The Better Chia Seed Pudding

To say I have a minor obsession with chia seeds, is a bit of an understatement. I put them in everything: smoothies, fruit juice, oatmeal, yogurt. You name it, chia seeds are in it. I so desperately hate jumping on food trend bandwagons because I like to think I'm above that. But apparently I'm not. Here is one new creation I have added to my repertoire: coconut chia seed pudding. 

I love all my readers dearly, so I have to be honest with you: this recipe really isn't for everyone. I couldn't even get my loyal taste tester to give it one bite. He said it looked like alien food. I'm well aware that this is not a glowing review one hopes to find on a blog that frequently discusses food. However, that less than stellar opinion is just the thought of my father. And let's be honest-- you don't come here to read about his thoughts; you come here to read about mine! My whole hearted opinion is that you should at least give it a try. God forbid you hate it too, then you can just give it to the nearest dog. 

 
I chose to use Truvia for my sweetener, but you can use a myriad of things like agave, sugar, or honey.

Same goes for the flavoring. I kept it simple with vanilla extract, but there are so many options out there. If you're feeling super crazy toss in a little cocoa powder!
 
I've found that the best ratio is about 3 tablespoons of chia seeds to 1 cup of liquid


RECIPE

INGREDIENTS

¾ cup cup chia seeds

4 cups of coconut almond milk (or any milk of your choice)

Scant ¼ cup of Truvia (or sweetener of your choice)

2 teaspoons Vanilla extract (or flavoring of your choice)

DIRECTIONS

1. Thoroughly mix milk, sweetener, and extract 

2. Stir in chia seeds

3. Refrigerate for 5 hours stirring twice (at the 1 hour point and 3 hour point)

The Better Dorm Room Grocery Shopping

 

Though I now live in NYC, a city that never sleeps and is willing to deliver anything to your doorstep, I understand the importance of stocking my dorm with great snacks. Any New Yorker knows dining out or ordering delivery is the fastest way to rack up a credit card bill, therefore grocery shopping is a must. 

I hate venturing to the nearest Trader Joe's because the store is always packed with customers, and it is no fun playing the game of Avoid Running Over Toddlers with the Grocery Cart. But when push comes to shove, the trip does save me quite a bit of money in the long run.

HERE'S WHAT I GET IN A TYPICAL TRIP

1. Grapefruit/ 2. Almond milk/ 3. Greek yogurt/ 4. Kashi Heart to Heart/ 5. Cantaloupe/ 6. Nectarines/ 7. Granny Smith apples/ 8. Trail mix (cashews, almonds and cranberries)/ 9. Cherry tomatoes/ 10. Baby carrots/ 11. Golden raisins/ 12. Chia seeds/ 13. Blueberries/ 14. Peanut butter/ 15. Bananas/ 16. Hummus/ 17. Mini chocolate bars/ 18. Granola (totally stolen from my sisters pantry)/ 19. Luna bars

 

I make sure to wash the apples and nectarines and separate the carrots, trail mix and cherry tomatoes into single sized serving bags. Perfect for a busy student on the go. When the melon ripens, I'll slice it up and keep it in little take out containers that I reuse (because it is cheaper than tupperware and does the same job). 

The Better Perfect Brown Rice

Brown rice is an absolute staple of my diet, but cooking it properly has not always been easy for me. Before discovering my new method, there was a 70% chance the rice would turn out burned or mushy. Since I eat this on a regular basis I forced my self to experiment with different methods that would yield perfect results every time. After a couple months of searching I finally found the way to make the perfect brown rice.   

{When it is time to drain rice most of the water should be absorbed}

{After draining,  turn the burner OFF, cover rice with foil and lid which will trap steam and allow rice to finish cooking}

{Today I made my mom lunch: Hake, garlic brussel sprouts, and brown rice}

The Better Shrimp Bowl With Mango Black Bean Salsa

When I first decided to be a pescatarian, I thought I'd be overwhelmed with longing for steak and chicken fingers, but the transition has been surprisingly easy (as long as I never have to drive by In-N-Out). My number one love is shrimp; it takes 5 minutes to cook on the stovetop and it's super versatile. Recently I made a dish of brown rice, sautéed shrimp, and a black bean mango salsa. It's super yummy and perfect for the summer time! Thanks for the idea Kristen.

  

 

 

The Better Healthy Pancakes (No Sugar, No Flour, & Only 2 Ingredients)

When I was first told it was possible to make flourless, sugarless pancakes with only two ingredients my initial response was "What two ingredients? My imagination and a cup of air?" Since the recipe was suspiciously simple I decided to try it so I could erase any lingering curiosity. BOY OH BOY! I can't express how much I am in love with this recipe. No sugar, no flour, no preservatives, nothing out of a box, and the ingredients are always on hand. One banana and two eggs mixed in a blender is all you need for a batch of pancakes that won't leave you mentally calculating how much time you need to spend on the treadmill. Even if you are not a big banana lover (which I'm not) they are still enjoyable because the flavor is really light, and the texture is like a moist cake.  

