Wellnesting | Creating a Happy Handmade Home

summer

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.

A new way to drink your coffee: The Coffee Tonic

RecipesStephanie7 Comments

So I found this article while looking around on the internet the other day.

Lighten up your daily cup of coffee with this unexpected ingredient and say hello to a lighter, more refreshing cup of joe | Wellnesting

It seems that the idea of combining espresso and tonic water has been brewing for a while (did ya catch that? zing!), and a few big name coffee shops like Stumptown in Portland, Oregon, have jumped on the bandwagon and started honing their recipes. While it has yet to reach DC, this coffee cocktail is getting a pretty big following in New York and LA and it looks like it’s here to stay for a bit.

Color me intrigued.

And a little grossed out because espresso and tonic?

But mostly intrigued.

Lighten up your daily cup of coffee with this unexpected ingredient and say hello to a lighter, more refreshing cup of joe | Wellnesting

After doing a little more digging, I came away with a handful of articles on this mystery concoction but nothing in the way of recipes other than some general guesstimates of espresso-to-tonic ratios that should do the trick. So, armed with very limited knowledge of how one is supposed to taste and a lot of questions (why am I doing this? did I really just spend $15 on espresso and tonic water? what’s wrong with me?), I decided to try it out for myself.

I started out with a 4:1 tonic to espresso ratio and went from there. I’ll admit, I was a little gun shy at first and only poured in about 2/3 of my espresso, and while it wasn’t bad, it definitely wasn’t good. So I poured in the rest of the espresso, making the ratio somewhere around a 3:1, and sipped again. Not. too. shabby. Then I added a little cherry juice and topped it with a couple whole maraschino cherries and gave it to the biggest coffee snob I know, the hub, for final approval.

After a few sips I got the thumbs up I was looking for -- this stuff is blogworthy.

Lighten up your daily cup of coffee with this unexpected ingredient and say hello to a lighter, more refreshing cup of joe | Wellnesting

Now, while it's called a "coffee tonic", it can be made with either espresso or strong, cold brewed coffee (or any type of coffee you choose, really). I just chose espresso to keep things interesting, but I wouldn't hesitate to use coffee instead. If espresso isn't your thing and you would rather make this with coffee, start with the same 3:1 ratio and adjustit by taste-testing the mix until you get it just right, which all depends on the type of coffee bean and strength of the brew. So, don't let the name fool you!

Lighten up your daily cup of coffee with this unexpected ingredient and say hello to a lighter, more refreshing cup of joe | Wellnesting

Coffee Tonic Recipe

Ingredients

1 oz espresso or strong, cold brewed coffee
3 oz tonic water (I used Fever Tree)
Ice
Maraschino cherries

  1. Fill a glass with ice.
  2. Pour in your tonic water, then sloooowly add your espresso. Careful! It gets fizzy quickly and might bubble over - just keep an eye on it as your pour.
  3. Add 1 tsp cherry juice and top with a whole cherry (or 3 because they're really the best part).
  4. I stirred mine before drinking, but you don't have to. As you sip you'll get a good mix of coffee and tonic whether you stir or not.

If you're not sure how to make cold brew coffee, check out my Ultimate Guide to Cold Brew here where I cover all the bases.

 

So what do you think? Will you be hopping on the coffee tonic bandwagon?

Lighten up your daily cup of coffee with this unexpected ingredient and say hello to a lighter, more refreshing cup of joe | Wellnesting

Watermelon Salsa

RecipesStephanieComment

Happy watermelon day! I bet you didn’t know there was such a thing, did you? Well it’s true and today’s the day.

Watermelon Salsa | Wellnesting

I went to Whole Foods on Saturday to pick out the perfect watermelon as well as get a few other goodies for the weekend, and I grabbed a small basket rather than a shopping cart, per usual. Well lo and behold they only had giant watermelons for sale and I was much too stubborn to go back and get a cart. So I ended up stuffing my prized melon into my tiny basket and piling the rest of my goods on top, then I proceeded to have Chuck lug the whole thing around the store for about 20 minutes while we got breakfast and coffee.

Watermelon Salsa

The things I make my husband do for watermelon day…

Anywho, let’s get busy and make some salsa, shall we?

Watermelon Salsa

Watermelon Salsa Recipe

Ingredients

2 c watermelon
1 oz goat cheese
5 fresh figs (say that five times fast)
3-4 large basil leaves
1.5 tbsp lime juice
Tortilla chips

  1. Cut 2 cups watermelon into ¾-inch cubes. Next slice your figs into fourths and chop your basil. Combine in a large bowl.
  2. Sprinkle with goat cheese and lime juice. Toss.
  3. Serve with chips.

Watermelon Salsa | Wellnesting
Watermelon Salsa

Pssst. This is what happens when you ask your husband to help with blog photos ^^^