And this is even after I’d given up most refined sugars. I’ve always had a sweet tooth, but I’ve always preferred more natural sugars. I’ve had several birthdays during my childhood where I had half a watermelon as my cake, but that doesn’t mean that I don’t consume my fair share of sugar. I often load up on lots of “natural sugars”, like maple syrup, brown rice syrup, dates, honey, coconut sugar… And even those are unhealthy if consumed regularly. So in the spirit of health, I’ve decided to share one of my favorite sugarless recipes that can still qualify as a dessert.

Coconut Chia Seed Pudding

  • 1 1/2 cup full fat coconut milk
  • 1 1/2 water
  • 6-9 tb chia seeds*
  • 1 lemon zested
  • frozen or fresh berries

Blend the coconut milk and water until smooth. Pour out into a container and mix in the chia seeds and lemon zest. Pour into storage jars and leave in the fridge until the chia seeds have soaked up all the liquid and expanded. Top with fresh or frozen berries.

*depending on how thick or thin you like your pudding

Acai Bowl

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Acai Bowls are one of those standard hip health food things, but they can be really expensive if you buy them at a smoothie bar. Making them at home is less expensive and allows to you make them customizable to your own taste and preferences. It’s taken me many packets of pureed acai to get to this point, but I think I have finally figured out the perfect acai bowl recipe.

If you can’t afford the acai puree, just leave it out. I’m sure that if you had the right combination of blueberries and strawberries, you could totally fake the color and nobody on Instagram would know that you are a poor college student.

Ingredients

1 packet of acai puree (Sambazon is my favorite brand)

1.5 frozen bananas

1/2 frozen strawberries

1/4-1/2 of apple or orange juice and a little small of water

toppings: chopped fruit, buckwheat groats, coconut flakes, chia seeds, granola, flax seed meal… are just a few of my favorites.

Defrost the acai puree under hot water and pour into the blender. Chop up the frozen bananas and add in, along with the strawberries. Start with a small amount of juice and water and blend using the tamper. If your blender is struggling add more liquid. My advice is to start small with the liquid because once you add too much you can’t really take it back. When it is fully blended, transfer into a bowl, and place in the freezer while you get your toppings ready. Then decorate if you so please, otherwise just toss it on and enjoy!

Let me know if you have a favorite acai bowl recipe.

 

Vegan Creamy Cashew Pasta

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This is honestly one of my favorite meals. When I lived at home, this recipe found itself on our list of staple meals every week. It was quick, healthy, filling, and oh so delicious. And best of all it was one meal that everyone could enjoy despite being gluten free and vegan.

Processed with VSCO with a5 preset This recipe stemmed from a recipe that my grandmother used to make for us on special occasions. It was my absolute favorite. Unfortunately there came a day when it disappeared from my life. The recipe was filled with dairy and when I developed my food allergy, I had to kiss it goodbye for my own wellbeing. Continue reading

Green Goodness Salad

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This salad is my go to dinner in college. It is quick, healthy, and delicious and it helps use up some of my required meals at school. Every week I stock up on saurkraut, avocados, and lemons. Then every night I take my metal lunch box container and pick up whatever looks good at the salad bar. Usually it is a mix of spring salad greens, spinach, and a romaine lettuce mix. I also get whatever vegetables look good. This time it was broccoli and cucumbers. Continue reading

The World’s Best Oatmeal

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I’ve always been a fan of oatmeal, but college has made me obsessed with it. I think a lot of people don’t like oatmeal because they think of it as plain boring mush. At least that is how my boyfriend thought of it before I introduced him to the way I made oatmeal. It is so good that there have been days when I have had it for two meals. It is simple, healthy, and pretty cheap…the perfect college student meal!

I calculated it out and for me its averages out to $2.50 for a bowl of oatmeal. Not too bad for a quick and healthy meal!

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Fall Picnics

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Photo Credit: Daniel Faro

Picnics are one of my favorite activities. I think it’s because it involves two of my favorites…food and the outdoors. When my boyfriend asks what I want to do on any given free day, I suggest a picnic! He doesn’t complain, because who doesn’t love eating food. But just because fall is here, doesn’t mean we have to stop picnicking. In fact, it’s even more of a reason to go!

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Healthy Snacks On the Go

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Snacks were not an essential part of my day up until I moved to college. Now snacks are a quick easy way to get nutrition in throughout the day. Snacks are also an essential part to road trips. Whatever your reason is for eating snacks, it is important to reach for the right things. Instead of chips and candy, choose something that will help give you more long lasting energy. Nobody likes a sugar crash.

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Gluten-Free Vegan One Pot Pasta

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I made this dish on a relaxed Saturday evening, but it would make a great weeknight meal. Its quick, easy and requires minimal attention while cooking. I ended up pairing this dish with roasted balsamic carrots, because I had an excess of carrots that needed to be used, but a salad would also be great with it.

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