Good afternoon all! I’m posting from my patio and I’m roasting as it’s around 90 degrees in the sun! I’m not complaining at all! I love the heat! In fact I just took a two mile walk (clad in sunglasses, sunscreen and hat) and I feel great… and ready to eat. But I’m always ready to eat, this is nothing new! Since it’s so hot outside, I’m going to make my favorite Chia Seed Pudding recipe as an afternoon snack and you should too!
What a great day to scooter!
The hardest thing for me is not snacking after dinner. I have to force myself to not enter the kitchen, and if you’ve been in my teeny tiny house, you know one must pass through the kitchen to get to any/all of the other rooms! It’s a battle each night and sometimes I win and other times I lose, but we’re not talking about popping Bon-Bon’s in my mouth! This Chia Seed Pudding is healthy and delicious and since it’s dairy and gluten free, you won’t feel guilty about licking the spoon or enjoying it as an after-dinner snack. But wait! As Pink Floyd would say, “How can you have any pudding if you don’t eat yer meat?!”
I’ve gotten a lot of positive responses about the Chicken Bake Recipe I posted two weeks back. Seems most of you made it, loved it and want another variation of the dish! The Yummy Yogini aims to please, I do, I do. I don’t eat chicken often and I’m constantly asking my husband if he thinks the chicken is “done” because I’m afraid to kill us from undercooked meat! Better safe than sorry! My diet consists of salads, veggies, and more salads, oh, and don’t forget cheese! So every now and again I whip up some meat and potatoes for my man. And for all you vegetarians out there, substitute the chicken for large portobello mushroom caps instead, they work just as well!
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Mango Citrus Chicken Bake- serves two or more
Ingredients:
-6 chicken thighs, boneless
-1 red onion
-1 mango
-3 limes, juice and zest of
-1 cup chopped carrots
-1 bunch celery
-4 large red potatoes, sliced
-1/4 cup olive oil
-salt and pepper
-cilantro
-parsley
Directions:
1. Preheat the oven to 400. Chop up the celery, carrots, potatoes and onions and place in a large baking dish.
2. Add the olive oil, lime juice and zest, salt and pepper and stir well.
3. Trim any fat off the chicken thighs and lay on top of the veggie medley.
4. Place in the oven for 45 minutes.
5. Cut up the mango and add to the dish. Bake an additional 15 minutes or until chicken is throughly cooked.
6. Sprinkle some herbs (from my garden!) on top and wallah!
Now you can have your pudding!
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Coconut, Peach, Kiwi and Chia Seed Pudding- makes 1 serving
Ingredients:
-1/8 cup Chia Seeds (I love this Trader Joe’s brand)
-1 cup coconut milk or almond milk
-1 tsp honey
-2 pinches of cinnamon (optional)
-fruit of your choice (optional)
To prepare: Mix ingredients well. Refrigerate for at least 4 hours, if not overnight. The coconut milk will thicken into a pudding consistency. Add your desired fruit or berry on top before serving! And if you didn’t know already, Chia Seeds are packed with nutritional value. In just one tablespoon, you get three grams of protein and 2.9 grams of Omega-3 fatty acids; all from this rich plant-based source!
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That’s all for today folks! I know you probably think I’m crazy (Andy sure does) but I’m about to enjoy a hot cup of tea and read, in this heat! I’ve just finished The Husband’s Secret by Liane Moriarty and it was excellent! The writing, the plot, the character build-up; all of it was brilliant! So today I’m beginning Captive Queen by Alison Wier, one of my favorite authors of all time. The story is about Eleanor of Aquitaine and is set in the 1100’s. I LOVE me a good historical fiction read!