Hi Jenny! I also know what you mean about chia pudding. I make a chia, overnight oats, nuts and seeds mashup. Same ease of throwing everything in, but more flavors and textures.
¼ cup old-fashioned oats (not instant)
¼ cup almonds, walnuts or pecans
¼ cup shredded unsweetened coconut
3 tbsp chia seeds
2 tbsp pumpkin seeds
1 tbsp flax seeds
6-8 dates, seeded and roughly chopped
3 cups milk, any kind
1 tbsp maple syrup
½ tsp vanilla extract
Pinch of salt
Pinch of cinnamon, optional
In a quart container or jar, add the oats, nuts, coconut, all of the seeds, and the dates. Shake until combined. Add the milk, maple syrup, vanilla, salt and cinnamon and give the mixture another stir. Let sit overnight in the refrigerator. To serve, top with bananas (any other other fruit), a spoonful of peanut butter, etc.
I know what you mean in regards to chia pudding coming and going. I add yogurt to mine - it feels more filling and then stays in rotation longer! Here is my chia pudding recipe: 1 oz chia seeds, 4 oz yogurt (dairy/non-dairy, whatever), 2 oz liquid (dairy/non-dairy milk or water). I usually add cinnamon and vanilla,
sometimes Penzeys orange peel. I top it with whatever fruits I have around and a handful of nuts. The yogurt gives it more substance so it’s easier to keep the chia seeds dispersed throughout.
I can't do chia pudding on its own, but I love adding a healthy spoonful of chia seeds to my overnight oats (made with Greek yogurt, shredded apple & lemon zest & juice, topped with a tiny spoonful of homemade jam and fresh berries). That's my summer staple; in winter, I mix them into my porridge oats. I will note that I seem to have a threshold tolerance for chia seeds that, when exceeded, causes my stomach to be very unhappy, so for me, more is not always better!
We make avgolemono soup with rice (we are traditional Greeks) and it is truly the most comforting soup. It is good with or without the chicken, and also good when greens like baby spinach are added. There's something about the brightness of the lemon and the creaminess of the eggs and the warmth of the broth that just soothe the soul. I can see why making this from scratch made your new house feel like a home.
My problem with chia pudding is that no matter how much I mix it, the seeds sink to the bottom in an unequal distribution when I stick it in the fridge, and then the next morning there’s this rock-hard layer of chia. Anyone have tips for preventing this?
I'm also in a chia pudding phase! One morning I mixed in some cottage cheese with it. I surprisingly loved it — I feel like chia pudding can swing too sweet for me (even without sweet additions) and the cottage cheese balanced it really nicely for me.
Jenny, that soup looks and sounds fantastic. I think I'm going to try making it from scratch this season! I just made a taco soup last weekend that was delicious (and made plenty, so I have a container in the freezer), which kicked off my soup mood. I've tried so many times to love chip pudding, but I just don't. Overnight oats with chia seeds in it, however, I love. But, similiar to your conditional love for chia pudding, I only love overnight oats in phases. This week is a mix of lazy and more hands-on meals for me. Boxed mac n cheese on Monday because I didn't get to the store, fried eggs and potatoes last night because I had little energy. I'm making a pesto pork pasta dish tonight, a healthier version of chicken and waffles tomorrow, and naan pizzas Friday to kick off me and my husband's annual Halloween movie Fridays.
your apartment looks amazing AND i also just revived the chia pud! Made it with TJ's almond milk, strawberries and... ok maybe this is not cardiologist recommended, a little heavy cream. Very delicious.
i'm the same way with chia pudding (and overnight oats, for that matter). i like my chia pudding to be, well, pudding-y, so i like it with less liquid and i usually make mine with fruit flavored kefir.
love the writeup about bee's book. i *can* cook, and pretty dang well if i say so myself. but sometimes what i want to eat i can't afford. some things i want to eat my partner doesn't, which means either not making it or spending twice the money and time making two separate dinners. (luckily he'd be happy with a frozen pizza on these rare occasions, but still.) then you throw neurodivergence into the mix. sometimes i can't think clearly enough. sometimes i want homemade food but i just can't bring my brain along to get me up and doing it. sometimes i can't leave the house because of agoraphobia so i have to work with what i can get (and again, afford) via amazon groceries or target pickup. food is never as simple as sustenance and i thank you for shining a little light on that :)
also, "the big salad" is one of my favorite seinfeld episodes/references!
Hi Jenny! I also know what you mean about chia pudding. I make a chia, overnight oats, nuts and seeds mashup. Same ease of throwing everything in, but more flavors and textures.
