Chocolate Raspberry Coconut Chia Pudding with Unsweetened Almond Milk

Posted on February 24, 2015 by Jennifer FIsher

This post is sponsored by Almond Breeze Almondmilk.

I’ve really grown to love almond milk as a staple in my healthy diet. I’m not lactose intolerant nor do I have any other concern about dairy milk, but I find that the addition of almond milk makes a tasty alternative in my cooking, baking and smoothie-making. My absolute favorite “flavor” is unsweetened vanilla. With no added sugar, I am in control of how I want my milk or recipe outcome to taste and what type of ingredients I’ll use to do so. I will admit, in the winter, I do have cravings to mix in stevia-sweetened chocolate syrup – it makes a rich, creamy and low-calorie treat. It’s hard to believe, but one cup of Unsweetened Almond Breeze Almondmilk just has 30 calories – and, it has no saturated fat or cholesterol and is low on the Glycemic Index.

In addition to mugs of hot chocolate, I can’t tell you how many smoothie creations I’ve made with unsweetened almond milk as the base. Pear Maple Chia Smoothie, Watermelon Chia Smoothie, Creamy Cranberry Orange Smoothie and dozens upon dozens more. Making a smoothie is such an easy way to refuel after a good run – but I was looking for a new snack to have waiting and ready after an unseasonably warm trail run last week (it’s now cold again, ugh). Pairing chia seeds with almond milk seemed like the perfect way to pump of the protein for muscle recovery . . . seeing as I did it so often in my smoothies!

Just like unsweetened almond milk, there’s so much love about chia seeds. These little guys are an abundant source of Omega 3 fatty acids, surprising high in protein, and rich in other vitamins and minerals like calcium. I’ll be the first to admit, the gelatinous texture of chia seeds – even just the word gelatinous – freaks me out a little. However, blend in some chocolaty cocoa and raspberries and all of a sudden the mouthfeel is marvelous. This recipe makes a stunning and super sensible dessert and is so nutrient-packed; it even gets my approval for breakfast.

Chocolate Raspberry Coconut Chia Pudding #Recipe @almondbreeze #ad

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Chocolate Raspberry Coconut Chia Pudding

Prep Time

3 mins

Total Time

8 hrs 3 mins

Rich cacao powder and raspberries are perfectly paried -- add chia seeds and almond milk and you have a dessert that is creamy, dreamy and a delight for your healthy diet. Unsweeted almondmilk makes a great base that lets you choose how much sweetness to add.

Course: Breakfast, Dessert, Snack

Servings: 3 1/2 cup servings

Ingredients

Chocolate Chia Pudding Layer:

9 tablespoons Unsweetened Almond Breeze Almondmilk equals 1/2 cup + 1 tablespoon
2 tablespoons chia seeds
1 1/2 tablespoons cocoa powder
3 packets stevia

Rasberry Chia Pudding Layer

12 frozen raspberries
1/2 cup Unsweetened Almond Breeze Almondmilk
2 tablespoons chia seeds
2 tablespoons unsweetened flaked coconut
3 packets stevia

Instructions

Set out two 1-pint microwave-safe containers with tight-fitting lids. In first container, add ingredients for chocolate pudding layer. Secure lid tightly and shake vigorously to combine.
In second container, add raspberries and thaw in microwave on defrost for about 30 seconds, or until thawed and juices released. Use fork to mash up raspberries. Add remaining ingredients for raspberry pudding layer fasten lid and shake until combined.
Set both containers in the refrigerator for at least 8 hours or overnight. To serve, spoon puddings in alternate layers. Top with additional raspberries and coconut. Makes about 1 1/2 cups.

Girls’ Night In – Trop50 Raspberry Acai Sipper with Coconut-Mint-sicles

Posted on April 22, 2014 by Jennifer FIsher

You’re invited over to work up a sweat to old-school aerobic DVDs and Girl s CrossFit WOD. After well, enjoy healthy refreshments including a delicious mocktail made with Trop50 Raspberry Acai!

Oh, it’s always good to get together with my girlfriends. However, we’re not the head-out-to-a-bar types or even really much of book club babes, but the one thing we have in common is that we all like to run, workout and reward ourselves with healthy refreshments!

