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!
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.
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?
Aren't three day weekends just the best? I hope you all had a great Memorial Day weekend! Mine was so much fun and jam-packed with wedding festivities for one of my closest family friends. That meant lots of extra indulging for me all weekend between the wedding cake, cocktails, and late-night snacking. Whenever I have a weekend like that, all I crave the next day is something super fresh and healthy to help me reset and get back on track. These loaded Chicken Collard Wraps definitely did the trick. If you've never had collard greens before, it's time to add these power greens into your diet. They're an incredible source of chlorophyll, Vitamin K, Vitamin A, Vitamin C, Calcium, Manganese, and fiber (the list goes on and on), and with their huge leaves, they're absolutely perfect for a wrap!
Collard Wraps - TIPS and TRICKS:
Here's my little time-saving trick for these Collard Wraps (and honestly for most of the meals I make!): go get a bunch of pre-chopped/shredded veggies and organic chicken from the Whole Foods salad bar so you don't have to spend your time chopping away! I went with shredded beets, carrots, red cabbage, and sliced some Persian cucumbers. Putting together these wraps took me about 5 minutes, so anyone who says they don't have time to eat healthy needs to try out this recipe!
Another tip: Try this hummus. Total game changer and amazing in these wraps!
DE-STEMMING: Once you have your ingredients ready, the next step is getting the collard leaf ready for wrapping. You'll notice there's a pretty large stem running down the middle. First cut the bottom of the stem, then flip the leaf so the prominent spine is facing up. Using a sharp paring knife, carefully shave down the spine (as seen below) until you reach the end. Be careful not to cut through the leaf - the goal is just to remove the thick part of the spine. This makes rolling up your wrap much easier!
4 large collard leaves
4 tbsp of your favorite hummus - I used HOPE Kale Pesto Hummus
2 organic chicken breasts - cooked and chopped
1/2 cup shredded carrots
1/2 cup shredded red cabbage
2 Persian cucumbers - cut in half and sliced
1/2 cup shredded beets
1 tbsp hemp seeds
2 tbsp pumpkin seeds (pepitas)
Salt & pepper to taste
Optional: dijon mustard or any other condiment that you love on your wraps!
Recipe makes 4 wraps.
1. De-stem and de-spine collard leaf. Cut the bottom of the stem where it meets the leaf. Flip the leaf so the
spine is facing up. Using a paring knife, carefully shave down the spine until you reach the end.
2. Time to build your wrap. Turn the leaf over - spine should be vertical. Spread 1 tbsp or so of hummus in the center
of each leaf. Then layer the carrots, cabbage, cucumbers, and beets (or any other veggies you want).
3. Lastly, add the chicken, hemp seeds, pepitas, salt, pepper, and dijon mustard, if desired. Be careful not to
overload the wraps as they can break when you try to roll them.
4. Fold the top and bottom of the leaves in, then roll from the sides like a burrito, tucking the leaves in as you roll.
5. Slice in half and enjoy! Serve with extra hummus or any other dipping sauce!
If you're ever feeling like you could use a little reset after an indulgent day, this Chicken Collard Wrap will perk you right up. Feel free to get creative with your veggies, protein, and spreads, and I guarantee that this lunch will never be boring!
I'm always looking for new healthy ideas and inspiration, so please share in the comments below... what's your favorite healthy lunch??
On Monday night, I was having one of those nights when I just NEEDED a dessert. I didn't have anything in the house that could cure my craving, not even a single chocolate chip in my baking drawer. I tried to distract myself . . . I started and stopped writing the same thank you note over and over to go peek again into my pantry and see if I may have just missed a little something. I would have driven somewhere to get a soft, warm cookie, but Mitch took my car and would be at his fantasy football draft (his 4th league, by the way...) for the next several hours. I threw my half-written thank you note to the side and was determined to whip up something sweet and satisfying with only the few ingredients that I had at home. I pulled out the fabulous Sprouted Kitchen cookbook that I just got from my friend at my bridal shower, found the "Treats" section and zeroed in on the the first recipe listed, the Almond Meal Cookies with Coconut and Cacao Nibs. Baking time - 7-10 minutes. Only one bowl required. And I had every ingredient listed in the title of the recipe. YES. I was in luck.
