Tomorrow the girls' daycare is closed for their annual cleaning/prep for the school year day. Last year I took Big A to The Ex and promised that every year we will try to go on this day. Unfortunately, now that Little A is also at this daycare, it means I've also got to bring our Little Terror along this year. To make matters worse, they are predicting temps of 33C for tomorrow, which is typically weather that makes me loathe being outside. Fortunately, my friend Jenny and her kids are accompanying us, and, thanks to this recipe the girls can fuel up on a delicious, nutritious breakfast before we head down to the mecca of fried foods and bacon-filled creations.
Every time Big A requests rice pudding I make it differently. And everytime I know I say the latest recipe is better. But this time I really have it nailed. This one is the bomb! No starches to thicken, just chia seeds which also add tons of fibre and nutrition. Some vanilla/smoothie mix/protein powder pumps up it's staying power as a hearty breakfast (or dessert, if you wish!). This version is so vanilla-y and creamy, you will love it.
1 cup short grain brown rice, cooked
2+ cups unsweetened vanilla or plain almond milk (or other non-dairy milk)
1 tbls white chia seeds
1/2 vanilla bean, seeds scraped out + pod
2 tsp powdered stevia (or other sweetener), to taste*
2 tbls Vega Vanilla Almondilla smoothie mix (or other vanilla or unflavoured vegan protein powder/smoothie mix)
Bring 2 cups of milk, chia seeds and vanilla bean seeds and pod to a boil in a pot over medium heat. Turn heat to low, remove vanilla bean pod, and add stevia and protein powder, and whisk everything together. Turn off heat and fold in cooked rice. Serve warm or cold. Keeps refrigerated for up to 5 days. Pudding will tighten up as it sits in the fridge. Simply stir in more almond milk before serving to reach desired consistency.
This recipe has been entered in Diet, Dessert & Dogs' Wellness Weekend for this week.
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