My idea of a fun “Girl’s Night In” is inviting my besties over for some fun, maybe putting in a retro workout DVD like a Denise Austin or Jane Fonda – oooh, break out the leotards and leg warmers. However, though my friends don’t care, hosting at my house might mean having to clean up and move the furniture around for our lunging, lifting, buns-of-steel fun. So, instead I’m recommending we meet up for “Girl’s Night In” at the CrossFit box, no sweaty men allowed.

After the old-school aerobics, we’ll kick up the fun with a girl-powered workout – oh, I don’t know, maybe something like this Girls’ Night WOD below:

As for refreshments, there will be no heavy lifting – just some fresh veggies and dip, some deviled eggs and easy to make smoothies and drinks featuring Trop50 Raspberry Açaí juice. I was very excited to learn that Trop50 has the great taste and goodness you expect from Tropicana, but with 50% less sugar and calories and no artificial sweeteners. Each 8 ounce serving has loads of antioxidants, more than a day’s worth of vitamin C and is a good source of vitamin E — all for only 50 calories and 10 grams of sugar.

Check out the gallery of drinks at the top of the post that feature Trop50 Raspberry Açaí along with some healthy smoothies I like to make at home. Although whipped up without alcohol, these drinks still taste special and celebratory without the next-day headache and regrets. While the “idea” of an adult beverage sounds appealing, my body always rebels – I try to remember that everything I eat or drink is either fueling performance or feeding disease.

Here’s a special sipper I’ve developed with Trop50 Raspberry Açaí. It’s so light and refreshing after a workout and I love how it’s keeps the fun in motion — dip and swirl the frozen pop around and enjoy! Pre-freeze the “mint cubes” the night before and playing bartender will be a breeze.

Raspberry Açaí Sipper with Coconut-Mint-sicles Recipe

2 10 -12 oz bottles coconut water
Mint springs
10 small wooden skewers
2 tbsp. colored cocktail rim sugar
1 59-oz bottle Trop50 Raspberry Açaí

Pour coconut water evenly into 10 large ice cube molds, small ice pop molds or small Dixie cups. Top with mint leaves. Place in freezer for about 1 hour until firm enough to hold wooden skewer or ice pop stick upright. Continue to freeze until solid.

Wet the rims of 10 glasses; dip rims in cocktail sugar. Pour beverage evenly among glasses (just under 6 ounces per glass). Remove mint pops from molds and place one in each drink. Garnish with additional mint, if desired. Serves 10.

Coconut Mint-sicles for your Girls’ Night In drink!

For more inspiring ideas, visit the Trop50 collection on Foodie.com

Disclosure: Compensation was provided by Trop50 via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Trop50.

Cottage Cheese, Please! Lemon Chia Tea Cakes with Berries Recipe #GlutenFree

Posted on April 2, 2014 by Jennifer FIsher

The following post is sponsored by Fitfluential LLC on behalf of Daisy Cottage Cheese.

Today, it’s cottage cheese, please! But, as I kid, I expressed my displeasure with this curd-style dairy product with the same gusto that was reserved for having blood drawn, getting grounded, having to babysit my brother instead of hang out with friends — no, please, please, please don’t do this to me! Crying, screaming, gnashing of teeth and so on. Boy, how times change! I barely wince at a needle prick, never get in trouble with my parents anymore and would welcome the opportunity to spend more time with my brother. And . . . as you probably have guessed, I now love cottage cheese!

When I headed down to the store to get my carton of Daisy Cottage Cheese, I noticed that the brand has rolled out new packaging – it’s so catchy with the white carton, blue lid and signature flower. It’s easy to figure out if you’re buying delicious full-fat Daisy (dark blue lid) or low-fat Daisy (light blue lid) — these little details matter, especially if I’m in a rush! But a great carton isn’t the only #DaisyDifference when it comes to stacking up this product against similar seeming cottage cheese brands on the shelves. Daisy Cottage Cheese just plain uses better ingredients (and fewer) than the competition. Made from only four ingredients, this stuff is straightforward and simple – just the way it should be. I feel confident serving Daisy to my family knowing it isn’t gunked up with unnecessary additives, preservatives and thickeners.

