Its been quite some time since I've posted... Life kind of took me by the seat of my pants and ran away with me. As things have slowed down a bit - I've come back to my blog. It may be a slow re-start up...but it will be more consistent! So, I guess I owe you all a Happy "Every Holiday I've missed wishing you well" from Thanksgiving to Easter!
Needing some time away, Dave and I are just back from a fabulous trip to Washington, DC. We both haven't been there since we were kids and just fell in love with it as adults. We just can't wait to go back! We picked a great time of year to go - the Cherry Blossoms were just at peak and the city was just so gorgeous, lush and green... and pink and white all over the place!
We saw so much - but didn't see enough! There is just so much to see and do in our nations capital. The only museum we went into this trip was the National Archives - so there are about seventeen more to go!! We loved strolling around Georgetown and the metro in DC is so easy to navigate! Here are a few highlights!
|Around the Tidal Basin - Glorious!|
|Never got a daytime photo of this place!|
|Happy but Exhausted after a rainy day!|
Well, now that we're home and back to reality - I decided yesterday to (FINALLY) make a recipe that I saw in the Food Network Magazine. I don't know why* it struck me when I read it like FOUR months ago...but it did - so of course I went out and bought the ingredients and they sat around for ever cause - like this blog - my cooking has gotten away from me as well!
Not that this is cooking, mind you...more like - putting together... but still - its Delicious!
*OK, that's not 100% true - I do know why it struck me. One of the main ingredients of this dish is Chia Seeds. I had no idea what a chia seed was when I read it, so I had to look it up. I'm all for trying new things - and new healthy things...so what could it hurt, right?
Well, that is when I found out that the Chia seed is exactly the same seed used in the Chia Pet! Hello 80's flash back!
All I could picture in my head is eating this dish and then start sprouting green! Maybe that's what took me so long to make the dish!
Well, anyway - I highly recommend it. Its a great breakfast item and with a bit of tweaking, I'm thinking it will make a nice dessert too!
Chia Seed Pudding
serving is 4
- 1 cup vanilla-flavored unsweetened almond milk
- 1 cup plain low-fat (2 percent) Greek yogurt
- 2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving*
- 1 teaspoon pure vanilla extract
- Kosher salt
- 1/4 cup chia seeds
- 1 pint strawberries, hulled and chopped
- 1/4 cup sliced almonds, toasted
*It says grade B - I used regular Aunt Jemima and it was just fine. Also - I didn't add the 4 extra teaspoons for serving - I think it would have been too sweet for my tastes with it.
DirectionsIn a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended.
Whisk in the chia seeds; let stand 30 minutes.
Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds. Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.
|An aerial view of my pudding (it was in a bowl)|
|From Food Network (so you can see the actual pudding)|
Stay tunes, friends... I'll be posting again soon! I swear!
Until Next Time...