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Black Lagoon Chia Pudding!
Happy Halloween my little spooks! I hope you love and enjoy this holiday as much as I do - dressing up in costumes, eating ALL the candy - its one of my favorite times of the year! I love celebrating by decorating the house and making as many "Fall-themed" foods as I can during the month of October. This year, after making all the banana bread and pumpkin cookies, I wanted to make something spoooooky and worthy of being served up Halloween itself! I created this easy, fun recipe as a way to take your love for Halloween to the next level. Not only does the chia pudding look super swampy and like a monster from the Black Lagoon might come crawling out, it actually tastes great (like vanilla!) and is packed with good-for-you nutrients like fiber, iron, calcium + omega 3's. The perfect way to sneak a little HEALTH into your belly between all  the tricks and treats!Â
This recipe whips up in minutes and is ready after just a couple hours in the fridge - meaning you'll have just enough time to get costume ready before you slurp down this swampy goodness. It might make your teeth and tongue a big blue-ish hued, but that just adds to the un-dead-ness of it all! Leftovers save easily in a sealed container in the fridge for 3-4 days. Best served with a little blood red fruit. 😉 Scroll down for the recipe - and printable version!
INGREDIENTS:
1 1/2 cups unsweetened almond milk 1/3 cup chia seeds 1-2 tablespoons maple syrup 1 teaspoon vanilla (or skip the maple syrup + vanilla and use a few drops of vanilla stevia to sweeten instead) 1 1/2 teaspoons charcoal powder (about 6 charcoal pills, emptied) DIRECTIONS: Whisk together the almond milk, chia seeds, maple syrup, vanilla and charcoal completely in a large glass jar or bowl. Cover the container and place in the fridge for 4+ hours, stirring or shaking occasionally to check consistency and make sure charcoal has uniformly distributed in the pudding. The color will darken slightly as it sits. When ready, simply serve as is or with some blood red fruit and optional granola. Can be shared with vampires and ghosts. Leftover last in the fridge for 3-4 days, unless your ghost friends get to them first. Enjoy!
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Easy Vanilla French Toast
This post is sponsored by So Delicious and all opinions are my own. ​
One of the hardest parts for most people about living a plant-based lifestyle is ditching the dairy - especially for someone like me who has always been lactose intolerant! Luckily for us, So Delicious continues to churn out impressive, better-than-the-real-thing, dairy-free alternatives to our favorite foods, making it easier and easier to say no to milk, cheese, and even yogurt. So Delicious has been in the dairy-free game for over 30 years and their products are at the top of the market for taste and accessibility. They offer all kinds of allergen-free options and different types of dairy alternatives, but one of the products I reach for over and over again each time I’m in the market are their rich, dairy-free creamers! The vanilla is my favorite and I use it for everything - like pancakes, waffles, in frosting and in pies - anywhere I might use milk instead. It always adds an extra sweet, creamy touch to whatever dish it’s added to. It’s one of my best kept secret ingredients!
One of the things I love about So Delicious’ creamers are the ingredients list - with just 5 pronounceable ingredients, it’s an extra you can feel good about adding to your coffee OR your brownies! I especially love the coconutmilk creamers - they seem to blend into any drink, even hot ones, totally seamlessly. I’m always impressed!
Today, I’m sharing with you babes one of my favorite easy ways to use creamer to make a normal meal a brunch-worthy dish. My French Vanilla-Scented French Toast will have you drooling before your first plate and heading back for seconds afterward. We used thick-sliced french bread dipped in a luxurious plant-based batter to make the most luscious version of this favorite dish. You’re gonna love it and I cannot WAIT to hear what you think. Wednesday is the perfect day for a sleep-in, mid-morning french toast brunch - don’t you think?? Make sure you take a little time after wiping the drool off your keyboard to circle back and check out my friend Jenny over at Nourished Kitchen - she’s sharing her favorite way to cook with So Delicious’ Organic Coconutmilk this morning on her blog, too! Recipe below, brunch babes.
INGREDIENTS:
2 medium ripe bananas, mashed 3/4 cup So Delicious Coconutmilk French Vanilla Creamer 2 tablespoons melted butter splash of maple syrup OR a few drops of vanilla stevia (optional) 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/4 teaspoon nutmeg 4-6 thick slices bread, about 1 in, bread maple syrup, butter + fruit for topping DIRECTIONS: Mash your bananas in a medium mixing bowl with a fork. Whisk in the French Vanilla Creamer, melted butter, maple syrup or stevia (if using), vanilla, cinnamon and nutmeg and mix until combined. Pour the mixture into a shallow dish (a pie plate works great!). Dip bread slices into the into the wet mixture one at a time, flipping to coat the whole slice evenly. Place dipped slices onto a pre-heated and greased skillet and let cook about 3-5 minutes on each side, until the edges no longer bubble and both sides are golden brown and crispy. Serve while warm with maple syrup, butter and fresh fruit. Makes 4-6 pieces of french toast. Leftovers can be saved in the fridge and reheated for up to three days, but is obviously best enjoyed fresh off the griddle. Enjoy! Find So Delicious Dairy Free products at stores nationwide - head to their website to find a store locator and sign up to receive exclusive product coupons. And don’t forget to head over to Nourished Kitchen to see Jenny’s recipe, too! |
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