December 2019 – My Experimental Playground

I always struggle to eat and prepare healthy breakfast that does not require a lot time of preparation. I prefer to have plant based or natural ingredients and less processed for my breakfast but also tastes good. I usually go for smoothies or granola and fruit parfaits but I want some varieties.

I came up with these kind of variations of chia pudding after consuming (about 3 months) chia seed soaked in my water jug overnight, get tired of just a plain chia seed I started mixing here and there with other stuffs

Chia Seed with blueberry and walnut

Ingredients:

200 ml unsweetened almond milk/whole milk ( I can’t stand with whole milk so I use almond milk)
1 tbsp peanut butter
2 tbsp maple syrup or 1 tbsp honey
1 – 2 tbsp chia seed (depends how much you want the consistency of the pudding)
Blueberry for topping (optional)
Walnut ; chopped for topping (optional)

Directions:

Combine peanut butter and almond milk in measuring cup, stir until mixed well
Stir in chia seed, pour into mason jar/cup let it sit overnight in the fridge.
When it’s ready to consume . topped with blueberry and walnut

2. Cacao Chia seed pudding with apple and walnuts

Ingredients:

100 ml coconut milk
100 ml water
2 tbsp chia seed
1/2 tsp cocoa powder
2 tbsp maple syrup
50 gr diced apple
1 tbsp maple syrup
walnuts

Directions:

Mix coconut milk, water, maple syrup, chia seed and cacao powder in a measuring cup. Pour in a cup or mason jar let it sit overnight in the fridge.
When it’s ready to consume, topped with diced apple mixed with maple syrup and walnut

3, Coconut Milk Chia Seed Pudding with diced apple and walnuts

Ingredients:

100 ml coconut milk
100 ml water
2 tbsp chia seed
2 tbsp maple syrup
50 gr diced apple
1 tbsp maple syrup
walnuts
dash of cinnamon (optional)

Directions:

Mix coconut milk, water chia seed, maple syrup in a measuring cup. Pour in the cup or mason jar, let it sit overnight.
When ready to consume, topped with diced apple mixed with maple syrup and sprinkle with walnuts , dash of cinnamon powder (if you like)

One time, we (me, my husband and my daughter) were invited to my husband’s ex-co-worker. They served us zucchini bread, and it tastes so good. My husband and I were curious about the recipe and asked the wife’s host but she did not tell us. After coming back to LA, I was browsing for zucchini bread on the internet. And like it or not you will find so many recipes, it was overwhelming. Sometimes in life, we need to try stuffs to know if they work or not. I try this recipe and I like it. I modified a little bit to my liking.

Photo above was using the original, the cake was denser and more moist than the one that I usually bake. I prefer the modified version as I think it’s lighter. Feel free to try both versions so you can tell which one you prefer.

Let’s get started;

Ingredients:

1 1/2 cups grated zucchini (use the big hole grater); I am using 2 cups grated zucchini, line the big plate with double layer paper towel to absorb the liquid from zucchini. Scatter evenly the grated zucchini on the paper towel. Let it sit for 4 hours. No need to squeeze the liquid on the paper towel from the grated zucchini because we need it so the cake won’t be dry.
1 cup sugar
1/4 cup packed light brown sugar
1/3 cup vegetable oil
1/2 cup applesauce; I am using 1 mashed very very ripe banana
2 large eggs
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon; I am using 1 tsp ground cinnamon

Directions:

Preheat oven to 350 degrees Fahrenheit. Line the baking loaf (9 x 5 inch) with parchment paper
In a large bowl, add the grated zucchini, brown sugar, granulated sugar, mashed banana, oil, eggs and vanilla. Combine until it’s mixed well with wooden spoon.
Add the flour, baking soda, baking powder, salt and ground cinnamon. Stir just until it’s well incorporated. Do not over mix
Pour the batter into the baking loaf, bake for 50-55 minutes.
Let it cool completely on the cool rack

This cake tastes better after kept in a fridge for a day.