Tag Archive | pudding

A Gluten Free Christmas Tea

A Christmas Tea2 copy

Yup, It’s January 2015 and I’m posting A Gluten Free Christmas Tea! LOL!  I was only able to do 1 Christmas Tea for Michelle, last year (2014), I send out apologies to my other girlfriends that I didn’t get to have tea in 2014, hopefully this year will be better for having tea parties.

All us gals, at one time or another when we were little girls had tea parties.  Weren’t they fabulous?? Of course they were! Especially the ones we had with our daddy’s.  And then there’s the ones, if you really lucky, to have with your daughter and/or grand-daughter.  I can’t say that my daughter was big on tea parties, she was the only girl with brothers.  She was more the tom boy than the little girl who played bride & had tea parties, but the young woman she’s become can now host her own tea parties and does quite well.  She has become a chip off the ol’ block! plus she’s a personal chef! ❤

Anyway, lets get back on track.  As I said, I hosted 1 tea party in 2014.  Now, what makes a tea party a tea party??  It has to be special.  You have to use a TEA POT and TEA CUPS and I’m sure you all have them tucked away somewhere, if not, pick one up at a yard sale, they’re around and plentiful.

A Christmas Tea5 copy

Your tea party settings need not match, it can be eclectic, it can be seasonal, it can be anything you want it to be. Themes are endless, need ideas, check out Pinterest and your brain juices will start flowing!  Once you pull out the tea pot & tea cups, find a fabric table cloth and the fabric napkins.  The person your having the tea with is worth the fuss.  Let them know they are special.  And, don’t forget the centerpiece!  The centerpiece will tie everything together.

Okay, so we decorated the table, so whats going to be on the menu??  Well, it can be cookies, cake, finger sandwiches, etc.  If your not a baker or just don’t have the time, go ahead a buy something, but DON’T serve it from the container!  This is a tea, you need to serve on your plates (and not paper plates!).  Presentation is EVERYTHING!, its not hard.

My menu: Gluten Free Blackberry Scones with Sweetened Whipped Butter & Baked Rice Pudding and of course a good selection of TEA, herbal and regular.  (You can make all this in advance, but for me, I did it all the morning of, I like fresh and warm)

Blackberry scones and ricepudding1

Here’s the recipes:

Baked Rice Pudding (this is slightly adapted, from Paula Deen’s which you can get here)

1 cup cooked rice
2 1/2 cups half & half or heavy cream (Paula uses milk, I like the richness cream adds)
3 large eggs, lightly beaten
3/4 cup sugar
3/4 cup raisins (if you don’t like raisins, leave them out, its okay)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon fresh ground cinnamon
1/4 teaspoon fresh ground nutmeg
Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.

Put rice and raisins in baking dish, set aside.  In a large bowl, slightly beat eggs, stir in sugar, vanilla, half & half and salt. Gently pour into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Grate cinnamon and nutmeg on top of hot pudding. Cool slightly and cut into squares to serve.

NOTE:  I have doubled and even tripled this recipe, it comes out great every time.

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Gluten Free Blackberry Scones (adapted slightly from Brian Johson, his recipe is here)


2.5 cups of All Purpose Gluten Free Flour (Brian used Almond Flour but if your worried about nut allergies, use the all purpose)
1/2 tsp sea salt
2 organic/pastured eggs
4 tablespoons maple syrup (the real stuff)
1/3 cup melted butter, ghee (clarified butter) or coconut oil (I use ghee)
1/2 cup fresh or frozen berries

Blackberry scones copy


  • Preheat oven to 350.
  • Grease a baking sheet with butter or coconut oil.
  • In a medium bowl, mix together dry ingredients.In a separate bowl, whisk eggs until combined.
  • Add melted butter, and honey.
  • Combine wet and dry ingredients.
  • Fold in berries.
  • Drop dough onto an oiled baking sheet, with oiled parchment paper (this will just make life easier)  Shape dough into an oval, then cut in half, then quarters, than eighths.
  • Bake 15 -20 minutes (times may vary based on desired consistency)

That’s it. Now, in my oven I had to bake mine almost 40 minutes, probably because I didn’t drop them into individual triangles, like Brian suggested.  When I’ve made scones before recipes always said to do the oval and cut before baking then cut again when you take them out of the oven.  It also makes it easier to check on the doneness you just pick up a slice and check!

