Cinnamon, Vanilla Chia Seed Pudding

When I say chia, you say pudding. No? Maybe not yet at least.

I previously used chia seeds in my poblano risotto, and even after sprinkling them over my cereal I still had a surplus. So I decided to give chia’s sweeter side a try and make a dessert.

I always have a problem, or maybe it’s a talent, with overeating dessert. No matter how full I might be, I can always find that magical extra stomach reserved specifically for dessert. Chia seed pudding might be the answer to my addiction.

Because chia seeds are high in fiber, they help keep you fuller longer and prevent you from overeating. I can actually say I got that “can’t-eat-another-bite” feeling without having to sneak multiple servings. I even used the leftovers as the “milk” for my cereal the next morning, and it took on a comforting yogurt-and-granola quality.

If you bake at all, this recipe only requires 3 ingredients, and if substitutes don’t bother you, the only thing you need is chia seeds. Just combine, stir, and chill, and you have a dessert where you can enjoy extra helpings instead of extra effort.

2 servings

Adapted from: An Edible Mosaic

1 cup milk (I used almond)

3 Tbsp chia seeds

1-2 packets sweetener (I used Stevia)

1 tsp vanilla extract

1/2 tsp cinnamon

Sea salt to taste

Directions

• Combine ingredients in a small bowl. 
• Refrigerate for a few hours until desired consistency (I ate mine after 2 hours and it was pretty milky, overnight it became more yogurt-like).

Wheat Berry and Cauliflower Salad

Remember me? I went on a short hiatus. Okay, I dropped off the face of the earth. But while I was gone, I met this wonderful grain. It’s nutty, hearty, and probably best friends with farro as they seem to have a lot in common.

Meet Wheat Berry.

These are grains of wheat without their husks. They have 6 grams of protein per serving, and Wikipedia tells me that it’s the primary ingredient in an Eastern European Christmas porridge. And I think that’s cute.

I adapted this recipe from this month’s issue of Bon Appetit, which my former roommate subscribed me to as a Christmas present. Girl after my own heart.

I know cauliflower isn’t always the most craved of vegetables, or even food for that matter, but I found myself digging around for the hunks of tender cauliflower. Almost the same as digging the marshmallows out of my Lucky Charms. Almost.

4 servings

1/2 cup wheat berries

1 Tbsp lemon zest

3 Tbsp fresh lemon juice

1 Tbsp light mayonnaise

1 tsp Dijon

6 Tbsp olive oil

1 head cauliflower

1 can butter beans

1/2 cup flat-leaf parsley

2 Tbsp tarragon leaves

Salt and Pepper

Directions

• Cook wheat berries according to package directions (I bought the I’m-hungry-now 15 minute version.) Mix in beans at the end to warm. 

• Whisk lemon juice, mayonnaise, Dijon, and 5 of the 6 Tbsp oil in a medium bowl. Season with salt and pepper.

• Heat remaining 1 Tbsp oil in a large skillet on medium heat. Add cauliflower, cook for 10-12 minutes.

• Add 2 Tbsp water and cover for about 2 minutes until tender. Season with salt and pepper.

• Combine beans, parsley, tarragon, wheat berries, and dressing. Garnish with lemon zest. 

Eat and repeat! This makes surprisingly good leftovers.