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Chia Seed Ice-Cream (Sugar Free and Vegan)

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Thursday, February 6, 2014

Lemon Bar Chia Pudding

 No matter how clean I'm eating, I still crave something sweet after dinner.  Most of the time, it's chocolate.   I often make a simple chia pudding with chocolate flavored almond milk.  But I also love lemon.  I've been known to eat the entire pan of gooey, powdered sugar dusted lemon bars.  Hey, you snooze, you lose.  You have chia seeds, right?  If not, be sure to grab some the next time you're at the store.  They are nice for topping cereal or mixing into smoothies, but I really like them as a pudding.  Plus you can trick the kids and tell them it's magic pudding, because it kind of is.  You take these amazingly healthful seeds (full of fiber, protein, and omega-3 fatty acids, not to mention anti-aging antioxidants) add a liquid, wait an hour or two, and voila~pudding!  Ok so it's not terribly exciting, but it is a great way to kill a sweet craving and still eat clean.

     Juice and zest of 1 lemon (if your lemon is very large, use 1/2)
     1/2 cup Chia seeds
     1 cup coconut milk (you could use almond milk too)
     1/2 tsp. almond extract
     1 tsp. vanilla extract
     1 tsp. xylitol sweetener (or powdered stevia)
     2 tsp. powdered sugar
     crushed graham crackers (optional)

*If you don't have xylitol or stevia, increase the powdered sugar to 3 tsp. 

1.  Pour the coconut milk into the chia seeds.  Add the vanilla extract, almond extract, and sweeteners, and mix well.   Then add the lemon zest and juice and stir. 
2.  Cover tightly and place in the refrigerator.  Chill at least an hour, preferably 2.  (I usually mix it up at noon and eat it after dinner, that way the seeds are good and tender.)  I

3.   After a couple of hours, it will turn this appetizing shade of gray.  Can you hear the sarcasm?  Stir again and taste to make sure the seeds are tender.  They will still have a slight crunch. 

4.  Spoon into a bowl or dessert cup, add crushed graham crackers and more lemon zest, if desired. 

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