If your new to scones, they are not sweet and they are dry.  This is so you can dip in your tea or add sweetened whipped butter!  My fav.  Don’t get nervous thinking where can I get sweetened whipped butter, make you own! It’s easy!

Sweetened Whipped Butter

1 stick unsalted butter, at room temp
1/8 cup powdered sugar

Place butter in small mixing bowl, whip with electric mixer.  Slowly add in powdered sugar, taste.  Beat until sugar is incorporated and fluffy. If you want it sweeter add more powdered sugar.  Now, use an ice cream scoop to get the butter out of the bowl and scoop onto a serving plate.  TaaDaa!  Just make sure you serve at room temperature.  Enjoy!

Gluten Free Dairy Free Banana Pudding, Pudding Pie with Quinoa Crust & Ice Cream

DSC04370Gluten Free/Dairy Free Banana Pudding 2Gluten Free/Dairy Free Banana Pudding 3Gluten Free/Dairy Free Banana Pudding 4Gluten Free/Dairy Free Banana Pudding 5Gluten Free/Dairy Free Banana Pudding 6
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Gluten Free Dairy Free Banana Pudding, a set on Flickr. Click on photos to see them larger.

Gluten Free-Dairy Free Banana Pudding, Pudding Pie with Quinoa Crust & Ice Cream!

Okay, first things first.  We (my hubby and me) bought a basket of ripe bananas.  My hubby says, what are you going to do with all those bananas!  Of course make smoothies was in my brain, but I knew that wouldn’t be the answer he wanted to hear, so the answer was, I’m going to make you that Banana Pudding that you love.  Now, the last time I made him this wonderful banana pudding, I was neither gluten free or dairy free.  The recipe is a Paula Deen Recipe, which you can find her recipe here:  Paula Deen Classic Banana Pudding, and if your not on a gluten free or dairy free diet, go for it, this is the best banana pudding recipe I’ve had.

Here I’m going to give you my adaptions from Paula Deen Classic Banana Pudding and this is the recipe I used also for the Banana Pudding Pie and the Banana Ice Cream, which are also listed below.



3/4 cup agave
1/2 cup packed light brown sugar
1/2 cup cornstarch
1/4 teaspoon salt
6 large egg yolks
4 cups almond milk
8 tablespoons (1 stick) cold butter, cut into small bits
4 teaspoons vanilla extract
3 large or 4 medium bananas, cut into 1/4-inch-thick slices (or more if you like more bananas)


 1. To make the filling: In a medium bowl, whisk together the agave & brown sugar, the cornstarch, and the salt. Whisk in the egg yolks and 1/2 cup of the almond milk until thoroughly combined.

2. In a large, heavy-bottomed saucepan, bring the remaining 31/2 cups almond milk to a boil over medium- high heat. Whisking constantly. When it starts to boil, temper you eggs with about 3 ladles of the hot milk, adding slowly and whisking at the same time.  Then pour the hot egg mixture into the hot almond milk and continue whisking and cook over medium heat, stirring constantly with a whisk, until a few bubbles rise to the surface and the mixture thickens, about 5 minutes. Remove from the heat and whisk in the butter and vanilla.

3. Pour mixture into a bowl & cover the surface entirely with plastic wrap to prevent a skin from forming. After it cools a little add your bananas, stir well. Refrigerate until thoroughly cooled and set, at least 4 hours.  Serve!  But if you can’t wait, eat it warm!  Either way is good.

