Whole Wheat Potato Feta Pan Pockets

Home Made Cooking 0

These are a great solution for when you’re stuck with no ideas for lunch of dinner or even brunch.

You can basically fill them with anything you like: Ground beef, chicken, pizza sauce and cheese, potato, blend of cheese etc.

I made these with what I had in the fridge which is mashed potatoes :)

The best tip for making these is using 2 sheets of parchment paper to roll the dough. This will make your work easier and cleaner at the end.

Whole Wheat Potato Feta Pockets

Whole Wheat Potato Feta Pockets

Potato Feta Pan Pockets
Author: 
Recipe type: Pockets, Dumplings
Prep time: 
Cook time: 
Total time: 
Serves: 12 Pockets
 
Easy to make and uses all sorts of fillings, these are a promised hit
Ingredients
  • 1 Cup Plain Yogurt
  • 2½ Cups Whole Wheat Flour
  • 2 tsp Baking Powder
  • ¼ tsp Salt
  • 1 Egg
  • 1½ Tbsp Sesame Seeds (Optional)
  • 3-4 Tbsp Cold Water
For the Filling:
  • 1 Cup Mashed Potatoes (cooked)
  • ¾ Cup Crumbled Feta
  • 1 Small Onion – Chopped and Fried until golden
  • Salt & Pepper
Instructions
  1. In a mixing bowl mix all dough ingredients except for the water.
  2. The dough should be soft and a bit tacky, if it’s not, start adding 1 tablespoon water at a time and mix\knead until the dough is soft and all stuck together.
  3. Prepare the filling by mixing all filling ingredients together.
  4. Cut the dough ball you now have into 12 equal pieces and roll each into a ball.
  5. Place parchment paper on your work surface and spray with oil, then place a dough ball on it and spray with a bit of oil.
  6. Cover with another sheet of parchment paper and using a rolling pin flatten the ball into a circle between the two sheets of parchment paper (this actually makes it easier and cleaner to work).
  7. Place about 1 tablespoon filling on one half of the circle and fold it in two to seal it. You can use your fingers and pinch the edges or use a fork to do it. The result will be a half circle shaped “pocket”.
  8. Repeat with all other dough balls.
  9. Preheat pan over medium-high heat and spray with a bit of oil.
  10. Place 3-4 “pockets” at a time in the pan and let them cook until they are browned on the bottom (about 2-3 minutes each side) and then flip for the other side to cook.
  11. If the “pocket” base/bottom needs browning/cooking, you can flip the pockets so they ”stand” in the pan (I supported them with my wooden spoon) until brown and ready to serve.

Whole Wheat Potato Feta Pockets

Whole Wheat Potato Feta Pockets

Whole Wheat Potato Feta Pockets

These are a great solution for when you’re stuck with no ideas for lunch of dinner or even brunch. You can basically fill them with anything you like: Ground beef, chicken, pizza sauce and cheese, potato, blend of cheese etc. I made these with what I had in the fridge which is mashed potatoes The […]

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Warm Whole Wheat Apple Strudel – Easiest Recipe Ever

Cakes and Cookies 0

I’ve been away from the blog for what seems like forever now. I have to say that this time I have very good reasons.

For starters, back in April I found out I was pregnant (yay) so it’s been kind of hard handling food for the first little while (those morning sicknesses? yeah they lasted ALL day for 3 months), after the yucky feeling was gone, I had no inspiration whatsoever because honestly I was just SO tired! like all the time!

On top of it all, and not that I’m complaining about it here, we had guests all summer long and the days were warmer than usual so it all felt like one big whirl of things that were all happening at once. Good things but still, sometimes it almost felt like an overload.

BUT I’m here now and woke up this morning with a strong craving for apple strudel! A nice warm apple strudel to compliment this beautifully pleasant fall morning. Our apple tree also finally gave us some pretty decent apples this year and when the fruit flies started hovering over them, I knew I had to act, so it’s not only a craving it’s also a rescue mission (the apples’ and my sanity’s – these fruit flies are everywhere!).

Traditionally apple strudels are made from flaky buttery dough but that also means more work sometimes and you know me by now, if I can use less ingredients and put less work into it – I have to own it.

