Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
Spring and Easter Recipes Collection – We have gathered a list of Spring and Easter-themed recipes on Life’s Little Sweets, including cupcakes, candy, snacks, and more!
These Fresh Spring Rolls have vermicelli, cooked shrimp, carrots, cucumber, basil, mint, & cilantro all wrapped up in a rice wrapper. They are delicious when dipped in our easy peanut sauce recipe, plum sauce, or your favorite dipping sauce.
Whether you’re looking for warm soup recipes for the change of seasons, or comfort food to keep you company during the refreshing days of spring, you’ll find plenty of food inspiration here!
Nettle Pesto has foraged, wild, stinging nettles (Urtica dioica), fresh garlic, extra virgin olive oil, Parmesan cheese (or substitute vegan Parmesan cheese, if vegan), Kosher salt, and fresh ground black pepper. It's vibrant, vegetal, and loaded with vitamins and minerals. Try this Nettle Pesto on your favorite pasta, on toast and it's a great sauce to go with chicken, fish, meat, or vegetables.
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This Chia Pudding is a nice way to start the day for breakfast or as a delicious snack and it can easily be made to be vegan and gluten-free. Customize it with your favorite berries and sweeten it with maple syrup. (vegan option, paleo, gluten-free, keto-friendly)
Estimated reading time: 6 minutes
Hi Everyone, Chia pudding is awesome.
I love it, it's my new go-to snack.
It's great because you can pretty much flavor it however you want to, with whatever berries or fruit is in season or your favorite sweetener or herbs.
It's essentially chia seeds in milk - either regular milk (I use whole) or non-dairy and you stir the seeds in and leave it to chill in the refrigerator 2 hours or overnight and viola! You have luscious chia pudding ready to go!
You can make it in a big 32 ounce (2 ½ cup) mason jar or smaller jars if you want.
I made it in a large jar and then portioned it out into smaller jars (those are actually baby food jars that I saved to reuse!) shown in the photos to make individual snacks for grabbing on the go.
Having healthier snacks like chia pudding really helped me with my health goals since I've been losing my pregnancy weight these last 8 months since my son was born.
I would rather reach for something like this which will make my stomach feel full and is more nutritious than a bag of chips (and I love chips too but this is better!).
According to Medical News Today (source),
They are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium. Omega-3 fatty acids help raise HDL cholesterol, the "good" cholesterol that protects against heart attack and stroke.
I always seed to have an abundance of chia seeds in my pantry shelf and making chia pudding is the perfect way to use them up!
It happens to be strawberry season, here in New Jersey, as I write this, and chia pudding is the perfect backdrop to any fruit or berry.
I also sprinkled this chia pudding with Cocoa Cinnamon Sugar Spice Mixture (Cinnamon Sugar Mixture works too!).
Let me know in the comments below if you try this recipe and what you pair it with!
This recipe is inspired by Basic Chia Seed Pudding from EatingBirdFood.com
This recipe post was originally published on 6/11/2018, and updated and republished 9/15/2019, 5/12/2021
This Chia Pudding is a nice way to start the day for breakfast or as a delicious snack and it can easily be made to be vegan and gluten-free. Customize it with your favorite berries and sweeten it with maple syrup. (makes 2 cups)
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Please note that the Calculated Nutrition is an estimate at best.
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