If you're anything like me, you're probably always on the hunt for something to satisfy your sweet tooth on a low carb day. Well, friend, if so, I have a delicious recipe for you to try that I think is gonna do the trick!
Chia pudding is great for low carb days because chia seeds are low in net carbs - they have tons of fiber, some fat and a little bit of protein. They also are very nutritious and can assist in lowering blood pressure, reducing inflammation and aid in digestion.
You can make chia pudding by simply mixing chia seeds with your favorite non-dairy milk and letting it sit in the fridge for a few hours to thicken. But sometimes you just don't want to be digging those seeds out of your teeth for the rest of the day! I have found that blending my chia seeds with the milk makes for a smooth, pudding consistency.
This chia pudding only contains a few ingredients, and when you put them together, I kid you not, it tastes just like Cool Whip, but without all of the funky ingredients! Here's how I make it:
Blueberry Chia Pudding
1 cup light unsweetened coconut milk, canned
2 Tbls. chia seeds
1 cup frozen blueberries
Blend together and pour into a bowl for serving. Refrigerate until thickened (this happens pretty quick, so you don't have to prep these overnight or anything!).
When ready to eat, top with a few more frozen blueberries and your favorite nut butter. I love Abby's Better Date Pecan butter!
We are doing a 21-day Sugar Elimination Challenge in the FASTer Way VIP this month, and it's my goal to figure out how I can still enjoy my favorite foods in a sugar free version!
I eat a smoothie bowl at least 5 days a week, and let's be honest, the smoothie part is just the vehicle for getting the granola into my mouth. So needless to say, if I'm going to be successful on this challenge, I need to find a way to make a sugar free version!
Dates are a great natural sweetener and, as an added bonus, they are really good for you too! They have lots of nutrients, are high in fiber, and contain disease fighting antioxidants. I think this is a winner!
Here is how I made the granola:
Cinnamon Date Granola
200 grams pitted Medjool dates (about 10-12 dates)
1/2 cup water
1 tsp. cinnamon
1 tsp. pink Himalayan salt
1 tsp. pure vanilla extract
2 cups gluten free rolled oats
1/2 cup sunflower seeds
3 Tbls. chia seeds
Preheat oven to 300. In a blender or food processor, blend the dates, water, cinnamon, salt and vanilla until you get a date paste. In a separate bowl, mix the oats, sunflower seeds and chia seeds. Add the blended date mixture to the oat mixture and stir until well combined.
Line a baking pan with parchment paper and spread the granola mixture in an even layer. Bake for 20 minutes. Stir granola on the pan and bake for another 20 minutes. Cool and store in an airtight container.
Each 1/2 cup serving: 234 calories, 8g fat, 36g carbs, 6g protein
Food is fuel.
I love to cook and bake recipes that incorporate healthy whole foods and those nutritious macro and micronutrients into our daily diets. I also like to make treats though, because let's face it, everyone loves a good sweet now and then! My favorite part about cooking, though, is sharing my latest recipes with others. ENJOY! XO