I was perusing Twitter recently and came upon a recipe from SELF magazine called Make Ahead Chia Pudding Breakfast.
It was a simple recipe to follow. So I decided to try it.
I mixed the almond milk, chia seeds, honey and vanilla extract. I let it sit in the fridge overnight.
I ate half of the recipe along with some blueberries and blackberries atop as a snack between teaching cycle and heading off to teach a yoga class.
I’ve written about the benefits of chia seeds before.
I decided to do some more exploring about these edible seeds, which come from the desert plant Salvia hispanica.
According to Authority Nutrition, chia seeds:
- Deliver a massive amount of nutrients with very few calories
- Are loaded with antioxidants
- Almost all the carbohydrates in them are fiber
- Are high in quality protein
- Should be able to help you lose weight (but there is not enough information to prove this), because of the high fiber and protein content, the seeds
- Are high in Omega-3 fatty acids
- May improve certain blood markers, which should lower the risk of heart disease and type 2 Diabetes
- Are high in many important bone nutrients
- Can cause major … Continue reading
Sorry for the lack of posts lately. Curt and I were in Portland last weekend and I didn’t do anything remotely healthy to write about.
And then coming back to a hectic and crazy time at work …
When Curt and I were in Portland last weekend we were at a restaurant called Jake’s having a delicious late-night dinner. I was just having water with with dinner as I had consumed numerous beers throughout the day.
But as we were sitting at the bar I kept watching the bartenders make drinks and especially a really yummy looking one. I figured out it was the blueberry lemon drop.
So I had them make me one. Oh wow, it was delicious. So I had a second one. Yum!
As I was scooping out the blueberries after the glass had been emptied of liquid Curt and I started talking about blueberries. (Yup, we’re that exciting!)
I said something about how blueberries had antioxidants. Curt asked me what that meant. And I admitted that I really didn’t know.
So that, of course, inspired a post.
According to Discovery Health: How Stuff Works, as the name implies, antioxidants are substances that are capable of … Continue reading
Years ago I switched from eating white rice, pasta and bread to eating brown rice, pasta and bread. My reason: more nutrients. And on the old Weight Watchers plan whole wheat pasta was lower in Points. On the “newer” plan the Points are the same. But (healthy) habits are hard to break.
And I love carbs and will NEVER give them up. Yum!
When I went to do my research on brown vs. white rice and pasta the Google search also listed brown vs. white eggs … sugar. I also looked up bread.
According to The Hungry Mouse, the only major difference between brown and white eggs is the color of the shell.
According to a New York Times article, the two varieties of (brown and white) sugar are similar nutritionally.
I have been eating whole wheat (brown) bread for years. According to a Livestrong article, whole wheat brown bread has a “nutritional advantage” over white bread, according to the American Academy of Pediatrics. This is because brown breads made from whole wheat usually contain more fiber than white bread, as well as greater amounts of important nutrients such as vitamins B-6 and E, magnesium, folic acid, copper, zinc … Continue reading