After taking 3 minutes to mix the dough together, I ate a giant spoonful - had to taste test it, obviously! - and I was already amazed by the sweet, delicious, almondy and coconutty flavor. Thank you Sara Forte of Sprouted Kitchen for saving me on this desperate Monday night! I pretty much used her exact recipe, but added more vanilla extract and 1 tsp of cinnamon because it's basically against my religion not to have lots of cinnamon and vanilla in anything I bake.
These cookies are my new fave. After eating four of them right when they were out of the oven, and then seeing my ultra healthy fiance polish off another four, I decided I HAD to put them on WNB to share with you all. They're nutty, sweet, crunchy on the outside and soft on the inside. They have a subtle chocolatey taste from the cacao nibs, without all the added sugar and fat that you'd get in regular chocolate chips. 24 hours after baking these, all the cookies are gone and I'm SO sad. I'm in love with these healthy treats and you will be too! Here's all you'll need to whip these babies up:
Lightly adapted from The Sprouted Kitchen Cookbook
1 1/4 cup almond meal
1/4 cup cacao nibs
1/2 cup unsweetened shredded coconut
1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup sugar - options: cane, sucanat, coconut sugar, muscovado sugar
1 tsp cinnamon (I added this)
3 tbsp coconut oil, melted
1 tsp pure vanilla extract (Sara's recipe calls for 1/2 tsp, but for me, the more vanilla the better!)
Yields 20 cookies. Unless you eat the dough like me - yields 18 cookies.
By the way, these cookies are totally acceptable for breakfast, snack time or dessert. I wouldn't even call them "cookies", they're more like power snacks full of healthy ingredients and are highly encouraged in your daily diet. Now what's better than that? Also, please notice my wooden spoon - Life's Short, Eat Cookies. I couldn't agree more! Especially when they're as delish and healthy as these. :)
Have a yummy week!
These cute little chia pudding parfaits are absolutely "parfait" for this 4th of July. Sometimes it's hard to stay healthy on the 4th with all the BBQs and the oh-so-tempting patriotic desserts, but this recipe has got you totally covered and will keep you feeling light and healthy while strutting your bikini bod on the beach all weekend.
You'll LOVE this Coconut Vanilla Chia Pudding. It's sweetened with stevia, packed with protein, and topped off with antioxidant-rich berries. My favorite ingredient is the fresh vanilla bean - it is just magical and gives the pudding a gourmet twist, and makes me feel a little fancy every time I use it in a recipe! The combo of the vanilla bean and coconut flavor is so scrumptious and sweet. If you love coconut, you'll be in heaven with the parfaits - they taste like summertime! And nothing tastes better than summer right?
If you're hosting a brunch on the 4th or if you want to serve some guilt-free desserts, this is the perfect recipe for you. I ate it for breakfast today and it was perfectly filling and satisfying. What's extra fab about this recipe is that it literally takes 5 minutes to prepare, then you just put it in the fridge, go run some errands, workout, do something productive, and come back and your pudding is ready to go. Another option is to pop it in the fridge overnight and you don't even have to think about it. Then you can assemble it into fruit parfaits whenever you feel like it.
Larabars are my go-to snacks to help get me through the 3pm lull at work. What I love about them is their simplicity - just 3 or 4 natural ingredients, nothing fake, nothing I can't pronounce. It's the perfect little pick me up, but I've been getting tired of stocking up on them every single week and spending way too much on these little 3-ingredient bars. I figured, since they're so simple and I always have the ingredients on hand, I'm going to be domestic and cost-efficient and make my own Larabars. Then when I started making them, I kept adding more and more ingredients to my mini food processor, and the result was a thousand times better than even my favorite Chocolate Chip Cookie Dough Larabar. I threw in a bunch of superfoods and added some cinnamon and salt for my favorite salty-sweet combo, taste tested-along the way, and came up with none other than the Super Bar. It's absolutely delicious right out of the fridge and has the perfect consistency - a little bit soft and a little bit crunchy from the nuts and cacao nibs. And it's packed with healthy ingredients and tons of satisfying flavors. I think I can confidently say that I'm going to ditch the Larabars and make a big batch of Super Bars every week to get me through my work days with extra pep and energy.
I started out with some of my favorite healthy ingredients - almonds, dates, chia seeds, and cacao nibs. I pulsed up the almonds in the food processor first, and then added the rest of my ingredients.
The honey was a great touch for a little sweetness.
Followed by a big spoonful of Justin's Honey Almond Butter. MY OBSESSION.
Next came some salt and cinnamon, then a quick (and loud) run through the food processor, and the result was this.
July 28th, 2016
June 23, 2017
Lindsay 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.