Overnight Super Matcha Chia Pudding

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I love breakfast foods but I don’t have a HUGE desire to change things up all the time. I could probably eat one of two things every day for breakfast and be perfectly okay with that. Avocado toast and granola with yogurt. I used to be big on oatmeal but that really changed after a few years of eating that almost everyday (as an alternative to cereal).

I’m at a point where if I’m not hungry after drinking a hot cup of chai with almond milk or some type of crazy a** elixir I make in the morning, I just could go without breakfast altogether. Then there are mornings where I wake up famished wondering if I ran out of my millet bread for avocado toast or if I should pop open a new bag of granola.

I’ve had a pretty serious matcha obsession since giving up coffee in January and I’m always looking for new ways to make it even better besides whizzing it with almond milk, butter, and coconut oil. I mean, it’s a pretty badass way to consume it and it’s rather flawless. If it’s not broke don’t fix it 😉 But a wave of inspiration led me to give this recipe a try.

Matcha, is actually powdered green tea (the green tea leaves are dried then ground into a sexy powder). This super powered powder is loaded with L-Theanine, an amino acid that helps balance the caffeine content. L-Theanine is known to provide a sense of calm (I can dig that). It’s a great source of antioxidants, improve focuses and concentration while also supporting sexy skin.

When combined with chia (a superpowered superfood all by its bad self) you get a happy, healthy dose of Omega 3’s, high fiber, protein and is a natural mood booster (hello glow) throughout your cycle (if you’re a lady). I’m all about them good mood foods and the combination of calm and clear, matcha with mood-boosting chia is a match made in breakfast heaven.

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The best part of this recipe is you can make it overnight and just grab and go in the morning. Well, I like to add a few things as toppings to make it a little more exciting 😉

Overnight Super Matcha Chia Pudding

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Total time: 1-8 hours (the longer you leave it the better)
Serves 1 hungry human

What you need:

  • 1 heaping teaspoon of matcha powder
  • 1/2 cup chia seeds
  • 1 cup coconut milk (full fat)
  • 1/2 cup almond/macadamia/rice/soy/cashew milk (your choice)
  • For sweetness: 1 teaspoon coconut nectar or 1 teaspoon of grade B maple syrup
  • Optional add-ins: maca, moringa powder (for an added green boost), coconut oil (best if warmed up and added in after being refrigerated)
  • Toppings: mixed berries, goji berries, coconut flakes, pepitas (the options are truly endless)

How you make it:

  1. Combine coconut milk and other nut milk of choice with matcha (and sweetener/add in’s) in a blender. Blend until incorporated and frothy.
  2. Whisk chia into your mixture and place in a container. Pop in your fridge and let the mixture get acquainted overnight.
  3. Before you indulge, stir your superpowered chia pudding and add a little more nut milk or coconut milk to achieve your desired texture. The sweet spot for me seems to be about 2-4 tablespoons 😉
  4. Top with a few of your favorite things and feel glorious and full.

How do you take your matcha?

Peace, love and NO Beef!

G

 

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Super Stuffed Peppers {Almost Vegan, Perfectly Delish}

Tempeh Bacon Lettuce & Tomato Sammies (4)

When life gets insane in the membrane, meals that are simple to put together and extra nourishing really make everything that much better.

I’m not going to lie, the last few weeks have been challenging for me. I’m adjusting to a new work schedule and I think I’ve spread myself pretty thin (just picture this: I work three jobs- not complaining, I love what I do- I’m planning a wedding that’s 2 months away, I still need to have the time to eat, sleep, cook, get mani pedis and enjoy summer).

Being human is a challenge sometimes.

Some days we sleep less.

Some days we eat less or more.

Balance is such an illusion. It’s not real. We can truly have it all but we don’t need to sacrifice it all in order to have it. I’m not a delusional holistic health guru. I exist in this real world. Sometimes there is no time to slave away in the kitchen and it is too damn hot to turn on the mother flippin’ oven or even stand near a stove and pizza sounds like the best option.

This recipe was born on a day it wasn’t too hot to put on the oven and I just didn’t want a ton of pots going at the same time. I just wanted to take what I already had in my fridge, put it together in a semi-cohesive, orgasmic, healthy dinner.

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I’ve done this a handful of times over the last month or so and to be honest, it only gets more and more delicious (and random af).

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Detoxifying Red Lentil Dahl

Detoxifying Red Lentil Dahl

Hellooooooo beautiful foodies!!!

I promise I haven’t fallen off the face of the Earth. To be completely honest with you, I’ve been eating the same effin shiznit for the last few weeks (rotating it of course and a few days of eating at my moms house and celebrating some birthdays, mine included). I also finished up my cleanse which seemed to take about 2-3 weeks. The preparation, the testing, the pre-cleanse and the post-cleanse.

So after all of this, I’m ready to get myself back in the kitchen.

We’re in this in-between place right now. It’s warm, the season is really kicking in and we’re getting some new sexy veggies in season. Asparagus anyone?!! And I can’t wait for the Strawberries. Those babies are coming soon. Like 2 weeks! YAAS!

As we are in limbo with the diff veggies coming into season,(and I’m tryna figure out what to make based off of seasonal availability) I’m sticking to the simple foods. This soup, basically the non-Indian way of explaining dahl, is one of those comforting and detoxifying recipes that’s easy to make and it really sticks to your ribs, keep you full and feeling sexy af.

What’s good about this recipe?

  • It’s easy
  • It’s FOODGASMIC (SOOOOOO GOOD)
  • It tastes better over time (leftovers yo)
  • Your poops will be glorious

Need I say more?!!

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Sweet Potato Brekkie Bowl with Tahini Dressing

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Can you tell I’m just a wee bit obsessed with sweet potato?

Last week I was such a grump. Aside from the unfortunate combination of PMS and detoxing, I was freakin’ hangry as f*ck. I LOVE food so if I have to overly think and overly strategize my food it takes away from my fun and leads to an unhappy G.

So far I’m on day 11 of my sugar detox with just 10 days to go. And I’m feeling good today but last week I was not nice. And the only thing that really saved me besides an entire avocado every single day: sweet potato.

Sweet potato and I are boos. We go way back. I didn’t like them much as a child but now that I know how to roast them and even make a hash out of them, there is no going back.

Now this recipe came out of nowhere.

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The Pumpkingingercoco Smoothie [Happy Holidays]

Tempeh Bacon Lettuce & Tomato Sammies

Whoa, I know the name sounds like a MOUTHFULL! Well…it’s a mouth full of AWESOME! Seriously. It just doesn’t seem like the holidays if there isn’t some combination of pumpkin, gingerbread or coquito (a Puerto Rican version of egg nog just coconut cream/milk based-it’s delish, just don’t forget the rum). And in case you didn’t know this about me already, I’m a fan of holiday beverages (remember the vegan pumpkin spice latte recipe) just, I like to do it my way.

I figured I could combine all these flavors that I crave in one smoothie.

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