Gluten Free/Dairy Free Banana Pudding Pie with Quinoa Crust 1Gluten Free/Dairy Free Banana Pudding Pie with Quinoa Crust 2Gluten Free/Dairy Free Banana Pudding Pie with Quinoa Crust 3Gluten Free/Dairy Free Banana Pudding Pie with Quinoa Crust 4Gluten Free/Dairy Free Banana Pudding Pie with Quinoa Crust 5Gluten Free/Dairy Free Banana Pudding Pie with Quinoa Crust 6
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Make recipe above (you should have some left over for extra pudding or make 2 pies.  This recipe is for one quinoa crust


3/4 cup dry quinoa
1.5 cups water
4 Tbs. maple syrup
1 tsp almond extract
4 tablespoons ground chia seeds
1 egg beaten

Preheat oven to 375º

Heat the water, syrup & quinoa in a small pot, bring to a boil.  Simmer until all the liquid is absorbed, about 10 minutes.  The quinoa will be a little al”dente.  (Now, for a side note, this is a good crust, but next time I’m going to put the cooked quinoa through the food processor or blender, my daughter gave me this idea, after I made this crust.  So try it this way and see how you like it.  It’s a good sturdy crust this way, perfect for quiche or maybe a gluten free pecan pie!)

Let it cool a bit before adding the eggs, if there is some liquid still in the quinoa, strain it off.  When the quinoa is cool enough that it won’t turn the egg to scrambled eggs, add in the egg, almond extract & ground chia.  Mix well, pour out into a greased pie plate.  Press into the bottom of the plate and up the sides.

Bake for 40 minutes until golden brown.  Cool.  Add banana pudding, cover top with plastic wrap.  Refridgerate.  Serve.

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Gluten Free/Dairy Free Pudding/Custard for Banana Ice Cream 6


This is the same way you would make a good ice cream using the above gluten free dairy free pudding recipe, because its basically the way you would make a custard.  So, go ahead and make the pudding, before adding the bananas, measure out 3 cups, put in the fridge to cool for a good hour or so.  Also, put 3 bananas in the fridge to chill, I don’t like cutting them ahead of time because they start to brown, you can cut them while your ice cream maker is churning the custard.

So, basically, you get your ice cream maker ready, use according to your ice cream makers directions.  I have the Cuisinart Ice Cream Maker, you just keep the bowl in the freezer until your ready to make ice cream.  I love it.  You turn it on, add the custard mix, 15 minutes later you add the bananas, 5 minutes more you have soft serve ice cream.  You can eat it as is, or pour it out into a freezer contain and let it set up a little more for a few hours in the freezer.  And WaLa!

Oh, by the way, I did add a little fresh nutmeg to the ice cream when I put the bananas in, you can add it or leave it out, you can also add a little cinnamon if you’d like.

Shabby Chic Dinner Party

Flowers from a friend

Flowers from a good friend. She brought them to dinner this night for my birthday. They just went so well with my shabby chic theme. I put them in a lovely vase and added them to my counter.

One thing your going to find out about me and my hubby, is we like to entertain.  Dinner parties are our thing.

(Just a side note, 1 Peter 4:7-11 New International Version (NIV) says: The end of all things is near. Therefore be alert and of sober mind so that you may pray. Above all, love each other deeply, because love covers over a multitude of sins.Offer hospitality to one another without grumbling. 10 Each of you should use whatever gift you have received to serve others, as faithful stewards of God’s grace in its various forms. 11 If anyone speaks, they should do so as one who speaks the very words of God. If anyone serves, they should do so with the strength God provides, so that in all things God may be praised through Jesus Christ. To him be the glory and the power for ever and ever. Amen.)

We have had close to 50 folks in our home at one time for a sit down brunch, but generally have dinner parties with 4 – 12 people.  We purposely made this room for entertaining, we also have a back door to this room which takes you outside onto our large patio with fire pit and large gazebo.  See, we like to have folks over!  If your like us, if you don’t have folks over, you don’t use the stuff!  So use it!

