Meal Prep Hack: Chia Pudding

As I’m a student again and pretty busy, we have consistently meal prepped our food. We’ve very good and successful in doing this almost every week. This has reduced the amount of food we waste to almost nothing, but, more importantly, it has reduced my level of stress dramatically. I hate the feeling I get when I get home from school after a busy day, hangry, nervous and stressed, only to find that there’s nothing ready for me to eat.

One of the things I consistently prep every week is my chia pudding. I’ve been liking this a lot, and my friend La végé d’à côté suggested that I tried this as a healthy snack. Because I’m extra lazy, I prep an entire batch for the week, so that I’m always prepared in case I get hungry.

Here is what you need:

  • 8 tbs of chia whole chia seeds
  • 3 cups of plant milk (I use unsweetened vanilla oat milk)
  • 1 tsp vanilla extract
  1. Simply mix everything up in a clean glass container and place it in your fridge overnight. I give it a shake when go into the kitchen to make sure everything is doing ok during the first evening. After that it’s ready!

What I do once this is ready and waiting in the fridge: Every night when I prepare my lunch, I place 1/2 cup of chia pudding (it’s about 5 tablespoons) in a small mason jar and fill up the rest with frozen berries (my favourite is frozen dark cherries that I get from Costco: so fancy and delicious!). The next morning, it’s ready to enjoy! I really don’t miss the sugar because of the fruit and vanilla (a nice trick I learned when I went sugar free for two months). I find this super filling, and it makes the perfect snack to bring with me at school. I like that it provides a healthy dose of omegas and fiber. Mainly, I just love how delicious this is!

Let me know if you try it out!

Anne

The simplest banana pudding \\ Le pudding de banane le plus simple

A few days ago, I really craved yoghurt. However, I haven’t found a vegan yoghurt that I enjoy, so I needed to be creative. This is so simple, and the banana flavour is incredible. You might think that I have gone back to the baby-food stage, but, trust me, it’s really delicious!

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Here’s what you need:

  • 1-2 bananas
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1 tsp vanilla extract

Toppings: nuts, seeds, fruits or granola to your liking

  1. Place the banana, lemon juice, lemon zest and vanilla extract in your blender and blend until smooth. Garnish with your favourite toppings and enjoy!

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This is so simple, but I promise, it’s a great substitute for yogurt. The texture is very similar, and the lemon juice adds a nice tanginess. Plus, this is naturally sweet, so it makes for a perfect no-guilt dessert. Let me know if you try it out!


Il y a quelques jours, une grosse envie de yaourt m’a prise. Cependant, je n’ai pas encore trouvé de substitut végane qui me plaise, alors j’ai essayé quelquechose. C’est si simple, et la saveur de banane est incroyable. Vous pensez peut-être que j’ai régréssé au stage de la bouffe pour bébé, mais, faites-moi confiance, c’est vraiment délicieux!

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Voici ce dont vous avez besoin:

  • 1-2 bananes
  • 1 c. à thé de jus de citron
  • 1/2 c. à thé de zeste de citron
  • 1 c. à thé d’extrait de vanille

Garnitures: Noix, graines, fruits ou du granola à volonté!

  1. Placez la banane, le jus, le zest de citron et la vanille dans votre robot et mélangez jusqu’à ce que le tout soit bien lisse et onctueux. Garnissez et savourez!

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C’est tellement simple, c’est presque ridicule de partager cette recette, mais c’est vraiment une bonne alternative au yaourt. La texture est très proche et le jus de citron ajoute un coté acidulé très agréable. En plus, c’est naturellement sucré alors c’est un dessert sans culpabilité parfait. Dites-moi si vous essayez!

Coconut Tapioca with Mango Topping

In our moving saga, the bad guy would be the appliance store. It has been a month since we went in to buy our fridge and it’s still not in. Let me tell you, we have forgotten how to live without a fridge! Anyways, this morning when I walked in my fridgeless kitchen, I realized that I had two really ripe mangoes. I had to eat them today! I combined them with some deliciously satisfying coconut milk and chewy tapioca pearls to make the perfect tropical pudding. It’s so refreshing, and it makes for a great snack! Miam!

