CARAMELIZED BANANA AND ROASTED WALNUT CHIA PUDDING

CARAMELIZED BANANA AND ROASTED WALNUT CHIA PUDDING

 

There is nothing I love more then easy desserts that can be done ahead of time with only a few finishing touches to put together before serving. This dessert is exactly that. I say dessert, but I would eat this for breakfast without hesitation.

The chia pudding can be whipped up in minutes up to a few days ahead and the caramelized bananas and roasted walnuts are the last minute finishing touches that bring this dessert to a whole new level of deliciousness.

And let’s not forget that there is nothing more satisfying than eating a dessert that is not only delectable on your taste buds but equally healthy for your body.

WINNER!

What makes this dessert so healthy…

 

This dessert packs an obvious nutritious punch with potassium loaded bananas, but did you know that bananas are also believed to help prevent asthma, cancer, high blood pressure, diabetes, cardiovascular disease, and digestive problems?

No wonder it is one of the world’s most consumed fruit.

But what really makes this dessert a winner is the chia.

Chia started getting popular years ago and have since been considered a nutrition power house.

But do you know what makes these little white or black pearls so precious to our health?

Benefits of chia seeds

 

You may think that it’s their high content of omega-3 fatty acids (18%) – essential fats that are important for heart health and brain function.

Or their outstanding gluten free fibre content (chia’s 34% fibre is higher than that of flaxseeds or sesame seeds, and works out to be about 10g in two tablespoons, which would make a significant contribution to the 25–30g it’s recommended we consume daily).

Or simply because they are an excellent source of protein and extremely high in calcium – at 631mg per 100g (five times the level in milk).

If you believe any or all of these reasons are what makes chia seeds such a superfood, you would be totally right. But you would be missing one of the most important reasons why chia seeds are so good for you: it’s gel like effect!

That’s right!

The power is in the gel

 

The fact that chia seeds turn into this thick gel when combined with any liquid is what makes them so incredibly good for your body.

Chia seeds are able to hold up to 12 times their weight in water and if soaked for over 30 minutes, will form a gel. When in your stomach, this gel reaction forms a barrier and slows down your digestion to create a sustained release of energy.

They also help detoxify your body. When they are completely digested, chia seeds swell and absorb toxins in the body and cleanse the digestive tract. Their detoxifying properties also help improve the health and appearance of your skin, nails, and hair.

And last but not least, chia seeds also allow the body to absorb all fat soluble vitamins such as Vitamins A, D, E and K.

 

caramelize_banana_walnut_chia_pudding

 

Not bad for a tiny little pearl!

And so what better way to enjoy such health benefits than in a dessert.

The caramelized bananas and roasted walnuts add just the right amount of decadence to make you feel naughty without taking away all the great health benefits. And if you are really pressed for time, simply skip the roasting part and top with regular walnuts.

I promise, it is just as delicious!

This dessert is a huge hit in our family, and is 100% toddler approved.

I hope you enjoy it as much as we do.

As always, I love hearing from you so leave me a comment and let me know how you enjoy eating chia seeds.

 

Love

Eloise

 

CARAMELIZED BANANA AND ROASTED WALNUT CHIA PUDDING
Prep time:
Cook time:
Total time:
Serves: 4
This easy make ahead dessert will sure become a family favourite.
Ingredients
  • 1/2 cup balck chia seeds
  • 2 cups coconut milk (the one in a can. I use the full fat version for a creamier texture)
  • 6 drops of liquid stevia
  • 1/2 tsp vanilla extract
  • 2 medium bananas
  • 1 Tbs vegan butter (I use Earth Balance)
  • 1 Tbs brown sugar
  • 1/2 cup walnuts
Instructions
  1. Preheat your oven at 375 degrees.
  2. In a large mixing bowl, add the chia seeds, milk, liquid stevia and vanilla extract.
  3. Whisk together and set aside in the refrigerator for at least 1 hour but up to 2 days.
  4. Once your oven is preheated, spread the walnuts on a baking sheet and roast in the oven for 10 mins.
  5. Turn the walnuts after 5 minutes and check on them at the 8 minute mark to make sure they are roasting and not burning.
  6. In the meantime, cut your bananas in thick 1 inch slices.
  7. Set a saucepan on medium heat and melt the butter and brown sugar.
  8. Add the sliced bananas.
  9. Allow bananas to cook for at least 2 minutes before turning.
  10. Take the chia pudding out of the fridge and pour in 4 bowls.
  11. Decorate with the caramelized bananas and walnuts.

 

Banana Pancakes

 

Like many things we cherish, this banana pancake recipe came out of necessity. Let me explain…We always have a mountain of fruits at home but the one fruit that trumps all others in terms of quantity and eating frequency is bananas. Mainly because it’s my son’s favourite and most prized fruit.

His entire face literally lights up as he sees me pull one out of the banana basket. It’s often the first thing he eats in the morning. I sometimes feel guilty for giving him the same fruit every morning so every now and then, I’ll cut up some clementines, grapes or whatever other fruit I have on hand.

The bowl of fruit is usually met with a blank stare. He diligently eats the non-banana fruit but gazes over at the banana basket and points at it with a “nana”… My heart melts and so it’s bananas again the following morning.  My husband and I are just as crazy for bananas, but in their frozen form for smoothies and nice cream.

