The Frugal Chef

How to store cut avocado. The best way to store cut avocado. How to store avocados after cutting. VEA ESTE VIDEO EN ESPAÑOL - https://youtu.be/6EFzGbDYAkg SUBSCRIBE HERE! - http://bit.ly/LQTHYW Share, like and comment. Follow me : Twitter :https://twitter.com/thefrugalchef Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242 Instagram : http://instagram.com/thefrugalchef Music courtesy of YouTube -- No.9 Esther's Waltz by Esther Abrami

Let's make a chickpea salad sandwich today. This is a very nutritious and tasty sandwich. It is also quite inexpensive. Chickpeas are also known as garbanzos. They are full of protein with all nine essential amino acids. They are also very high in calcium, fiber, iron, magnesium, potassium and sodium. They are definitely a great alternative to meat. VEA ESTE VIDEO EN ESPAÑOL - https://youtu.be/r5BoeE_w-Wg SUBSCRIBE HERE! - http://bit.ly/LQTHYW Share, like and comment. Follow me : Twitter :https://twitter.com/thefrugalchef Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242 Instagram : http://instagram.com/thefrugalchef Chickpea Salad Sandwich Makes one sandwich 1 cup canned chickpeas (garbanzo) - drained and rinsed 1/2 avocado - peeled and sliced 1/4 teaspoon lemon zest Juice of half a lemon pinch cumin 1 tablespoon plain yogurt 1 tablespoon chopped cilantro or parsley Salt & Pepper to taste Place all the ingredients, except the cilantro or parsley, in a bowl. Season with salt and pepper to taste. Mash everything with a fork, leaving some of the chickpeas whole. Add the cilantro or parsley and mix well. Taste for salt and adjust if necessary. FOR THE SANDWICH: 2 pieces of bread Tomato slices Sliced red onion Sliced radish Lettuce Spread the chickpeas on one of the slices. Top with tomatoes. Season lightly with salt. Top with red onion and radish. Season lightly with salt. Top with lettuce and cover with remaining slice of bread. Serve. Music courtesy of YouTube - Night Run by An Jone

I want to show you. how to make pickled habaneros. Habaneros are very spicy but the vinegar in this recipe tames down the heat. These are great to add to tacos, burritos, fruit salsas and even scrambled eggs. Enjoy! VEA ESTE VIDEO EN ESPAÑOL - https://youtu.be/F1NS1pdFHmQ SUBSCRIBE HERE! - http://bit.ly/LQTHYW Share, like and comment. Follow me : Twitter :https://twitter.com/thefrugalchef Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242 Instagram : http://instagram.com/thefrugalchef How to make pickled habaneros recipe - 8 habaneros Coriander of mustard seeds - about 1 teaspoon 2/3 cups (157 ml) apple cider vinegar 1 teaspoon sugar 1 teaspoon salt I advise that you use gloves to handle the habaneros as they are very spicy. Wash, stem and slice the habaneros. You can remove the seeds and membrane if you like. Place them in a jar. Add the seeds if using. Heat the vinegar with the salt and sugar. Stir constantly until the salt and sugar are dissolved. Pour the hot liquid over the habaneros. Press them down so that they are all submerged. Wait for the liquid to cool completely. Place a lid on the jar and refrigerate for 3 days before tasting. These will last in your fridge for a couple of months. Music courtesy of YouTube - Night Run by An Jone #habaneros #pickle #pickledhabaneros

Let's make a keto ranch dressing recipe today. This is a healthier version of the regular ranch as it is made mostly with plain yogurt. Save BIG bucks on groceries - https://thefrugalchef.samcart.com/products/full-wallet-full-plate/ VEA ESTE VIDEO EN ESPAÑOL - https://youtu.be/Luip6jzg5FQ SUBSCRIBE HERE! - http://bit.ly/LQTHYW Share, like and comment. Follow me : Twitter :https://twitter.com/thefrugalchef Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242 Instagram : http://instagram.com/thefrugalchef Keto Ranch Dressing Recipe 1/2 cup plain yogurt 1/2 cup mayonnaise 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1 teaspoon chopped chives 1 teaspoon chopped dill Salt & Pepper Whisk all of the ingredients in a bowl. Keep it in a closed container in the refrigerator for one week. Enjoy. Music courtesy of YouTube - Floating Home by Brain Bolger #healthyranchdressing #ketoranchdressing #ketorecipes

