Chia Seed Tapioca


I’m a big fan of chia seeds. I began to fall in love with them while I was pregnant and wanted the benefits that these little powerfoods hold. They are rich in omega-3 fats (good for brain development), high in fiber (good for regularity), a good source of protein (for rapid cell regeneration), and high in antioxidants (for fighting off bad cells). I put them in my morning oatmeal, smoothies, granola, and salad dressings.

I found some chia pudding recipes and tried them but I didn’t like the globb-y consistency so I adjusted the recipes a few times and came out with this!  The texture is more consistent and is very similar to tapioca. Enjoy!

Chia Seed Tapioca
1/4 cup dry chia seeds
1 cup almond milk (or milk of your choice) 
1 Tbs honey
1/4 tsp vanilla extract
a splash of extra almond milk to top
fruits or nuts to top (optional)

Soak the chia in 1 cup milk, honey, and vanilla extract for at least 4 hours. Mix every couple hours.

When the chia has absorbed all the milk, you can now serve it with a splash of extra milk and toppings of your choice.  I like to add the splash at the end to create a smoother consistency. 

Share your chia tapioca with me on Instagram by tagging #feedmysole


Pumpkin Yogurt Pie

I’m not much of a baker because I have a hard time following direction. Crazy right? I’m always trying to think of how I can improve a recipe or personalize it to fit my taste.  Last weekend I wanted to make a pumpkin pie and when I came across a recipe I substituted heavy cream with yogurt for a (semi) skinny pie.  Here’s what came out: a lighter filling with a slight tang from the yogurt.  It’s definitely a lighter approach to the calorie rich traditional pie, but who’s counting calories around the holidays anyway? If you are interested in this pie, read on!

1 frozen pie crust (thawed)
nonfat whipped cream or cool whip to top

1 can 15 oz. of pumpkin puree
2 large eggs
1 cup of nonfat yogurt
1 cup of packed brown sugar
1/4 tsp salt
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg

Preheat to oven to 350 degrees F. 

Roll out the pie crust and line in a pie dish.  Blind bake for 15 minutes to get a nice crust that’s not soggy.

While the crust is baking, mix all the filling ingredients together. When the crust has slightly goldened, take it out of the oven and pour through a strain, the filling into the crust. Bake for 40-50 minutes or until a toothpick comes out clean after being inserted into the middle of the pie.

Cool in the fridge for a few hours. Serve with whipped cream on top (nonfat whipped cream optional 😉

Oatmeal Four Ways

Lately, I’ve been experimenting with oatmeal. Oatmeal? whoop-dee-doo… I know, I know it doesn’t sound exciting but why does it have to be boring?
With the cooler weather lately it’s the perfect go-to, weekday breakfast. I share some of my topping ideas on Check it out for all the recipes pictured above. What are some of your favorite oatmeal mix-ins?

Sriracha and Traditional Deviled Eggs

Recently, I spent the afternoon with my friend Ellen from In My Red Kitchen, and we made a feast of a couple summer salads, deviled eggs, and shot these delicious Dutch egg cakes.  What’s more fun than two foodies who both love to cook and eat?  I don’t know, you tell me.
These two different deviled eggs are a perfect appetizer and can be pre-made a day in advance if you plan to serve them to a larger group.  I used a sandwich bag to pipe the yolk mixture into the egg cavities to make them look presentable and then garnished them differently, cause as we all know we eat with our eyes first.  I loved the way the Sriracha version came out.  A little spicy, a little sweet, and a perfect twist to the traditional (but still tasty!) deviled egg.
I decided to make two different kinds of deviled eggs simply because I couldn’t decide on a single flavor. Sriracha, traditional, I wanted both! If you’re indecisive like me, here are both recipes.
3 hard boiled eggs 
1 Tbsp mayonaise
1/2 tsp Sriracha hot sauce, more or less to taste
1/4 tsp honey
pinch of salt + pepper to taste
chives to garnish
3 hard boiled eggs 
1 Tbsp mayonaise
1/2 Tbsp dijon mustard
1 tsp chopped, fresh thyme
pinch of salt + pepper to taste
pickled onion to garnish (recipe here)
pinch of paprika to garnish
Boil the eggs.  To avoid that gross, unappetizing green layer around the yolks (yuck!) here’s how to make perfectly hard boiled eggs.  Remove the shells under cold water.  Cut the eggs in half lengthwise.  *Carefully remove the yolks.  Whisk the ingredients above together (except for the garnishes) until smooth and creamy.  
Fill each yolk mixture inside a sandwich bag.  Clip a small corner in the bag.  Pipe the yolk mixtures into the cavities of the whites.  Garnish with individual garnishes.
*Tip: The night before making deviled eggs, store the eggs upside down in the carton where the small part of the shell is down and the large portion is facing up.  This helps the yolk settle in the middle of the whites so that you don’t risk ripping a thin part of the whites while removing the yolk. You clever little devil you!

It’s a Watermelon Summer

Summer calls for barbecues, warm nights, and watermelon drinks.  I love when I pull ice cold watermelon from the fridge.  I can eat the entire thing in one sitting.  I mean, it is just water isn’t it?
Here’s a watermelon juice recipe that’s a breeze to make and uses only 2 ingredients.  That’s right! Two! You can’t get any simpler than that.  I bet you can guess what the ingredients are.  Most watermelon drinks require you to dilute the pulp with water and sugar or with a soda, but with this one you get the full flavor.

1/2 a medium-sized watermelon
juice of 1 lime

Cut the watermelon in large cubes. Discard the rind. Blend all the watermelon with the juice of a lime and strain. You can use a juicer if you have it. Chill and stir before serving.  

There it is! That was the easiest recipe I have ever written! Enjoy the rest of your summer with this by your side.  You can even add a shot of tequila to it if you’re feeling a little spunky!