Suffice to say, bananas are a big thing in my family and none go to waste: half are eaten by our son and the other half is frozen for later delicacies. But last week, two bananas unexplainably fell out of the banana basket and went into hiding behind the coffee machine. I didn’t notice them until Sunday morning!

Needless to say, the bananas had well passed their prime but since no food ever goes to waste in our house (it’s one of my worst pet peeves!), I had to come up with something good to make with them, and quickly, before my son realized the treasure I was holding. So I took out my small blender and the recipe for these pancakes was born.

These pancakes are probably the easiest and quickest pancakes I’ve ever made. Even with the 10 minutes resting time in the fridge before cooking them in the pan. And if you’re really pressed for time, you can skip that part. I find the resting time n the fridge gives the pancakes some added oomph (read fluffiness) but is in no way necessary, taste wise.

And of course, like all things banana, they were a huge hit in my family! I actually forgot to take out the maple syrup but no one said anything and we ate them as is. Ok, honestly, we ate them with our fingers like cookies… don’t judge, I’m sure you’ve done it too, and if not, it’s a must try!

I hope your family enjoys them as much as we have. Leave me a comment and let me know what recipe you’ve come up with out of necessity?

xx

Banana Pancakes
Prep time:
Cook time:
Total time:
Serves: 4 portions
These pancakes are fluffy and filling. They are already sweet from the bananas and agave nectar so you won’t even need to take out the maple syrup… unless you really want to and that’s totally cool too!
Ingredients
  • 2 medium bananas
  • 2 Cups gluten-free flour (I use Bob’s Red Mill GF flour mix)
  • 2 Tbs agave nectar
  • 1 1/2 Tbs baking powder
  • 1/8 tsp salt
  • 2 Tbs melted vegan butter (I use Earth Balance)
  • 1 tsp vanilla
  • 1 Cup mylk alternative (I used almond milk)
Instructions
  1. Put all the ingredients in the blender, starting with the wet ingredients, and blend until smooth consistency.
  2. Put in the fridge for 10 mins to rest.
  3. Add cooking spray to a pan and set over medium high heat.
  4. Take out the pancake mix and scoop 1/4 Cup batter at a time in a hot pan.
  5. Reduce the heat to medium low and cook for 2-3 minutes on each side.
  6. Repeat for the remainder of the batter.

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Protein Packed Pumpkin Spiced Nice Cream

 

Hello beautiful people,

I can’t believe we’re Friday already. The week has just flown, right by me. Part of me is excited, read relieved, that the weekend is just around the corner, mainly because the 3 hours a day commute to work has taken a toll on me this week (read my previous post here). Part of me wishes there were less items left on my “weekday” to-do list. Because yes, there is a “weekday” to-do list and a “weekend” to-do list. The difference between the two resides mostly in what I can get accomplished when my son is with me, i.e. groceries and what I can’t get accomplished with him, i.e. getting a good workout in at the gym.

Admittedly, these days, most of my workouts are done at home, as is my yoga practice. Although I try to get to the gym at least once a week so I can happily lift heavy things and make it to an Ashtanga yoga class, it’s not always possible. So home workouts have been my saving grace. I don’t have really heavy weights to lift at home, but lucky me has a very handy husband who crafted me a beautiful wooden plyobox, inspired by Rogue crossfit gear.

My home workouts are geared more towards full body weight workouts that can be done within 30 mins but still get my heart pumping and my muscles sore. I also put a lot of emphasis on my core, as it is still weak from pregnancy and it helps with my challenging Ashtanga practice. With early morning workouts and a demanding work schedule, it’s no surprise that my body needs all the nutrients it can get. And as I explained on my About me page, I always need to make sure I have enough protein in my diet. It’s what keeps me energized, satisfied and functioning well.

So with that in mind, I’ve created a protein packed nice cream. For those of you who don’t know what nice cream is, it’s actually a frothy, creamy, dreamy concoction made of frozen bananas and whatever else you fancy, that tastes just like ice cream but is the nicer version as it contains no animal products. I love nice cream and since it’s healthy and good for you, why not have it for breakfast! But I needed to find a way to incorporate protein in it to feed my muscles after my workouts. So after a few attempts, I’ve found the perfect secret ingredient: butter beans! Butter beans or lima beans, are packed with protein (8 grams of protein per 100 grams), have a nice smooth texture and a very subtle taste that can’t be distinguished when blended with frozen bananas. Winner!

I hope you guys enjoy this recipe and that it keeps your muscles fuelled up! Let me know if you want me to share some of my workouts with you.

 

xx

Protein Packed Pumpkin Spiced Nice Cream
Prep time:
Total time:
Serves: 1 portion
This nice cream is really easy to make, is packed with protein and has a nice subtle pumpkin spice flavour. To make sure I always have frozen bananas on hand, I stock up when they go on sale, slice a bunch of them up and individually freeze the slices on a pan in the freezer before transferring them to a closed lid freezer safe container. Also, if pumpkin spice isn’t your thing, don’t be shy to experiment with other spices like ginger or just add some vanilla extract.
Ingredients
  • 2 cups frozen banana, sliced
  • 1 14 oz can butter beans
  • 1/2 cup mylk (my new obsession is Ripples unsweetened pea mylk)
  • 1/2 tsp pumpkin spice mix
  • 2 drops liquid Stevia (optional – if you like your nice cream really sweet)
Instructions
  1. Rinse the canned beans.
  2. Put all the ingredients in a food processor or blender and blend until you reach a smooth, creamy texture. And voilà!