I told you the other day about my early adventures in the kitchen, when I first started experimenting and did so with the infamous, “Oatmeal Pie.”
There was another time I was in the kitchen with my mom…I’d guess 6 or 7 years old. I was helping her make something with melted chocolate. She was certainly courageous, giving me a little freedom with that recipe. So my mom, now known on Nonni to Ella and Sophia (which is Italian for Grandma), had the standing mixer on mixing the batter for the cookies we were making.
And when I say we, I mean she. Fortunately.
Though she did allow me to pour the melted chocolate into the bowl of the standing mixer as it was mixing away.
I dropped the ramekin full of chocolate into the mixer, which of course broke and since the mixer was still going it also started shooting chocolate all over. It was on my face, the cabinets and even the ceiling.
Funny now. Not funny then.
Well, don’t let that scare you. I’ve come a long way in 30 years. And fortunately today have a partner in crime to play mad scientist with in the kitchen.
And today we are back today with another installment of “The Doctored Kitchen” minus any broken dishes or chocolate all over the ceiling.
So last night we were tinkering around in the kitchen again after the girls went to bed. And created a masterpiece we both enjoyed for breakfast.
Chocolate Chia Protein Pudding
This time we chia seeds were our unique ingredient — kind of like iron chef, though we’re not close to that talented.
First, a primer on chia seeds since they’ve quickly grown in popularity. They’re one of the latest “superfoods” to hit store shelves …
…not really “new” at all, Chia seeds have been around for 1000’s of years. The health benefits of Chia seeds hav recently caused them to pop up at most grocery stores around the country.
Are Chia seeds all they’re cracked up to be, though?
If nothing else, they at least make great “pets.” Ch ch ch Chia…yes, it’s THOSE chia seeds, though they’ve been around for 1000’s of years before those infomercials.
And they actually have some great health properties.
They’re a great source of fiber (11 grams per 2 TBS), provide healthy omega-3 fats, are loaded with calcium and have a unique ability to absorb water. In fact, they can absorb up to 12 times their weight in water so when you add them to a cup of water, they actually form a gel.
And that’s where our Chocolate Chia Protein Pudding comes in.
What you’ll need.
1/2 cup unsweetened vanilla almond milk
2 TBS Spectrum Decadent Blend (this has chia)
1/2 cup plain Greek yogurt
1 tsp honey (or pure maple syrup)
1 tsp pure vanilla extract
Small handful toasted almonds
NOTE: If you can’t find Spectrum’s Decadent blend, which also has flax, chocolate and coconut in it, you can use plain chia seeds (then it’s just chia protein pudding because Decadent is where the chocolate comes in).
Also, Kara preferred this same recipe above but instead used Coconut Greek Yogurt
Mix 2 TBS of Decadent (or chia seeds) with the almond milk.
Let sit for at least 30 minutes, to allow it to gel
Add the yogurt and mix well
Add the honey, vanilla extract and mix together
Top with sliced strawberries and toasted almonds
Calories Per Serving based on plain Greek yogurt and made with Decadent (vs. regular chia seeds)
Calories: 268, Carbs: 19, Fiber 5 g, Protein 17 g, Fat 14 g