This strudel’s dough is made with only 3 ingredients (4 if you count the vanilla extract) and is ready to use as soon as you’re don;e preparing it.

The filling is also only 4 ingredients and my daughter helped me make it, it’s so so lovely and easy.

I guess you can make this strudel with other fruits as well but I haven’t tried it…yet.

Easy, quick, minimum ingredients – I’m in.

Whole Wheat Easy Apple Strudel

 

Whole Wheat Easy Apple Strudel

Warm Whole Wheat Apple Strudel - Easiest Recipe Ever
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 Strudels
 
Easy to make Apple Strudel that's a perfect fall dessert. Served warm with some whipped cream or ice cream, this is promised to be a hit.
Ingredients
For the Dough:
  • 3 Cups Whole Wheat Flour
  • ½ Cup Vegetable Oil
  • 1 tsp Vanilla Extract
  • 1 Cup Hot Water
  • For the Apple Filling:
  • 7 Medium Apples - Cored, Sliced and Diced into Small Pieces
  • 60 gr Butter
  • 5 Tbsp Sugar
  • ½ tsp Ground Cinnamon
Instructions
Prepare the Filling:
  1. Place the butter in a medium pot and let it melt over medium heat. Add in the apples and mix to cover them with butter.
  2. Add in the sugar and cinnamon and mix. Place lid on pot and cook for 10-15 minutes or until apples soften. Stir occasionally.
  3. Once ready, set aside until completely cool.
Prepare the Dough:
  1. In a stand mixer bowl place the flour, oil, vanilla and water and using the paddle attachment mix on medium speed until everything's combined. If you see the dough is sticky you can sprinkle with an additional tablespoon of flour while mixing. Dough should come out soft and non-tacky.
Prepare the Strudel:
  1. Preheat oven to 185C (375F) and line a baking sheet with parchment paper
  2. Divide the dough and filling into 2
  3. On a lightly floured surface start rolling out the first half of the dough until you get a this (but not too thin) rectangular leaf.
  4. Place half of the filling on the dough and spread evenly along the length. Do not cover the dough edges since this is where you will close the strudel roll.
  5. Gently roll the strudel, tuck the edges underneath or fold them into the roll and make sure the "seams" are at the bottom of the strudel (this is the part that will be on the baking sheet).
  6. Carefully transfer to the baking sheet and repeat with the second half of sough and filling.
  7. Bake in the preheated oven for about 20-25 minutes until golden.
  8. Cool completely in the baking sheet and only then sprinkle with sugar powder.

Whole Wheat Easy Apple Strudel

Whole Wheat Easy Apple Strudel

I’ve been away from the blog for what seems like forever now. I have to say that this time I have very good reasons. For starters, back in April I found out I was pregnant (yay) so it’s been kind of hard handling food for the first little while (those morning sicknesses? yeah they lasted […]

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A Few Of My Favorite Things – Best 5 Gadgets For The Kitchen – May 2015

In My Kitchen 0

Ahhh it finally feels like spring, it sometimes even feels like summer already, today for example we have 28 degrees Celsius, what a joy!
When the weather smiles at me I feel like smiling back at it, so I BBQ…a lot LOL
But seriously, it’s that time of year when my shopping senses suddenly awaken and I feel the urge to buy, renew, and renovate. If only there were more than 24 hours a day, if only I could spend less time at work and more time at…well, life. But I know, I’ve got first world problems.
I find that a good problem solving strategy is to get something new, so I compiled a short list for you all, of things I’m planning on getting myself, maybe some of you will like these too, sharing is caring I say and I definitely care :)

#1 Purchase – Popsicle Molds
I guess most of you are like me, and you have some Popsicle molds lying around the house, stuff you bought at a sale once and can’t remember where the lids are. This is exactly why I ordered this mold. No need to worry about lids, you get rid of the stick when you finish your frozen delight and you can make 10 popsicles at a time. I’m sold.

Popsicle Molds

 

#2 Ordered – A Corn Stripper
No, not a stripper with corn, a corn stripper.
I don’t know about you guys but I don’t fancy eating the corn on its cob, I like cutting the kernels off, smearing it with butter and sprinkling salt. This way I don’t end up looking like I ate a chick when I smile after a meal and have all the corn leftovers stuck between my teeth. So much easier and cleaner to eat this way. I got the kids to like eating this way as well, heehhee.

