Chocolate Chia Protein Pudding

I frigged around with this recipe for 3 days.  Too much liquid, not enough chia...and so on.  Day 3 was a charm and this is totally perfect now and SUPER easy to whip up.  And some extra protein and super foods to your day with this creamy concoction of delirium! :-)

Here is the recipe:

1/2 cup water (you can use almond, coconut, hemp, etc milk)
1 Tablespoon whole chia seeds, not ground
1 scoop protein powder (I used Trutein Vanilla)
1 Tablespoon unsweetened cocoa powder
splash of caramel extract (that is just what I felt like today...you can leave it out or experiment with others)

Throw everything in a bowl, whisk for about 30 seconds and refrigerate for about 2 hours.  It will thicken during that time.  Grab a spoon, dig in!!

PS:  I topped my pudding with 1/2 tablespoon of Lily's Chocolate chips.

You are welcome, BTW!

Want to see a quick video on how I threw it together?  Watch here:

 

I hope you enjoy this recipe as much as I do. Have you ever tried Chia pudding before and if so, what did you think?

Wendy's Guacamole

It is truly hard to believe that just under a year ago I despised avocados.  I mean literally was grossed out by them.  Now I am seriously reformed and could happily eat it every day.  Here is my recipe.  It is easy to whip up and I make it pretty much once a week here at Kennedy Central!

Ingredients:

2 avocados
splash of lime juice
Cumin to taste (I use a few teaspoons)
chopped red onion (about 1/4 cup)
2-3 cloves garlic
Dash hot sauce
sea salt and fresh cracked pepper
4 chopped sundried tomatoes
I also throw in a few grinds of this Mexican Chipotle spice blend I have but Epicure Guacamole Dip mix is also deelish in there for extra kick. 

Mash avocados with a fork, throw everything else in the bowl, mix and let flavors marry for about an hour before serving.  Inhale~!!

To be honest I really do NOT measure, I just taste and adjust accordingly!

Chocolate Coconut Peanut Butter Cream Cheese Stuffed French Toast

Sounds lethal, doesn't it?  Au contraire. This was totally easy, and pretty darn healthy and on plan except for the carbs which I am not supposed to have for brekkie because I am carb backloading. But having said that it was Easter and I have been planning this one for several weeks. It was everything and MORE!  :-)

Enjoy!!

Ingredients:

• ½ cup low fat/skim milk (I used Almond Coconut milk)
• 2 tablespoons unsweetened cocoa powder (or dutch cocoa powder)
• 2 packets of stevia (I used Krisda Cafe Vanilla)
• 1/4 cup of egg whites
• 1 teaspoon pure vanilla extract
• 4 slices of your bread of choice (I used ancient grains)
• unsweetened coconut to crust french toast in after dipping in egg mixture

Peanut butter cheesecake filling mixture:

• 1TBSP PB2 (powdered peanut butter)
• 3 tablespoons 5% (or reduced fat) cream cheese, at room temperature
• 1 tablespoon maple syrup

Extra PB2 for drizzle

Instructions:

1. Whisk together the milk, cocoa powder and stevia.   Add in the egg whites and the vanilla, and continue to whisk until everything is combined. Set aside.
2. Combine all Peanut Butter Cheesecake ingredients together and mix until smooth. Divide the 'cheesecake' mixture between two pieces of bread, and spread them with the mixture. Top with remaining bread slices; dip each 'sandwich' into the chocolate egg wash; turn to evenly coat.  Then after that crust each soaked side of bread in the coconut.
3. Heat a nonstick pan/griddle over medium heat and lightly grease with coconut oil (or whatever you choose to use here)
4. Fry on both sides until a darker brown and firm to the touch on the outside, and cooked through.
5. I drizzled mine with a little PB2 mixed with water, but you can add you favorite sauce or toppings.
6. Dig in and enjoy!!

Recipe adapted from Cafe Delites:  http://cafedelites.com/2015/03/27/peanut-butter-cheesecake-stuffed-chocolate-brownie-french-toasts/