Nutrition Label for Daisy Low-Fat 2% Cottage Cheese

What I’ve found as a mom and athlete is that cottage cheese is a great way to pack a wallop of protein into any meal of the day– even snacks and treats! Did you know that a ½ cup serving of 2% Daisy Cottage Cheese has just 90 calories and 14 grams of protein – getting me well on my way to achieving my daily protein requirement. As a runner and fitness enthusiast who often works out two times a day, I require extra protein to help my body recover and rebuild muscle. It’s so easy to add cottage cheese to a smoothie, a salad, or on top of a baked potato – I even blend up cottage cheese to transform it into a creamy sauce and silky, smooth baking ingredient. Plus, since our family is on a budget, I really appreciate the value that cottage cheese offers as a protein source.

In honor of spring and all its fresh flavors, I whipped up this yummy batch of Lemon Chai Tea Cakes with Berries. It’s a healthy dessert that is balanced with protein – actually, I think it would also be great for breakfast! As a bonus, this recipe is gluten-free and doesn’t have a lot of added sweetness – only a bit of honey and lemon curd.

Lemon Chia Tea Cakes with Berries Recipe

2 cups gluten-free oat flour
2 teaspoons baking powder
2 tablespoons chia seeds
1/2 teaspoon salt
1 ½ cup 2% Daisy Brand cottage cheese
¼ cup fresh lemon juice
¼ cup lemon curd
¼ cup honey
1 teaspoon vanilla
2 large eggs
2 tablespoons coconut oil, melted

Sauce and Garnish

½ cup 2% Daisy Brand cottage cheese
¼ cup lemon curd
Blackberries and raspberries

In large bowl, mix together oat flour, baking powder, chia seeds and salt until combined.
In blender, mix together cottage cheese, lemon juice, lemon curd, honey, vanilla, eggs and oil until smooth.
Mix wet ingredients into dry ingredients, stirring until just combined but not over mixing.
Spoon batter into 4 free-standing paper baking cups (4” diameter) or 8 standard size muffin tins.
Bake for approximately 20 – 25 minutes, or until toothpick inserted into center pulls clean.
While muffins are baking, make sauce by adding ½ cup cottage cheese and ¼ lemon curd in blender; blend until smooth.
To serve, spoon sauce over cooled tea cakes and top with berries. Serves 4.

Don’t Miss the Twitter Chat with Daisy Cottage Cheese

Find out how to “Power Your Way Through the Day” with cottage cheese, a versatile protein source for breakfast, lunch, dinner, snacks – as well as for workout fuel and recovery. I can’t wait to learn more about the benefits of cottage cheese from the experts and find out some of the Fitfluential community’s favorite recipes.

Twitter Chat:
Hosted by: FitFluential
Date: April 10, 2014
Theme: Power Your Way Through the Day
Time: 9:00 pm EST
#DaisyDifference

“Me Time” with Pure Leaf Tea & Raspberry Chocolate Apple Rounds Recipe

Posted on March 31, 2014 by Jennifer FIsher

I love my family, but sometimes a little “ME” time is necessary mandatory. After go-go-going to support my family in every imaginable way including cooking, chauffeuring, homework helping, hugging, and bring home the bacon bits, I need a little escape from my reality. Whether it’s a few minutes stolen from laundry time to read a book (although sometimes have trouble getting through a magazine) or an entire hour “appointment” scheduled into my calendar for the gym or running through the trails, these “just-for-mom” moments help me to decompress so that I can power up to be a better person and parent – and that’s good thing!

Another good thing is nourishing myself with a healthy snack during my “ME” time. With three teenage boys in the house who inhale food faster than my Dyson collects the crumbs, I sometimes have to resort to labeling and nearly locking down my healthy snacks (yes, they’ll even devour the nutritious stuff). When I brought home a bottle of Pure Leaf Iced Tea to review, I knew the Raspberry flavor would be popular and I had to insist threaten “hands-off” until the photos were taken and “I” got the first taste!

Can you believe it? I did get the first taste as I poured a cool, crisp glass full as a rehydrating beverage after a run around the neighborhood while they were in school. The Raspberry Pure Leaf Tea sure got the attention of my taste buds with fresh-brewed tea leaves picked at their peak and all natural raspberry flavor. I’ve never been able to make iced tea the way my mom did when I was growing up in Arizona, but this tea gives her secret family recipe a serious run for the title of Best Iced Tea Ever – actually I think Pure Leaf wins (sorry mom). It’s sweet without being too sugary and the raspberry flavor mingles nicely in the blend without overpowering like some sort of berry bully – meaning, the tea still tastes like tea, just better! By the way Pure Leaf also has other fruit flavors (such as Peach and Lemon) as well as an unsweetened version.