Save BIG bucks on groceries - https://thefrugalchef.samcart.com/products/full-wallet-full-plate/ Matcha green tea is loaded in benefits and is great for your health. Here is a list - High in antioxidants May prevent cell damage May lower risk of chronic diseases Decreases risk of liver disease Enhances brain function May help prevent cancer May promote heart health Increases fat burning Helps aid in weight loss VEA ESTE VIDEO EN ESPAÑOL - https://youtu.be/M6MK9KbhPc0 SUBSCRIBE HERE! - http://bit.ly/LQTHYW Share, like and comment. Follow me : Twitter :https://twitter.com/thefrugalchef Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242 Instagram : http://instagram.com/thefrugalchef Matcha Green Tea Latte Recipe - Makes one cup 1/2 stick cinnamon 1 star anise 3/4 cups boiling water 1 teaspoon matcha 1/4 cup milk (I used coconut) Sweetener (optional) Place the cinnamon stick and star anise in a cup. Add the boiling water, cover and allow steeping for at least 5 minutes. Place 1 teaspoon of matcha into another cup and add the milk. Whisk until smooth. Pour the hot water onto the whisked matcha. Sweeten as preferred and enjoy! NOTE - if you want this hotter, heat it in a small pan. You can also enjoy the latte over ice. Music courtesy of youTube - Floating Home by Brain Bolger

Today lets make a dill chicken salad sandwich. This is creamy, delicious and a great way to use left over chicken. You can make this with Rotisserie chicken without a problem! Recipe below 👇 VEA ESTE VIDEO EN ESPAÑOL - https://youtu.be/dRAHdYi5M7A SUBSCRIBE HERE! - http://bit.ly/LQTHYW Share, like and comment. Follow me : Twitter :https://twitter.com/thefrugalchef Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242 Instagram : http://instagram.com/thefrugalchef Dill Chicken Salad Recipe Makes one fat or two skinny sandwiches 2 small or 1 large cooked chicken thighs* 1/4th medium avocado 1/2 tablespoon mayonnaise1/2 a stalk of celery — sliced 1 teaspoon chopped dill leaves 1 pickle slice — finely chopped 1 teaspoon pickle juice Salt & Pepper Optional toppings - red onion slices, fresh cucumber slices Bread (I am using a Ciabatta roll) -- omit for keto Skin and shred the chicken. Mash the avocado with the mayonnaise in a bowl. Add the chicken, mayo, celery, dill, pickle and pickle juice. Season with salt and pepper to taste and mix well. Place the filling inside your bread of choice. Top with onion and cucumber if using. Enjoy! *you can use boiled chicken, chicken rotisserie, chicken breast and even canned chicken for this Music courtesy of YouTube - Believe by NEFEX

Hi there! I want to show you how to make soft corn tortillas from scratch today. These are really easy to make and they are delicious. The recipe is below 👇 VEA ESTE VIDEO EN ESPAÑOL - https://youtu.be/8dwPYHLkw7Q SUBSCRIBE HERE! - http://bit.ly/LQTHYW Share, like and comment. Follow me : Twitter :https://twitter.com/thefrugalchef Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242 Instagram : http://instagram.com/thefrugalchef Half & Half Tortillas Recipe 1 cup (150 grams) Maseca corn flour 1 cup (120 grams) all-purpose flour 1/2 teaspoon (2.5 grams) salt 2 tablespoons (29.6 ml) oil (or lard or butter) 3/4 cup (177.5 ml) hot water Mix the corn flour, all purpose flour and salt in a bowl. Add the oil and mix it in. Make a well in the middle and add the hot water. Start mixing it in with a wooden spoon and them use your hands. If the dough is too dry, add more hot water a teaspoon at a time. If it is too sticky, add a little more corn flour. Knead the dough until you have a smooth, uniform ball of dough. Make small balls out of the dough. I make mine walnut size but you can make them bigger. If you want them to be exactly the same you will have to weigh the dough. Cover the balls of dough with a damp kitchen towel. Allow them to rest for 20 minutes. Place each ball of dough in between two pieces of plastic wrap (I like using a separated ziplock bag) inside a tortilla press and press them until they are thin. If you do not have a tortilla press, roll them out with a rolling pin. Heat a dry skillet until it is very hot. Cook the tortillas for a max of 30 seconds per side. You will know they are ready when they have small brown spots, they puff up a bit and you can small them. Place them in a lined bowl and cover them. Music courtesy of YouTube - Believe by NEFEX

I want to talk about the health benefits of milk thistle tea today. Milk thistle has sylimarin marianum which is used for liver support, it detoxes the body through enhancing liver, pancreas and kidney function. It is loaded in flavonoids which are powerful antioxidants, it is anti-inflammatory, immune modulating and liver generating.

