Mexican Cacao Chia Yogurt Pudding

Mexican Cacao Chia Yogurt Pudding

Mexican Cacao Chia Yogurt Pudding

Mexican Cacao Chia Yogurt Pudding

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Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast, Dessert
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 oz chia seed
  • 4 fl. oz. boiled hot water.
  • 3 tbsp. honey
  • 2 tsp. vanilla extract
  • 1 pinch of salt
  • 13.2 oz. Greek yogurt -or-375 grams
  • 12 fl. oz. almond milk, unsweetened
  • 3 tbsp. raw cocoa powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. chili powder
  • 2 bananas, sliced
  • 2 tbsp. cacao nibs
  • 2 tbsp. walnuts

Instructions
 

  • Place the chia seeds and hot water into a bowl and set aside to cool for 5 minutes.
  • Stir in the honey, vanilla extract, and a pinch of salt. Add the yogurt, almond milk, cocoa powder, cinnamon, chili powder, and whisk to combine.
  • Prepare 4 glasses or jars and fill them up almost half way with the chia pudding. Next, layer with sliced banana, before covering with the remaining pudding. Top the puddings with the remaining banana, cocoa nibs, and walnuts.
  • Set aside in the refrigerator to chill for 1 hour before serving.
  • These puddings can be stored in the refrigerator for 4-5 days.

Notes

300 cal   10g fat   42g carbs   14g protein   10g fiber
Keyword cacao, chia seed, greek yogurt
Bacon Stuffed Mushrooms

Bacon Stuffed Mushrooms

 

Bacon Stuffed Mushrooms Recipe

Bacon Stuffed Mushrooms

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Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer, Side Dish
Servings 14
Calories 91 kcal

Equipment

  • food processor

Ingredients
  

  • 14 large white mushrooms
  • 1 tbsp olive oil +1 tbsp for brushing
  • 1/2 tsp salt
  • black pepper to taste
  • 7 slices bacon
  • 3 shallots, diced
  • 4 cloves garlic, thinly sliced
  • 3 tbsp walnuts, chopped
  • 3 tbsp sun-dried tomatoes, chopped
  • 3 tbsp parsley, chopped

For the parsley-lemon dressing

  • 4 tbsp parsley, chopped
  • 1 clove garlic, diced
  • 1 zest of half a lemon
  • 1/2 tbsp white wine vinegar
  • 2 fl. oz. olive oil
  • salt & pepper to taste

Instructions
 

  • Preheat the oven to 350 degrees.
  • Place all the dressing ingredients in a food processor and blend until smooth, set aside.
  • Separate the mushroom cups from the stems and set the stems aside. Brush the mushroom caps on both sides with olive oil, sprinkle the insides with a little salt and pepper, and place them bottom up in a baking dish. Wipe the mushroom stems to remove any dirt and dice them finely.
  • Place a tbsp of olive oil into a medium-sized pot over medium heat, add the bacon and saute for 3-4 minutes. Then add the shallots and continue to saute until fragrant. Now add the sliced garlic and mushroom stems, and saute until browned. Remove the pot from the heat and stir in the remaining ingredients.
  • Fill each mushroom cap with the bacon stuffing mixture and place into the oven to bake for 15-20 minutes, or until the mushrooms have browned.
  • Remove from the oven, drizzle the dressing over each mushroom and serve.

Notes

Calories 91  Fats 8   Carbs 2   Protein 3   Fiber 1
Keyword bacon, mushrooms, sun-dried tomatoes, walnuts