For the last six months I’ve been on a matcha kick. I love this stuff!! I buy the powder and make my own matcha almond milk lattes when I have the time. Which in reality is maybe once a week. It’s the perfect treat for myself! I’m not a coffee drinker so I typically drink yerba mate, puerh, chai, or matcha. Living in Boulder most coffee shops offer matcha or local chai and 9 times out of 10 I am able to get my drink unsweetened! I love having the option to get a non-coffee drink without all the sugar! Don’t hesitate to ask you local coffee shop, I didn’t learn this until a few weeks ago that most places carry unsweetened chai. A total game changer!
Anyway, It’s been awhile since I’ve made any sort of chia pudding but it’s been on my mind. And what better way to spice up a batch of chia pudding than with matcha powder! So simple of an idea and so delicious! I may have to make a batch of chai chia pudding next! Check out my little helper.. he was patiently waiting to dig out the blueberries.
Here is a nutritious snack or dessert to add to your meal plan! Chia seeds are rich in fiber, omega-3 fats, protein, vitamins and minerals. They are a nutrient dense seed with plenty of fiber, a decent amount of protein, and low carbohydrates. Add some matcha powder and you are guaranteed a healthy energy boost!
- 2 1/2 cups unsweetened almond milk
- 2 teaspoons matcha powder
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon cardamom powder
- 1/2 cup chia seeds
- 1/2 cup slivered almonds
- 6 vanilla creme stevia drops (I like Sweet Drops)
- Combine all ingredients in a quart mason jar.
- Cover and shake well. Place in refrigerator and shake every so often for a few hours.
- Serve after the chia seeds have ‘set’ at least 6 hours in the fridge.
- Top with fresh fruit, dried coconut flakes, and/or more nuts. I chose fresh blueberries.
If you do not want to use stevia feel free to substitute a tablespoon or two of maple syrup.
I’ll start off with my update. By now I’m sure you’ve noticed I switched my domain name. Yay! Somewhat bittersweet though. I kind of really liked the name ‘eating with sporks’. It was different and seemed to carry some attitude behind it. I guess a lot like me. So why did I change it? Because it seemed most people could not remember the name. This really bothered me and drove me nuts! These days most domain names are not available, another reason why I went with something unique.
I’m in the early process of creating something new for myself, details will be shared in the months to come, and I started to think about changing my domain. Lucky for me, my first idea, ‘my daily bite’ was a free domain up for auction. It seemed for once the stars were aligned. After thinking about it for a day I knew I would feel foolish if I didn’t get it while it was free. So here we are. Welcome to my new page. In the weeks to come I’m going to update it a bit more to fit the new title, along with more exciting changes in the months to come.
Now let’s talk food. I love eggplant. It’s one of those veggies that doesn’t always get enough credit. It is part of the nightshade family, a category linked to common food intolerance/allergies. Even though I do have some issues with peppers, also a nightshade, lucky for me eggplant is a-ok! I love growing it in the garden to enjoy throughout the summer season.
Here I made a roasted eggplant dip. I typically use two or three eggplants, enough to make a big batch. There are a few different ways you can roast eggplant. During the summer I love to use the grill, charring the skin. If you have a gas stovetop you can also char the eggplant over the flame. Or you can use the oven, which is what I did for this recipe. I find the easiest way is to roast the eggplant halved, but you can do it whole if you prefer. I used rosemary sprigs during the roasting to add a little extra flavor. Once the eggplant is roasted just blend the flesh with some garlic, tahini, lemon juice, and a few seasonings. Super easy!
Roasted eggplant dip can be served with fresh veggies and pita to be enjoyed as an appetizer or snack. Or you can be like me and serve it with a chicken shawarma salad. Greens topped with shredded carrot, homemade chicken shawarma, eggplant dip, olives, gherkins, and whatever else you desire. So good!
