BFF Matcha Latte Chia Pudding

“2 superfoods in one dish, and you’re telling me it tastes like a latte?” you may say, astounded.

From my very first sip of a matcha green tea latte, I was in love. From my very first glance at the nutrition info of said latte, I was shocked and heartbroken. So imagine my shock when, years later, I combine chia seeds with matcha powder while casually whipping up a batch of chia pudding, only to take a little taste test and find that same flavour, falling in love all over again.

This matcha chia pudding tastes like sipping on a matcha latte, only it is full of healthy fats and fibre. It is the perfect breakfast, and a satisfying afternoon snack. It is almost too good to be true.

This batch makes 4 servings that fit nicely into small mason jars to take on the go, but sometimes it’s also nice to store it in a big container to whip up a big chia bowl topped with fruit and nuts. The choice is yours, but either way if you love matcha lattes, we’re sure you’ll love this filling superfood pudding.

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We got everything we need. Look at that green health!
Ingredients:

  • 1 tbsp matcha powder
  • 2 tbsp agave syrup or honey
  • ½ cup chia seeds
  • 2.5 cups unsweetened nut milk

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Blending it up for that smooth, dreamy latte feel. 
Directions:

  1. Place all ingredients in a blender and blend. (Alternatively, you could mix ingredients together with a whisk but the pudding will not come out as smooth).
  2. Divide mixture in 4 small mason jars, or place in a sealed container and refrigerate for at least 4 hours. Enjoy!

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Perfect for storing, portioning, and stashing in your bag. 
Nutrition* (for 1/4 of recipe): 156 calories, 7.1 g fat (0.6 g saturated, 4.3 g polyunsaturated, 1.2 g monounsaturated, 0 g trans), 0 mg cholesterol, 103.1 mg sodium, 169.9 mg potassium, 20.4 g carbs, 9.1 g fibre, 4.5 g protein, 58.8% vitamin A, 15.1% vitamin C, 43.7% calcium, 7.5% iron.

*calculated using unsweetened vanilla almond milk

BFF Peanut Butter Banana Bars

Mmmm, bananas and peanut butter are a classic. These peanut butter banana bars are like a peanut butter banana sandwich to go, with the added goodness of oats.

We love these bars as an on-the-go breakfast, or a pick me up in the afternoon. Bake a batch on Sunday, and enjoy for the whole week! This recipe makes 12 bars.

Ingredients:

  • 3 ½ cups oats
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cups unsweetened nut milk
  • ⅓ cup peanut butter*
  • 2 ripe bananas, mashed
  • 1 chia egg (or regular egg)
  • 1 tsp vanilla
  • ⅓ cup chopped walnuts
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So wholesome.

Directions:

  1. Preheat oven to 375°F.
  2. In a blender, blend 2 cups of the oats until they resemble flour.
  3. In a bowl, mix blended oats, remaining oats, cinnamon, baking powder, and salt.
  4. Add the rest of the wet ingredients one by one.
  5. Poor into a greased 8×8 pan. Bake for 30-35 minutes, until top has browned a fork goes through clean.
  6. Store in an airtight container on countertop for 3 days or in refrigerator for up to 6 days.

Nutrients (for 1 bar of 12)**: 167 calories, 6.9 g fat (1 g saturated, 2.3 g polyunsaturated, 0.9 g monounsaturated, 0 g trans), 0 mg cholesterol, 252.1 mg sodium, 35.2 mg potassium, 23.4 g carbs, 4.1 g fibre, 0.6 g sugar, 5 g protein, 0.9% vitamin A, 0.1% vitamin C, 5% calcium, 8% iron.

*if using an unsweetened nut butter, we recommend you add a couple tablespoons of maple syrup or honey, as these bar are already not very sweet

**calculated using unsweetened vanilla almond milk, a chia egg, and regular kraft smooth peanut butter.  

BFF Lime Cashew Garlic Sauce

Recently we’ve been experimenting in the kitchen with cashews, and they can do so much more than we ever realized. Soaking cashews gives them a whole new texture, and there is so much you can make with creamy soaked cashews from garlic sauce, to cashew milk, to cashew yogurt. This is the first of our cashew recipes, but if the rest of our experiments go well it certainly won’t be the last!

This garlic sauce is made from simple ingredients you may already have in the kitchen. All it takes is lime, cashews, garlic, some water, and whatever herbs you have laying around to whip up an amazing flavour addition to your next meal.

There are so many herb combinations that go well with garlic sauce! This makes our lime cashew garlic sauce versatile enough to be used for several different meals – all you have to do is blend a different herb in each time for an exciting new combination!

Ingredients:

  • ½ cup unsalted cashews, soaked in water
  • ⅓ cup water, to start
  • 2 cloves garlic (or 1 big clove)
  • ½ lime, juiced
  • 2 tbsp fresh herbs (see below for tips on herb selection)*
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Such simple and fun ingredients!

Directions:

  1. Soak cashews in water for a minimum of 3 hours. Usually we leave the cashews to soak in the morning and then make the sauce around dinner.
  2. Chop up herbs and garlic.
  3. Drain cashews, and combine all ingredients in a blender. Blend until smooth, adding extra water to reach desired consistency if necessary.

*HERB TIPS: Rosemary lime cashew garlic sauce tastes great when drizzling garlic sauce over potatoes or sweet potatoes. Cilantro lime cashew garlic sauce is yummy drizzled over a quinoa bowl or with black beans and corn. Parsley lime cashew garlic sauce goes well with chickpeas and white kidney beans. Dill lime cashew garlic sauce is delicious drizzled over baked fish.

Let us know what your favourite herb and garlic combination is in the comments!

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Mmmm, we love drizzling our garlic sauce over a balanced tempeh bowl.

Nutrition* (for ⅕ of recipe): 70 calories, 4.9 g fat (0.8 g saturated, 0.8 g polyunsaturated, 2.8 g monounsaturated, 0 g trans), 0 mg cholesterol, 2.5 mg sodium, 18.3 mg potassium, 4.4 g carbs, 0.6 g fibre, 0.9 g sugars, 2.2 g protein, 0.4% vitamin A, 3.9% vitamin C, 1.1% calcium, 4.4% iron. *calculated using fresh rosemary.