I want to show you how to make pickled asparagus today. This is easy and a real treat. If you like pickled foods you will love this recipe. Asparagus is very good for your body. Check out the benefits below 👇 Benefits Asparagus Loaded in antioxidants Contains Vitamin E Contains Vitamin C Lowers blood pressure Anti-inflammatory Anti-viral Anti-cancerImproves digestive health Excellent source of folate Low in calories Benefits Dill Prevents diarrhea Aids indigestion Reduces menstrual cramps Helps manage diabetes Anti-inflammatory Loaded in antioxidants Reduces risk of heart disease Reduces risk of stroke Reduces cholesterol Contains Vitamin A Contains Vitamin C Has calcium Promotes bone health Recipe - 1 bunch asparagus — trimmed and cut to fit into the jar you are using* 2 thin slices lemon 1 garlic clove — peeled 1 sprig of dill — well washed 1 tsp black peppercorns 1 bay leaf 1 1/2 cups white vinegar 1 cup water 2 tablespoons salt 3/4 teaspoon sugar Place the asparagus, lemon, garlic, dill, peppercorns and bay leaf in a jar. Place the vinegar, water, salt and sugar in a small pot. Heat and stir constantly — until the sugar and salt are dissolved. Pour the hot liquid on the asparagus. Cool down completely, cover and refrigerate overnight. Enjoy the following day. These will last in the fridge for about one month. *use the trimmed parts for making soup or stir fry Music courtesy of YouTube - Believe by NEFEX

Let's make a healthy version of chicken teriyaki today. We will not add any sugar to the sauce. Instead we will make it with honey. This is a great way to cook chicken breast. It is fast and easy and super tasty. Enjoy! Recipe - 1 chicken breast — cubed 1/2 cup soy sauce 1/3 cup pineapple juice 2 garlic cloves — minced 1 teaspoon minced ginger 1 teaspoon sesame oil 1 tablespoon rice vinegar 3 tablespoons honey 2 teaspoon cornstarch 2 teaspoons cold water 2 tablespoons sesame seeds 2 tablespoons scallion greens — chopped Heat a pan on high heat. Lightly season the chicken with salt and pepper. Add it to the hot pan and brown all sides. Remove and set aside. Reduce the heat to medium. Add the soy sauce, pineapple juice, garlic, ginger, sesame oil, rice vinegar and honey to the pan. Stir, scraping the brown bottom. Make a slurry by mixing the cornstarch with the water. Add it to the soy sauce mixture and mix well. Cook the sauce for about five minutes, stirring constantly. Increase the heat and return the chicken to the pan. Mix well to coat all of it. Cook for another five minutes, letting the sauce boil so that it thickens and reduces. Turn off the heat. Add the sesame seeds and the scallion greens. Serve and enjoy. NOTE - If you want to only make the sauce, you may. It will last you for two weeks in the fridge, in a closed container. Music courtesy of YouTube - Summer in Colombia by Carmen Maria and Edu Espinal

