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!

Eat Healthier & Beat Belly Bloat With These 7 Foods All Year Round!

While we live strictly by the “any body is a bikini body” motto, we understand even the most self-accepting, body-positive ladies among us dread slipping into a bathing suit when we feel bloated. There are a few gut-busting foods we can eat to help keep us feeling our best during swimsuit season. Here are a few tips from Neka Pasquale, Urban Remedy founder and certified Chinese nutritionist. She gives us a closer look at the real causes of bloating, plus seven good-for-you foods that’ll keep it at bay all summer long.

Asparagus: contains the amino acid asparagine, which is a natural diuretic. It releases excess water from the body and clears excess salts as well.

Leafy Greens: Collard greens, spinach, kale, and other deep leafy greens work well to reduce bloating because of their high-water content. They’re also natural diuretics and beneficial to gut health because they provide minerals and vitamins. Check out this recipe for a collard green smoothie!

Seaweed: Pasquale says that ancient Chinese medicine claims, “There is no swelling that is not relieved by seaweed.” It has been used for thousands of years for its diuretic properties. Look for seaweed salads in the cold case of your local gourmet grocer, or head out for a sushi dinner to get your seaweed fill.

Cucumber Juice: Yet again we have a natural diuretic in the mix! Cucumber juice “flushes excess water out of the body via urination. Like a river flowing, it pulls debris on its path, a diuretic flushes toxins and waste via urination, leaving you less bloated and feeling lighter,” Pasquale says. Try subbing cucumber sticks for pita chips the next time you dip into hummus for your 3pm snack.

Fennel: Fresh fennel is tops when it comes to vegetables that support digestion. Bloating, gas, intestinal cramps, and irritable bowels are all good reasons to eat fennel. You can also use the seeds by making a tea or even chewing them after meals.

Ginger Root: Ginger has long been a go-to ingredient in our detox regimens — and is an amazing natural antidote to morning sickness. Ginger “stimulates the digestion and aids in transforming and transporting the fluids in the body.  Phenolic compounds like gingerol are primarily responsible for ginger tea’s positive effect on the digestive system.  Drinking a hot ginger tea just before a big meal or sipping on a small cup of it while eating to reduce bloating and support digestion.

Turmeric Root: From face masks to golden lattes, turmeric is one of our favorite wellness ingredients. It helps brighten skin, reduces inflammation, and even combats fatigue. Pasquale adds that turmeric can also “strengthen digestion, support liver detoxification, and lower inflammation. Turmeric root has been used in Ayurvedic medicine for thousands of years as a sattvic herb, which means it has purifying and balancing properties. As a tridoshic herb, it is tonifying and healing for all body types.” Add turmeric to your tea or a mug of hot water with fresh lemon juice and cayenne pepper in the mornings and see if it stops bloating during the day.

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?)

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.