Tag Archives: blueberries

Vanilla Berry Chia Pudding

Vanilla Berry Chia Pudding | stupideasypaleo.com

Vanilla Berry Chia Pudding is the perfect red, white and blue treat for this weekend. Seeing as it’s Memorial Day, I put together a quick, easy, festive treat for your holiday picnic or BBQ. You can make them parfait-style like I did here or just plop the chia pudding on the bottom and the fruit on top.

The sky is the limit with how you can adding your own toppings or customize them! You can make these in advance and keep them refrigerated until serving.

Serves 3.

Ingredients for Vanilla Berry Chia Pudding

Directions for Vanilla Berry Chia Pudding

  1. In a medium bowl, combine the coconut milk, chia seeds, maca, vanilla protein and vanilla extract. Whisk constantly until the chia seeds are evenly distributed and not lumpy. Refrigerate and stir occasionally until the pudding has thickened, about 1 hour. If it’s too thin, add another tablespoon of chia seeds.
  2. In small mugs or serving cups, layer a few spoonfuls of chia pudding in the bottom, then a layer of fresh raspberries, followed by another layer of chia pudding and then a layer of fresh blueberries. There’s really no wrong way to do it so be creative. Eat immediately or cover and refrigerate until serving.

Change It Up

  • Use strawberries instead of blueberries.
  • Try almond milk instead of coconut milk.
  • Add a dash of almond extract to the pudding and top with sliced almonds.
  • Omit the vanilla protein and sweeten with honey or maple syrup.

*Use the code SEPaleo for 10% off your order with Stronger Faster Healthier!

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Vanilla Berry Chia Pudding | stupideasypaleo.com

Questions? Leave them in the comments below!

Berry Mango Chia Jam

Berry Mango Chia Jam | stupidesaypaleo.com

If you’ve been around the blog for long enough, you may notice I use chia seeds from time to time to create very lightly sweetened puddings. This time, I paired them with fresh fruit to make something that’s a jam-like consistency with no added sugar. Feel free to switch up the berries with other fruit!

Ingredients for Berry Mango Chia Jam (makes about 2 cups)

  • 1/2 cup (100 grams) diced mango
  • 3/4 cup (150 grams) blueberries
  • 1 cup (225 g) chopped strawberries
  • 4 Tablespoons chia seeds

Directions for Berry Mango Chia Jam

  1. Add the fruit to a small saucepan. Cook over medium-low heat until it has softened.
  2. Slowly stir in the chia seeds until they’re evenly incorporated. The “jam” will continue to thicken as the seeds absorb moisture.
  3. Store in a tightly covered container in the refrigerator.

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Berry Mango Chia Jam | stupidesaypaleo.com

Blueberry Rhubarb Granita

DSC_0726 Sometimes, all the stars line up for a fantastic recipe to be born. Call it serendipity, kismet or just plain old coincidence, but when three distinct events occurred that all pointed me in the direction of this granita*, I couldn’t resist. First, I saw Paleo Cupboard’s recent post for Fresh Fruit Granita. Then, the next day I was sitting in a dingy waiting room getting my car smog checked, thumbing through an old issue of Sunset magazine when I happened upon a recipe for Rhubarb Granita. And finally, I went to the market right after the smog center and bumped into a heaped up display of summer’s most misunderstood veggie: rhubarb. Okay, Universe. You win.

I decided to make rhubarb the star but cut it down by a cup and added some blueberries for color and sweetness. If you’ve been around here long enough, you know I’m not into making tons of Paleo desserts but I’m truthfully trying to use up my entire pantry right now with a three month trip to the UK/Europe approaching in just two short weeks – plus fruit with a bit of honey is hardly a Paleo-coconut-chocolate-cookie-caramel-tart-with-brownie-crumbles-on-top.

I cut the sweetener in the Sunset recipe from 1 cup sugar to ~1/3 cup of honey. The granita is decidedly sweet-tart, but you could add a bit more honey if you wanted to. The honey didn’t negatively affect the texture at all and still resulted in nice, icy fruit flakes. It’s best to prepare this on the day you want to use it but it can be softened and eaten later on. Store tightly sealed in the freezer if keeping leftovers.

Ingredients:

  • 3 cups sliced rhubarb
  • 1 cup blueberries
  • 2.5 cups water
  • 1/2 cup honey

Directions:

  1. Have a 13″ x 9″ glass dish ready (or two smaller 8″ x 8″ or 9″ x 9″ pans. Glass or ceramic work best because you have to scrape the granita with a fork, and it could ruin the finish of a metal pan).
  2. Wash the rhubarb, and cut it into thin slices until you have about 3 cups total. 
  3. Put the rhubarb slices, blueberries, water and honey in a medium saucepan.
  4. Cook over medium heat for about 10 minutes, stirring often. Be careful because the mixture tends to bubble up. If that happens, turn the heat down a bit.
  5. Pour the fruit mixture into a fine mesh strainer over the 13″ x 9″ dish. Use a spoon to mash and stir the mixture through the strainer, catching the liquid underneath. Work it until all that remains inside the strainer is a thick pulp. Discard the pulp.
  6. You’ll have to babysit the granita a bit from here. Place the dish in the freezer and allow to harden for about 20-30 minutes. Then, scrape the dish down with a fork. Your goal is to create small icy chunks. I checked on mine about every 30 minutes after that, scraping it down further.  Eventually it’ll get firm enough to where you can scrape right across the top. DSC_0719
  7. Serve in chilled glasses. A garnish of fresh mint would be perfect here, too, or just enjoy as is. Savor it.