The table we have in our sunroom where we do most of our entertaining, we purchased at George’s Woodcrafts in Marietta, PA.  This table is fabulous, ours now has enough leafs for the table to open the entire length of the room and sit 30 comfortably.  If your ever in the Lancaster Pa area your not to far from Marietta, so go check George’s out, tell them we (Barbara & Harry) sent you!

Okay, I just want to say, if you’ve never had a dinner party before you should do it, its not hard, start small and start with what you know.  Another thing, if you are one of those people who only entertains on holidays, birthdays, or other family functions, that’s fine too.  One thing I do want to say, even if your only having your family over for dinner one night, use your good china, use your cloth napkins , use your tablecloth that you have stuck away some where.  You’ll make them feel special and it takes no more work, well, maybe just a little more work, you’ll have to do an extra wash load the next day, but, its worth it.  Trust me.  Get yourself out of your rut with paper napkins and possibly paper plates and go for it.  The one piece of good advise I can give you to help out is, make sure, your dishwasher is completely empty before your guests arrive, this will make for such a quick and easy clean up later.

As I’ve been posting recipes, I’m now incorporating the recipes into a dinner party post.  I’m showing how simple I do it them, with photos of my table set and food prepared and recipes.  Right now, for me, I’m challenging myself, because of my diet being gluten and dairy free, I try to make my menu where everyone is happy.  My family and friends love being my guinea pigs, so I’m truly blessed there, my hardest one to impress is my hubby, not really impress, feed……..he doesn’t like spicy and trying to convert him to gluten free isn’t easy, but he does give it a try and generally I get rave reviews from him, generally. 🙂

Okay, that being said, here we go.  This dinner party I held on August 25th, for some of our oldest and dearest friends.  There we’re 8 of us this night.

My table theme: Shabby Chic
I used 3 tablecloths, 1 green, 1 blue, 1 white with embroidery which my mother in law had made for me many years ago.  None of the tablecloths were big enough to cover the table alone, so I put the blue one at one end, the green one at the other end and covered the middle with the white embroidery one.  So, now I had a color theme to go with my Shabby Chic theme.  The best thing to start doing if your new to entertaining is, start going to auctions and yard sales and start picking up dish sets and linens cheap.  I have several sets now and still want more, but thats me, you don’t have to be like me, but I do like to have holiday dishes, I have a large set of white, a small set of black (which I can only use for 6, so I’m looking for pieces I can add to this set) I have a set with apples & cherries and green lattice on them which I got at ACME a few years back, thats a set for 16 I think,  I have several Christmas sets and a set that is cream color with gold stars I like to use for New Years.  My hubby just brought me home a box of linens from an auction that he went to that he got for $5.00!  It had several tablecloths, linen, yes, linen napkins and fabric napkins, what a find!  So, see, you can do this.

Setting the table #1 Setting the table #4 Setting the table #4 Setting the table #3 Setting the table #2

(click on any of the photos to see them larger)

I used my white dinner plates and mixed my blue and green table napkins every other plate with my white floral porcelain napkin holders and I used my green drinking glasses.  (Drinking glasses is one thing I still have to get more of for my glassware repertoire.  I definitely don’t have what I need right now, I do need a good set of clear, believe it or not, I don’t have one!)

Since shabby chic was may plan, I decided I wanted to use pint canning jars as my vases for my fresh flowers.  If you have a flower garden, put it to use.  Cut some fresh flowers for your dinner table.  So, had the hubby look some up for me, he found me the old blue ones which was way better than the clear ones.  I was thinking I was going to add food coloring to the water, now I didn’t have to 😉 What I did add to the water was underwater lights which you can get in Michaels.  Just twist them on and drop them in the water, they land light side up.  I turn them on and drop them in about 15 minutes before guests are due to arrive.  You can see them sitting on my table next to the flowers in the photo.  My Cape May Daisies are blooming big time right now, so I used them in my vases.  I decided 3 vases would be perfect for the table size and they were low enough not to be blocking anyones view, I hate that.