I might joke around about “the stress” of juggling the duties of a job, parenting kids and being a wife, and keeping up an athlete’s training schedule, but the straight up truth is that I have an amazingly blessed life. When I do take some time to sit back and put things in this perspective, Pure Leaf adds just a little extra “goodness” to the day. Of course, I can only sip so much tea before I work up an appetite; my recipe for Raspberry Chocolate Apple Rounds makes the perfect accompaniment.

Raspberry Chocolate Apple Rounds Recipe

1 medium apple
3 tablespoons chocolate-flavored nut butter
2 teaspoons almond slivers
Handful raspberries

Directions: Cut apple crosswise in approximate ¼” slices; carefully remove circle of seeds and core in center with paring knife. Spread chocolate nut butter over the top of each apple slice. Garnish with raspberries and almond slivers. Serves 2.

From the Brand: Pure Leaf is real brewed iced tea, which means it’s brewed from REAL tea leaves picked at their freshest, never from powder or concentrate. The result is a refreshing iced tea with perfectly balanced aroma, body, and flavor.

Learn more at http://www.facebook.com/pureleaf.

Disclosure: Compensation was provided by Pepsico via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Pepsico.

Take-Out Makeover – Baked Chicken Spring Rolls with Raspberry Chipotle Sauce

Posted on April 3, 2013 by Jennifer FIsher

Get that crispy crunch of an egg roll with virtually none of the fat with this yummy Baked Chicken Spring Rolls with Raspberry Chipotle Sauce recipe. A lightened up version of a take-out favorite, this snack or light dinner option can be made at home snippity-snap, quicker than the delivery guy can even get to your front door.

Inspired by the vegetables already in my produce bin, this recipe is easily adaptable to whatever colorful vegetables (and maybe even fruits for the daring) you need to use up. For convenience, I like a pre-prepared sauce for my spring rolls; Fischer & Wieser Raspberry Chipolte Sauce is a favorite.

Baked Chicken Spring Rolls with Raspberry Chipotle Sauce Recipe

2 teaspoons sesame oil
1 teaspoon dried, ground ancho chile powder
1 Tablespoon minced garlic
1/2 large red onion, diced
6-ounces cabbage blend (I used a coleslaw bag)
¾ cup fresh corn kernels
3 tablespoons fresh minced parsley (more for garnish)
1 lime, juiced
1 tablespoon soy sauce
1 teaspoon dried, ground ancho chile powder
2 cups diced or shredded chicken breast (already cooked)
12 square (7-inch) spring roll wrappers
3/4 cup Raspberry Chipotle Sauce, for serving (I used Fischer & Wieser brand)
Preheat the oven to 400ºF.

In large sauté pan heat up sesame oil over medium-low heat and add chile powder and garlic; sauté for 2 minutes. Add red onions and corn and sauté for 3 – 5 minutes until somewhat softened, but not soggy. Sir in the cabbage, lemon juice, and soy sauce and continue cooking, stirring frequently, for another 2 – 3 minutes. Stir chicken into vegetable mixture. Remove from heat and let mixture cool for 5 minutes.

Arrange the spring roll wrappers on a dry work surface then place 1/3 cup of the mixture in the center of each wrapper. Roll the wrappers snuggly around the mixture, folding the edges inward. Before your final fold, dip fingers in water and then moisten the outer edge of the wrapper to seal the spring roll shut.

Line a baking sheet lined with parchment paper or a Silpat nonstick baking mat and line up spring rolls. Brush the tops of the rolls with olive oil then bake them for 25 – 30 minutes (rotating half-way through) or until golden brown and crisped. Remove the spring rolls from the oven and serve them immediately with warmed raspberry chipotle sauce.

Makes 12 spring rolls.

Nutrition Information:

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Tag Archives: raspberry

Chocolate Raspberry Coconut Chia Pudding with Unsweetened Almond Milk

Girls’ Night In – Trop50 Raspberry Acai Sipper with Coconut-Mint-sicles

Cottage Cheese, Please! Lemon Chia Tea Cakes with Berries Recipe #GlutenFree

“Me Time” with Pure Leaf Tea & Raspberry Chocolate Apple Rounds Recipe

Take-Out Makeover – Baked Chicken Spring Rolls with Raspberry Chipotle Sauce