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breakfast

Grilled Peach and Pistachio Chia pudding

RecipesStephanieComment

Mmmm. Let’s talk about chia pudding.

Chia Pudding Breakfast Bowls with Grilled Peaches and Pistachios | Wellnesting

I’m obsessed.

The thought of eating pudding for breakfast and still calling it ‘healthy’ had me at helloo-ooo. And then topping it with fruit and nuts and yogurt and coconut cream was just icing on the cake.

I saw this stuff at the grocery store the other day going for $4 for, ohhhh, about ½ a cup, and in typical Stephanie fashion I thought “uh, I could make that you guys!” (‘you guys’ being the invisible audience in my head). And so make it I did, for breakfast the next morning.

Chia Pudding Breakfast Bowls with Grilled Peaches and Pistachios | Wellnesting

Now I know some of you might spaz out at the thought of eating chia seeds. It’s ok, and totally understandable. It’s a texture thing and the texture is undoubtedly weird, but at least to me it’s a good weird. Smooth and creamy with a little bit of bite to it – like rice pudding but not quite.

But this is coming from one of those weirdos that actually likes rice pudding, so maybe it’s just me.

But if you’re not a fan of the texture, you can let the seeds soak overnight and then pop them into a blender for 30 seconds. You’ll be left with a perfectly smoooooth Barry White style chia pudding.

This time I was craving peaches and pistachios with whipped cream – kind of a like a light summery peach pie in a jar. For variety, I added a couple layers of almond yogurt and roasted peaches to the mix and it gave it the perfect amount of sweetness without going overboard. To get the smoothness factor just right, I experimented with several different bases – everything from water to almond milk – and I finally settled on a mix of coconut cream and cashew milk. I think it's just the right amount of creaminess without the addition of dairy or added sugars. But I’ve seen this made with cream, yogurt, and kefir, all of which would also give it a nice fluffiness, so feel free to test the waters until you find something you like.

And if you want to get really weird, I think this would be delicious with a drizzle of whipped goat cheese.

Too much?

Chia Pudding Breakfast Bowls with Grilled Peaches and Pistachios | Wellnesting

Grilled Peach and Pistachio Chia Pudding Recipe

Ingredients

1/3 c chia seeds
1 c cashew milk
1/2 c coconut cream (+ extra for topping)
3 drops liquid stevia
1/2 tsp vanilla extract
3 medium peaches
1/2 c pistachios, shelled
1 small container almond yogurt
 

  1. Whisk chia seeds, cashew milk, coconut cream, stevia, and vanilla extract in a small bowl.  Cover and allow to set up overnight in the refrigerator. The chia seeds should absorb the liquid and take on a nice, thick, pudding-like texture within a few hours.
  2. Wash and dry your peaches, then slice them into small wedges. Using a grill pan (if you have one) or a regular pan, sautee the slices over medium heat for about 4 minutes on each side. Once you start to see those pretty grill marks, remove the peaches and allow to cool.
  3. Take about half of the peach slices and combine them with the almond yogurt in a food processor. Lightly chop until the yogurt and peaches are combined. I left my peaches slightly chunky but you can make this as smooth or as chunky as you like.
  4. Finally, in a large glass, scoop a layer of chia pudding followed by a layer of peach yogurt. Throw in some shelled pistachios, then repeat the layering process. Top off with coconut cream, grilled peach slices, and some more pistachios.

Best Ever Breakfast Tacos

RecipesStephanie2 Comments

Almost two weeks later, she posts again…

Hi! Hello! It’s been a while, I know. I don’t want you to think I’ve forgotten about you - quite the opposite, in fact. I’ve been thinking about you constantly. And scheming, and making, and planning. Lots of doing behind the scenes, but very little out in the open. I swear I’ve changed my ways though, but don’t just take my word for it. I have some proving to do. Just rest easy knowing there’s lots of fun things coming up, like DIY swimsuits, super easy two-ingredient popsicles, and a men’s shirt remix. See? I wasn’t lying when I said I’ve been busy.

First up, however – these.

Best Ever Breakfast Tacos

Breakfast tacos are a weekly occurrence at our place.

It all started when we discovered this little ol’ taco truck* next to our neighborhood farmer’s market on Saturday mornings and our obsession quickly escalated from there. Sadly to say, our favorite taco truck is no longer with us (it has since passed on to the great parking lot in the sky), and now the hub and I have to make due with our own version of their famous fare. Not one to relegate breakfast to the morning hours (because, let’s be honest, breakfast is so much better in the PM ), we started recreating their tacos for dinner so that we have even more opportunities to eat them.

Best Ever Breakfast Tacos

How can you go wrong with crispy potatoes, crumbled bacon, and melty cheese (on husband’s, not mine because I’m cheese-free and sad) for dinner? I usually eat mine like a burrito bowl without the shells, but Chuck gets his with some of those small corn tortillas that fry up really nice. And if we’re feeling frisky we’ll add homemade salsa and fresh kimchi from our favorite pickle guy – definitely an odd combo but somehow it works.