Let's make a super nourishing chicken turmeric soup today with spring vegetables. We are going to add some rice, asparagus, peas and spinach to finish it. This soup is loaded in goodness. Check out the benefits of turmeric and cumin below 👇. I am using spices from Olive Nation that they were kind enough to send me. I have to say they are perfect. Enjoy and stay healthy! Benefits of Turmeric - Natural anti-inflammatory Potent antioxidant Protects your brain May lower heart disease May help prevent cancer Useful in Alzheimer treatment Relieves arthritis Benefits against depression Protects against chronic diseases Delays aging Benefits of Cumin - Antioxidant Fights bacteria Helps diarrhea Anti-inflammatory Controls blood sugar Lowers cholesterol Chicken Turmeric Soup with Spring Vegetables Recipe - 2 large or 3 medium chicken thighs with skin and bone 1/2 a yellow or white onion 1 small carrot — halved 1/2 tablespoon ground turmeric 1 teaspoon ground cumin 3 garlic cloves — peeled and smashed 8 cups of water 2 bay leaves 1/3 cup rice — washed 1/2 cup frozen, thawed peas 12 asparagus spears — trimmed and halved 1 1/2 cups baby spinach Salt, Pepper, oil Lemon juice — optional Add a little bit of oil into a pot. I use avocado oil. Heat it well. Season the thighs with salt and pepper and place them into the pan, skin side down. Brown both sides and set aside. Add the onion and scrape the bottom of the pan. Sauté for a few minutes. Add the carrot and mix. Add the turmeric and cumin. Mix well and cook for a couple of minutes. Add the garlic and return the chicken thighs. Add the water and the bay leaves. Bring to a boil, cover the pot and reduce the heat. Simmer for about an hour. After the hour, remove the chicken and set it aside. Discard the onion, garlic, bay leaves and carrot. Skim off the fat from the top of the broth. Season the broth with salt and pepper. Allow the chicken to cool, skin it and shred the meat into medium size pieces. Add the rice to the broth and cook for about 10 minutes. Add the peas*, asparagus and shredded chicken and cook for another 10 minutes. Turn off the heat and add the spinach. Mix it in and let it wilt. Serve with lemon juice and enjoy. *If using fresh peas add them in with the rice Music courtesy of YouTube - Night run by An Jone

I want to talk to you about the health benefits of celery juice. It is not only a great antioxidant, celery is also filled with vitamins and minerals. Read the list of benefits 👇. I have been taking it for about three weeks now and I feel great! My skin is super hydrated, my nerves are calm and my digestion is on point. On top of that, I have shed a few pounds. As always, please consult with your doctor if you have any health issues before taking any juices of teas. Thanks for watching! Health benefits of celery juice - Celery juice is alkalizing and hydrating. Celery juice protects your liver by reducing the build up of fat. Celery juice lowers cholesterol. Celery juice is loaded in antioxidants (flavonoids and apigenin) which protect you from cancer. Celery juice has Vitamin A and vitamin C which are great for your immune system. Celery juice improves your blood flow and stabilizes your blood pressure. Celery juice has calcium, Vitamin k and silicon that make your bones stronger. Celery juice has magnesium that help you with depression, insomnia and stress. Celery juice makes your hair thick and smooth. Celery juice fights stomach inflammation. Celery juice hydrates your skin and makes it glow. Celery juice wakes up your digestive system and helps you loose weight. Music courtesy of YouTube - Floating Home by Brain Bolger

These little chorizo and potato breakfast tacos are great for any time of the day. If you want go ahead and add some scrambled eggs to them. I like them just like this! Thanks for watching! Chorizo and Potato Breakfast Tacos Recipe Serves four 2 large potatoes preferably Yukon gold 1 tablespoon Chile arbol or Chile ancho powder 1 tablespoon paprika 1 teaspoon cumin 1/4 teaspoon cinnamon a pinch of allspice 1 teaspoon oregano 3 tablespoons apple cider vinegar 1 1/2 teaspoons sugar 1 garlic clove — minced 1/2 pound ground pork Oil Salt Peel the potatoes and remove all imperfections. Cut them into 1/2 an inch thick slices. Pile two or three slices and cut them into 1/2 inch strips, lengthwise. Arrange the strips and start cutting into small cubes — about 1/2 inch as well. You need about 4 cups of diced potatoes. Bring a pan with salted water to a boil. Add the potato cubes and cook for about 5 to 7 minutes, until slightly tender. Remove the potato from the hot water into a bowl and set aside. Discard the water and wipe down your pan. Add oil to the pan and heat. Add the spices and cook for about 5 minutes, stirring constantly. Be careful not to burn the spices. Work on medium heat. Remove the pan from the heat and add in the vinegar and the sugar. Be careful with splatters. Mix in well and allow it to cool down for a few minutes. Add in the garlic clove and the pork. Mix until everything is well incorporated. Use your spatula to break down the meat. Return the pan to the stove and add the potatoes. Mix it in well. Season generously with salt. Cover the pan and cook, on low heat, for 12 to 15 minutes — until the potatoes and the pork are completely cooked through. Mash about half of the cooked potato with a fork and mix it all in. FOR THE SALSA: 4 medium tomatillos - husked, washed and halved 1 jalapeño — seeded and membrane removed; halved 1 handful cilantro leaves with stems — washed 1 small garlic clove — peeled 1 1/2 small avocados — peeled 1/4 cup water 1 lime — juiced salt Add all the ingredients in a blender and blend until smooth. Taste for salt and adjust if necessary. Set aside. FOR THE TACOS: 8 - 6 inch corn tortillas Chopped white onion Chopped cilantro Potato and pork Salsa Crumbled queso fresco Lime wedges Heat the tacos in a dry skillet. Place on on top of the other and flip them a few times. Place the warm tortillas on a pale and spoon in potato and pork. Top with onion and cilantro. Finish with a layer of salsa and some queso fresco on top. Serve with lime wedges on the side and enjoy! Print your recipe here - https://thefrugalchef.com/2021/03/potato-tacos-with-chorizo/ Music courtesy of YouTube - All the Fixings by Zachariah Hickman

