Tag Archives: Paleo

Salted Caramel Chia Pudding

salted caramel chia pudding gluten free vegan | almost getting it together

Chia seeds are having a real moment. I personally love chia seeds, mainly because I have a fear of not getting enough omega-3s or fiber, and also a tablespoon of them can turn 1/2 cup of oatmeal into like 3 cups of oatmeal if you do it right. (Okay, maybe 2. Just add double the water). If you want to learn more about chia seeds (and seeds in general), Davida at The Healthy Maven had a great round-up of all thing seed.

Yes, if you live under the superfood rock, chia seeds are what makes chia pets. Also most things you should eat are plants so I don’t know why that scares you. Chia seeds also make pudding, without all the milk and sugar and crap JELL-O sticks in theirs (sorry, Bill Cosby). I’ve been seeing chia pudding everywhere and started craving it. I had a failed pumpkin chia pudding recipe… and then decided I wanted salted caramel pudding. I’ve been craving caramel pudding since I saw it on a post on Running with Spoons, but unfortunately caramel pudding does not exist in the US (or at least not in the greater Pittsburgh metro area grocery stores).

Even though this recipe looks time intensive, it seriously takes five minutes total. It’s kind of an overnight plus the whole next day sitting around waiting time, so start it before you go to bed (soaking the dates and almonds) then blend it all before you go to work/school/have a fulfilling life that doesn’t involve either of those (and then I’m extra jealous of your life and the fact you will be enjoying this delicious chia pudding). Make it for your next dinner party because it’s vegan, gluten free, paleo, raw – whatever, everyone can eat it unless they’re allergic to almonds.

salted caramel chia pudding gluten free vegan | almost getting it together

Topped with a little cocoa powder because life is short.

Salted Caramel Chia Pudding
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 4
Ingredients
  • 1 cup almond milk, separated into ½ cups
  • ¼ cup raw almonds
  • ¼ cup dates, pitted
  • 3 tbsp chia seeds
  • ½ tsp fresh lemon juice
  • ¼ tsp pink Himalayan sea salt (or normal sea salt)
Instructions
  1. Put almonds and dates in a small container and cover with water. Let sit overnight.
  2. The next morning, drain water from almonds and dates.
  3. Put almonds, dates, ½ cup almond milk and lemon juice into blender or food processor and combine until a liquid and no small parts remain.
  4. Put chia seeds in a container. Poor almond-date-almond milk mixture over chia seeds. Add remaining ½ cup almond milk. Cover and shake to combine.
  5. Let mixture sit at least 4 hours, or until chia seeds absorb all the liquid.
  6. Top pudding with sea salt and enjoy.
Nutrition Information
Serving size: 4 Calories: 98 Fat: 5.5 Carbohydrates: 12.3 Sugar: 7.4 Sodium: 163 Fiber: 3.7 Protein: 2.9

 

Chat with me:
What’s your favorite superfood? How do you like to eat it?

Please, Eat a D**n Salad (and Giveaway Winners!)

matcha green tea muffins by one ingredient chef | almost getting it together

First off, I wasn’t even going to post today but it’s Angela‘s birthday so basically this post is homage to her. If I had never met Angela, this blog wouldn’t be in existence because she gave me the courage to start my blog and write about things I wanted to write about, not what I thought I should write about (hence why I never post about clothes anymore – I do that enough at work!). Ang, thanks for making me a better person you beautiful girl, you.

nutty for life angela | almost getting it together

Look at those tans!

Back on track: If you know me, or even know of me, as a person, you should know that I love green things. And by green things I mean vegetables. I truly, truly haven’t met a vegetable that I haven’t liked (other than white potatoes, ew). I know it’s probably super obnoxious to people who can go days without consuming a vegetable, but I honestly just like them. A lot. I grew up eating a ton of veggies, I dabbled in vegetarianism in high school and college – I’m that person who chooses what she’s eating based on sides rather than the main course.

I originally made what I lovingly referred to as a “basic b***h shamrock shake” (because come on, what food/healthy living/lifestyle blog/anything with print doesn’t have a shamrock shake redux somewhere in the past 16 days?) for Davida’s Green Food Link-Up but like, I couldn’t be that girl (sorry if you were that girl). Then I made my mint chocolate chip overnight oats and my life was basically changed.

Today, in honor of St. Patrick’s Day, I wanted to showcase some green recipes I’ve either tried and loved or want to try because I think I’ll love them. In my honor today, I’m asking you to eat a salad, and if not a salad, please just eat something green that is natural and not from food dye. I swear it won’t kill you.

 

Oh, and without further ado… here are some people who #gotlucky thanks to random.org number selection! If you won, please e-mail me your full name and mailing address to cpisone@gmail.com!

nunaturals giveaway rafflecopter| almost getting it together

Chat with me:
What did you do for St. Patrick’s Day this year? What is your favorite green food?

Coconut Blueberry Quinoa Pancakes

Coconut Blueberry Quinoa Pancakes | almost getting it together

I had been craving two different breakfast foods – quinoa pancakes (which I had never had before but I often find myself craving foods I’ve never tried) and coconut blueberry waffles (alternatively, which I had never had). Luckily, President’s Day gave me a chance to create the breakfast food of my dreams since Saturday and Sunday breakfasts had been oatmeal (since I assumed I was doing a long run on Saturday then truly did a long run on Sunday).

