Have you gotten on the matcha train yet?  It's packed with antioxidants, helps detox the body, and can even helps calm the nervous system! This Vanilla Matcha pudding is so easy to prepare, and not only does it have loads of benefits from the matcha, but also the chia seeds! This tasty little snack is packed with protein, healthy fat and will help improve digestion. You'll be winning on so many levels. :)

I had a Vanilla Matcha Latte recently and that's when I thought I should make this into a chia pudding flavor. You could make this pudding without the matcha and it's still tasty as Vanilla Chia Pudding, but by adding it you'll consume 10 times the antioxidants of green tea plus more! This can be a snack or a quick and easy breakfast if you prep it the night before. No matter when you eat it, know that you're doing your body good. Matcha was an acquired taste for me, but I grew to love it quickly.

Print

VANILLA MATCHA CHIA PUDDING

Please use all organic ingredients when possible

Course Breakfast, Snack

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 1

Author Megan Lawson

Ingredients

• 1 cup Almond Milk (or other non-dairy milk)
• 3 tbsp Chia Seeds
• 1 tsp Vanilla Extract
• 1/2 tsp Matcha Powder
• 1-2 tsp Maple Syrup (or sweetener of choice)
• 1-2 dashes Cinnamon (optional)

Instructions

• In a glass jar or other container add all the ingredients and stir until mixed well. Make sure all the chia seeds are mixed in. 
• Close or cover the container and let it sit in refrigerator. It can also be made the night before, or a day or two in advance. If you are wanting to eat it day of, best to let it sit for at least an hour. It becomes more like a pudding the longer it sits. 
• Stir well before eating. Adjusting sweetener and seasonings if needed. Enjoy! 

BENEFITS OF THIS RECIPE: 

1. Calms the mind and relaxes the body
2. Boosts metabolism and burns calories
3. Enhances mood and aids in concentration
4. Provides essential  vitamins and minerals like zinc and magnesium
5. Helps lower cholesterol and blood sugar

If you saw the delicious burger recipe I posted last week then you know it's from Megan Gilmore’s new cookbook, Everyday Detox. Her blog, the Detoxinista.com, is one of my favorite recipe blogs and Megan herself inspires me so much. I’m lucky to call her a friend and wanted to share more about her with you.  Here are 15 food-related things to know about the Detoxinista. (more…)

Yes, there is such a thing as a donut peach. Who knew nature could give us natural-looking, healthy donuts? You might not be able to tell in the picture, but they really do look like little donuts. (more…)

I'm excited to share this recipe with you because it's from one of my favorite blogs, the Detoxinista‘s new cookbook, Everyday Detox. This Quinoa Mushroom Burger isn't your normal veggie burger… it's even better! It's packed with protein (more…)

Tofu is a great source of plant-protein, high in calcium and makes one tasty meal!

I use to be intimidated by cooking with tofu. Not just using it in desserts, but actually baking it.

If I felt like this, I knew there's got to be others out there that feel the same way.

This recipe isn't elaborate or inventive, but it's the best way I've come up with for me to bake tofu! It's irresistibly good (more…)

This Pizzadilla is a hearty and healthy way to satisfy a pizza craving. It's super quick to whip up, and the toppings inside can be customized to your liking, but the combo of Mushroom and Arugula really hits the spot! It's so delicious I just had to share it here. This is a much better option than ordering out because it's cheaper, but also have you seen what's in the pizza's of major deliver chains? Yikes!

Again this is totally customizable. Some people like a lot of sauce and others don't so I don't have a measurements for that or the veggies. It's pretty easy to just spread the sauce on tortilla and then add in the toppings you like. I recommended just eyeballing everything to your desire.

Add nutritional yeast or another vegan cheese of choice. I love using this one because it adds extra protein to it. I also like dipping mine in some extra marinara on the side.

This is a no guilt pizza that still satisfies those cravings. What's your favorite combination for a pizzadilla?

Print

Mushroom Arugula Pizzadilla

Please use all organic ingredients when possible!

Course Entree

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1

Author Megan Lawson

Ingredients

• Small handful Arugula
• Mushrooms
• Onions
• 1-2 Garlic Cloves
• Pizza Sauce (or favorite Marinara/Pasta Sauce)
• 2 Tortillas (I like to use Ezekiel or Engine 2 brand)
• Balsamic Vinegar
• Nutritional Yeast (optional)
• Vegan Cheese (optional)

Instructions

• Preheat oven to 350 degree.
• First sauté mushrooms in a splash or two of balsamic vinegar until they're soft. Add small handful of arugula (or spinach) and onion and let wilt.
• Get two tortillas and spread garlic on them.
• Place tortilla's on baking sheet lined with parchment paper. Then add small spoonfuls of pizza sauce to each covering entire tortilla. Not too thick as you don't want it to fall apart.
• Top one of the tortilla's with the mushroom mix, a little more fresh arugula and vegan cheese (if desired). Place other tortilla on top.
• Bake for 3 minutes on one side. Flip over (I held it with my hands so it wouldn't fall apart) and bake for 2 min on the other.
• Let cool, cut into four squares and top with nutritional yeast and a little more sauce if you'd like.

BENEFITS OF THIS RECIPE:

1. Improves bone healthy and the body's ability to absorb calcium
2. Full of essential vitamins and minerals 
3. Boosts immune system 
4. Good source of antioxidant for optimal health 

Did you know cherries help reduce pain better than pain relieving pills like Advil? Pretty impressive, right? (more…)

If you're looking for an easy way to help flush or detox your system this Detox Lemonade is the way to do it. It's easy to make a big batch of it and drink on it all week long!  All you need is three ingredients: Mint, Lemons and Cucumbers. (more…)

It's Cinco de Mayo and that's not all… it's also my BIRTHDAY!! Here in the States, this holiday is mostly about feasting on Mexican food and sometimes too much tequila! This cauliflower “rice” recipe is a healthy twist (more…)

I love eating salads in the summer because they make beating the heat a little easier.  With the temperatures on the rise, I foresee this Strawberry Mâche Salad filling my plates a lot in the coming months. It's from the pages of my friend, Kathy Patalsky's new cookbook, Healthy Happy Vegan Kitchen! (more…)

Growing up in the South coleslaw was a barbecue staple. I was never a huge fan of it, but looking back on it now, it's probably a good thing I wasn't…  (more…)

If you've never had freeze-dried blueberries, I'm here to tell you you're missing out! It's got a fresh taste like I've never experienced with a blueberry before, along with a nice crunch. They're the perfect touch of pizazz to add to oatmeal, cereal or trail mix. Freeze-dried fruit makes a great snack on it's own too as they'll fill you up without filling you out.  (more…)