This is going to sound so geeky … I love food shopping when I’m abroad! Local markets, roadside stalls, even foreign supermarkets and health stores. We are so spoilt for choice in the UK, if something isn’t officially in season, chances are you’ll still be able to buy it. That’s not always the case abroad and I like the challenge of using fresh, seasonal food to create inspiring dishes.
I’ve also got a thing about weekend guilt free treats. If I’ve trained well all week I’ll often eat a little extra dark chocolate on a Friday night or crash in front of a movie with nut butter stuffed dates on a Saturday. Living the dream eh!! It used to be bags of jelly sweets and giant tubs of ice cream, so this is a vast improvement.
Aside from fresh fruit, I find desserts a little more tricky abroad. I’ll often bake cakes or granola bars at home and I don’t have an oven out here in Portugal. Plus gluten replacement baking ingredients such as ground almonds aren’t so easy to come by in the supermarket.
Today though I found chia seeds and almond milk woooo!!
Chia seeds are amazing little things. Two tablespoons of these little wonder seeds provide approximately 4g of protein (containing lots of important amino acids), 5g of Omega 3 fatty acids (that’s your brain food), 250mg of calcium (forget dairy, these are brilliant for strong hair and nails) and 10g of fibre (a rather efficient “regulator”). If that’s not enough to convince you, chia is said to have twice the potassium of bananas, three times the antioxidant power of blueberries and three times the iron of spinach. They also hold 9-12 times their weight in water and do exactly the same in your tummy so they are both incredibly nutrient-rich and make you feel fuller for longer. Nut milk chia puddings all round. With a touch of dark grated chocolate and a raspberry on top … just because!
INGREDIENTS (per serving)
2 tbsp chia seeds
125ml almond milk
Grated dark chocolate and raspberries to decorate
Spoon the chia seeds into a glass of almond milk and stir. Leave to set (usually takes around an hour) stirring every now and again to ensure they expand evenly.
Grate a little dark chocolate over your pudding, pop a raspberry on top and you’re done!
If you’re new to transitioning away from refined sugars, spoon a little maple syrup or manuka honey into your milk. At home I love to warm the milk with cardamon pods as it creates a delicious orangey flavour but I’m sticking to the basics out here due to ingredient limitations!