1/2/2021 Banana Chia Seed PuddingChia pudding is one of those snacks that's constantly stocked in my fridge. It's super easy to make, only requires a couple ingredients, and it's perfect as a snack or to satisfy your sweet tooth in the healthiest way! I've shared so many different ways to make chia pudding with you guys - Gingerbread Chia Pudding, Apple Pie Chia Pudding, and Coconut Chia Pudding - but out of all of them, my very favorite is this one, Banana Chia Seed Pudding. This is actually the most simple of all of them, but there's just something about blending the banana with the nut milk before mixing it with the chia seeds that gives it such a good, creamy consistency and makes it feel more desserty... I can't get enough! If you've ever tried the chia pudding from True Food Kitchen (I'm obsessed!), this one really reminds me of it, and I know it's even better for you because we're not adding in any additional sugar!
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4/17/2019 Paleo Chocolate Chip BlondiesI mean... couldn't you just dive right into those melty pools of chocolate? I seriously can't get enough of these Paleo Blondies - they taste so decadent, you'd never know they were grain-free and refined-sugar free. I originally shared this recipe almost exactly 5 years ago... my friend Loren from Sweet Loren’s was in town for Expo West, and she stopped by to catch up and bake this insanely delicious recipe so I could share it right here with all my fellow dessert lovers! Since this is one of my favorite dessert recipes, I felt like it was time to give the photos a makeover to really do the recipe justice. So here we are with a fresh new look, but the same delicious recipe! (And if you want a peek at what the old photos looked like... scroll down to the bottom - we've come a long way my friends! I can't bear to get rid of my old videos either, so that's here to stay, too!)
3/27/2018 Paleo Coconut MacaroonsPassover starts this Friday, and for some, it can be challenging to give up all the foods that are made with grains for a full week. It seems like a lot when you think about it - no bread, cereal, pasta, oats, typical baked goods, etc, but if you just figure out some simple swaps, it's really pretty easy! I actually eat pretty Passover-friendly the majority of the time as it is. I'm always trading flour of almond flour, bread for Siete Foods tortillas, cereal for Paleo grain-free granola, pizza for cauliflower-crust or portobello pizzas, pasta for zoodles or spaghetti squash, you get the idea. There's literally a substitution for everything, and it doesn't have to mean eating boxes of matzah!
6/22/2016 Berry Coconut Chia Pudding POPSICLES!It's no secret that I love chia pudding. I have three different recipes on this site (here, here, and here) and I always have a giant batch of it stocked in my fridge. I pack it almost every day for Mitch to take to work and I put it on every meal-plan that I create for school or for a client. Quick refresher on why I love chia pudding - major source of omega-3 fatty acids, tons of fiber and protein, low-calorie, curbs sugar cravings, boosts metabolism, keeps you full, and hello antioxidants! And it's delicious! So now that we're all on the same page, let's get excited because I just upgraded your standard chia pudding into chia popsicles to keep you cool all summer!! Anyone else melting in this crazy heat? The only thing I want is something cold and refreshing, so these popsicles are absolute perfection and will be on repeat in our house all summer long. These are super fun to make and you can customize them and use any of your favorite fruits. I love the strawberry and raspberry pops and am dying to try it out with peaches, pineapple, kiwis and bananas. The more fruit that you can squeeze into these pops, the better! Ingredients 1/2 cup chia seeds 1 can (13.5 fl oz) coconut milk (I used full-fat but you can also use light) 1/2 cup unsweetened vanilla almond milk 2 tbsp unsweetened shredded coconut 6 drops organic liquid stevia (could also use 2 tbsp honey or 100% maple syrup) 2 tsp vanilla extract Pinch of salt 1 1/2 cup mixed berries (strawbs, blackberries, and raspberries are best) or your favorite fruits Makes 6 popsicles 1. First make the chia pudding by combining all ingredients except the fruit in a container with a lid and stir well. If you're using full-fat coconut milk, refrigerate for 30 minutes and it will be plenty thick already. If you're using light coconut milk, refrigerate for at least 2 hours. Stir very well once you remove from the fridge. 2. Add about a tablespoon of the chia pudding into the bottom of each popsicle mold. Tap the molds on the counter to make sure it sinks to the bottom and there are no air pockets. 3. Now drop the fruit in the molds. Use a chopstick or the back of a fork to push the fruit down. Make sure you get plenty of fruit in the middle and on the sides of the pops so it shows through and looks nice and colorful. 4. Continue layering the pudding and the fruit. Make sure to keep tapping on the counter as you go so that it fills the molds nice and evenly. 5. Insert popsicle sticks and freeze for at least 4 hours. 6. To remove the frozen pops from the molds, run each one under hot water for about 15 seconds to help loosen and then pull the popsicle out firmly. ENJOY! A couple tips: Once I remove the pops from the mold, I either let them thaw for a few minutes or microwave them for about 15 seconds. This makes them a little creamier and the fruit will be juicier. Also, skip the blueberries in the popsicle unless you're mixing them with another fruit. Once frozen, the blueberries aren't quite as juicy and flavorful as other berries and fruits. So refreshing and yummy right? And they look so darn cute! These are absolutely perfect for your 4th of July celebrations! If you try it out, please let me know how much you love them in the comments below! And I'm always looking for recipe ideas so please share - what are your favorite cool summer treats?
4/6/2016 Vegan Banana Coconut Pie (perfect for Passover!)To be honest, I've always been a bit wary of raw, vegan pies and cheesecakes. A whole pie that's pretty much made from nuts? A dairy-free cheesecake where the base is cashew cream? Huh? I'm so used to baking my desserts and enjoying nice warm cookies or blondies right out of the oven, that it never really occurred to me to attempt a raw dessert. Last week, Mitch's sweet grandma, AKA Babé-le, noticed that I hadn't posted a new recipe in a week and thought I could use some inspiration. She sent over some recipe ideas for Passover and after seeing this Vegan Banana Coconut Cream Cheesecake, I was so impressed by all of the healthy ingredients that I decided it was time to try it out!My sister, Jamie, and I tackled the recipe together, with my mom as the skilled camerawoman (thank you both!!). With 3 Levine ladies in the kitchen, there were a lot of laughs and just a few spills, and we ended up with a seriously delicious dessert! While it's great for Passover since it's grain & wheat-free, I'd definitely make this for any occasion - not only is it pretty, but it's also full of real, whole ingredients that will leave you feeling light and healthy!
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CATEGORIESPOPULAR POSTSJuly 28th, 2016Almond Milk Matcha LattesJune 23, 2017Almond Butter Cup SmoothieABOUT LINDSAYLindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.
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