Beer braised beef. How to cook brisket. Hi there! I hope you are all well and healthy. Today I want to show you how I cook my beer braised beef brisket. I make it in my Dutch oven on the stove but you can definitely make it in the oven as well. I also like to braise it on a thick layer of onions. The final result is juicy, tender, finger licking good beef brisket. I absolutely love it. How to cook beer braised beef brisket - 1 - 3 pound brisket 1/2 teaspoons salt 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/4 teaspoon paprika 2 yellow onions — sliced 6 garlic cloves — peeled and smashed 6 sprigs of fresh thyme 12 oz of lager (I used Modelo Negra) 4 cups of beef broth Mix the salt, garlic powder, black pepper and paprika in a bowl. Sprinkle half on one side of the brisket and rub it in. Flip the meat and repeat. Place the brisket in a zip bag and leave it in the fridge overnight. The next day, remove the brisket from the refrigerator and let it get to room temperature on the counter. Heat some oil in a heavy pot and start searing the meat. Brown it well on both sides and the edges. Remove it to a plate. Add a little bit of beef broth into the pot and start scraping the bottom. If you have too much liquid, let it evaporate a bit. Add the onions and cook them for about five minutes until they soften. Return the beef on to the onions. Scatter the garlic cloves and thyme on the sides of the beef. Add the beer and beef broth. Taste for salt and adjust as necessary. Add some black pepper. Bring to a boil and reduce the heat. Cover the pot and simmer for two hours. Flip the beef and continue simmering for another two hours. Remove the brisket on to a board. Bring the sauce to a rolling boil and reduce it — about ten minutes. Carefully remove the fat from the cooked brisket. Use a sharp knife. Cut the brisket against the grain and place it on a platter. Pour the onions and gravy over the meat and serve. Music courtesy of YouTube - Night Run by An Jone

Spicy Margarita recipe jalapeño. How to make a Margarita on the rocks from scratch. If you want to make a Margarita that is not spicy, omit the jalapeños and enjoy your drink! Jalapeño Margaritas are regular Margaritas with muddled jalapeños. The more you add, the spicier your drink will be. I have even made them with the seeds. Yum, yum, yum 😋 We will be using silver tequila, triple sec, freshly squeezed lime juice and agave for this recipe. If you can, use freshly squeezed juice. It will make a difference in your drink. This Margarita is not frozen. It is a Margarita on the rocks that is very easy to make. Please enjoy it responsibly 😊 Spicy Jalapeño Margarita 2 to 3 jalapeño coins — seeded 2 oz. silver tequila 1/2 oz. Triple Sec (or other orange liquor) 1 oz. freshly squeezed lime juice 1/2 oz. agave or simple syrup Lime slice for garnish Ice Salt Rub the edges of a glass with lime. Add some salt to a shallow plate and dunk the glass into the salt to coat the rim. Don’t go overboard. Place the jalapeño coins into a cocktail shaker and muddle them. The more coins you add, the spicier your drink will be. Add the tequila, triple sec, lime juice and agave into the shaker. Add some ice and put on the lid. Shake for a few minutes, until the shaker is cold. Add a few cubes of ice into the prepared glass. Strain the Margarita into the glass. Add an extra jalapeño coin into the Margarita and decorate the glass with a lime slice.

