Chia Seed Pudding

Chocolate Chia Seed Pudding

I came across this today and had to add this to my holiday menu! We are hosting a brunch this year for the holiday, so this will be our dessert after a rich breakfast.  There are some great photos of her pudding on this website:

Recipe from Love Veggies and Yoga

  • 2 Tbsp chia seeds
  • 1/2 C  unsweetened almond milk(or your favorite alternative)
  • 2 tbsp agave, brown rice syrup, maple syrup or stevia to taste
  • 1 tbsp cocoa powder
  • 1/2 tsp vanilla

“Mix all the ingredients together.  It may take a little time to incorporate the cocoa, but eventually it will.  I used about a tablespoon of brown rice syrup because I like the flavor and then 10-15 drops vanilla stevia to make up the difference, but use whatever you have on hand and like to use.  After everything is mixed, cover and leave on your counter for 20 minutes before enjoying.  Or you can leave it in the fridge overnight and enjoy the next day.  The chia seeds continue to absorb the liquid they are in so you may need to water your pudding down with some more almond milk if you leave it till the next day.  You can top your pudding with fresh fruit or just eat it plain.”




Filed under Breakfast Menu: Desayuno, Dessert Menu: Postre

Squash Pancakes

This fall I have been cooking my way through Elin England’s Book, Eating Close to Home. Every recipe I have tried has turned out well and it just makes me want to continue to try all the recipes in the book. Lately I am trying to be creative about getting vegetables into my son’s diet without him even knowing. These squash pancakes were a hit last night, I was even surprised at how good they were!

I adapted the recipe to be gluten free by using sorghum flour and  1/2 tsp. xanthan gum. I also added 1/2 cup more squash, but they still turned out great. I don’t want to post the recipe, since it is in her her book. I highly recommend purchasing a copy for your library.



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Filed under Dinner Menu: Cena, Lunch Menu: Almuerzo

Potato Quiche Crust

I have neglected to post for the past few months. My active toddler requires all my attention and by the time I have a chance to sit down to write my eyes are too heavy. As the holidays approach and all the tempting foods make their way into my home, I am determined to be healthy and keep good foods in the fridge (and freezer). I am hooked on making a leftover vegetable quiche each week when I clean out my crisper drawer. I put small portions in the freezer for when I am in a hurry and need a fast meal.

I have been buying spelt crusts up until now. But I have been searching for an alternative crust that doesn’t use refined flour. Ruth Yaron, author of Super Baby Food, has an excellent and simple recipe for a gluten free crust that is innovative and different.

Shopping Cart:

  • Potatoes
  • 1 Tbs. oil
  • Pie pan

All you do is grate the potatoes until you have 3 cups of shredded potato. (I actually mixed in one sweet potato and got a nice orange color.) Then mix it with the oil and press it into the pie pan. Bake it without the filling first for 15 min. at 425 until it is golden brown. Add the quiche filling and bake until quiche is done. She suggests reducing the amount of eggs in your quiche recipe by 3 since the crust is thicker than a traditional crust.



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Filed under Dinner Menu: Cena, Lunch Menu: Almuerzo

Lazy Summer Days…

…are almost over! Can you believe that the days are already getting shorter? Today I felt lazy and didn’t want to prepare anything special. I had a lot of leftovers and a fresh batch of sprouts.

1 corn tortilla + leftover lentils + goat cheese + sprouts

I heated the tortilla for 25 seconds and added the cold lentils from last night’s dinner. I sprinkled some goat cheese on it and then added a huge bunch of sprouts. It rolled in half easily without breaking since the tortilla was warm and it was a perfect lunch for a lazy day. I ended up going back to the fridge to make another.

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Filed under Lunch Menu: Almuerzo, Uncategorized

Silicon Valley Doctor: The Gluten Effect

I had the opportunity to hear Dr. Vikki Petersen speak at Whole Foods the other night. I learned so much about the latest on gluten intolerance and testing. I am going to take her up on her offer for a free consult tomorrow. Check her out on You Tube, she has a lot of interesting videos! Here is a link to her book, The Gluten Effect.

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Filed under News and Media

Broccoli with Spinach and Cashew Pesto

We have been eating a lot of salad for dinner lately, and frankly tonight I was not in the mood for another one. Yet, I wanted to use some of the veggies from the farmers market. I also have been trying to come up with ways to sneak vegetables into my son’s dinner, especially greens. With some experimentation with his baby food blender, I came up with this fresh stir-fry. It was crunchy and worth writing down so I remember it for another day. I might make it again and serve it cold as a side dish for lunch.

Shopping Cart:

  • 1/2 head of broccoli
  • 2 cups loosely packed spinach
  • 1 cup of cashews
  • 2 Tbs. sesame oil
  • 1 block of firm tofu
  • coconut oil
Heat the coconut oil and fry the tofu until golden brown on all sides. Do this slowly as to not burn the tofu and prepare the veggies while this is frying. Wash the spinach and put it into a food processor with the sesame oil and 1/2 cup of the cashews. Blend until it  resembles a pesto-like consistency and set aside.
Prepare the broccoli for the stir fry and set the tofu aside while you stir fry the broccoli and other 1/2 cup of cashews (in the same pan to save dishes!). Add the basil pesto to the broccoli and finally add the fried tofu to the mix. Add salt to season and serve hot or cold!

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Filed under Dinner Menu: Cena, Lunch Menu: Almuerzo

Easter Menu

I spent the weekend washing towels, making up the guest bed and getting the house ready for visitors! I lost my camera so the photos will have to come later. This is again my first time making an Easter brunch, and I want to make it special for my 6 year old niece. Here is my menu plan…I’m working on posting the rest of these recipes here soon.

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Filed under Lunch Menu: Almuerzo