*When I was a kid, my grandmother used to make something similar that she called “slush”. It had booze in it so we were never allowed to have any. You could do the same if that’s up your alley.

 

Fourth of July Salsa

DSC_0792 Happy Independence Day! Summer is in full swing, and you’re sure to find an abundance of red, white and blue-themed recipes to put on your table. This fruit-based salsa is festive and easy to throw together for a holiday BBQ or party. Even though fruit is the star, it’s balanced out by a bit of heat from the jalapeño, acidity from the tomato and lime, and freshness from the mint. This would also be fantastic with some cubed avocado, served over grilled chicken or salmon. Eat up!

Prep time: 10-15 min     Cook time:  0 min     Makes: ~3 cups

Ingredients:

  • 1 cup strawberries, chopped
  • 1/2 cup blueberries, sliced in half
  • 1 ripe white peach, peeled and chopped
  • 1/2 a tomato, seeded and chopped
  • 1/2 a jalapeño pepper, seeded and minced (or leave seeds in for more heat)
  • 1 Tablespoon thinly sliced mint leaves
  • 2 Tablespoons lime juice (about 2 limes)
  • Salt and pepper to taste

Directions:

  1. Chop all the fruit. Mince the jalapeño pepper. Stack the mint leaves on top of each other and roll lengthwise. Slice thinly.
  2. Combined all ingredients in a medium-sized bowl and toss well. Season with salt and pepper to taste. 
  3. For best results, let the ingredients hang out and get friendly for at least an hour before serving.

 

Sweet and Savory Blueberry Tortilla

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Blueberries and eggs were meant to be together! This is a riff on a Spanish tortilla – a cooked egg dish with potatoes and onion. Instead of those traditional ingredients, I used the technique of making a tortilla and simply added blueberries, coconut aminos and a few spices, and the result was a little bit sweet, a little bit savory.

If you’re going to make a tortilla, be sure to keep the heat low enough to keep the eggs from burning, and you need some cojones when it comes to flipping the eggs! Confidence is key! The pan will be hot, so don’t burn yourself, silly…but don’t hesitate either. You want the tortilla to come out in one beautiful round piece of eggy heaven.

The coconut aminos really add that savory, umami flavor but if you don’t have them, you could just use a dash (1/8 tsp) of salt though it won’t be the same.

Prep time: 5 min     Cook time:  15 min    Makes: 1 serving

Ingredients:

Directions:

  1. Crack the eggs into a bowl and scramble with the coconut aminos, cinnamon and pepper.
  2. In a small nonstick skillet over medium heat, add the ghee or coconut oil.
  3. Pour the eggs into the pan and allow to cook for 2-3 minutes undisturbed. Sprinkle the blueberries onto the eggs.
  4. Cook for about 6-8 more minutes on low. Throughout that time, using the edge of a spatula, lift up the tortilla (eggs) and allow some of the liquid eggs to flow underneath. When most of the egg is cooked through, you’re ready to flip the tortilla.
  5. You need confidence here!! Remove the skillet from the heat, and put a small plate upside down on top of the skillet. Quickly flip the skillet over and the tortilla should fall out onto the plate. Be careful not to burn yourself!
  6. Now, slide the tortilla back into the skillet and cook for another 2-3 minutes.
  7. Eat. That was exciting, wasn’t it?!

Blueberry Kale Omelette

IMG_3865

I know what you’re probably thinking: “Really, Steph…blueberries and eggs?! Weird.” Just trust me on this one. The idea of combining fruit with eggs was actually inspired by my longtime pal Allison who has been doing that for quite some time. I finally decided to bite the bullet and make my own variation which was a nice departure from steamed eggs, my usual standby. No kale? Precooked spinach with the moisture drained out of it would make a good substitute. The coconut aminos add a great savory contrast to the sweetness of the berries. The name “omelette” might not be completely accurate here, but I since couldn’t think of what else to call it, that’s what I’m sticking with!

Prep time: 5 min     Cook time: 10 min    Makes: 1 serving

Ingredients:

Directions:

  1. In a small bowl, whisk eggs with coconut aminos.
  2. Add a spoonful of your fat of choice to a small nonstick skillet over medium heat. Saute the kale for 2-3 minutes until softened and a bit wilted.
  3. Add the blueberries to the kale and cook for another 2-3 minutes.
  4. Pour the egg mixture into the pan and let it cook undisturbed for 3-4 minutes. Use a spatula to loosen the bottom of the eggs and then carefully flip them over. Allow the eggs to cook through, another couple of minutes.