Raspberry Overnight Chia Pudding

This 3-ingredient Chia Pudding is the easiest breakfast you will ever make! 

Breakfast is my favorite meal of the day but mornings, during the week, are usually quite hectic in my house. So, for me, having a breakfast made and ready to go is the truly a time saver.

These tiny little seeds are a great protein source and are loaded with antioxidants, fiber, omega -3 fatty acids, iron and calcium which makes them one of the most nutritious foods on earth!

Topped with my Raspberry Chia Jam, this overnight pudding will hit all your taste buds and will become your favorite go to breakfast!  

 
My Portuguese Mother // Raspberry Chia Pudding
My Portuguese Mother // Raspberry Chia Pudding
My Portuguese Mother // Raspberry Chia Pudding
My Portuguese Mother // Raspberry Chia Pudding

Ingredients 

Raspberry Chia Jam

  • 2 cups frozen raspberries

  • Zest & juice of ½ lemon

  • 1 to 2 tablespoons honey, agave, maple syrup, or sugar

  • 2 tablespoons chia seeds

Chia Pudding

  • 1 1/2 cups dairy-free milk

  • 1/2 cup chia seeds

  • 1-2 tablespoons of agave or maple syrup, to taste

Recipe

Raspberry Chia Jam

  1. Add the raspberries, honey (maple syrup or agave), lemon juice, and  zest to a small saucepan and allow it to cook, over medium heat, until the fruit is thawed and the sauce is brought to a boil.

  2. Remove the pan from the heat and stir in the chia seeds. Bring the pan back to the heat for 2-3 minutes until the jam has thickened.

  3. Store in an airtight jar mason jar for about 1 week.

Chia Pudding

  1. In a bowl, add milk, chia seeds, and agave. Whisk to combine.

  2. Cover and refrigerate overnight, or for at least 3-4 hours. The chia pudding should be thick. If it has not thickened, add more chia seeds, stir and refrigerate for another 30 minutes.

  3. To assemble it:  layer the Raspberry Chia Jam, followed by the Chia Pudding and top it with the jam again.

 

Raspberry Chia Seed Jam

Store bought jams are usually filled with  preservatives, and unwanted sugars, but making your own jam at home allows you to control what you are putting into it.

This superfood jam is made with 4 ingredients, and perfect for spooning over toast, crackers, oatmeal and yogurt.

The addition of the Chia Seeds not only adds more texture but adds an additional list of health benefits, such as omega-3 fatty acids, protein, fiber and antioxidants.

Make this jam and store it for the week for a quick topping for your breakfasts and snacks.

Tip: If raspberries aren’t your favorite berry, swap it for blueberries, blackberries or strawberries, or a combination of all.

 

 
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Ingredients 

  • 2 cups frozen raspberries

  • Zest & juice of ½ lemon

  • 1 to 2 tablespoons honey, agave, maple syrup, or sugar

  • 2 tablespoons chia seeds

Recipe

  1. In  a small saucepan over medium heat, add the raspberries, honey, lemon juice, and zest and allow it to cook until the fruit is thawed and the sauce is brought to a boil.

  2. Remove the pan from the heat and stir in the chia seeds. Bring the pan back to the heat for 2-3 minutes until the jam has thickened.

  3. Store in jar for about 1 week. Serve over your yogurt, oatmeal, toast or waffles/pancakes.

 

Buckwheat Waffles

Eating a healthy breakfast doesn't mean you need to limit the good stuff!

Crispy on the outside and fluffy on the inside, these Buckwheat waffles are rich in flavor, filled with fiber and protein and are gluten free!

Easily frozen, making these waffles ahead for the week can ease your mornings!

Top them off with this deliciously tangy Raspberry Chia Seed Jam, or with yogurt or maple syrup.

 

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Ingredients 

  • 1 cup buckwheat flour

  • 2 tablespoon sugar

  • 1 ¼ teaspoons baking powder

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • ¼ teaspoon cinnamon

  • 1 large egg

  • 1 ¼ cups buttermilk, shaken

  • 4 tbsp. melted butter

Recipe

  1. Preheat your waffle iron.

  2. In a medium bowl whisk the flour, sugar, baking powder, baking soda, salt and cinnamon together.

  3. In small bowl, or measuring cup, whisk the egg, buttermilk and melted butter together. Pour the wet mixture into the dry mixture and whisk until just combined.