Top these with coconut butter, almond butter, Greek yogurt and fresh blueberries for the full effect.

Coconut Blueberry Quinoa Pancakes

Coconut Blueberry Quinoa Pancakes | almost getting it together

The quintessential pancake shot.

Coconut Blueberry Quinoa Pancakes
 
Prep time
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Recipe type: Breakfast
Serves: 1
Ingredients
  • ½ cup cooked quinoa
  • ¼ cup egg whites
  • ¼ cup coconut milk
  • ¼ cup fresh blueberries
  • 1 tbsp coconut flour
  • 1 tbsp shredded coconut
  • 1 tsp vanilla
  • ¼ tsp baking powder
Instructions
  1. Heat skillet on medium heat and spray with coconut oil (or whatever you use as a non-stick spray).
  2. Mix quinoa, coconut milk and egg whites in a bowl.
  3. Add coconut flour, shredded coconut, vanilla and baking powder and mix well. Coconut flour has a habit of sticking together – be sure to mix all of it out.
  4. Fold in blueberries
  5. Pour pancake batter onto heated skittle and let cook 2-3 minutes until bottom browns and is able to flip.
  6. Flip pancake and cook for another 1-2 minutes.
  7. Top with whatever makes your heart flutter and enjoy.
Nutrition Information
Serving size: 1 Calories: 186 Fat: 3.9 Saturated fat: 1.9 Carbohydrates: 24.4 Sugar: 5.3 Fiber: 5.4 Protein: 10.9

 

Coconut Blueberry Quinoa Pancakes | almost getting it together

Use the coconut butter. Trust me.

 

Chat with me:
Do you crave foods you’ve never had? What are you currently craving?

Bloody Mary Mussels

My dad could not stop talking about making mussels and more so, these Bloody Mary mussels he had at some brewery near Slippery Rock. On Valentine’s Day I was driving home from work, contemplating what I was going to eat for lunch because of course that was dependent on what I was eating for dinner, and called my dad to suggest we make mussels for dinner and be single together. So that’s what we did.

I had to think about what all types of things go into Bloody Marys to think about what should go into these little guys. My dad swears by Clamato juice but since they were already fishy (I think?) I decided to just use tomato juice. My dad also suggested Worchester sauce and horseradish because I totally would have forgotten about those. I was thinking garlic, Tabasco, celery, sea salt – all of the delicious accompaniments.

A quick Tabasco story because I know you all really want to hear it. When I was in Hong Kong and seriously jonesing for Mexican food, I would throw down approximately $30 USD for a burrito. Yeah, Hong Kong is expensive, but once you’re outside the US, Mexican food is few and far between. I didn’t have a kitchen. I had to go to extreme measures.

Anyway, back to the Tabasco. So we were at whatever the Hong Kong crappy equivalent of Mad Mex was (I seriously think it was Mad Mexican because a waiter gave me a sombrero one night when I was drunk and it said Mad Mexican or something on it. See photo below for reference) and we ordered margs (duh) and they were INSANELY sweet. Like way to sweet. So we poured Tabasco in them because what else are you going to do whenever you need a buzz to forget about the amount of money you’re paying for a burrito.

mexican food hong kong | almost getting it together

Said stolen somber – it says “Mexican with Attitude”

So these mussels were gone in like 5 minutes. They were delicious and super easy. Mussels seem scary to cook but they aren’t. Unless you’re allergic to shellfish and then they are scary because you’ll die.

Bloody Mary Mussels

bloody mary mussels | almost getting it together

Mussels – insanely easy to cook.

Bloody Mary Mussels
 
Prep time
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Recipe type: Dinner
Serves: 2
Ingredients
  • 1 lb mussels, debearded and rinsed in cold water
  • 1 lemon, juiced
  • 1⅔ cups tomato juice (PURE tomato juice, not crap from concentrate with sugar added or something)
  • ⅔ cup chopped celery
  • ⅓ cup chopped parsley
  • 3 tbsp fresh horseradish
  • 2 tbsp crushed garlic
  • 2 tbsp worchester sauce
  • 2 tbsp hot sauce
  • 1 tbsp olive oil
  • 1 tsp celery salt
Instructions
  1. Mix everything but mussels, garlic and olive oil together and set aside.
  2. Heat olive oil in a Dutch oven (or large sauté pan – anything large enough so the mussels can all be beside each other without being on top of each other) over medium high heat.
  3. Add in garlic and stir until fragrant, about one minute.
  4. Add mussels to pan. Put lid on top and allow to cook for 3-4 minutes.
  5. Check mussels after 3-4 minutes. If they are mostly closed, continue cooking for another 3-4 minutes, checking every minute to see if they are opened.
  6. Once they are all (or mostly) opened, add in sauce and stir well. Re-cover pan and allow to cook for another 1-2 minutes.
  7. MUSSELS ARE DONE! See, that wasn’t too scary, right? Enjoy your mussels as long as they are open. If they’re closed don’t eat them you’ll die.

 

bloody mary mussels | almost getting it together

These were devoured in less than 5 minutes.

Chat with me:
Is my writing on point today or what? And by point I mean ADD. Also – what is the most money you would ever pay for a burrito?