It was 1984. I was just 7 years old.
And this was another example of my courageous mom letting me help in the kitchen. The previous botched experiment I talked about the other day was “oatmeal pie.”
This time 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 as Nonni to Ella and Sophia (which is Italian for Grandma), had the standing mixer turned 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.
Being a clumsy 7 year old, I dropped the ramekin full of chocolate into the mixer, which of course broke. Then, since the mixer was still going it also started shooting chocolate. All. Over. It was on my face, the cabinets, our dog who was smart enough to stand at my feet when cooking … even on 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. Kara and I are like mad scientists, mixing, tasting, substituting … and having fun … so we can better help YOU!
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 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 have 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, 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
Of course either substitution would change the nutrient profile, but not dramatically. It’s a great breakfast or anytime snack.
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:
Calories: 268, Carbs: 19, Fiber 5 g, Protein 17 g, Fat 14 g
What do you think? Give it a try and let us know …
If you’re enjoying the “The Doctored Kitchen” recipes we’re sharing, can you do us a favor and share right back by clicking the ‘like’ button below? Thanks for the support!