Chia Pudding with Mango Puree | Edmonton Food Photographer and Stylist


Edmonton Food Photographer Heather Muse

I’ve stopped eating anything with gluten in it 99% of the time since last Christmas, and have never felt better. But quitting my love affair with baked goods and cereals makes breakfast a little more challenging (goodbye bagels and strudels!). Usually I’ll have eggs and bacon with avocado on top, but on days when I need to be out the door quickly, this easy recipe featuring chia seeds is definitely a win.

Edmonton Food Photographer Heather Muse

Chia seeds have been labeled a “superfood”, so I thought I’d do a little research into why these little guys earned that title. It turns out that there are numerous health benefits in chia seeds! They contain calcium, manganese and phosphorus, and are high in healthy omega-3 fats. They’re also high in fibre and protein, and help stabilize your blood sugars, regulate your appetite, and make you feel full longer.

This easy recipe is prepared the night before for a simple breakfast in the morning, or for a snack anytime of the day. It’s gluten and dairy free, so perfect if you have celiac’s disease, are avoiding gluten, or have a dairy/milk allergy. It’s also a great alternative to store bought puddings and could be served as a dessert, it’s so delicious!

Edmonton Food Photographer Heather Muse

Edmonton Food Photographer Heather Muse

Chia Pudding with Mango Puree
Author: 
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 1.5 cups almond milk
  • 4 TBSP chia seeds
  • 1 TBSP maple syrup
  • ½ tsp pure vanilla extract
  • pinch of salt
  • ½ cup frozen or fresh mango, chopped
  • 2 tsp. lime juice, freshly squeezed
  • toasted coconut flakes (optional)
Instructions
  1. In a small bowl or container, combine almond milk with chia seeds, maple syrup, vanilla, and salt.
  2. Whisk with a fork, let sit 10 minutes, then whisk again to prevent clumping.
  3. Cover and chill in the fridge over night.
  4. In the morning, blend mango chunks and lime juice in a blender or Magic Bullet until smooth.
  5. Whisk chia seeds once more and spoon into 3-4 bowls or cups
  6. Top with mango puree and coconut flakes.
  7. Enjoy!
  8. Leftovers may be kept in the fridge for 3-4 days.


Edmonton Food Photographer Heather Muse

Roasted Ginger Chicken Recipe | Edmonton Food Photographer and Stylist

Roasted Ginger Chicken

Ginger is one of my favourite spices. Usually I like to pair it with cinnamon to make sweet treats, but it’s also really great in savoury dishes too. This recipe combines chicken and ginger for an Asian inspired dish that is perfect for a quick-to-prepare weeknight dinner.

Besides tasting amazing, ginger also has many health benefits. Ginger has anti-nausea qualities, aids in digestion, is an anti-inflamatorant, and boosts your immune system. Pretty amazing what a little spice will do!

You can serve this chicken over rice, on it’s own with steamed vegetables, or with quinoa. It also tastes great cold and cut up on your salad the next day!

Roasted Ginger Chicken Recipe

Roasted Ginger Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 4 chicken breasts, or 8 chicken thighs
  • ¾ cup tamari sauce
  • ½ cup water
  • 2 tsp. ginger powder
  • 1 tsp. garlic powder or 1 clove garlic, minced
Instructions
  1. Preheat oven to 180 C.
  2. Combine all ingredients in an over safe dish. Stir to coat.
  3. Cover with lid or foil and bake for 45 minutes.
  4. Remove from oven, remove lid or foil.
  5. Turn chicken and return to oven, and bake uncovered for an additional 15 minutes.
  6. Serve over rice or quinoa, or over a salad.

 

Herb Garden | Edmonton Food Photographer and Stylist

The flavour that comes from cooking with fresh herbs can’t be beat. Usually I buy them at the local grocery or produce store, but this spring I decided to try my hand at my own herb garden. I’m hoping that I can transfer my herb box inside when winter comes to have fresh herbs all year round. We’ll see how it goes! I decided to only pick a few herbs, and ones that I use quite often. I chose oregano, chives, thyme, and peppermint. (Note: I don’t actually use mint very often, but I have this idea that I will someday make mojitos, so this is a step in the right direction, haha!)

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xoxo – Heather