Crab Cakes, Twice Baked Potatoes & Corn and Bean Salad in Lettuce Cup, plated ready to serve.

My Menu:

Shrimp Cocktail (which my girlfriend Theresa, graciously offered to bring.  She does make good shrimp!) When Theresa offered to bring the shrimp, that’s when I decided on what my menu would be, the shrimp set the tone.

Layered Garden Salad

Layered Garden Salad

Layered Salad: I stole this idea from my girlfiend Pam, who served salad to us this way one night.  Made me feel special, so I use this allot.  Folks love it.  It’s easy.  Get yourself a truffle bowl, possibly 2 (1 you can use for dessert) and use them!  This salad was layered with romaine on the bottom, then cubed zucchini, then mixed greens, then shredded carrots, cubed cucumbers, alfalfa sprouts and cubed tomato and green onion sprinkled on top.
Homemade Balsamic Vinaigrette:  Made with olive oil (about a cup), red balsamic vinegar(about 1/3 cup), 2 cloves minced garlic, garlic powder, salt & pepper to taste and 2 TBL grated parmesan cheese.

Twice Baked Potatoes with a Twist

Twice Baked Potatoes with a Twist

Twice Baked Potatoes with a Twist: The twist is a decorative twist of mashed sweet potatoes on top of the mashed white potatoes.  The best thing about twice baked potatoes, you do them in advance, all you have to do is the second baking.  Which you make sure your second baking is on a cookie pan lined with foil for very easy clean up.  To make twice baked potatoes, you bake them first.  When their cool enough to handle you cut them in half, scoop out the potato, use the shell of the skin to scoop your potatoes back into.  Mash your potatoes, return to skin shells, dot with butter.  When ready put them back into the oven at 350º degrees for about 20 – 30 min, finish under the boiler to brown the tops.

Bean & Corn Salad in Lettuce Cup

Corn & Bean Salad in a Lettuce Cup

Corn & Bean Salad on a Lettuce Cup:  Anything served on a lettuce cup looks elegant in my book.  Nice thing about this, I did it ahead, had them made ahead on a tray in the fridge, ready to go.  Make this as you like it, very user friendly, I used can corn, canned black beans, canned chick peas, cubed fresh tomato, cubed fresh mango, chopped fresh cilantro.  Salt & pepper to taste, drizzle with olive oil & white balsamic vinegar.

Homemade Crab Cakes: I buy the premium canned crab when its on sale and have it ready to go for just such an occasion.  Crab cakes are not hard to make, made them up ahead of time, just like the twice baked potatoes, had them on a cookie sheet with sides, lined with foil.  I made these gluten free, I used some of the gluten free bread (below) and made my own bread crumbs in the blender.  I used: lump crab meat, gluten free bread crumbs, enough mayonnaise to make it moist and Old Bay seasoning.  With crab cakes, simple is better and NOT dry.  Mix altogether, scoop about 2 tablespoons or an ice cream scoop size, roll into balls, coat with bread crumbs. Refrigerate until ready to bake.  Bake in oil of your choice, I used coconut oil, in preheated 350º oven for about 20/30 minutes until brown.

