Raspberry Jasmine Chia Pudding

I’ve been so bad at meal prepping my breakfasts lately. (Hell, lunches, too! Ha!) After a summer full of packing, moving, and cleaning, I was beat. Needless to say, Gregorys Coffee and Sweetgreen got a lot of business from me; in turn, I got a lot of points on my apps. ๐Ÿ˜

Now that I’m – at least temporarily – settled again, I’ve got no excuse not to start prepping my meals. I know my wallet and waistline will both be extremely happier.

Chia pudding is, literally, one of the easiest breakfasts to prepare! Prepping overnight oats seems like preparing a 3-course meal in comparison. Chia seeds + liquid + bowl or jar x at least 3 hours = breakfast, baby!

I am a huge fan of jasmine tea, by the by. Admittedly, I’m a bit picky about floral flavors. Chamomile and jasmine are always on the good list. Rose? HARD PASS. Lavender? Eh. It depends on the dish and my mood at the time. Ha! But yes, there is always a welcomed place in my mouth and stomach when it comes to jasmine. I was so excited to see Runamok Maple release a jasmine tea-infused flavor, and the notes in it are perfect. The maple doesn’t overpower the jasmine, and the jasmine doesn’t overpower the maple. They work hand in hand so well! I couldn’t be more delighted to have two of my favorite flavors marry!

Originally, adding fruit into the pudding was NOT a part of the original recipe. However – speaking of marrying flavors – I had some raspberries in the fridge and an impulsive spark in my belly. I did a quick Google search of whether raspberries and jasmine are compatible. TRUST ME. They work together VERY well!

The basis to making a chia pudding is very easy – as I’ve stated in my previous recipe for Dirty Chai Chia Pudding – and if you remember that 3 tablespoons of chia seeds mix with one cup of liquid, you’ll be good as gold!

This chia pudding recipe is a winner. Good thing, since one bowl will give me breakfast for quite a few days! Ha!

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NOTE: Thanks to Runamok Maple for this opportunity to do another collaboration. Please support small business! Please visit their website and check out their amazing line of syrups.ย Want your own bottle of the jasmine flavor? Use promo code SEEKSATIATION20 to get 20% off at checkout!

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Raspberry Jasmine Chia Pudding
(Makes roughly 24 oz. in total)

โ€“ 6 tablespoons chia seeds
– 1/2 cup raspberries, rinsed
โ€“ 1 & 1/2 cups milk of choice (dairy or plant-based)
– 1/2 cup water
– 1 bag jasmine tea (optional for a stronger jasmine flavor; see Step #3a)
โ€“ 2 tablespoons Runamok Jasmine Tea-Infused Maple Syrup (or sweetener of choice)

Before We Get Started…

– If not able to use jasmine tea-infused maple syrup, use Step #3a for a jasmine-flavored chia pudding.

Directions:

1.) Place chia seeds in a large bowl and set aside.

2.) Roughly chop raspberries and set aside.

3a.) For a stronger jasmine flavor: Over medium heat, bring milk and water to a slow simmer; it should not be brought to a boil. Turn off heat, add tea bag, and allow to steep for 5 minutes. Allow milk tea mixture to cool down for 15 minutes. Add milk tea mixture to chia seeds and gently whisk until thoroughly combined. Add raspberries and maple syrup; whisk again until combined.

OR

3b.) For a lighter jasmine flavor: Add milk and water to chia seeds and gently whisk until thoroughly combined. Add raspberries and jasmine-infused maple syrup; whisk again until combined.

4.) Place plastic wrap over bowl and place in fridge for no less than 3 hours, preferably overnight. This pudding, refrigerated, will remain fresh for up to five days.

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Cherry Chocolate Hazelnut Oatmeal

Summer Goals: Buy cherries when they are cheap!

I swear, one day, they’ll be at Westside Market for $3.99 a pound, then, in the blink of an eye, they are $9.99 a pound.

I’ve got rent and student loans to pay. I’ve gotta buy those cherries when they’re on the low-low.

I’m purposely giving myself slow plan-less weekends; as I’ll be moving from Inwood down to the Upper West Side in the end of August, I’m taking the time to slowly pack up what I need, pitch what I don’t, and use up what’s left in my kitchen! Luckily, I’ll take any excuse to create and cook, so the latter is obviously not an issue for me.

I’ve recently discovered dairy-free Nocciolata Organic Hazelnut Spread. Being free of palm oil, I feel a bit better about indulging in this sweet treat from both a health and ethics perspective. Mixed with some summer-ripened cherries and healthy oats, this breakfast is a win-win! I don’t even care that it’s approximately 110 degrees in my kitchen right now. I’ll move to my air-conditioned bedroom to eat this goodness! Ha!

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NOTE: Thank you to Crier Communications for providing me with this Nocciolata Organic Hazelnut Spread for testing purposes!

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Cherry Chocolate Hazelnut Oatmeal
(Makes three cups)

Ingredients:

– 2 cups water or milk of choice
– 1 cup rolled oats, uncooked
– 1/2 cup cherries, pits removed and quartered
– 1 tablespoon dairy-free Nocciolata Organic Hazelnut Spread (or comparable hazelnut spread)
– 1 scoop collagen peptides (optional)

Directions:

1.) Cook rolled oats according to directions on package. While oats are cooking, mix in cherries and cook for five minutes. Stir in hazelnut spread until melted and incorporated. Serve immediately!

Baked Banana Donuts

Baked Banana Donuts

Donuts, baby! I love ’em. You should know that from seeing this blog. Ha! The donut pan Adam got me years ago has been one of my most-used kitchen items. I’ve got it down to a science: I can whip up a pretty basic batch of them in less than 30 minutes, sugar glaze included.