  

I am so excited to experiment with this recipe by adding different extracts and fruit to  the batter!

The Better Green Smoothie

 

Right now green shakes are my favorite way to load up on fruits and veggies. Especially since my mom purchased the NutriBullet blender, (I'll do a review in an upcoming post) smoothie making is quick and simple. 

 

A green smoothie is basically a huge salad with no dressing, the only difference is that it actually tastes good and it's in a cup. 

 

{All of this went into one shake}

 

{To cover up the veggie taste I add a small bowl of frozen and fresh fruit; I also like to add some chia seeds}

 

Step 1: Pour a liquid into the blender. Here I used almond milk, but you can also use regular milk, coconut water, or filtered water.

Step 2: Add leafy greens

Step 3: Blend leafy greens until smooth. If you have a lot of greens like I did, blend as much as you can fit in your blender, then add some more and blend agin.

Step 4: Add your fruits and chia seeds

The Better Martha Eats Clean

{Yesterday's lunch: brown rice with kidney beans, tomatoes, avocado and asparagus}

Let me just start off by saying that I love chicken fingers and ice cream just as much as the next person. But that being said, I can't continue on this way forever. This year I learned that the freshman fifteen is no myth. It does indeed exist. Also, I'm starting to have a end-of-teenage-years life crisis; I can't believe I'll be turning 20 at the end of the year (um excuse me how did that happen?!). All of this has culminated into me wanting to lead a healthier lifestyle, and maybe eat a carrot or two between mouthfuls of cake.

My sister, Breanna has been a shinning example of health and fitness. While I have no intention of waking up early to go for a six mile runs like her, eating my veggies; drinking water; going to bed early; and working out daily are all habits I should aim for. Join me as I start this journey! If you are reluctant just think of it this way: if you are healthy, you will live longer and have more time to eat dessert. There ya go! 

Veggies are so pretty! Without them the rice and beans looked like a plate of peasant food, not going to lie. 

The Better Granola and Summer Resolution

In attempts to lower my sugar intake, I chose to make my own granola. Apparently store bought granola is riddled with sugar and all sorts of stuff I shouldn't be putting into my body. Making it from scratch not only allows me to know every ingredient that goes in, but it also gives me control over how much sugar is used. It's so yummy and simple; I can't believe I haven't done this earlier. 

 

{main ingredients}

This summer I promised myself I would try to live a healthier lifestyle overall. I'm no longer bogged down with papers and endless pages of reading, so there really is no excuse for late night chicken fingers. The first step was a major shopping trip to Costco for a fridge (and freezer) full of fruits and vegetables. 

The Better Martha Eats Healthily {GASP!}

From this post, this post, this, this or this post you probably wouldn't think that I had ever eaten a vegetable or fruit in my life. But I'll let you in on a little secret: I actually keep a close eye on the food I consume, it's the only way that I'll live to 30. I'm sure you've seen those scary TLC shows where a person has gotten so large only a crew of firemen can get them out the house... yeah... I would rather that not be me. Here is what I eat on a typical day:

 

{Snakity snacks: strawberries, blueberries, raspberries, apples, blackberries, or kiwi}

 

{Breakfast}

{Lunch}

{Dinner}

Then how do you create those delicious treats and confections, you ask? Once a week, usually on Saturday morning illegal amounts of butter and sugar are used to create something delicious. I'm still trying to become one of those crazy people who can bake a batch of cookies and only eat one. Someday that day will come... someday a long time from now, but eventually. I hope.

 

{Talbots dress, Tommy Hilfiger sunnies, Kate Spade clutch, Steve Madden wedges}

Plus when you eat fabulous food you look fabulous. Okay, you caught me. I really just wanted to show off this dress. I feel so June Cleaver-esque when I'm in it. 

The Better Way to Make a Salad

It’s 4 months into the new year and I’ve started to become one of those odd people who actually enjoys running and eating vegetables. Ever since I started eating these massive salads every day, I have been irritated by the prep work they take in the morning before I head off to school. It wasn’t until I found this idea on Pinterest that my salad woes faded away. I learned that by layering salads with the wet things on bottom and the leafy greens on top I could prevent a soggy, wilted salad. In my salad I put the dressing, chicken, sauteed mushrooms, and cherry tomatoes at the very bottom. Next I layered carrots and cucumbers to keep the leafy greens away from the wet items. Salads can be prepared up to a week in advance without losing freshness. 

I purchased these huge mason jars from Michaels Craft Store, but they can be bought almost anywhere. I like the largest size because it fits a really big salad.