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 Macarons

Pucker up, its Valentines day and these Raspberry Macarons are both tart and sweet!

Macarons are a classic French pastry, they are made from almond flour, confectioner sugar, and egg whites.

They are such a treat but usually difficult to make.

However, this recipe is foolproof!

I've made this recipe several times, and each one comes out perfect!

One of the things that I love most about Macarons is how versatile they are.

Because today is Valentines Day, I made a Pink macaron with a delicious cream cheese raspberry filing!

My Portuguese Mother // Raspberry Macarons
My Portuguese Mother // Raspberry Macarons
My Portuguese Mother // Raspberry Macarons



Ingredients 

 Macarons

  • 3/4 cup almond flour

  • 1 cup confectioners’ sugar

  • 2 large egg whites, at room temperature

  • 1/4 cup granulated sugar

  • Red food coloring

 Raspberry Filling

  • 1 stick butter, softened

  • 8 oz cream cheese, softened

  • 3 1/2 to 4 cups powdered sugar

  • ½ fresh raspberries

Recipe

  Macarons

  1. Line 2 baking sheets with parchment paper. Preheat oven to 325 F.

  2. Combine almond flour and confectioners’ sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.

  3. In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form.

  4. Add red food coloring and beat on high for another 30 seconds.

  5. Gently fold in dry ingredients and repeat until the batter falls into ribbons when spatula is lifted.

  6. Transfer the batter to a pastry bag with a 1/2 inch round tip.

  7. Pipe batter into 3/4-inch round circles, 1 inch apart.

  8. Tap the baking sheet firmly against the counter to release any air bubbles. Let stand at room temperature for 30 minutes until they form a skin.

  9. Bake for 10-12 minutes, rotating halfway, until cookies have risen and just set. Let cool for 5 minutes then transfer to wire rack and let cool completely.

Raspberry Filling

  1. Puree the 1/2 cup raspberries in a food process, or blender. If you don't want seeds in your frosting, press the puree through a strainer. ( I left the seeds in)

  2. In an electric mixer, beat butter, cream cheese until all combined. Turning mixer on low, add in the powdered sugar and beat until smooth.

  3. Add in the pureed raspberries and beat until all combined and smooth.

  4. Transfer the filling into a piping bag with a stared tip.

  5. Pipe a swirl on one half the macarons and sandwich them together.

 

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.