Corn Stripper

 

#3 Already have this one – The Best Lemon Squeezer
Why make a mess by squeezing a lemon between your hands when you can pop it into this great gadget, squeeze, and ta-da! You’ve got juice!
I use this for adding lemon to salads, batters, even my water bottle. It’s just so easy and clean.

Lemon Squeezer

 

#4 On my wish list – Digital Measuring Cup and Scale
I have a measuring cup and I have a scale, but it would be soooo much easier to just have these 2 in 1. And it’ll save me spoons, bowls and cups to clean after baking and cooking. Just put your ingredient in the measuring cup and get the quantity and weight all at once. I want this.

Measuring Cup Scale

 

#5 On its way – Cherry and Olive Pitter
It’s cherry season you guys! I love cherries! Imagine sitting on the couch in front of your favorite show and pitting cherries away instead of spitting to a bowl. Imagine how easy it would be to make that cherry pie or add cherries to well….anything. I have one of these but it’s so old and wobbly…I want this new one. It’s pretty.

Cherry and Olive Pitter

Best Kitchen Gadgets

Ahhh it finally feels like spring, it sometimes even feels like summer already, today for example we have 28 degrees Celsius, what a joy! When the weather smiles at me I feel like smiling back at it, so I BBQ…a lot LOL But seriously, it’s that time of year when my shopping senses suddenly awaken […]

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Roasted Zucchini, Onion and Walnut Spread

Home Made Cooking | Salads 0

Isn’t life amazing? And busy? And amazingly busy? Yeah, I’ve noticed.
The fact that I wasn’t posting for a while does not mean I stopped cooking (well maybe for a bit there) or eating (I wish). I WAS keeping it on the low side though, which means I preferred to snack on things than to have an actual full meal. That said, snacks do not have to be unhealthy you know.
On one of  my phone calls to my mom we were (as usual) talking about new recipes we tried lately. My mom was raving about this zucchini spread she made. She is trying to go easy on gluten and dairy and looking for substitutes to say cheese spread or mayo based salads and spreads.
I gave her recipe a try and it was a hit! Zucchinis, walnuts and onions, all mixed together, forget the nutritional values (oh they’re good), the taste was amazing. I made a whole bowl and it was gone the morning after. The kids couldn’t stop munching on this with crackers.
I made it again and again and the same enthusiasm every single time. I guess it’s really good then.
This one is vegetarian, nutritious, very easy to make and has almost no fat in it. The only thing you’ll need to make it (aside from the ingredients) is a food processor.

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Roasted Zucchini, Onion and Walnut Spread
Author: 
Recipe type: Salad
Cuisine: Vegetarian, Snack, Spread
Prep time: 
Cook time: 
Total time: 
 
This delicious and nutritious spread is my new addiction. With Zucchinis, onions and walnuts, it will upgrade any cracker.
Ingredients
  • 4 Zucchinis
  • 1 Medium Onion
  • 2 Tbsp + 2 tsp Olive Oil
  • 3 Hard Boiled Eggs
  • 3 Handfuls Walnuts (about 1¾ cup)
  • 1 tsp Salt
Instructions
  1. Preheat oven to 400F (200C)
  2. Slice the zucchinis into ½ inch thick rings and the onion into ½ inch half circles (cut each whole slice in 2) and place on a parchment paper layered baking sheet .
  3. Drizzle 2 Tbsp olive oil on top of zucchinis and onions and place in the preheated oven for about 20-25 minutes or until the veggies soften.
  4. Place the walnuts in a medium bowl and cover with boiling water. Let it soak for about 20 minutes (you can do this while the veggies roast). After 20 minutes drain and remove from water.
  5. In the food processor, place the roasted veggies, hard boiled eggs and walnuts and process until almost smooth.
  6. Add in the salt and 2 tsp olive oil and give it a quick process again. Process until even.
  7. If your spread is too chunky to your taste you can add 1 tsp olive oil or a bit of water to smooth it. It should be a tiny bit chunky, not completely smooth.