¼ cup old-fashioned oats (not instant)
¼ cup almonds, walnuts or pecans
¼ cup shredded unsweetened coconut
3 tbsp chia seeds
2 tbsp pumpkin seeds
1 tbsp flax seeds
6-8 dates, seeded and roughly chopped
3 cups milk, any kind
1 tbsp maple syrup
½ tsp vanilla extract
Pinch of salt
Pinch of cinnamon, optional
In a quart container or jar, add the oats, nuts, coconut, all of the seeds, and the dates. Shake until combined. Add the milk, maple syrup, vanilla, salt and cinnamon and give the mixture another stir. Let sit overnight in the refrigerator. To serve, top with bananas (any other other fruit), a spoonful of peanut butter, etc.
I know what you mean in regards to chia pudding coming and going. I add yogurt to mine - it feels more filling and then stays in rotation longer! Here is my chia pudding recipe: 1 oz chia seeds, 4 oz yogurt (dairy/non-dairy, whatever), 2 oz liquid (dairy/non-dairy milk or water). I usually add cinnamon and vanilla,
sometimes Penzeys orange peel. I top it with whatever fruits I have around and a handful of nuts. The yogurt gives it more substance so it’s easier to keep the chia seeds dispersed throughout.
I can't do chia pudding on its own, but I love adding a healthy spoonful of chia seeds to my overnight oats (made with Greek yogurt, shredded apple & lemon zest & juice, topped with a tiny spoonful of homemade jam and fresh berries). That's my summer staple; in winter, I mix them into my porridge oats. I will note that I seem to have a threshold tolerance for chia seeds that, when exceeded, causes my stomach to be very unhappy, so for me, more is not always better!
Try chia seed pudding warm! Cook slowly on a stovetop with chopped apples, cinnamon, and vanilla. No long wait needed.
We make avgolemono soup with rice (we are traditional Greeks) and it is truly the most comforting soup. It is good with or without the chicken, and also good when greens like baby spinach are added. There's something about the brightness of the lemon and the creaminess of the eggs and the warmth of the broth that just soothe the soul. I can see why making this from scratch made your new house feel like a home.
Pumpkin purée and toasted pecans whizzed together with warm spices and maple syrup make chia pudding I can tolerate for at least one week!
My problem with chia pudding is that no matter how much I mix it, the seeds sink to the bottom in an unequal distribution when I stick it in the fridge, and then the next morning there’s this rock-hard layer of chia. Anyone have tips for preventing this?
I just found your page in Substack and just wanted to say I love it!!
You just reminded me about chia puddings and yes, its on and off for me too.
I’m hooked with what you are sharing!
I'm also in a chia pudding phase! One morning I mixed in some cottage cheese with it. I surprisingly loved it — I feel like chia pudding can swing too sweet for me (even without sweet additions) and the cottage cheese balanced it really nicely for me.
Jenny, that soup looks and sounds fantastic. I think I'm going to try making it from scratch this season! I just made a taco soup last weekend that was delicious (and made plenty, so I have a container in the freezer), which kicked off my soup mood. I've tried so many times to love chip pudding, but I just don't. Overnight oats with chia seeds in it, however, I love. But, similiar to your conditional love for chia pudding, I only love overnight oats in phases. This week is a mix of lazy and more hands-on meals for me. Boxed mac n cheese on Monday because I didn't get to the store, fried eggs and potatoes last night because I had little energy. I'm making a pesto pork pasta dish tonight, a healthier version of chicken and waffles tomorrow, and naan pizzas Friday to kick off me and my husband's annual Halloween movie Fridays.
I add a layer of almond butter and cinnamon- delicious with raspberries or bananas!
your apartment looks amazing AND i also just revived the chia pud! Made it with TJ's almond milk, strawberries and... ok maybe this is not cardiologist recommended, a little heavy cream. Very delicious.
Love a good chicken soup 🩵
i'm the same way with chia pudding (and overnight oats, for that matter). i like my chia pudding to be, well, pudding-y, so i like it with less liquid and i usually make mine with fruit flavored kefir.
love the writeup about bee's book. i *can* cook, and pretty dang well if i say so myself. but sometimes what i want to eat i can't afford. some things i want to eat my partner doesn't, which means either not making it or spending twice the money and time making two separate dinners. (luckily he'd be happy with a frozen pizza on these rare occasions, but still.) then you throw neurodivergence into the mix. sometimes i can't think clearly enough. sometimes i want homemade food but i just can't bring my brain along to get me up and doing it. sometimes i can't leave the house because of agoraphobia so i have to work with what i can get (and again, afford) via amazon groceries or target pickup. food is never as simple as sustenance and i thank you for shining a little light on that :)
also, "the big salad" is one of my favorite seinfeld episodes/references!
In Vietnam I had some fresh lemonade with chia seeds. It was very delicious.
Can’t wait to head back to Tillerman again this week! And to go to the Bobcat Cafe and Minifactory :) I’ll have some maple bread for you!