  4. Oil your waffle iron, pour the mixture into the heated waffle iron, cook the waffles until light and crispy.

  5. Serve with maple syrup, or with a dollop of raspberry chia seed jam.

*Waffles can be frozen up to 3 months. Allow them to cool completely, then transfer them to airtight plastic bag and place them in freezer.  To thaw, preheat a toaster oven, or a traditional oven and heat them until crispy.

 

Coconut Granola

Happy New Year!

Getting back into a routine after the holidays, or in my case after a trip is always difficult. This year, I spent NYE in Portugal, so my new year resolutions got slightly pushed back!

Now that I am officially back and in cooking mode, I am dedicating this month to healthy recipes and whole foods. Being Portuguese, I was raised eating a Mediterranean diet which if you haven’t heard is 2019 diet of the year!

So kicking off, I whipped up this quick granola recipe that can be enjoyed for breakfast or as a snack! This 8 ingredient granola could not be easier to make! Packed with nuts, chia seeds and big chunks of coconut, this recipe is also easily adaptable for your preferred flavors.

Once you try out this recipe and see how easy it is to make, you will never go back to store bought granola again!

 
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Ingredients 

  • 4 cups of rolled oats

  • ½ tsp cinnamon

  • ½ cup unsweetened large coconut flakes

  • 2 tbsp. chia seeds

  • 1 ½ cup sliced or slivered almonds

  • ¼ cup pistachios

  • ½  cup coconut oil, melted

  • ½  cup maple syrup, or honey

Recipe

  1. Preheat the oven to 350 degrees F. Line a baking sheet with a silicone matt or parchment paper.

  2. In a large bowl, combine the oats, cinnamon, coconut flakes, chia seeds, almonds, pistachios and mix to combine.

  3. In a small saucepan, heat the coconut oil and maple syrup until the coconut oil is completely melted and mixture is slightly warm. Whisking frequently, whisk  until the two mixtures are totally combined. Add the mixture to the dry ingredients, gently stir until the entire oat mixture is coated.

  4. Pour the granola onto prepared pan in an even layer. Bake until lightly golden, about 20-25 minutes.

  5. Let the granola cool completely. Break into clumps.

  6. Store the granola in an airtight container or sealed bag, at room temperature for 1-2 weeks or freeze for up to 2 months.

 

Mint Milano Cookies

 

Growing up in a portuguese household, snacks were mainly bread, yogurt, cheese, or whatever your grandma happened to make that day. How I envied my friends and their pantries filled with all those beautiful colored packs of chips, pop tarts and so many kinds of candy.  

However, there was one kind of cookie that we always add around the house, Milano cookies, my dads favorite!

Thinking back, I was the lucky one compared to my friends. The chocolate sandwich cookie was my go to treat for an after school snack or dessert. Today, Milano’s have come out with a variety of flavors but my ultimate favorite, aside from the original, are the mint Milano’s! Chocolate and mint are just classic flavors, and sandwiched between two sweet and crispy cookies, is the ultimate treat!

This recipe sends me right back to being a kid sitting at my kitchen table…

It's made with a shortbread dough and a chocolate ganache filling to which I added mint extract to. Join me at my kitchen table, and enjoy the nostalgia!

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Ingredients 

  • 1 stick unsalted butter, room temperature

  • 2/3 cup granulated sugar

  • 1 teaspoon vanilla

  • 1 large egg

  • 1 1/4 cups all-purpose flour

  • 1/2 teaspoon fine salt

  • 4 oz. bittersweet chocolate, coarsely chopped

  • ½ cup heavy cream

  • ¼ tsp. mint extract

 

Recipe

  1. Preheat the oven to 325°F. Line two baking sheets with parchment paper.

  2. Using an electric mixture, in a medium bowl beat the butter and granulated sugar on medium-high speed until light and fluffy.

  3. Add the vanilla and egg and beat to combine. With a mixer on low, carefully add the flour and salt and beat until combined.

  4. Transfer dough to a piping bag. Snip a 3/4-inch hole piping bag. Pipe cookies that are 1 1/2 -2 inches long and at least 2 inches apart, onto parchment-lined baking sheets. Chill until firm, 30 minutes.

  5. Bake until cookies are light golden at edges, about 10-15 minutes.

  6. While the cookies cool, place the chocolate in a medium-size heat-safe bowl. In a small pot, bring the cream to a boil over medium heat. Pour the hot cream over the chocolate and let it sit for 30 seconds then stir until the cream and chocolate is smooth and all melted. Add the ¼ tsp. of mint extract and stir again.

  7. Once the cookies are cooled, drop a tablespoon of the chocolate in center of an upside-down cookie.

  8. Top the mixture with a cookie and press gently until some of the ganache peeks out through the sides.