Basic Chia Pudding Recipe

Chia Pudding

Recently, I bought a ton of chia seeds for a fantastic price at a local grocery store. I remembered seeing chia puddings all over the place online: on Pinterest, blogs, FoodGawker, etc. I’d been wanting to try it again since I’d tried it once before and it wasn’t great.

There are tons of chia pudding recipes out there, but the most basic recipe I love came from the My New Roots cookbook. I’ve changed it up a bit, so here’s the recipe I use. It serves two.

Version 1: Basic Chocolate Chia Seed Pudding

2-3 tablespoons chia seeds

6 tablespoons milk of choice

1 cup yogurt (plain regular or Greek)

Sweetener of choice (such as 5 dates)

2 tablespoons cocoa powder

1 frozen banana or other frozen fruit (such as cherries)

Version 2: Basic Vanilla Chia Seed Pudding

2-3 tablespoons of chia seeds

6 tablespoons milk of choice

1 tablespoon vanilla

Additional spices such as: cinnamon, cardamom, nutmeg, pumpkin pie spice

Sweetener of choice (dates, agave nectar, maple syrup)


For both: Except for the frozen fruit, add the remaining ingredients into a bowl with a good fitting lid. (I also like to use a mason jar.) Place in fridge overnight. In the morning, blend with frozen fruit until smooth and creamy. (It might be thicker or thinner depending on the amount of liquid you used. If you used the full 6 tablespoons, it might be on the thinner side.)

French Toast with Toasted Pecans, Banana, and Strawberries

One of my favorite breakfast foods is French toast. It’s so simple to make and easy to dress up. And it’s even more delicious when you’re having it for dinner, right? 🙂

French Toast with Toasted Pecans, Banana, and Strawberries
Serves: 2-3 people

1/4 cup chopped pecans
5 strawberries, sliced
1 banana, sliced
4 eggs
1/4 cup milk (almond milk or other alternatives will work here too)
1 tsp cinnamon
1/2 tsp nutmeg (or eyeball how much you want if you’re grating it yourself)
1 tsp vanilla
6 pieces whole wheat bread

1. Preheat oven to 350 degrees. Place pecans onto cookie sheet, place in the oven. Set a timer for 4 minutes and make sure to stir the pecans around every 2 minutes.
2. Mix together egg, milk, cinnamon, nutmeg, and vanilla into a flat dish or wide bowl. Set aside.
3. Take out pecans from oven.
4. Heat up a skillet on medium heat.
5. Dip both sides of bread into the egg mixture and cook in skillet until brown on both sides.
6. Once you’ve finished all six pieces, put your syrup in a microwave-safe container and heat for 15 seconds.
7. Top your toast with toasted pecans, banana, strawberries, drizzle on the syrup and enjoy!

Now that’s how breakfast for dinner is done. 🙂

Daily Discovery… Chocolate Cream Cheese

Have you ever heard of the stuff?

I recently read about it in a Food Network magazine, and spotted it in the store last night. As my hands reached out to pick up the dark chocolate version, I knew without a doubt it was going to change my life.

I’m not kidding.

OK, maybe I’m kidding a little.

But only a little.

And let me tell you: the dark chocolate cream cheese is decadent. Sinful. Heavenly. Basically, take your favorite food in the entire world and think about how it makes you feel: and that is how it made me feel.

It tastes very much like a less-sweet version of chocolate frosting. The dark chocolate is sweet but kept to a nice balance with the tang of the cream cheese. However, the chocolate isn’t overbearing- and the cream cheese, I felt,was similar to its “whipped” versions, slightly light and airy.

This morning, I decided to try it on a cinnamon raisin bagel. It was perfect. It tasted even better paired with a nice cup of piping hot coffee, with a spoonful of sugar and milk.

When you decide to indulge for breakfast, what kind of breakfast do you make?

Happy Monday!

These Waffles…

are making my house smell so good!

Remember when I said I wanted comfort food and I made my veggie pot pie?

Another one of my favorite comfort foods are waffles, and they always seem to taste better for dinner than for breakfast.

My special ingredients? No matter if you’re making them homemade or if you’re making them with a mix, a dash of vanilla and cinnamon can do no wrong.

Worth A Smile Waffles
I usually use a pancake/waffle pre-made mix from a box- whether from scratch or not, follow recipe, then add in:

1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg

And then, some melted butter and maple syrup on top, of course. Tonight though, I topped mine with butter and some blackberry syrup.

I usually pair waffles with a side of scrambled eggs, and tonight, I’m enjoying it all with a cold, cold glass of orange juice.


What’s your favorite “breakfast-for-dinner” menu? What kinds of toppings do you enjoy for your waffles/pancakes?

Have a great night! Tomorrow, I’ll be sharing a fabulous recipe for black bean burritos!

Pumpkin Chocolate Chip Pancakes

Happy Tuesday everyone!

Take a look at what I had for breakfast….

It’s Mickey!

The plate is one of my Christmas season plates, so you can tell I was feeling a bit festive (and it was one of the plates not in the dishwasher).

If only I’d had some eggnog, then it would have been a delicious and festive breakfast! Right after Christmas I stocked up on at least 3 or 4 giant cans of pumpkin. 🙂

Anyway, on to the recipe! It’s my mom’s pancake recipe, with a few sweet additions.

Pumpkin Choco Chip Pancakes
1 cup flour
1 egg
1 cup milk
1 tablespoon sugar
2 tablespoons vegetable oil
1 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
4 tablespoons pumpkin
1 teaspoon cinnamon
1 teaspoon nutmeg
3 tablespoon miniature chocolate chips

1. Preheat a skillet on medium heat.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
3. In a large bowl, whisk together egg,milk, oil,vanilla, sugar, pumpkin, cinnamon and nutmeg.
4. Add flour mixture to egg mixture. Mix until moistened.
5. Add the chocolate chips. Mix well.
6. Pour into skillet. To make the Mickey Mouse shapes, pour pancake batter into three circles.
7. When bubbles appear, flip the pancake over. Pancakes are done when both sides are brown and the pancake is firm but still soft.
8. Enjoy!