Gluten Free Bread #1

Soft Sandwich Bread – Gluten FreeGluten Free Bread #2 Gluten Free Bread #3

Homemade Gluten Free Bread by Jeanne from ART OF GLUTEN-FREE BAKING – I followed Jeanne’s recipe and mixed it together in the bread machine.  I had my bread machine out already and my mixer wasn’t, so figured my bread machine was made to do this anyway.  I did NOT bake it in the machine, when it was done its mixing, I put it in my bread pan, let it rise, then baked it.  It was delish!  You can get the recipe here at the Art of Gluten-Free baking and she has the link on the page for using the bread maker if you wish.
Homemade Four-Grain Bread – I got this recipe in my Better Homes and Gardens Best Bread Machine Recipes book and made a change or two.  The recipe is below.
My Avocado Almond Joy Pudding (I’ve made this before, but not for these folks, so here’s the recipe Avocado Almond Joy Pudding)
Gluten Peach Blueberry Fruit Crisp (I’ve made this before also, but not for these folks, so here’s the recipe for Peach Blueberry Fruit Crisp)

We have a long granite counter top in our sunroom, perfect for setting dinner up buffet style, which I like to do when I have my table decorated nicely.  I do from time to time have a sit down dinner, this time, I decided on a sit down dinner which I plated and served.  I plated in the kitchen and my girlfriends helped to serve.  This was a first for me to serve this way, but it just seemed right.  I did put out extra on the counter for seconds.  So, the skies the limit when it comes to entertaining, do it your way, but do it!  Make your guests feel special, you’ll be glad you did.  Let me know what you do to make your guests feel special.

FOUR-GRAIN BREAD for bread machine 2 pound loaf size

1  cup quick-cooking rolled oats
1 2/3 cups water
3 tablespoons unsalted butter
1 2/3 cups bread flour
1 cup whole wheat flour
1/2 cup cornmeal
4 teaspoons gluten flour (I’m assuming this is all purpose flour, that’s what I used)
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons active dry yeast or bread machine yeast

Add all ingredients to your bread maker according to the way bread makers instructions tell you to add the ingredients.  I’ve had some bread makers that tell you to put the wet in first, the one I have now you put the yeast first then the dry, then the wet.  If available select the whole grain cycle, if not select the basic white bread cycle.

Avocado Almond Joy Pudding

Avocado Almond Joy Pudding

Hello again, I’m revisiting my recipe Coconut Chocolate Avocado Pudding, which I posted back on May 16th.  At that time it didn’t come out exactly the way I was hoping for, but its all trial and error anyway isn’t it???  So, last night I pulled up the recipe which was adapted from the  Avocado Pudding recipe from Living Well Kitchens recipe Avocado Pudding which I posted on May 1.  Again, I want to remind you, as they state in the Living Well recipe, its better not to tell folks its avocado, just tell them its chocolate pudding.  They don’t need to know.

So, I made this, gave it to my hubby last night after it chilled, of course, not telling him it was avocado, and, he liked it! Yup, I like it too, so this recipe is a keeper for me, you might want to add or subtract from it to suit your needs, like I always say, a recipe is ONLY a guide.  Make it to suit your needs and taste.  Take notice I changed the name.  Heres the recipe:

Ingredients (Serves 3-4)

  • 2 ripe avocados
  • 6 TBSP cacao powder (I used Hershey’s Cocoa Special Dark 100% Cacao)
  • 2 TBSP pure vanilla extract
  • 1 1/2 tsp of pure almond extract
  • 1/4 cup honey
  • 1/4 cup organic maple syrup
  • 1/2 cup whole roasted almonds (roasted almonds are absorbed into the body easier)
  • 1/2 – 3/4 cup organic coconut flakes


Add all the ingredients to a food processor in the order listed leaving out the almonds and the coconut.  Blend until completely smooth. If it is too thick for your taste, add a little milk or water , coconut water{tablespoon at a time} until it reaches your desired consistency.

Add almonds and process until chopped, leaving the almonds in pieces not pureed.

Pour into a serving bowl, stir in the coconut, sprinkle the top with a little more coconut.  Refrigerate until ready to serve.

Tropical Chia Pudding – my way

BananasBananas & Coconut WaterFresh PineappleAdd Chia SeedsMix & ChillReady to Eat

Tropical Chia Pudding, a set on Flickr.