Roasted Eggplant Dip
- 2 medium-large eggplants
- 4 large sprigs rosemary (optional)
- 1/8 cup olive oil + more
- 1 clove garlic
- 3/4 teaspoon cumin
- 1/2 teaspoon smoked paprika + more
- 2 1/2 tablespoons lemon juice (1-2 lemons)
- 2 tablespoons tahini
- 3 tablespoons chopped fresh parsley
- Preheat oven to 400°
- Slice off stem of eggplants and slice each lengthwise. Season flesh with s&p and coat all sides with a bit of olive oil. Lay cut side down on a nonstick baking dish placing a sprig of rosemary under each half. Roast 15-20 minutes or until flesh is soft and skin is browned. Remove from oven, discard rosemary, place eggplant halves in a large glass bowl, and cover with plastic wrap to seal. The steam will allow for easy skin removal.
- Once cooled about 15 minutes, scrape fresh from skins and place in a food processor. Add 1/8 cup olive oil, garlic clove, cumin, 1/2 teaspoon smoked paprika, lemon juice, tahini, and s&p – probably 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Blend well until smooth. Taste and add more lemon juice or seasonings if desired. Lastly quickly pulse in parsley.
- Served in a large bowl topped with a few dashes of paprika, 1-2 tablespoons of olive oil, and garnished with sliced gherkins.
Pudding for breakfast! Who doesn’t love the sound of that? Healthy chocolate pudding.. sign me up! Chia seeds are truly amazing. They have numerous health benefits (which I am too lazy to add in) and can be consumed in a variety of ways. Pudding is definitely my favorite! As I was eating this I was brought to tapioca pudding. Tapioca is one of my favorite desserts of all time so I was definitely in my happy place. Some people have a hard time with the texture of chia seeds but this is no issue for me. Especially if you let them gel up overnight. They have a mild crunch with each bite and if you make your pudding thick it’s really quite delicious.
I’ve only made a few batches of chia pudding in the past but recently have been exploring different foods discovering what works best with my body. Chia foods is on the positive list. I’m definitely on a food journey right now and I’m gearing up to share it all in a post sometime soon. This explains my absence recently, I’m all over the place in my head trying to figure out where I want to ‘land’.
But anyway, this past weekend we all went to a newish restaurant in Boulder, Zeal. It’s food for enthusiasts all about fresh ingredients and simple combinations. The concept is pretty great but the food did not deliver. I had the special and found the sauce served with the dish to be just awful. It was made from the pulp of their juices and it tasted like something that would come out of a garbage disposal. I ate most of it just because but it was definitely tough. Josh had the macro bowl which was also subpar. He had more steamed cauliflower than anything else in his bowl. Macro bowls are basic but they need some flare. He was able to choose two sauces from their list to go with his meal and both he ordered were pretty awful too. Neither of us had a good meal. As for Cia I ordered her a smoothie which was delicious and also a bowl of chia pudding. She was beyond her hungry stage and I needed something easy and simple for her. She had the best meal by far! But why would I go out and order chia pudding when I can easily make my own at home? So that night Josh asked me to make us a batch..
There’s really nothing to it. Milk and chia seeds, mix, refrigerate, eat. Of course it’s more exciting to spice it up a little so I did. I used unsweetened almond coconut milk for the milk and added in cardamom, cinnamon, vanilla creme stevia, raw cacao powder, and shredded coconut. YUM! As for toppings I chopped up some turkish apricots, sprinkled on come cacao nibs, walnut halves, and a little more shredded coconut. What a delicious breakfast. This is going to be in the weekly rotation for sure. Cia enjoyed a nice big bowl too.
- 5 oz bag of chia seeds
- 1 quart unsweetened almond coconut milk (Almond Breeze refrigerated)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 4 tablespoons raw cacao powder
- 4 drops vanilla creme steva (SweetLeaf)
- 1/4 cup shredded coconut
- Place all in a large tupperware container or glass bowl. Mix well to combine.
- Cover and refrigerate overnight.
- Whisk well before serving.
- Eat as is or top with whatever suits your mood..
