Tag: no sugar dessert

Dairy-free, Dessert, Egg Free, Gluten-free, Grain-free, No sugar, Nut-Free, Paleo, Raw, Vegetarian

Mango Chia Pudding (No Sugar Added Dessert!)

Chia seeds are a funny little food. Just add water and they gel up into a gooey substance.

What causes this gelling action? Chia seeds are hydrophilic which means they can take on a lot of liquid for their size.  This is because of it’s composition: 5% water, 19% protein, 33% oils, and 43% fibre, of which about half is soluble. The high amount of soluble fiber allows chia seeds to gel up in water.

Hyped to a be a real superfood, they actually don’t measure up to their claims. Chia seeds are just another food with some nutritional benefits. I only occasional include them in my diet and feel best when it’s in a dessert.

Chia pudding comes together quickly and the consistency is always satisfying. By blending mango with coconut milk, there is no need for additional sweeteners. I’m trying to avoid added sugars and fruit is a great alternative.

Enjoy!

Mango Chia Pudding (No Sugar Added Dessert

Mango Chia Pudding (No Sugar Added Dessert

Mango Chia Pudding (No Sugar Added Dessert!)
Serves 8
Sweet Chia Pudding with Mango and no added sugars!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 can fullfat coconut milk
  2. 2 cups fresh mango - chopped
  3. 4 tbsp chia seeds
  4. 1 tsp vanilla
Instructions
  1. Add coconut milk and mango to a food processor or blender. Blend on high for three minutes until well incorporated. If you want more mango chunks, only blend for 1 minute.
  2. Pour into a large mixing bowl and add the chia seeds and vanilla. Stir constantly for 2 minutes. The chia seeds will plump up and absorb the liquid.
  3. Let the pudding chill in the refrigerator for at least 30 minutes before serving.
  4. Serve with fresh chopped mango.
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Mango Chia Pudding (No Sugar Added Dessert

20 Minute Meals, Breakfast, Dairy-free, Dessert, Drink, Egg Free, Gluten-free, Grain-free, No sugar, Nut-Free, Paleo, Raw, Smoothie, Vegetarian

Peachy Chia Smoothie Bowl

Peachy Chia Smoothie Bowl

The smoothie bowl was inspired by two things.

1. Juice Revolution. I had the Amazing Greens Acia Bowl on my birthday this year instead of cake (with coconut substituted for bananas). It’s THAT good!
2. Clean Food Dirty City. This woman has serious gorg-factor on her site. Check it out if you want to be wowed.

There is a certain satisfaction in eating a smoothie rather than drinking it. Using a spoon extends the smoothie moment. I tend to slurp it down in a matter of minutes when I drink through a straw. All of a sudden I hear that airy noise sound and it turns into a sad face. This bowl thing is a big win in my recipe book.

The fresh, spicy ginger in the recipe balances out the peach’s sweetness.

Fresh Ginger

Peachy Chia Smoothie Bowl

Makes 2 servings.

2 peaches
1.5 tbsp fresh ginger – chopped
2 tbsp chia seeds
3/4 cup organic coconut milk – I use Native Forest brand

►Peel skin from peaches and cut into quarters.
►Place peaches, ginger and coconut milk in a blender. Blend until well combined.
►Pour into two bowls and stir in 1 tbsp of chia seeds into each.
►Top with fresh figs, coconut flakes or other topping of choice.
►Enjoy immediately or refrigerate.

20 Minute Meals, Appetizer, Breakfast, Dairy-free, Dessert, Gluten-free, Grain-free, No sugar, Nut-Free, Paleo, Sauce, Side Dish

Egg Custard with Fresh Plum Sauce

Egg Custard with Fresh Plum Sauce

When I was 11 I made creme brûlée for the first time. It was my absolute favorite dessert and I wanted to prepare it exactly as they did in restaurants. Caramelized sugar and all. As the custard baked, the entire house filled with its sweet aroma.  I proudly served the beautiful creme brûlée to each family member. Then they took their first bite. Silence fell over the room. Yuck! My heart sank. I had switched the salt and sugar proportions. Oops!

My family will never let me live this down. It has become one of our many inside jokes and is now impossible to enjoy creme brûlée without that memory. So here I am, 18 years later, still trying to redeem myself.

Egg Custard with Fresh Plum Sauce

Egg Custard with Fresh Plum Sauce

Makes 3 servings.

Custard:
3 eggs
pinch of Himalayan salt
1 tsp vanilla
1 tbsp raw honey
1/2 cup warm water
1 tbsp coconut oil, melted
cheesecloth

Fresh Plum Sauce:
3 fresh plums, skins removed
dash of cinnamon
1/2 tsp vanilla

►Preheat the oven to 350°F.

►In a large mixing bowl, beat the eggs and add the salt. Mix the warm water and honey together in a small bowl until the honey is fully dissolved.

►The next part is important! You’ll want to incorporate the eggs and the honey water slowly, or you’ll end up with lumpy eggs. Gross. So add a tablespoon of honey water to the eggs and quickly beat together. Continue this process twice more and then add all of the honey water to the eggs.

►Arrange three ramekins on a baking sheet. Coat each with melted coconut oil. Strain the egg mix through cheesecloth then evenly divide between the dishes. Bake for 25-30 minutes, until the custard is just solidified. Check this with a toothpick.

►For the plum sauce, peel and remove the plum skins. Blend plums, cinnamon and vanilla in a food processor for two minutes until liquified.

►Once the custard has cooled, top with fresh plum sauce and serve.