This roasted chicken is made Peruvian style with an amazing marinade. We will be letting it marinate for 24 hours. The final result is simply fantastic. You will not believe how flavorful and juicy and moist this chicken is. Although the marinade includes an habanero pepper, this chicken is not spicy. We will start cooking this chicken breast side down at a high oven. We will then flip it and finish cooking it at a lower temperature. This will not only brown the back, it will also keep the breast from drying up. I know that this recipe has a lot of ingredients but I promise you that it is absolutely worth the effort. Peruvian Chicken Recipe in the Oven 1 - 5 to 6 pound whole roasting chicken FOR THE PASTE: 6 garlic cloves — peeled and chopped 1/2 of an habanero pepper 1/4 cup mint leaves 1 tablespoon salt 1 tablespoon black pepper 1 tablespoon cumin 1 tablespoon sugar 2 teaspoons smoked paprika 2 teaspoons oregano 2 teaspoons lime zest (that should be approx. two limes) 2 limes — juiced 1/4 cup oil Place all of ingredients in a blender and blend until you have a smooth paste. If you do not have a high powered blender chop everything before adding to the blender. Trim any excess fat from the chicken. Carefully run your fingers between the skin and the breast and thigh meat, to separate them. Be careful not to break the skin. Rub half of the paste on the meat under the skin and the cavity. Coat the chicken on the outside, making sure to rub under the wings. Place the coated chicken into a container. Place the container into a grocery store bag and tie it. Refrigerate for a minimum of 6 hours or overnight. COOK THE CHICKEN: Remove the chicken from the fridge and take it out of the bag. Place a rack into a roasting pan and coat it with oil. Place the chicken on top of the rack, breast side down. Allow it to come to room temperature by sitting on the counter for about 30 minutes. Preheat your oven to 400F (200C). Place the chicken into the oven — breast side down. Cook for 20 to 25 minutes. Remove the chicken from the oven. Carefully flip it by inserting a meat cooking fork inside the cavity and grabbing the other end with an oven mitt. Reduce the oven to 350F (175 C). Add some water to the bottom of the roasting pan, making sure that it doesn’t touch the chicken. Return the pan to the oven and cook for an hour. Remove the chicken from the oven and insert a thermometer between the thigh and the leg — making sure not to touch the bone. It should register 165 to 170 F (74 to 76 C). Return it to the oven if it needs to continue cooking. Check it every 15 minutes. Tent the roasting pan with aluminum foil. Allow the chicken to rest for 30 minutes before carving. Carve and enjoy with your favorite sides. Print your recipe here - https://thefrugalchef.com/2021/03/peruvian-style-roasted-chicken/

I want to share with you the health benefits of drinking lemon water in the morning everyday. I do this every single day before I eat anything and it really makes a difference to me. Check out full benefits below 👇 Thanks for watching! Lemon water benefits - Lemon water is loaded in antioxidants like phytonutrients and flavonoids. Lemon water is loaded in Vitamin C (if using freshly squeezed lemons). Lemons water helps reduce fatty liver. Lemon water helps lower cholesterol. Lemon water helps increase bile so it aids in digestion. Lemon water stimulates weight loss. Lemon water significantly lowers blood sugar and reduces insulin resistance. Lemon water has anti-aging effects. Lemon water is loaded in antioxidants so it helps inhibit cancer. Lemon water reduces kidney stones. Lemon water helps fight Alzheimers disease. Simply squeeze one or 1/2 a fresh lemon into an 8 or 12 oz. filtered water. Drink it first thing in the morning, every single morning. If possible, wait 20 minutes before eating. Some people like adding a pinch of Himalayan or sea salt and/or a pinch of baking soda (sodium bicarbonate).

FOR THE PUDDING - 2 TBS chia seeds 1 cup milk of choice (I used almond) 1/4 teaspoon cinnamon powder 1/4 teaspoon vanilla extract 1/2 teaspoon maple syrup Optional - fruits or nuts for topping (I used raspberries) Place all of the ingredients, except for the optional toppings, inside a jar and mix well. Put in the fridge for 1 to 2 hours. Remove from the fridge and stir vigorously. Do not skip this step or you chia pudding will be lumpy. Return to the fridge for a minimum of 4 hours or overnight. Enjoy with toppings of choice - berries, melon, banana, pineapple, apple, etc. or nuts BENEFITS OF CHIA - Chia is very high in fiber Chia is loaded in protein Chia is loaded in Omega 3 fatty acids Chia is loaded in Vitamin B Chia has Vitamin A,C, and E Chia is loaded in antioxidants Chia helps fight cancer Chia protects your brain, heart and liver Chia contains bone nutrients Chia reduces blood glucose Chia supports weight loss by expanding in your stomach and slowing digestion