Not to mention, they only take about 15 minutes of active prep/chop time, leaving you free to do other things while the potatoes and bacon hang out in the oven. I can usually be found cleaning the apartment or taking a shower while these babies cook, because I’m super impatient and would rather be doing anything other than watching bacon fry. But they’re worth every ounce of slicing and dicing effort! I promise.

Best Ever Breakfast Tacos

Best Ever Breakfast Tacos

Ingredients

4 medium eggs
Corn tortillas
1 large russet potato
4 slices bacon
Cheddar cheese
Jalapeno
Green onions
Cherry tomatoes
1 avocado
Cilantro
Lime wedges
Hot sauce or sriracha
2 tbsp olive oil
Salt and pepper

Instructions

  1. Peel and chop the potato into 1-inch cubes.
  2. Line 2 baking sheets with tin foil and spray with non-stick cooking spray. Lay the bacon slices on one baking sheet and the potatoes on the other. Drizzle olive oil over the potatoes, sprinkle with salt and pepper and toss. Place both sheets in a cold oven and then turn the heat to 400 degrees and bake for 10 minutes. Check the bacon to make sure nothing is burning and flip the potatoes. Continue cooking, checking every 5 - 10 minutes for about 25 minutes total.
  3. In the meantime, slice all your vegetables into bite size pieces.
  4. Remove the bacon from the oven and allow the potatoes to continue cooking for another 15 minutes or so. When the potatoes are just about done, start to fry the eggs.
  5. Place tortillas on a plate, then layer with bacon and potatoes at the bottom, followed by the eggs, cheese, and toppings. The finish off with sriracha and a squeeze of lime.
Best Ever Breakfast Tacos

*For all you DC natives, District Taco has some of the best fast-casual tacos out there. And they still have a couple food trucks floating around out there, but sadly, not in Arlington (*snif sniff*).


How to Make the Most Delicious Orange French Toast

RecipesStephanie2 Comments

I have your Tuesday pick-me-up.

Orange french toast drizzled with orange jam, whipped coconut cream, and candied orange slices. Pure heaven!

Pillowy French toast smothered in whipped coconut cream and orange jam and topped with a candied orange.

A little over the top? Yes, but totally necessary considering today’s Tuesday and Tuesdays are hard.  Heck, any day at the office is a toughie, but especially a gloomy, rainy Tuesday like we're having in the District today. So I brought you sunshine on a plate to cheer you up. And I know I’m easily excited but believe me when I say that this is my new favorite thing out of all of the things.

The hubs wasn’t nearly as excited when I told him how I made the most delicious orange French toast while he was at work. Imagine a look of confusion mixed with a bit of revulsion as he asked "Orange? Like the fruit?". But I think that was really just disappointment over that fact that I also ate said French toast while he was at work. Burn.

Orange french toast drizzled with orange jam, whipped coconut cream, and candied orange slices. Pure heaven!

I just couldn’t stop it was soo good. But this is coming from a girl who dresses up grapefruit like an ice cream sundae and coffee like a Samoa Cookie. Throw coconut cream on anything and I’ll be wishing I could dive into it and eat my way out. 

So in case you don’t already have dinner plans, might I suggest breakfast for dinner?

Orange french toast drizzled with orange jam, whipped coconut cream, and candied orange slices. Pure heaven!
Orange french toast drizzled with orange jam, whipped coconut cream, and candied orange slices. Pure heaven!

Orange French Toast Recipe

Ingredients

Loaf of bread (this can be gluten free or whatever you have on hand)
1 c orange juice
4 eggs
1/2 tsp vanilla extract
1 can coconut cream, whipped (see this recipe for instructions)
1 tbsp grated orange peel
Orange jam

For the candied oranges (optional)
1/2 c agave
2 c water
1 whole orange thinly sliced

  1. Combine the orange juice, eggs, and vanilla in a small bowl and whisk to combine.
  2. Slice bread into 1 inch thick pieces and lay in a casserole dish. Pour the egg mixture over top of the bread and allow to soak for at least 2 hours. Flip the bread every now and then to ensure even absorption of the liquid.
  3. In the meantime, make your candied oranges by bringing the agave and water to a boil in a wide, shallow pan. Lay the orange slices in the syrup mixture and simmer for about 40 minutes or until the white part of the orange turns translucent and most of the water has evaporated. Remove from the syrup and lay on a wire baking rack until cool.
  4. Preheat a griddle or skillet to medium and spray with nonstick cooking spray. Cook bread slices until browned on both sides and relatively firm in the middle (about 5 minutes per side).
  5. Remove from griddle and top with orange jam, coconut cream,  grated orange peel and candied oranges.
Orange french toast drizzled with orange jam, whipped coconut cream, and candied orange slices. Pure heaven!
Orange french toast drizzled with orange jam, whipped coconut cream, and candied orange slices. Pure heaven!