I have a habit of falling in love with a certain food and eating it so much in the following days [or weeks] that I have to take a break for a while before I can eat it again.
My obsessions in the past few weeks have been filling my sweet-tooth cravings. First, I’ve become completely head-over-heals for Theo’s NiB Brittle.
Have your taste buds been delighted by this incredible dark chocolate with tiny crunchy bits yet? I have fallen deeply in love and may never need another chocolate bar again [gasp!].
I actually taste-tested this flavor when we visited the Theo shop in Seattle last summer, but I only recently fell in love with it. Since rediscovering it a few weeks ago, Ben and I have gone through a 2 oz bar a week. It is that good.
I actually like it so much that I decided to try other company’s cacao nib flavors. We’ve already tried Endangered Species 72% dark chocolate with cacao nibs and Scharfen-Berger’s 70% dark cacao nib bittersweet chocolate, and while they were both good, nothing compares with the NiB Brittle!
My other current obsession is slightly healthier and stems from my life-long love of tapioca. I’ve have taken it out of my diet lately because I realize it’s sub-par composition [simply carbohydrates without much nutritional benefit].
While experimenting more with chia seeds, I realized just how much water they absorb (10 times their own weight!) and thought they might just be the perfect vehicle for a healthier alternative to tapioca. Turns out, I was right!
I have been hooked on this nutrient-packed chia seed fruit bowl since I made it. So far I’m still stuck on blueberries, bananas + strawberries, but I’m super excited to play around with the options [which I think are limitless]! I think the fruit makes this bowl perfectly sweet, but you can easily add agave or maple syrup to the mix to sweeten it up a bit more.
Chia Seed Fruit Bowl
[Ingredients – base]
- 1 1/2 c almond milk or coconut milk
- 2 Tbsp chia seeds
[mix-ins – totally up to you!]
- 2 Tbsp sunflower seeds
- 1 small banana
- 1/2 c strawberries
- 1/2 c blueberries
Bring chia seeds and almond [or coconut] milk to a boil in a small/medium pot.
Reduce heat to low and allow to simmer until the chia seeds have absorbed most of the liquid [about 8-10 minutes].
Place in an airtight container and refrigerate [you could also eat it warm, though] until chilled all the way through [if necessary, add more almond/coconut milk to the mix to thin it to your liking].
Mix in your fruit and sunflower seeds.
Enjoy! Makes four servings.
Future renditions of this recipe: almond butter + bananas; coconut milk + lime; and coconut flakes + cacao nibs!
I’m so stoked to have tapioca back in my life in a much healthier way! Plus, I’m thinking all the options will keep me from getting bored with this recipe anytime soon .
Nutrition Facts [one serving – made with almond milk + amount of fruit mentioned above]
Calories 118 • Fat 6g • Sodium 60mg • Carbs 14g • Fiber 5g • Sugar 6g • Protein 3.5g
What are your current food obsessions?
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