Talk about a useful life skill. Ha!

I have tried my hand at healthier donuts, as I’ve shown on this blog before with my Vegan Orange Polenta Baked Donuts. Candace asked if I could whip up something for her blog, and I think I went a lovely healthy-ish route with these Baked Banana Donuts!

Baked Banana Donuts

Baked Banana Donuts

Though you can always use white sugar, white flour, and vegetable oil, I believe in the power of whole wheat flour, coconut sugar, and a combination of coconut oil and unsweetened apple sauce as well! Frankly…these donuts kick ass! They are akin to little portable banana breads, with a nice chewy texture without being overly sweet. The added sugar doesn’t do the talking here, it’s the bananas.

Head over to Yoga By Candace to check out the full recipe for Baked Banana Donuts!

Baked Banana Donuts

Baked Banana Donuts

Red Velvet Beet Pancakes

CONFESSION: Besides those 2-ingredient egg and banana pancakes all over Pinterest, I’ve never made an honest – to – goodness flour-based pancake before.

To be honest, I thought I was going to F it up royally. Ha!

After the first quasi-disastrous batch, I got into the groove and ended up making some surprisingly tasty little morsels, smothered in tons of maple syrup and Nutiva Dark Chocolate Spread, because why not? The beets in the batter counteract any more indulgent ingredients, amirite?

Head over to Yoga by Candace —> LINK HERE, BABES <— to check out how to make these Red Velvet Beet Pancakes all for yourself! They are perfect for Valentine’s Day, no matter who you love the most: yourself or someone else.ย ๐Ÿ˜‰

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Chocolate Donuts with Matcha Glaze

I have a major culinary quest in life.

I am trying to perfect the perfect donut glaze.

I just can’t get it!

I’m talking about good thick glazes like the kind you’d get on a donut from Underwest Donuts, Doughnut Plant, The Doughnut Project, or any of the top notch donut spots in NYC.

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For me, I am a baked donut gal when I’m at home; I’d love to make some yeasty fried donuts, but I am so attached to my donut pan! Cake donuts don’t take glazes as well as fried donuts, due to their porousness. It’ll go on thick, but seemingly sink in. Not to say I mind that extra sugary goodness leaching into my treats…

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I was a pretty basic glaze girl for a while – I’d mix confectioners’ sugar, vanilla, and milk for my main base – but that doesn’t do as well with the cake donuts, as aforementioned. It certainly glazes them, but I wanted something to really coat them. I’ve been experimenting with other ingredients, such as butter and condensed sweetened milk. I’ve been finding that butter may be that trick up my sleeve I’ve been waiting for! I’ve found this glaze works better with cake donuts, and I’ve started to get that consistency I’m working towards; not perfect, but it’s progress.

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As I continue to tinker, I must say I’m satisfied with how this matcha glaze came out. I wish I could have gotten a more even coating for these photos – the dilemma of the food blogger – but all that matters to me is that they taste great, and the chocolate and matcha make for a cozy and slightly earthy match. It’s a great donut for the autumn when apple cider donut penetration is getting the best of you. Ha!

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NOTE: This recipe is part of a contest for Kiss Me Organics! PLEASE CLICK THIS LINK TO VOTE for me in their contest for best matcha-based recipe! Spread the word! Thank you to Kiss Me Organics and Pure Taste for the complimentary matcha and the opportunity to develop this awesome recipe!

Chocolate Donuts with Matcha Glaze
(Makes 6 donuts)

Donuts:

โ€“ 1 cup all-purpose flour, sifted
โ€“ 1/4 cup unsweetened cocoa, sifted
โ€“ 1/2 teaspoon baking soda
โ€“ 1/8 teaspoon salt
โ€“ 1/2 cup sugar
โ€“ 1/2 cup milk (dairy or non-dairy)
โ€“ 1 large egg
โ€“ 2 tablespoons vegetable oil
โ€“ 1 teaspoon vanilla extract

Matcha Glaze:

– 3 tablespoons unsalted butter, melted and slightly cooled
– 2 teaspoons matcha tea powder, leveled off (I used Kiss Me Organics Culinary Grade Matcha)
– 1 teaspoon vanilla
– 1 cup confectioners’ sugar
– 3 tablespoons milk (dairy or non-dairy)

Before We Get Started…

– When glazing donuts, set a cooling rack over a piece of scrap paper, parchment paper, cookie sheet, et al, to catch any glaze drips for an easier clean-up!

Directions:

1.) Preheat oven to 350ยฐF. Lightly grease the inside of the donut panโ€™s cavities. Set aside.

2.) In a large bowl, whisk together flour, cocoa, baking soda, sugar, and salt. In a separate small bowl, whisk together egg, oil, milk, and vanilla extract. Pour wet mixture into dry mixture and stir / fold to combine.

3.) Transfer mixture to a pastry bag or a gallon-sized seal-top plastic bag; if using plastic bag, cut off small corner to pipe out mixture. Evenly pipe mixture into cavities of donut pan.

4.) Place in oven and bake for 10 minutes. Remove from oven and place pan on cooling rack for 15 minutes; carefully remove donuts from pan and allow to continue cooling on cooling rack.

5.) Once donuts are room temperature, melt butter and allow to cool slightly, 2 – 3 minutes. Add matcha and vanilla and mix until combined. Place confectioners’ sugar in a large bowl. Add in butter matcha mixture and stir to combine. Add in milk, one tablespoon at a time, and mix until combined. Carefully dip one side of a donut into the glaze and place on cooling rack to drip dry, glaze side up. Allow glaze to set and dry for at least 30 minutes.