Okay, here I go again, I LOVE Chia, you need to know that. It really works well in MY body. Like I’ve said before, I am sharing with you what works for me, it might not work for you. You have to find out what works for you and your body, what you body needs. Chia keeps my pipes running well! Not many things can do that.

Anyway, found a recipe on Facebook, Dream Chia Pudding by TRAVELNISTA, but before I even made their recipe as written, I changed it. But before we start my question is, and hopefully someone can answer it for me… Why in recipes on line, not all but some, this one for sure, do their chia seeds look white and mine are black?? I know mine are black because they’re black when purchased, are there white chia seeds?? I’ve not seen them, so I need answers. Here’s the link to their recipe with photo and of course my photos are here.

That said, here is my recipe:
I didn’t make a serving for 1 I made a bowl, which will probably serve 6 – 8

3 ripe bananas, peeled and broken up, placed in blender
1 1/2 cups coconut water (use what you have, the original recipe uses water, you can use coconut milk, almond milk, whatever suits your taste)
BLEND together, pour into bowl.
2 cups cut fresh pineapple
1/2 cup chia
STIR, cover and refrigerate.
As always, the longer you let the chia set the better, so at least 4 hours but overnight is the best.
Serve as is or sprinkle with coconut.

Blueberry Chia Seed Pudding

Okay this recipe is from the New Recipe Of The Day: Blueberry Chia Seed Pudding from the Earth Diet.  I have to say, this is by far my favorite.  My hubby likes it too, so that means a whole lot.  This recipe is sweet and flavorful.  It has the texture of tapioca pudding and is creamy all at the same time.  I wouldn’t change a thing.  Here’s the recipe, I didn’t have enough chia seeds to make this so I cut it in half and it made plenty for the 2 of us:

2 cups chia seeds
1 package/punnet blueberries (a punnet is like a dry pint)
1 tsp vanilla extract or 1 vanilla bean
4 tbsp maple syrup
6 cups almond milk (hemp milk for nut alternative)

1. Put almond milk and1/4 cup of blueberries in a high speed blender.
2. Blend until blueberries are mixed well with almond milk.
3. Add vanilla bean (or extract) and maple syrup and process again, just enough to mix ingredients.
4. Put chia seeds in a serving bowl.
5. Pour mixture from blender into bowl.
6. Add remaining blueberries and mix thoroughly.
7. Cover and let sit for at least an hour, the longer you wait, the softer the chia seeds!
*You could also eat this right away after preparing it, but the chia seeds will be a little crunchy.
8. Garnish with whole blueberries.

NOTE: I made this around lunch time and kept it in the fridge until after dinner, it was perfect.

Coconut Chocolate Avocado Pudding

This recipe I’ve adapted from my earlier blog on Avocado Pudding from Living Well Kitchens recipe Avocado Pudding.  I really liked the pudding but wanted to see if I can make it better.  Here’s the recipe as I’ve made it this time.  You can click on the links above to get the original.

Ingredients (Serves 3-4)


Add all the ingredients to a food processor in the order listed leaving out the almonds and the coconut, starting with the avocado and ending with the salt.

Blend until completely smooth. If it is too thick for your taste, add a little milk or water {tablespoon at a time} until it reaches your desired consistency.  Pour into a serving bowl, stir in the almonds and the coconut, saving a few almonds to sprinkle on top.  Refrigerate until ready to serve.

Now, I really liked the original recipe, but my hubby and I both like coconut and what better to accompany it with than dark chocolate, and then almonds!  So I made this with the almonds and the organic shredded coconut, it was good, not great.  My hubby didn’t like the texture, I had not problem with the texture, but the taste just wasn’t there.  The chocolate over powered the coconut.  But at least it was good for us!

So, don’t worry, I’m going to do this again,  I’m going to forgo the organic shredded coconut and use sweetened coconut and add coconut extract to the mix.  I’m also going to rough chop the almonds that I mix in the pudding, keep a few whole for garnish.  So, stay tuned for take 2!