Chia Seed Pudding

Chia seeds are one of my favorite 'super-foods'. By adding them to oatmeal, water, smoothies, stir fries, or eating them raw, I can eat  4-5 tablespoons a day. Chia Seeds are little, black, grey, and white seeds that absorb 12 times their weight in water. They are good for weight loss, feeling full, hydration, and controlling blood sugar.

This is my favorite way to eat chia seeds. The Chia seed forms a gel when mixed with water and when left alone forms a 'pudding' like consistency that makes for a dessert you feel good about. I will have this for breakfast, a snack, or dessert. If you have any questions feel free to ask!

Basic Chia Seed Pudding

3 Tablespoons of Chia Seeds
1 Cup of Homemade Almond Milk
Stevia, Honey, or Maple Syrup (I don't recommend Agave)

Combine all ingredients into a bowl and whisk. Let the mixture sit for 1 minute and then whisk again. At this point you can add any ingredients you would like for flavoring. Some can include:

• Nuts
• 1/4 tsp of Vanilla Extract (Vanilla Pudding)
• Coconut
• Bananas
• Craisins, Raisins, Dried Fruit
• Bee Pollen. 
• cacao/cocoa powder

Whisk again and pour into a mug or jar and refrigerate for an hour/overnight.

Bridal Shower #1

Let me just say, Bridal Showers are the greatest. I have yet to have a wedding but if the shower is that much fun I can't wait. I didn't have many expectations since I haven't been to that many  but brides-to-be, get excited. 

I came home from Canada to a package left from 'the girls' as a hint for the following day's shower. I definitely had my ideas. This is the cutest rolling pin I have ever seen and you can get your own at Anthropologie.

Clearly, we cooked!

 Among many things, we made Gluten Free Spring Rolls-delicious. However, those delicious Rice Wrappers contain around 150 calories each. That's not a lot but I originally thought they had ... idk... zero? ten? fifty? boo.

 Chocolate covered strawberries infused with Grand Marnier

 Sara would look so good cooking on tv. 

I have never felt so much excitement and love.  I am so grateful for my amazing friends that put together an extremely thoughtful shower. Their hard work made three 'brides-to-be' very happy.

xoxo 

Canada

I have been cooking a lot but before I start on that blogging journey I thought I'd recap the past month. 

1. I went 'home' to Canada to see my grandmother, uncles, and cousins. In an Indian family one has a lot of cousins. This is my beautiful grandmother at 40. #stunner

 I found this old picture of my cousin Jai and I. He's basically my brother. 

My mother had never had a 'shot' in her life (probably where I get it from) so my sister thought it was best she give it a try. Complete with Nachos and two pitchers of Sangria. I had tea!

 My sister and my cousin aria and I out and about. I was in pj's. Super fashionable.

 The next day my cousin Samir, 17,  took Maya and I to the Hindu temple. Maya is my sister and equal in height to me at 5'9. It's safe to say we were the whitest and tallest in the building.

The night before I left I had the most delicious Indian feast. If only my family wanted to cook for the wedding. (No, this is not Indian.)

 At the airport on the way back to the U.S. Maya gave me her signature 'dramatic hug'. Love her.

FYI. for any Tim Hortons fans out there... they do not offer gluten free donuts. I checked. :(

xoxo

my thoughts.

Seems like there's always someone who disapproves
They'll judge it like they know about me and you
And the verdict comes from those with nothing else to do
The jury's out, but my choice is you

So don't you worry your pretty little mind
People throw rocks at things that shine
And life makes love look hard
The stakes are high, the water's rough
But this love is ours
-Tswift

I'm a good person. I don't wish hateful things on people. I don't hate anybody, and i definitely don't write negative/hurtful things behind my computer screen. 

there are worse things in the world-to that effect: more important things.

don't be so quick to judge...

true friends don't disappear. 

Few people can admit their mistakes. Of course, the people that can't, don't even admit that they haven't. 

I love a great person.

be patient. 

Chicken with Tarragon and White Wine Sauce

I don't eat meat often unless it's Organic, free range, (blah blah blah), and finding that 'out' adds another level of difficulty to my order so I forgo it completely (besides, you try asking your server where their meat comes from. Most don't have a clue). However, I do try to get incorporate either fish or meat/poultry into my diet once a week.

I made this for dinner on July 4th. Vegan/Vegetarian food just didn't scream 'AMERICA!' like Chicken did. I found the best looking Chicken Dish Photo in Giada de Laurentis' Cookbook, Weeknights with Giada and started cooking!

This recipe is wonderful! To 'health-ify' it I used coconut oil to brown the chicken (just two small spoon fulls instead of 1/4 cup),  I omitted the butter (It didn't need any help being creamy or shiny), and I halved the amount of Dijon only because i'm not a huge mustard fan.

I served this with a Mixed Green Salad with Asparagus and Baby Tomatoes, and Quinoa.

This is the original recipe directly from Food Network. Try it with Coconut Oil and Omit the butter if you want to! Enjoy it... it's seriously SO moist, SO flavorful, SO good and SO easy.

Chicken with Tarragon and White Wine Sauce

Ingredients

Chicken:1/4 cup vegetable oil
1 (4 1/2-pound) chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
Flour for dusting
Sauce:1 1/2 cups (about 10 ounces) cipollini or pearl onions, trimmed and peeled
4 cloves garlic, halved
Kosher salt and freshly ground black pepper
1 cup white wine, such as Riesling
3 cups low-sodium chicken broth, plus 1/3 cup
1/2 cup chopped fresh tarragon leaves, plus 2 tablespoons
2 tablespoons all-purpose flour
2 tablespoons unsalted butter

Directions

For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.

For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.

To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-tarragon-and-white-wine-recipe/index.html?oc=linkback