Posts Tagged ‘chia seeds’


If there is one thing I have learned in this whole nannying gig, it’s that children between the ages of 6 and 13 (and most likely older) are vultures when it comes to sweets. I tried to stealthily open a package of cookies the other day and I had three little heads pop up over the couch like meerkats. The bag of marshmallows I had sent from home? Hoovered down before I had four s’mores. Bag of chocolate chips left open? Went to make cookies and there’s one chip left. Literally, 1.

So it didn’t really surprise me that the mom of the house decided to limit the sugar the kids were getting after Easter. We’d noticed one of the kids was sensitive to sugar and the other two, well, cutting their intact certainly wouldn’t kill them!

Along with cookies and candy, cereal was actually on the list of things that was limited. As I mentioned above, I clearly can’t keep things around the house without the kids finding them so having a box of cereal hidden wasn’t going to happen! I’d have to wait until I dropped the kids off at school before coming back for breakfast and that would not fly. I have to have some coffee and food in me before I face they world or things get ugly!

So here is my fast, easy breakfast that gives me fuel without attracting a swarm of sugar-and-cereal-detoxing children. They take one look at it and run the other way. Yes please! More for me!!


Coconut Chia Pudding
adapted from How Sweet Eats’ Coconut Cream Pie Chia Seed Pudding

serves 2-4. 

1/2 cup vanilla almond milk
3/4 cup full-fat coconut milk (I used the Aussie brand “Ayam Organic Light Coconut Crwm. It was “light” but it’s cream, not milk. Aussie coconut milk tends to be a lot thinner then the US kind).
1/4 cup chia seeds
1-2 tablespoons maple syrup (I’d start with 1 TBSP and drizzle more on at the end if needed)
1 tablespoon unsweetened shredded coconut
2 teaspoons vanilla extract
1.5 teaspoon coconut extract
1 pinch of salt

optional toppings: granola (I use 1/4 cup), fruit, toasted coconut, coconut whipped cream, jam swirled in, graham crackers, etc.

In a large bowl, whisk together the almond milk, coconut milk, maple syrup, coconut, vanilla bean paste, coconut extract and salt until combined. Add the chia seeds last and whisk until combined.  Divide into servings, cover and chill for about 2 hours or even overnight. When you are ready to eat, top with your toppings of choice and Enjoy!

You can also keep it in one bowl, cover and divide into servings when ready to eat. I find the individual servings easier though because I can grab it, top it, put the lid back on and go out the door. No need to pour or divide anything in the AM. But I’m literally the laziest person in the world in the mornings and want to do as little as possible.

Will keep in the fridge for a few days (I’ve never tried more then three days).


So it took me a while to get on board with this whole chia pudding trend. The texture is so strange! I actually prefer the homemade variety to the Chia Pods in the stores. The kind in the store is too solid and jiggly!

This kind though is delicious, especially with fresh berries and granola to give it some crunch. It’s also fast in the mornings. I like fast! If you want it to be faster, throw the fruit on at night and get your granola ready in a separate container so all you have to do is dump the granola in. SO easy.

Do you have any other fast breakfast ideas for the morning? I could use some kid-friendly, low sugar ideas!


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This blog is going to the birds lately. I had the Nuts and Oats burger, which my mom lovingly said looked like bird seed. And now I have these super yummy seed cracker/chip things. Crackips? Chickers? I’m not sure I can combine crackers and chip to make an appealing word but I assure you, these are yummy- bird-seed looking  or not.

This is my answer to savory snacks. You know, when you are craving the potato chips from the vending machine mid-day, or just want something salty to munch on.

from Oh She Glows


  • 1/2 cup chia seeds (can find at whole foods)
  • 1/2 cup sunflower seeds
  • 1/2 cup pepita seeds (or pumpkin seeds)
  • 1/2 cup sesame seeds
  • 1 cup water
  • 1 large garlic clove, finely grated
  • 1 tsp grated sweet onion
  • 1/4 tsp kosher salt, or to taste

1. Preheat the oven to 325F and line a large baking sheet with parchment paper.

2. In a large bowl, mix the seeds together. In a small bowl, mix the water, grated garlic, and grated onion. Whisk well. Pour the water mixture onto the seeds and stir until thick and combined. Season with salt and/or garlic salt to taste. Add spices or fresh herbs if you wish.

3. Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick. Not to worry if a couple parts become too thin, you can just patch them up.

4. Bake at 325F for 30 minutes. Remove from oven, slice into crackers, carefully flip onto other side with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms will be lightly golden in colour. Allow to cool completely on the pan. Store in a container or plastic baggy.

 I know some of you may think these look weird but they are actually kind of like the outside of an everything bagel…without the bagel part, you know?
I’m a big fan of garlic and onion so I decided to sprinkle the crackers with garlic salt when I flipped them. Delicious but SUPER garlicky. If you want to make out with anyone within 24 hours of eating these, I would probably NOT add the extra garlic.
One thing to note is that these are pretty fragile. If you toss them in a plastic baggy and then in your book back, they are going to get totally crushed and most likely revert back to seed form. The dilemma is they taste awesome with hummus! I was finding my hummus was too thick for these babies to handle. Totally by coincidence, my roommate made the lightest, fluffiest white bean hummus that went perfectly with these!
 Mediterranean-inspired White Bean Hummus
 from Exclamations of a Curious Bonnie
  • 1 can of white beans (cannelini or white kidney beans), drained with the liquid set aside
  • 1 TBS of tahini
  • 2 tsp lemon juice
  • 2 cloves of garlic
  • 2 TBS olive oil

and the following seasoning, which Bonnie says she didn’t measure but would estimate at 1/2 – 1 tsp:

  • paprika
  • cumin
  • black pepper
  • ground coriander seeds
  • cayenne peper
  • dried parsley
  • salt to taste

Place all ingredients into a food processor and blend. If the consistency is too dry or sort of “cakey,” add small amounts of the bean-water you set aside. When desired consistency is achieved, taste and adjust seasonings as necessary. Add salt if needed. Enjoy with pitas or crackers or veggies!

The slow addition of the bean water made this so fluffy. I loved it! I’d been eating my hearty garlic hummus all week and this was a great change of pace, and like I said, it worked perfectly with these cracker/chips. They were made for each other!
Now, if you’ll excuse me, I’m going to go bath in listerine in hopes I can get this garlic/onion smell off of me…

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