This Fourth of July Chia Pudding Is As Patriotic As It Is Healthy (and VEGAN!)

Every year around 4th of July, everything, from our mani-pedis to our desserts, turns red, white, and blue. But before you reach for the food coloring, how about whipping up an ultra-healthy and naturally patriotic chia pudding? It will satisfy your craving for something sweet, but it’s totally vegan and won’t fill you with empty calories. What’s more, it’s super-simple to prepare, and is the perfect festive treat for your holiday barbecue!

Ingredients:

Makes four

• 5-6 Tablespoons chia seeds
• 2 cups coconut yogurt (or Greek yogurt if not vegan)
• 1/2 cup coconut milk
• 2 cups fresh raspberries
• 2 Tablespoons agave syrup
• 1 cup fresh blueberries

Instructions:

1. Pour the coconut milk into a large jar and add the chia seeds. Stir to combine and add the yogurt.
2. Stir very thoroughly, as the chia seeds tend to form clumps, which is a big no-no! You might also want to give the jar a good shake.
3. Seal the jar and chill in the fridge for a minimum of four hours, preferably overnight.
4. Place the raspberries and agave syrup in a bowl and mash lightly.
5. Stir the chilled chia pudding, then add an even layer in little glasses. A jar funnel will help keep things neat!
6. Add a layer of the raspberries and spoon some more chia pudding over them.
7. Top with fresh blueberries and serve immediately.

Happy Independence Day!

Collard Green Smoothie?

Happy New Year!

With all the resolutions to be healthier on the brain, we are always looking for ways to incorporate soulful staples into our everyday diets.Thanks to Kevin, one of our amazing Facebook fans, we decided to take our collard greens out of the pot and into the blender. It sounds pretty odd, I know! We love to experiment, so we promised Kevin that we would try it. Below is a recipe that we concocted.

The verdict..We loved it! Thanks Kevin!

INGREDIENTS

2 tablespoons fresh lime juice

2 cups stemmed and chopped collard greens 

1 1/2 cups frozen mango

1 cup chopped pear

3 Fancy Vinaigrettes to Rock Your Salads

There are tons of mouthwatering salads out there, but we all know that what makes or breaks them is the dressing. Sometimes it’s hard to think outside the box on a classic salad topper like vinaigrette, but we’ve discovered that vinaigrette has so much more to offer than just balsamic. We’ve done the world a favor by hunting down 3 of the best vinaigrette recipes out there. So take a break from your go-to french or ranch dressing and discover how delicious (and impressive!) a great vinaigrette can be!

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Basil Vinaigrette

If you’ve been searching for a way to put all the fresh basil from your mini herb garden to good use, here’s your solution. Just add a pinch of sugar and spoonful of Dijon and you’re all set. (via Simply Recipes)

Kalamata Olive and Basil Vinaigrette

It’s always a good idea to blend in lots of herbs to create a signature vinaigrette. Fresh basil accents the Kalamata olives wonderfully, and the flecks of purple make for a gorgeous plate of veggies. (via Healthy Seasonal Recipes)

Triple Berry Lime Vinaigrette

When your salad needs that extra layer of sweet, this dressing does the trick. It’s made with all your favorite berries and a splash of lime — we give this one *all* of the gold stars. (via Whats That Smell?)

This Chocolate Chip Cookie Dough Milkshake Is Nothing Short of Amazing

School is back in session and the last days of summer have come to a close, so it’s time to treat yo’self to a delicious milkshake as a reward for getting back to the grind of a five-day work week. Even though you might be considering cheering to the end of the week with a champagne cocktail, maybe leave the alcohol for another day and opt for a Chocolate Chip Cookie Dough Milkshake instead. Rimmed with cookie dough and topped with cookie crumbles and chocolate chips, this yum-tastic milkshake is a foodie’s dream come true. Treat yo’self by checking out this recipe and creating it yourself — because, friend, you deserve it.

Ingredients: 

• 4 cups vanilla bean ice cream
• 1/4 cup chocolate chips
• 1 1/2 cup cookie dough
• 1/2 cup milk
• 2-4 chocolate chip cookies
• marshmallow (optional)

Instructions:
1. Take about a 1/2 cup of cookie dough and secure it on the rim of each glass. Place glasses into the freezer so the cookie dough gets solid.
2. In a blender, add abut 3-4 cups of vanilla bean ice cream (depending on consistency).
3. Add about one cup of cookie dough.
4. Throw in a handful of chocolate chips and blend together until completely smooth.
5. Add milk if the mixture is too thick and then blend again.
6. Take the glasses out of the freezer and pour the milkshake into the glasses.
7. Top with a marshmallow, cookie and a fun straw.

Take about a 1/2 cup of cookie dough and secure it on the rim of each glass. Place glasses into the freezer so the cookie dough gets solid. In a blender, add abut 3-4 cups of vanilla bean ice cream (depending on consistency). Add about one cup of cookie dough. Throw in a handful of chocolate chips and blend together until completely smooth.

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Red, White & Blue Layered American Flag Cake

You’ve seen it, you’re curious, now make your own! Try this recipe for an American Flag Layer Cake.

Ingredients

Red Cake Layers

1 box Betty Crocker™ SuperMoist™ white cake mix

1 pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups

1/3 cup vegetable oil

3 egg whites

1 teaspoon red paste food color

Blue Cake Layer

1/2 box Betty Crocker™ SuperMoist™ white cake mix (about 1 2/3 cups dry mix)

1/2 cup blueberries, pureed in blender or food processor

3 tablespoons vegetable oil

2 whole eggs

1/2 teaspoon blue paste food color

3 tablespoons Betty Crocker™ white star-shaped candy sprinkles or nonpareils

White Cake Layer

1/2 box Betty Crocker™ SuperMoist™ white cake mix (about 1 2/3 cups dry mix)

1/2 cup water

2 tablespoons vegetable oil

2 egg whites

Frosting and Sprinkles

3 containers Betty Crocker™ Whipped fluffy white frosting (Betty Crocker™ red, white and blue sprinkles, as desired)

Directions

1  To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.

2 To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.

3 To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.

4 To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.

Originally posted on BettyCrocker.com.

Blueberry Muffins

Ingredients

• 1/2 cup unsalted butter
• 1 1/4 cups white sugar
• 1/2 teaspoon salt
• 2 eggs
• 2 cups all-purpose flour, divided

• 2 teaspoons baking powder
• 1/2 cup buttermilk
• 1 pint fresh blueberries – rinsed, drained and patted dry

  blueberries

• 2 tablespoons white sugar

Directions

1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Originally shared on AllRecipes.