- chopped turkish apricots or any other dried/fresh fruit
- shredded coconuts
- walnuts or any other nut
- cacao nibs
What a weekend we had! One of the busiest in months.. Josh took Friday off, a very rare and special treat. I welcomed the extra set of hands to help with Cia but more to enjoy his company throughout the day. One of my dear friends had her wedding celebration Friday night in Evergreen so it made more sense for Josh to stay at home rather than rush off to work to rush home to get ready and head out. This event included driving 2+ hours in stop and go traffic in a car with no a/c in 96-98 degree heat to arrive an hour late. A lot of no fun. But more importantly the trip also involved Cia getting car sick all over her dress a mile from the venue with no back up dress, shirt or other top of her own. I’ll spare you the details but this is where the fun began! We managed as all parents do and came out with a pretty great story.
Cia dancing around and eating grapes in her makeshift dress
After making our way back home and cleaning up Cia’s mess of a carseat and my mess of a car we managed to get a bit of sleep before heading out early Saturday morning for the local peach festival. Thankfully the festival did not disappoint. We all enjoyed delicious peach cobbler and peach smoothie for breakfast. There were tons and tons of local vendors so we spent a few hours wandering through them all. It was really a gathering. I had come down with a cold at the wedding Friday night and eventually the exhaustion set in. I’m sure eating a bunch of sugar wasn’t the smartest of ideas but I wasn’t going to pass it up. We had originally planned to enjoy an afternoon of peach inspired foods with some friends but I had to cancel and rest. Our box of peaches were left untouched on the counter until I had the energy to cook with them.
Sunday arrived and we were back up and at it early as we had friends passing through town and wanted to meet them for breakfast before they headed out. We managed to get up early and make it out the door in time but my car battery was dead when we went to leave. Once we regrouped and jumped my car we were late but on our way. Breakfast was wonderful and we settled back in at home after for the rest of the day. At the peach festival we had bought a loaf of roasted garlic bread along with our peaches. And from this dinner inspiration came. Peach bruschetta with grilled bread. Simple and oh so yummy. Peaches, applewood smoked goat cheese, olive oil, honey, and basil. The perfect ending to a busy and memorable weekend!
- 3 ripe peaches, pitted and chopped
- 2 oz goat cheese, I used Haystack applewood smoked
- 1 tablespoon olive oil
- 1 tablespoon honey
- 3 tablespoons fresh chopped basil
- Combine all ingredients in a bowl and mix gently.
- Refrigerate until serving
** Serve on grilled or toasted bread.
I’ve been on a hummus kick for the last few months and decided it was about time to change it up. When I was shopping the other day and saw a massive eggplant I knew it was time to make a batch of baba ghanoush. Eggplant roasted over a flame always give the best smokey flavor but it is still not grill season and I had no desire to deal with the stove top. So into the oven the eggplant went. I roasted it for an just over an hour, I had a huge eggplant, and blended it with olive oil, tahini, lemon juice, dried parsley, and salt. I skipped the garlic for a more mellow version and it turned out delicious. Silky smooth.
As you can see in the picture below I enjoyed a bowl with some fresh veggies. Those who know me know I steer well clear of any peppers or cucumbers. They give me indigestions in the form of burping the flavor for 24+ hours after eating them. This has plagued me for over 7 years now and I have no idea what switched as I used to eat them all the time. But I’ve been craving raw veggies and figured it was time to give them another go ahead. I bought a crisp yellow pepper and a seedless cucumber. I was smart enough to eat a digestive enzyme before enjoying this meal and chewed my food extremely well. So far so good.
- olive oil
- 2 tablespoons tahini
- 2-3 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon dried parsley
- Preheat oven to 400°. Prick eggplant skin with a fork and coat lightly with olive oil. Place on a foil lined baking sheet and bake 45 minutes to an hour until the skin is wrinkled and deflated. My eggplant was huge so I cooked mine for over an hour. Remove from oven and cool slightly. Peel skin and place flesh in a bowl. Allow to cool and drain out the liquid.
- To the eggplant add a few tablespoons of olive oil, tahini, lemon juice, salt, and dried parsley. Blend with an immersion blender until creamy and smooth.