Something that a lot of people, myself included, struggle with is this dilemma: is all sugar created equal? The answer depends on who you are and what you believe. Some people will tell you that raw honey is best, while others expound that maple syrup is the only way to go. There are tons of sweetener options out there like agave, coconut sugar, the list goes on and on. Here is my take on it all: sugar is fructose, sucrose, or glucose, and to the body, they are all treated the same. Sugars are converted to glucose for metabolic fuel (or stored as fat). But, there are benefits to choosing to use slightly healthier options. According to several studies, sweeteners like agave, honey, maple syrup, and coconut sugar purportedly have lower glycemic indexes, which means that they are not going to cause blood sugar spikes and crashes as intense as those created from consuming white table sugar. Even if this is not the case, the worst scenario is that by foregoing high-fructose corn syrup or white table sugar for a more natural option, you are cutting out the highly processed crap. Ultimately, in my opinion, there is no “miracle sweetener”, and there is never going to be a replacement for simply not consuming sugar at all, but I choose to use maple syrup or coconut sugar in my cooking if I’m going to make something that needs additional sweetness.
One of my favorite treats growing up was homemade tapioca pudding; the uncooked tapioca balls came in this glorious red, cardboard box, and just picturing it in my mind makes me feel like I’m five years old again. These days, tapioca (along with pretty much all other grains) just isn’t on my list of go-to foods, but luckily chia seeds are a great substitute. This no-cook chia seed pudding is my favorite-not only is it SUPER easy, it’s also packed with tons of nutrients in the form of the mighty chia seed. Chia seeds are full of Omega-3’s, fiber, and protein, and combat blood sugar spikes, diabetes, and more. Keep your eye out for a more in-depth post about why I love chia seeds.
1/4 cup organic chia seeds
2 tbs. coconut sugar (sub maple syrup, raw honey, or agave-totally up to you)
1 tbs pure vanilla extract (DON’T USE “artificial vanilla flavoring” there is nothing natural about it)
1 cup light coconut milk
How to do it:
Combine coconut milk, chia seeds, vanilla, and coconut sugar (or subs) in a medium sized bowl
Cover and chill in fridge for at least four hours (or until chia seeds look puffy and mixture has thickened to pudding-like consistency).
Serve chilled and enjoy! Pretty easy, right?
Play around with your chia seed pudding! The different combos are endless. Coconut shreds or fruit are fab (I love mine with dried mango) and you can try using different liquids as well. If you are looking for a weight-loss booster like the ones that I discussed in this post, try adding some cinnamon to your creation! I would love to hear what your favorite combinations are.
Chia seeds-so pretty right?
Coconut milk (YUM)
Mixing…..and making fabulous duck faces at the camera!
My goal has been to start getting some “outfit of the day” fashion posts up-but those require good lighting, and since I haven’t had a chance to take any yet (thanks to daylight savings) you instead get a “fashion-ish” post at the end of my recipe!
This tee is a semi-vintage Wildfox top (thrifted). I love Wildfox because their material is so awesome, soft and stretchy; I could totally live in this tee. I’ve been dying over this one (anything with an animal on it makes me happy) and this one as well. Loose-fit tees are a HUGE part of my wardrobe-they are comfortable, functional, and cute.
The finished product! Everything tastes better in a mason jar.