Creamy Dreamy Chia Pudding

Chia Pudding has always been so interesting to me, and because it went from something that I initially wasn't a fan of to something that I often crave, I needed to perfect my recipe. If you think the texture might not be appealing, I completely understand but urge you to try. I am not a fan of tapioca, which has a similar slimy texture, but chia pudding has a little more crunch and a lusciousness to it that will change your mind!

This chia pudding is so creamy and so dreamy that I had to share it with you all. I often use this as a pre-workout post-workout snack because I sneak in a pinch of maca, an ancient superfood that boosts energy and strengthens your immune system. You can also top this with any fruit of your choice, as well as your favorite granola or dried fruit.

Chia Pudding with Raspberries

Serves 2

1/4 cup plus 2 tbs. of chia seeds

1/4 unsweetened coconut milk

2 tbs. coconut cream

1/4 teaspoon maca

1/4 cup raspberries (fresh or frozen)

 

For raspberry puree: blend raspberries in blender until smooth. That's it! Go with frozen raspberries for a slightly thicker puree.

For chia pudding: combine all of the ingredients into a bowl and mix well. Let sit in the refrigerator for at least 45 minutes or until slightly firm and creamy when you mix.  If your pudding is too thick, add additional coconut milk. If your pudding is too loose, add more chia seeds one tablespoon at a time. Let pudding sit for 15 minutes before adding more chia seeds since the seeds will expand and absorb. Layer your pudding and raspberry puree in a glass or bowl, and enjoy!

Miss Lyss' Homemade Hummus

Make this dip on a Sunday afternoon and prepare to have this great snack ready for the week. Not only can you use this as a dip with veggies like cucumbers and carrots, but you can use this on other dishes like my Quinoa Falafel Burger! Hummus is an incredible healthy option for snacking, as chickpeas contain healthy fiber and protein that we need in our everyday diets. Want to shake things up a little?  Spice up your hummus with roasted garlic, red peppers, beets, edamame, olives, fresh herbs, or pretty much anything you have in mind so it is never bland or boring! This recipes is super easy, super quick, and super deelish!

Miss Lyss' Homemade Hummus

1 can of chickpeas, drained and heavily rinsed

3 tbs. tahini paste (I use the brand Joyva)

2 cloves of garlic

1 tsp. ground cumin

Pinch of cayenne pepper

1 tbs. high quality extra virgin olive oil

Juice of half a lemon, plus 1 tbs. lemon zest

Pink Himalayan sea salt and cracked black pepper to taste

Sliced vegetables for dipping

 

Drain then rinse your chickpeas several times in a colander. Even if you buy canned/cooked chickpeas, there is still the possibility of finding some rocks or stones that were missed when being canned, so take your time to look through the beans. The same will go for using dried chickpeas! For a smoother hummus: remove the shell from each bean. This is not something you have to do and does take more time, but if you are looking for that velvety texture you will want to separate the shell from each bean.

In a blender or food processor, combine chickpeas and garlic and begin smoothing. Once you are 3/4 of the way to the smooth texture you desire, add in your tahini, lemon juice, cumin, cayenne, and salt and pepper. Continue to mix until smooth, tasting along the way to make sure you added the right amount of salt and pepper. To thin out your hummus, add in 1/2 tsp. of water and 1 tsp. of tahini. Your tahini to chickpea ratio should not be too far off from each other, as tahini will add that toasted sesame flavor and assist with the creamy texture.

Plate your hummus, making a well in the center. Pour your olive oil into that well and garnish with vegetables for dipping. I suggest using a high quality olive oil that is for bread dipping rather than your everyday cooking olive oil so you can really enjoy the floral and sweet flavor with this dish. Enjoy friends!