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Here is what you need:

  • 1 cup water
  • 1 cup plant-based milk
  • 2 cups coconut milk
  • 1 tsp vanilla extract
  • 3 cardamom pods
  • 3/4 cups small tapioca pearls
  • 2 large mangoes
  • 2 passionfruits
  • 2 tbs sesame seeds
  • 2 tbs unsweetened coconut flakes
  • 1 pinch of salt

Here is what you do:

  1. In a saucepan, combine the water, milk, coconut milk, and vanilla extract. Bring to a simmer on medium heat. Crush the cardamom pods and place them in a tea bag or tea infuser. Add them to the milk and let them infuse for 5 minutes. Remove them and add the tapioca pearls. Mix from time to time, and let simmer on low heat for 20 minutes or until the white spot in the middle of each pearl is gone. You should have a thick and creamy tapioca pudding. Place in an air-tight container and let cool in the fridge.
  2. Peel the mangoes and dice them. Mix in the flesh of two passionfruits. Set aside.
  3. In a pan, mix the sesame seeds, the coconut flakes, and the pinch of salt. Place on medium heat for a few minutes until the start to get golden. Remove from the heat and set aside.
  4. To assemble, place a few tablespoons of tapioca pudding at the bottom of a cup. Add a few tablespoons of mangoes and garnish with some toasted sesame seeds. Enjoy!

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This is so good! The chewyness of the tapioca is balanced out by the freshness of the mango, while the passionfruits add that tropical magic. This is perfect as a snack: prepare a few portions ahead of time in jars and place them in the fridge for a ready-to-eat, sugar-free pudding to make you wait for dinner. Let me know if you try this out!

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Pour réaliser ce fabuleux dessert sans sucre et si parfumé et tropical,vous aurez besoin de:

  • 1 tasse d’eau
  • 1 tasse de lait végétal de votre choix
  • 2 tasses de lait de coco
  • 1 c. à café d’extrait de vanille
  • 3 gousses de cardamom
  • 3/4 tasse de petite perle de tapioca
  • 2 mangues bien mûres
  • 2 fruits de la passion
  • 2 c. à table de graines de sésame
  • 2 c. à table de noix de coco rapée sans sucre
  • 1 pincée de sel

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Voici comment préparer ce dessert:

  1. Dans une petite casserole, mélanger l’eau, le lait, le lait de coco et l’extrait de vanille. Faire frémie à feux doux. Écraser les gousses de cardamom et les mettre dans un filtre à thé. Ajouter à la casserole et laisser infuser pour 5 minutes. Retirer du liquide et ajouter le tapioca et mélanger de temps en temps. Laisser cuire à feu doux jusqu’à ce que les perles soient entièrement transparentes (il ne doit pas rester de blanc au centre). Mettre au frigo et réserver.
  2. Éplucher et couper en dé les mangues dans un grand bol. Ajouter la pulpe des fruits de la passion et bien mélanger. Réserver.
  3. Dans une petite poêle, faire dorer les graines de sésame, la noix de coco et le sel à feu doux. Lorsque les graines de sésames commencent à dorer, retirer le mélange du feu et réserver.
  4. Pour servir, placer quelques cuillérées de pudding de tapioca dans un bol, garnir de mangue et saupoudrer de graines de sésame grillées. Régalez-vous!

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Simple Chocolate Pudding

Lately, I’ve been juggling with the idea that desserts can be packed with proteins too. Why not, right? Here is an easy way to add protein to your meal, as well as chocolate! But, it’s all for the sake of nutrition, of course… Not quite. This is creamy, delicious and takes 2 minutes to prepare.

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Here is what you need for one portion:

  • 150g silky tofu
  • 1-3 tbsp raw cocoa powder
  • 1-2 tsp maple syrup
  • 1/2 tsp vanilla extract
  • a pinch of salt
  • coconut flakes to garnish

Here is what you do:

  1. Place all the ingredients in your food processor or blender, and mix until everything is smooth.
  2. Garnish with some coconut flakes and enjoy!

