Chia Pudding Dessert Shooters

I couldn't decide which flavor of chia pudding to share with you first, so what the heck, I'll share all three.  Gives me a good excuse to use these adorable little Bormioli shot glasses too.  No spoons needed, just tilt your head back and enjoy.

Now for some interesting facts about chia seeds.  Chia seeds are an unprocessed, whole-grain superfood that can be eaten raw or in gel form (they absorb liquid, up to 10 times their weight).  They're chock full of healthy omega fats, protein, antioxidants, calcium, and dietary fiber.

Bonus - chia seed gel can be used as an egg substitute when baking:  for every egg called for in a recipe, mix 1 tablespoon of chia seeds with 3 tablespoons of water and allow to gel.

Chocolate Chia Pudding

makes about 2 cups

Printable Recipe

Ingredients

• 1 1/2 cups chocolate milk

• 1/4 cup chia seeds

Directions

1. Combine chia seeds and chocolate milk, stirring frequently for about 30 minutes to eliminate clumps, then cover and refrigerate for at least 3 hours.

2. Spoon into dessert dishes and serve.

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Roasted Strawberry and Vanilla Chia Pudding

makes about 2 cups

Printable Recipe

Ingredients

• 1/2 cup vanilla roasted strawberries

• 2 tablespoons milk

• 1 cup water

• 1/2 teaspoon pure vanilla extract

• 3 tablespoons chia seeds

Directions

1. In a blender or food processor, combine strawberries, milk, and water.

2. Add vanilla extract and chia seeds, stir frequently for about 30 minutes to eliminate clumps, then cover and refrigerate for at least 3 hours.

3. Spoon into dessert dishes and serve.

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Vanilla Chia Pudding

makes about 2 cups

Printable Recipe

Ingredients

• 1 1/2 cups milk

• 1 teaspoon vanilla bean paste

• 1/4 cup chia seeds

• sweeten to taste

Directions

1. Combine milk, vanilla bean paste, chia seeds, and your choice of sweetener, stir frequently for about 30 minutes to eliminate clumps, then cover and refrigerate for at least 3 hours.

2. Spoon into dessert dishes and serve.

Black Barley Salad

I recently discovered precooked black barley in the freezer section of my grocery store so I bought it and used it to make this refreshing chopped salad.  It was so good, my girls and I were fighting over the last serving.  If you've never had Jicama, it's a slightly sweet, mild flavored, very moist, and very crunchy root vegetable from Mexico - very high in Fiber and Vitamin C.  If you can't find precooked barley, I've included directions for cooking dried barley below.

Black Barley Salad

Serves 8

Printable Recipe

Ingredients

• 2 10-ounce bags cooked black barley, thawed (about 2 1/2 cups, but more would be fine)

• 1 orange bell pepper, diced

• 1 yellow bell pepper, diced

• 2 Roma tomatoes, diced

• 3 scallions, sliced

• 1/4 cup of diced jimaca

• 1/4 cup of crumbled feta

• 1/2 cup of your favorite vinaigrette (I love, love, love, love, love Girard's Light Champagne Vinaigrette)

• 2 tablespoons chopped fresh basil

Directions

1. Toss ingredients together and enjoy!

Note

• To cook dry black barley - Rinse 1 cup of dry black barley with cold water and place it in a heavy bottom saucepan with 5 cups of water or broth and salt if desired. Bring to a boil; reduce heat and simmer 45-60 minutes, or until tender. Drain if necessary. Makes about 3 1/2 cups