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Isn’t life amazing? And busy? And amazingly busy? Yeah, I’ve noticed. The fact that I wasn’t posting for a while does not mean I stopped cooking (well maybe for a bit there) or eating (I wish). I WAS keeping it on the low side though, which means I preferred to snack on things than to […]

Read More

Beautiful & Easy Thyme Roasted Vegetables

Home Made Cooking 0

We were hosting for Passover this year. I love hosting, but you know what I love more? The feeling after everyone’s gone and enjoyed their time around the table.

Ever since we moved to Canada, we’ve been having our Passover Seder meals with friends. We used to have them with family and then it’s bigger and more food and obviously, less work.

To minimize work and make it fair, we ask everyone to bring something with them for the meal. So other than the food I made friends brought over Sheppard’s pie, broccoli quiche, salads, fish cakes, smoked salmon, seasoned chicken drumsticks, potatoes, wine and even dessert. The table was PACKED; we couldn’t see it under all the food that was served. And although I knew we are going to have a bunch of food (and leftovers) I wanted to make sure we have something purely vegetarian on the table that’s not potatoes.

If you’ve been reading my blog, you must know by now that my husband is vegetarian, so I needed to make sure that we have a festive vegetable dish on the table as well.

What’s better for inspiration than Pinterest? So I logged on and started looking at veggie dishes. When I stumbled upon this idea I couldn’t understand how I haven’t thought of it before.
So simple yet elegant, so colorful and delicious!

This veggie dish is my go-to for sure! Roasted on a mound of sautéed onion and garlic, sprinkled with Parmesan cheese (optional of course – still amazing without it as well) this is the veggies they serve in heaven for sure. Really folks, I’m not going over the top here…well maybe just a little bit. But these are super good. After you smell them you’ll be hooked, and that’s without even tasting it.

Easy Thyme Roasted Vegetables

Easy Thyme Roasted Vegetables

Happily adapted from the wonderful “For The Love Of Cooking” blog

Beautiful & Easy Thyme Roasted Vegetables
Author: 
Recipe type: Vegetables
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
This amazing side dish is not only easy and completely beautiful, it's also healthy. What a great way to impress your guests and friends with a side dish that requires minimum efforts. My favorite.
Ingredients
  • 1 Medium-Large Sweet Potato
  • 2 Zucchinis
  • 1½ Onion - Divided
  • 2 Roma Tomatoes
  • 2 Garlic Cloves - Minced
  • 2½ Tbsp Olive Oil – Divided
  • ½ Tbsp Dry Thyme
  • ½ Tbsp Dry Basil
  • ¼ Cup Grated Parmesan Cheese (Optional – for sprinkling on top)
Instructions
  1. Preheat oven to 375F (190C)
  2. Cut the sweet potato, zucchini & ½ Onion in half length-wise, and slice into ¼ inch slices and set aside.
  3. Slice the Roma tomatoes into ¼ inch thick slices and set aside
  4. In a pan, over medium high heat place 1 Tbsp olive oil. Chop the remaining 1 onion and sauté in the pan while stirring, until translucent.
  5. Add in the minced garlic and mix together for another 30 seconds (garlic burns fast) and remove from heat.
  6. Prepare a 9-9.5 inch Pyrex dish and place the sautéed onion and garlic on the bottom of the dish. Spread evenly.
  7. Start placing the sliced veggies in the dish on top of the sautéed onions. You can place the veggies in any pattern you want (I went with sweet potato, zucchini, tomato, onion and repeated the pattern all around the dish).
  8. Once you’re done setting up the veggies, sprinkle them with thyme and basil and them drizzle with the remaining 1 ½ Tbsp olive oil on top.
  9. Cover with aluminum foil and place in the preheated oven for 35 minutes.
  10. After 35 minutes, remove the foil (sprinkle with the Parmesan cheese if you’re using it for this recipe) and bake for another 20-25 minutes.