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That’s it! It’s seriously ridiculously easy to prepare this, and it’s so good! The texture of this pudding is creamy without being heavy, while also being fresh and fat-free. It’s also a great addition to any lunch. Finally, you can pretty much add anything on top to make it even more delicious. I’m thinking frozen raspberries would be great here. Let me know if you try it out!

Vietnamese recipe:Che Chuoi, Banana pudding

Another dessert! Again with bananas! This is a little bit different, but definitely in the same flavour combinations. I really enjoy this because, again, it is so easy to make and so delicious too! It is also very comforting as you can eat this warm. Perfect dessert for a cold day!

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As a kid, I would take only one banana piece and fill my dessert bowl with the coconut tapioca and add a few spoonfuls of sesame seeds: this was my favourite way of eating this dessert (and sometimes, it still is).

Here is what you need:

  • 1/4 cup tapioca pearls
  • 3 cups of water
  • 500 mL coconut milk
  • 1/2 cup sugar
  • 6 just-ripe bananas (we don’t want any spots)
  • dash of salt

Sesame Garnish:

  • 1/2 cup white sesame seeds

Here is what you do:

  1. Bring the water to a boil.
  2. Pour the small tapioca pearls and give a quick stir. Let the beads expand and cook until there is only a little white dot in the middle of each pearl. Set on medium heat. Use a non-stick sauce pan because this is sticky!
  3. In a different sauce pan, pour the coconut milk and bring to a boil.
  4. Pour the tapioca pearls and their remaining cooking water into the coconut milk. Mix well and add some water until you reach the desired consistency (we added 2 cups).
  5. Taste and add the sugar accordingly (you might add less if your bananas are really sweet).
  6. Peel the bananas and cut in 3 parts diagonally. In a large bowl, add water and the pinch of salt. Dip the banana pieces in this salty water to avoid browning. Add them to the coconut milk. IMG_2426
  7. Bring back to a boil and remove from heat. IMG_2427
  8. For the sesame garnish: Rinse the sesame seeds and put them in a metal sauce pan set on medium heat. Shake the pan often to avoid burning. You want the seeds to be golden, so keep an eye on them.IMG_2436
  9. Serve hot.IMG_2439

This is so good! The sesame seeds bring out the sweetness of the bananas and add a great flavour to the perfect banana-coconut combo. Let me know if you try this out!

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Chocolate Pudding for Breakfast

On Saturday mornings, sometimes you want to spend a long time cutting fruits, baking something good to put them on, maybe even make a fancy sauce to top it all of. Sometimes, you are just plain hungry and want something good fast.

For this kind of mornings, chia seed pudding is perfect. Just put all the ingredients in a bowl, mix, go take your shower (or lounge around in your PJ’s) and eat!

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Then again, you have the option of being extra healthy and mix it up with some fruits (don’t use frozen, it will freeze things up!) and nuts. You can also make yourself a big bowl of chocolate pudding (no one needs to know that it is packed with nutrients, omegas and healthy goodness).

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Oh yeah! It’s the week-end, right?

Here is what you need per bowl:

  • 2 tbs of chia seeds
  • 2 tbs unsweetened shredded coconut
  • 1-2 tsp maple syrup
  • 1 tsp cocoa powder
  • 1 tbs hemp seeds
  • 1 – 1.5 cups of almond milk
  • 1 tsp chocolate chips (if you feel extra excited for the week-end)

Here is what you need to do:

  1. Place all the ingredients in a bowl.
  2. Mix to incorporate the cocoa powder and separate the chia seeds.
  3. Wait 15 minutes.
  4. Enjoy!

This is a seriously decadent breakfast that has equally serious benefits! I won’t go into a thousands details about chia seeds as you can easily find this online, but lets just say that this pudding resets your digestive system, fills you up with energy, gives you a shot of protein and omegas, and is packed with yummy flavours!

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Let me know what are your favourite toppings for chia pudding and enjoy the week-end!