I love chia seed pudding. I only tried it recently and really enjoyed it! It’s also super easy for those busy mornings as, like overnight oats, you make you chia seed pudding the night before (as you have to allow some time for the seeds to soak up the water and turn into that pudding texture). I tried lots of different flavours in my pudding, for example chocolate, peanut butter,… But this time, I had a ripe mango in the fruit bowl so I wanted to use it in my pudding to give it a bit of freshness.
Coconut and mango chia seed pudding
Prep Time: 5 minutes
Serving Size: 1-2 serve(s)
- 1/2 can full fat coconut milk
- 3 Tbsp chia seeds
- 2-3 Tbsp shredded unsweetened coconut
- 2 Tbsp maple syrup or honey
- 1/2 tsp vanilla extract
- 1/2 fresh mango, diced
- 4 or 5 almonds, roughly chopped
- In a bowl, pour coconut milk, chia seeds, shredded coconut, maple syrup and vanilla extract and mix with a spoon until well combined.
- Cover and refrigerate overnight.
- The next morning, remove the bowl of pudding from the fridge.
- Spread some pudding at the bottom of a glass. Layer some diced fresh mango on top of the pudding layer. Alternate layers of chia pudding and diced mango until your glass is filled to the top.
- Top with some shredded coconut, almonds and serve immediately.
- Bon appétit!
I love having wraps for lunch. I don’t have it often as, yes, it contains lots of carbs. But it is also so easy to load your wrap with heaps of so good for you ingredients. The wrap I made today at lunchtime is inspired by what I had left in the fridge and in the garden (as I am going away tomorrow, I am in the process of cleaning and emptying the fridge as much as I can).
Fridge and pantry leftovers wrap
Prep Time: 10 minutes
Serving Size: 1 serve
- 2 or 3 kale leaves, stem removed
- 1 Tbsp fresh cilantro, roughly chopped
- 1 small seeded and finely chopped jalapeño
- 1 Tbsp fresh lime juice
- splash of olive oil
- pinch of cumin powder
- small pinch of chili powder
- pinch of sea salt
- ½ cup canned black beans, rinsed and drained
- 1 garlic clove, minced
- 1 whole wheat tortilla
- ½ small avocado, pitted and sliced into strips lengthwise
- 1 Tbsp chopped red onion
- 2 Tbsp crumbled feta cheese
- In a bowl, combine kale, cilantro, jalapeño, lime juice, olive oil, cumin, chili powder and sea salt. Mix well and set aside to marinate while you prepare the rest.
- Put the beans and minced garlic with a little bit of water in the microwave for about a minute. When the beans are warm, use a fork to mash them up and add salt to taste, if needed.
- Warm the tortilla in the microwave for about 20 seconds.
- Spread the black bean mixture on the tortilla and top it with sliced avocado, marinated kale, red onion and feta.
- Roll up the wrap and it is ready to go! Have a great lunch!
I don’t know about you but I love fresh fruits and veggies from the garden. We went to visit my mum’s uncle the other day and his neighbour gave us some fresh figs from his garden. Yummy!! We had a bit of Pancetta and some goat cheese balls left in the fridge so I decided to make a little starter tonight.
Goat cheese stuffed figs in pancetta blanket
Prep Time: 5 minutes
Cooking time: 10 minutes
Serving Size: 3 serves
- 3 fresh figs
- 3 goat cheese balls
- 3-4 tsp honey
- 3 pancetta slices
- Preheat oven to 400°F (200°C).
- Slice the figs in four but not going all the way to the bottom (let it open like a flower) and put the figs in a baking dish.
- Wrap the pancetta around the bottom of the figs and let the figs rest on it.
- Put a goat cheese ball inside each fig and drizzle some honey on top.
- Put it in the oven and cook for about 10 minutes or until the goat cheese has melted a little bit.
- Let it cool down a bit before digging in.
Next course was a tomato, mozzarella and basil pizza with a cauliflower crust! I think it is so nice to incorporate some veggies in the pizza crust. Pizza crust are usually not so good for you, they are full of gluten and carbs. So if you want to indulge but not too much, try this cauliflower crust! Cauliflower is not the only vegetable you can use to create a pizza crust; I also saw some broccoli and some beetroot pizza crusts out there but I have to admit I haven’t try those yet.
Cauliflower pizza crust
Prep Time: 20 minutes
Cooking time: 15 minutes
Serving Size: 2-3 serves
- 1 medium cauliflower
- 1/4 cup shredded parmesan
- 1/4 cup shredded mozzarella or other type of cheese
- a pinch of salt
- 1 large egg
- 1 clove garlic, minced
- Preheat oven to 450°F (230°C).
- Line up a piece of parchment paper on a pizza baking dish.
- Wash cauliflower, cut off florets, dry thoroughly with paper towel and put the cauliflower in the food processor and process until finely chopped (you might have to do it in several steps, depending on the size of your food processor). Transfer chopped cauliflower to a microwave safe bowl. Cover bowl with microwave safe plastic wrap and heat cauliflower in microwave 4 minutes.
- Pour cooked cauliflower onto a clean tea towel and allow to cool.
- Once cauliflower is cool enough to handle, wrap cauliflower in tea towel and drain moisture from cauliflower.
- Return cauliflower to bowl, add parmesan and mozzarella cheese, salt, egg, and garlic and mix with your hands until evenly combined.
- Pat mixture into an even round, about 11 to 12-inches, on prepared parchment paper.
- Place the pizza crust in the oven and bake for about 10 minutes, until golden brown.
- Remove from oven and top with pizza sauce, cheese and desired toppings (if you want to use some basil, add it when the pizza is cooked and ready to be served, otherwise it will burn the leaves).
- Return to oven and bake 5 – 7 minutes longer until cheese has melted and is slightly golden.
- Once it is out of the oven, let it cool for a few minutes and then cut in and enjoy your healthy pizza night!
This pizza night ends day 6 of my clean eating diary. I hope you guys are enjoying the recipes so far. Which one is your favourite? Have you ever tried any vegetable pizza crust?