Fuel my body, during COVID-19 shortages? Berry Chia Coconut Pudding!

I had to make it instagram pretty.

So in this time of toilet paper, and hand sanitizer shortages. Shortages on meat, shelf stable staples (rice, noodles, beans, canned goods), and water. (This is the case at least in the good old U.S.A.) I noticed the foods that are readily available still are the highly processed granola bars, terrible chips/snacks (although those are going quickly too), fresh veggies, and the healthy food section.

I am going to put up recipes in this Fueling My Body During COVID-19 Shortages, that utilize the health foods (such as chia, vegan protein powders, quinoa and the likes), veggies that are getting left behind, and other products it looks like people are not using.

Interesting to note, the first pastas to go were the spaghetti and angel hair pasta. The linguine were left behind, people were not buying it. Do they not know you can still use that pasta in many pasta dishes? Even substitute it in spaghetti dishes. It may not be traditional but it will still feed you and your family.

So for today I made a berry chia coconut pudding. Aside from the coconut milk which I was out of. All these ingredients I regularly have in my pantry. Because I love to use them in my foods.

Enough with the expounding or lets be honest my prattling on, here is the recipe.

Berry Chia Coconut Pudding

Ingredients:

  1. 6 tablespoons/ 60grams of Chia seeds
  2. 1 tablespoon/23 grams of honey
  3. 1/4 cup/20 oz of coconut milk
  4. 1 whole/108 grams of ripe banana
  5. 1 cup/131 grams of frozen berries

Optional Toppings:

  1. 1 tsp/15 grams yogurt (omit for dairy free, vegan)
  2. 2 tbs/20 grams frozen berries
  3. pinch of desiccated coconut

Directions:

  1. Blend together a banana, and a cup of frozen berries. If you need to splash a little coconut milk in it to allow for better pureeing.
  2. Measure out chia seeds, and milk and mix together in a bowl.
  3. Pour in fruit blend. Taste… it is plenty sweet with the fruit, but I wanted a more dessert like taste for this so I added the 1 tbs of honey to the mixture.
  4. If you are going to make it pretty spoon it in to the individual serving cups
  5. Cover and refrigerate for 2 hours or overnight like I did.
  6. Serve alone, it is delicious, or add berries, yogurt if you have it and desiccated coconut.

Yield: 6 servings

Calories 696, Fat 37 g, Fiber 35.8 g, Carbs 85.1 g, Sodium 9.5 mg,
Protein 14.8 g

1 serving:
Calories 116, Fat 6.2 g, Fiber 6 g, Carbs 14.2 g, Sodium 1.6 mg, Protein 2.5g

It is delicious. My entire family loved it. This is a great thing to make ahead of time, for meal prepping. It will last covered for up to 7 days in the refrigerator, if it lasts that long, because my family will eat it all before 7 days are up.

This is gluten free, vegetarian, and without the yogurt dairy free and vegan.

Lets use this time, when we are unsure of what is happening in our world. When the normal foods we eat are not around, or being snapped up fast. Lets try some new things if this is new to you. If its not help your loved one try out the “new healthy” foods. They may like them, and we will come out of this pandemic hopefully healthier, and with healthier eating habits.

Thank you for reading and I will post more recipes of healthy foods I make with what I can find at the grocery store. Tell me what you think and if you have any questions. Stay kind to each other, and help your neighbors. Stay safe and strong.

Spicy Mango Fruit Bowl

Ok this may seem strange to you, but this is such a tasty snack and healthy to boot. Its full of fiber, vitamins, good fats, and protein. It is gluten free, vegan, and did I mention it is tasty.

Cayenne pepper is so good on tropical fruits. I love the sweet and spicy mixture. My mango was a little under ripe so it was a little more acidic. But just as tasty.

Enough of my jabbering here is the recipe.


Spicy Mango Fruit Bowl

Ingredients:

  1. 1 mango diced
  2. 1 banana
  3. 1/4 cup or 24 grams of roasted almonds
  4. 10 grams of unsweetened tasted coconut
  5. Cayenne pepper to taste (beware the pepper packs a kick)

Directions:

  1. Dice mango up, slice banana, add roasted almonds, sprinkle on the cayenne, sprinkle on the tasted coconut.
  2. Mix together and enjoy

Stats:

Calories 371, Fat 12.9 g, Fiber 8.6 g, Carbs 63.7 g, Sodium 13.5 mg, Protein 8 g


I hope you get a chance to try this. It is one of my favorite snacks. Its a whole food snack, spicy, and tasty. Did I mention that it is easy to make. All you have to do is cut up the fruit. You could make it ahead of time and put it in a reusable container and take it to work with you.