 

Easy Thyme Roasted Vegetables

Easy Thyme Roasted Vegetables

Easy Thyme Roasted Vegetables

We were hosting for Passover this year. I love hosting, but you know what I love more? The feeling after everyone’s gone and enjoyed their time around the table. Ever since we moved to Canada, we’ve been having our Passover Seder meals with friends. We used to have them with family and then it’s bigger […]

Read More

A Few of My Favorite Things

In My Kitchen 0

Ever since I found Pinterest and started pinning my recipes, it opened my eyes to some pretty amazing things. Things like beautiful and easy DIY projects (which I love doing) and yummy, amazingly looking foods.
Every time after vising Pinterest (which happens a few times a day), I feel the urge to go do something, create something, cook something. Obviously, actually going and creating or cooking something requires energy which I usually don’t have after spending the day at work, so I look for shortcuts online, for tools that will help me or make it easier.
Amazon and Ebay are my favorite when it comes to finding the good (and affordable) stuff, so I took a stroll and found some things I have and love and some other things I REALLY want to buy; Thought I’d share and spread the love :)
After all, spring brings out the shopper in me (call me weird).
Spice Gripper
I just found out that this thing exists. I have 2 completely FULL kitchen cabinets with spices, boy how nice it would be to actually organize everything and not have something fall on my head (nearly heating it) every time I open the cupboard. I’m definitely getting these!

Spice Gripper

Pebeo Porcelaine Markers
These are perfect for gift making! I saw this amazing idea on Pinterest where you can take porcelain or ceramic cookie jar, fill it with cookies (duh) and write the recipe on the jar. How fun is that? These markers will do the job.

Porcelain Markers

 

Two Tier Mesh Sliding Cabinet Organizer
So I bought this for one of my kitchen cabinets, and it is a true space saver. It’s amazing how much space I have now (well, had…because I immediately found something to place there). These are super convenient and they made my things a lot more accessible. It’s so easy to find stuff now. And I even got it for this same price :)

Cabinet Organizer for kitchen

 

KitchPRO Veggie Chopper
Finally, something that makes sense!
I have this fry cutter at home but in mine, you have to squeeze the handle and then what happens all the time is that the cut potato just goes flying into my kitchen wall. With this one, all you need to do is push and there you have it – nicely cut veggies and super-fast homemade potato fries.

Veggie Chopper

 

Lattice Roller
You guys, there isn’t really a pie season you know. It’s always pie season, soon it’ll be strawberries, and then blueberries and then pears and apples. Look at this funky gadget! It helps you create a lattice that looks like you worked on it for hours. I’m sold! One roll and your guests are impressed. Just don’t give away the secret :)

Lattice Roller
So these were things I found online, some I already have and some I’ll definitely make sure I have in the very near future (Hi credit card, it’s me! :) ).
Please share if you have some of these or purchased them, I really want to hear about your experience – can’t live in a bubble no more LOL

Kitchen Gadgets

Ever since I found Pinterest and started pinning my recipes, it opened my eyes to some pretty amazing things. Things like beautiful and easy DIY projects (which I love doing) and yummy, amazingly looking foods. Every time after vising Pinterest (which happens a few times a day), I feel the urge to go do something, […]

Read More

Simple Garlic Lentil Soup

Home Made Cooking | Soups 0

There’s nothing better than a nice bowl of fresh soup in the winter (and believe me, we get lots of winter around here), but you know what’s even better? a nice hot bowl of soup made with minimum ingredients, minimum time and maximum pleasure. And that’s exactly what I have here for you.

I came home last week, it was the day before our grocery run day, and the fridge was almost empty. I wanted soup but didn’t have too many veggies on hand so I look at my cupboard and this jar of red lentils is winking at me, saying “hey, pssst, we’re here, were quick, we’re delicious, bring it sista”. So I did. Bring it.

I made lentil soup with one of our favorite ingredients added – garlic. My daughter, who is not a fan of soups (aka “mommy, can I have a chicken nugget instead?”) had 2 whole bowls! OMG! I guess this means the soup passed the highest bar. It was so good, we finished the whole pot and wanted more.

On a different note, we are home today, going through yet another winter storm – can I get spring please? and a bowl of this delicious, healthy, creamy, hot soup? Thanks!

