Archive | July 2012

No-Cook Chia Seed Pudding

“Jenn, I’m in the car on my way to work, but I just had to call you!” My friend Alaina exclaimed early the other morning. While a sense of urgency like this may send someone into panic mode, I knew exactly what it was about. Food.

“I created this chia seed pudding for breakfast, and it’s amazing. You have to make it.” Yup, I was right.

These updates are just a regular happening amongst my close friends and family. Texts, photos, e-mails…We MUST know what everyone is eating, particularly when it’s something new and exciting.

I’ve had chia seed pudding a few times and I love it. In fact, I’ve been thinking about it for awhile now, wanting to order more from the place in town or even make it myself. It’s sweet, has a unique rice-pudding-like taste and consistency, and is healthy enough that I feel good about eating it. Despite the way it sounds, this superfood has nothing to do with those grassy pets you see on infomercials.

I wrote down Alaina’s instructions and ran right down to my kitchen to get started. I poured the chia seeds in the milk and wondered to myself how this would hold up. Where were the thickening agents like cornstarch and xanthan gum? Why wasn’t I boiling this over the stove? I stirred for a few moments and realized why. Like magic, the chia seeds expanded (similar to those cool capsules we had as kids that would grow in water), and suddenly the mixture became full.

I added the cinnamon and vanilla, but made a few tweaks using almond milk instead of regular and agave syrup over honey. I also stirred in some mashed banana and shredded coconut for extra texture and flavor. What else could I try next time? Dried fruit? Nuts? Dark chocolate gogi berries? Cocoa powder? I’m not a simple person when it comes to these kinds of creations. The next morning I substituted chocolate almond milk and added a packet of chocolate protein powder to the mix. Wow. I think I’ve found my new favorite breakfast!


1/2 cup vanilla coconut almond milk

1/4 cup chia seeds

1/2 teaspoon agave syrup

1/4 teaspoon vanilla (possibly more if using unsweetened almond milk)

1/2 mashed banana

2 teaspoons shredded coconut

A few dashes of cinnamon to taste


Mix all the ingredients together.

Eat and enjoy the magic of chia seeds!

Please remember to VOTE for me daily to be named Taste of Home’s Mrs. Holiday! Thanks for your support!



That’s SO Jenn Gets a Shout-Out on Foodergie!

In this world of blogging, it’s always nice to give a pat on the back to fellow writers who are doing their thing. Foodergie was kind enough to mention That’s SO Jenn and help spread the word to vote for me as Taste of Home’s Mrs. Holiday. In addition to gladly paying it forward, I also want you all to know what this site has to offer.

Foodergie stems from a very current concept, dedicated towards helping the world of allergens find their way. Going out to eat is social and fun, but when you have a dietary restriction, choosing a restaurant can be a daunting task. Foodergie does the hard work for you, leaving you with the only big decision of choosing which great establishment to dine at. This blogger offers everything from sit-down meals to fast food fare to bakeries– always having gluten, nut, vegan, shellfish (the list goes on…) allergies in mind. She cleverly breaks down each location by cuisine, dining experience and dishes. You’ll know not only what menu items are favorable, but if they’re safe for you to eat.

While the site is based out of NYC, Foodergie takes readers on a weekly trip every ‘Travel Thursday’ to review places all over the map. Have a great suggestion near you? Send it her way so she can share it with her dedicated readers!

So thanks for the shout out Foodergie. Right back at ya!