I really feel the need to preface this post by letting you know that I am not a food blogger and have no idea how to take photos of things and make them look appetizing. That will become obvious in a matter of sentences.
This past week an amazing thing occurred: I reached my threshold for the number of meals eaten at a restaurant or take-out place, no matter how delicious. There was the macaroni and cheese that should be winning awards, a celebration at TGIFriday’s that involved multiple appetizers and desserts, and last night there was the visit to a new burger place nearby. While all were delicious, my stomach is wondering if I even remember how to cook at home anymore.
So I had to show it what’s up.
Last night I made a batch of chia seed pudding. I am late to the game with these chia seeds. It’s all everyone has been talking about lately, adding them to oatmeal, smoothies, even sprinkled over pasta. It’s shocking to no one that I jumped on board once the word “pudding” got involved.
With only four ingredients to mix, this is probably the easiest thing I’ve ever made.
I followed this recipe and mixed everything together in a medium sized bowl.
Then I stuck it in the fridge overnight and taste-tested it before breakfast. The consistency was not quite as thick as a pudding, but not completely liquidy either. I think I used the wrong coconut milk and was meant to use the one in a can, but it did thicken up a little more during the day.
It certainly doesn’t photograph well, and it does look a bit like a bowl of sesame seeds in milk, but I promise you it tastes amazing. If you have a sweet tooth (and if you don’t, I’m highly suspicious of you), you won’t be disappointed. You can taste the coconut and the cinnamon, but the texture of it is more like a tapioca pudding.
Definitely very pleased with that one.
The next recipe came from Dan’s sister, who works in nutrition and personal training, and has been sending me some awesome new foods to try.
These were also super easy. I’m not that into meat and although I will eat ground beef, I prefer not to, so instead I used this beefless ground beef from Trader Joe’s.
It’s already cooked, so all I had to do was mix it with taco seasoning and stick it in the microwave for a minute. I’m not lying when I say it tastes JUST like taco meat.
After that, we mixed in some spaghetti squash and tomatoes, and scooped it into our taco shells.
Then we added our toppings.
And then we enjoyed eight of these little guys.
Perhaps we still need to work on the portion control (DAN.) but it was hard to stop when they tasted so good!
What new recipes have you tried lately? I have a couple of others to try this weekend, so stay tuned for part II!