real food. real life.
I don't know what took me so long to try this. I kept seeing it come up on my news feed as easy and delicious, and I've had it pinned forever!! I finally got to it and whipped a small batch up to see what all the fuss was about. And by whip, I literally mean I took about 2 minutes out of my day to mix 4 ingredients together. So easy.
How does it taste? Well, chocolatey for sure. Sweet. The chia seeds add a funny texture, but once you can get past that, you can appreciate the yummy flavour and the nutrients that a chia seed packs. If you've never tried chia seeds, they don't have much taste on their own. So, definitely add flavours. But they start to expand in a liquid and become kind of jelly-like little beads. So, yeah, the texture is a bit odd. But the taste is delicious. It's worth a try!
Total Time: 2 minutes prep + 1-12 hours sitting in the fridge
1 tablespoon chia seeds
1/2 cup almond milk
2 tablespoons maple syrup
1 1/2 tablespoons cocoa powder
What to do:
1) Combine chia seeds and almond milk in an air tight container. Set aside for about 10 minutes until chia seeds start to expand.
2) Then add maple syrup and cocoa powder. Mix well. Cover and place in refrigerator! After 1 hour, it tastes good but is still pretty thin. After 12 hours, it thickens up to a nice oatmeal-like texture. A delicious treat!
I am so happy to have my oven back up and running! The sweet smell of baking is back in the kitchen! We're back to our homemade pizzas, breads, and my absolute favourite, roasted root veggies. Yum Yum. So, baked goods are coming folks. Be prepared! :)
With all this cold, dreary, icy, snowy winter, I have been cooped up most days in the house taking care of Hannah and the doggies. There is only so much to do in the confines of our little bungalo! I clean, tidy, organize, reorganize, plan, cook, play, bounce, practise tummy time, throw a ball... over and over again! Needless to say, the only way I sanely get through the week is to run off of a little schedule of sorts... and recently, I've gotten into watching a little daytime television while Hannah plays. And by daytime television, I mainly mean Netflix and the few random channels we get without cable. Anyway, the point of this story is that I've gotten into watching Rachael Ray and loving all the cooking. (Definitely a fan of cooking shows... really with the Food Network was a free channel... :( ) After watching a little RR and then checking out her website, I came across this recipe for squash muffins. I had a nice squash in the fridge from our CSA and knew I could easily clean up the recipe from refined sugars and dairy.
So - here ya go! Brought to you by a little daytime television and my winter blues - a cleaned up, deliciously moist and sweet winter veggie muffin. :) Enjoy!
Total Time: 20 min prep + 35 min bake
1 cup whole wheat flour
spices: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp tumeric, 1/2 tsp salt
2 tsp baking powder
1/2 cup coconut oil
1 cup coconut sugar
1 cup cooked or grated squash
2 tsp vanilla extract
Handful of walnut pieces (optional for topping)
What to do:
1) Preheat oven for 350 degrees fahrenheit. Prepare muffin pan with liners.
2) Combine flour, spices, and baking powder. Set aside.
3) Blend together coconut oil and coconut sugar until grainy. Add squash, eggs, and vanilla. Blend together until smooth.
4) Add dry flour mixture to wet coconut mixture until everything is combined.
5) Spoon mixture into muffin cups until 3/4 way up. Sprinkle with walnut pieces, a little extra cinnamon, and coconut sugar if desired. Bake in oven for 35 minutes or until toothpick comes out clean!
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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