Healthy Vegan Snack… Sweet and Spicy Tropical Salad

I wanted a sweet and spicy snack so I “made” this. Made is such a grand word for what I did. I cut up some fruit and put it together added spice, and coconut and ate it. But made it I did. It is beautiful and so very tasty as well. You eat with your eyes first so it if is beautiful, it is more appetizing.


Sweet and Spicy Tropical Salad
Yield 1 serving

Ingredients:

  1. 1 mango diced ( about 2 cups)
  2. 1 dragon fruit diced ( about 2 cups)
  3. 2 tbs desiccated unsweetened coconut
  4. Cayenne Pepper to taste

Directions:

Cut fruit, add to bowl, add cayenne to mango, add unsweetened coconut. Mix and serve.

Calories/Stats

Calories 374, Fat 10.6 g, Fiber 13.7 g, Carbs 71.2 g, Sodium 9.1 mg,
Protein 6.1 g

Thank you for reading. If you get a chance to try it let me know. Be good to yourself, and always strive to make yourself a better you.

Healthy Snack or Dessert…Chocolate Chia Pudding

Looking for a healthy snack or dessert, or if you are me you will eat it for lunch, instead of lunch, cause it is easy and you can just grab it and go. Looking for that chocolate fix. That time when you just want something a little chocolaty, but full of vitamins, fiber and protein. Try this out. Also this is vegetarian, gluten free, and can be vegan if you leave the honey out and replace it with another sweetener.

Chia seeds are amazing…

If you have never had chia seeds before they are an ancient seed, used by the Aztecs and the Mayans. They a jam packed with nutrients, and are simply amazing despite their diminutive size.

“A one-ounce (28 grams) serving of chia seeds contains :

  • Fiber: 11 grams.
  • Protein: 4 grams.
  • Fat: 9 grams (5 of which are omega-3s).
  • Calcium: 18% of the RDI.
  • Manganese: 30% of the RDI.
  • Magnesium: 30% of the RDI.
  • Phosphorus: 27% of the RDI.
  • They also contain a decent amount of zinc, vitamin B3 (niacin), potassium, vitamin B1 (thiamine) and vitamin B2.”

https://www.healthline.com/nutrition/11-proven-health-benefits-of-chia-seeds#section1

If you want to read up more about them see the link above. There is a lot to love about these tiny power packed seeds. They are high in fiber, contain omega 3 fatty acids (so if you don’t or won’t eat fish, they are a great alternative source), and plant based protein. I will leave you to read about them if you want. On to the recipe.

Chocolate Chia Pudding
yield: two servings

Ingredients:

  • 1 and 1/2 cup or 6 oz of Almond milk (you can use, soy, coconut, or even dairy if you want)
  • 2 tbs or 1.4 oz of Honey (or to taste, also if vegan, you can use stevia to taste)
  • 2 tsp or 2 cap full of vanilla ( you can use any extract you like, I often change it up, sometimes adding Kirsh just for a cherry flavor, or Calvados)
  • 4 tbs or 2 oz of chia seeds
  • 2 tbs or 0.66 oz of unsweetened dark chocolate cocoa powder (note: I use a heaping tbs, cause I like chocolate)
  • Pinch of salt to taste
  • Fruit that you like. (e.g. Berries, apples, oranges, etc.)
  • Mini dark chocolate chips for garnish

Recipe:

  1. Mix all the wet ingredients first
  2. Add the dry and stir till all of cocoa powder is incorporated.
  3. Let set for 15 minutes, then stir again.
  4. Cover with lid and let refrigerate for at least 4 hours. This is great to do overnight.
  5. After set, serve with garnish and fruit.

Calories/Stats

Calories 274, Fat 13.1 g, Fiber 14.5 g, Carbs 40.3 g, Sodium 141.9 mg,
Protein 6.8 g

I also make a version that is a Chai Chia pudding. Try saying that five times.

You have to add the Chai spices to the mix.

1/2 tsp of cinnamon
1/2 tsp of ground ginger
1/4 tsp of ground cardamom
1/8 tsp of ground cloves

Let me know if you are interested in any of my other versions. Thanks for reading.