Garlic Lentil Soup

Garlic Lentil Soup

Garlic Lentil Soup
Author: 
Recipe type: Soup
Cuisine: Soups, Entree, Lentils
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Servings
 
This is an easy, quick, delicious and creamy soup. The garlic gives it a nice kick and not spicy at all. If you need something impressive to serve this might be it.
Ingredients
  • 1¾ Cup Red Lentils
  • 1 Onion - Diced
  • 2 Tbsp Olive Oil
  • 1 Celery Stick - Diced
  • 4 Cups Vegetable Broth
  • 2½ Cups Hot Water
  • 5 Fresh Parsley Sprigs - Finely Chopped
  • 1 Bay Leaf
  • 4 Tbsp Tomato Paste
  • 5 Garlic Cloves - Minced
  • 1 tsp Paprika (If you have smoked paprika even better)
  • 1-2 tsp Salt
Instructions
  1. Place the lentils in a colander and wash under running water and set aside.
  2. In a medium-large pot, pour in the olive oil, diced celery and diced onion and saute over medium heat while stirring until onion is translucent.
  3. Add in the lentils and stir all together and then add in the vegetable broth and water and bring to boil.
  4. Add in the chopped parsley and bay leaf and partially cover the pot and cook over low-medium heat for 15-20 minutes until the lentils soften,
  5. Remove the bay leaf and discard.
  6. Add in the tomato paste, minced garlic, paprika and salt, Stir well and cook for additional 20 minutes in a partially covered pot.
  7. Can be served with Creme Fresh or Sour Cream,

Garlic Lentil Soup

Garlic Lentil Soup

Garlic Lentil Soup

There’s nothing better than a nice bowl of fresh soup in the winter (and believe me, we get lots of winter around here), but you know what’s even better? a nice hot bowl of soup made with minimum ingredients, minimum time and maximum pleasure. And that’s exactly what I have here for you. I came […]

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Chocolate ‘Rolo’ Chia Seeds Pudding – Kids’ New Favorite

Home Made Cooking | Sweets 2

After a couple times of making the Quick Coconut Pineapple Chia Seeds Pudding I decided to upgrade the pudding (kid-wise) and use my favorite ingredient in the whole wide world – chocolate.

Yeah yeah, it’s not so healthy right? but really, the pudding is so healthy that a tiny thing like chocolate won’t get in the way would it?

So I made a whole new pudding using sweetened chocolate milk powder (Nesquik and friends) and put a little surprise on the bottom of each cup – a mini ‘Rolo’ chocolate.

Don’t tell anyone, but other than being really delicious, the rolo is there as bait 😉 you see, the kids will have to finish up their whole cup in order to reach the rolo, so the way I see it it’s the holy grail and they are on a mission – will the make it? I bet they will!

This pudding is not only packed yet again with Omega-3, it’s also very filling and delicious – look at that, and adventure and breakfast all in one. Ta-da!

You can of course choose to not use any rolo at all or use an alternative chocolate ‘bait’, everything goes when it comes to chocolate.

 

Quick Chocolate Rolo Chia Seeds Pudding

Quick Chocolate Rolo Chia Seeds Pudding

 

Chocolate 'Rolo' Chia Seeds Pudding - Kids' New Favorite
Author: 
Recipe type: Breakfast, Snack
Cuisine: Chia Seeds, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Another Chia Seeds Pudding, another success. This is super easy, very tasty and quick and will definitely be devoured by the kids - and the adults.
Ingredients
  • ½ Cup Unsweetened Coconut (Finely Shredded)
  • ½ Cup Chia Seeds
  • A pinch of Salt
  • ¾ Cup Cold Chocolate Milk (made with ¾ cup water and 3 tsp Chocolate Milk Powder)
  • 1½ Cup Coconut Milk (Full Fat - I used the canned one)
  • 5 Tbsp Maple Syrup
  • 12 mini Rolo Chocolates (and more for decorating on top)
Instructions
  1. In a bowl you mix the Chia Seeds and Coconut together
  2. Add in the coconut milk and cold chocolate milk
  3. Finally, add the maple syrup and stir all together well
  4. Place 2 'rolo' chocolates on the bottom of each cup
  5. Using a ladle or a large spoon, divide into glasses/ containers/ mason jars evenly and refrigerate for at least 2 hours before serving (the more the better)
  6. Once the pudding is set, you can serve with a piece of 'rolo' on top

Quick Chocolate Rolo Chia Seeds Pudding

Quick Chocolate Rolo Chia Seeds Pudding

Quick Chocolate Rolo Chia Seeds Pudding

After a couple times of making the Quick Coconut Pineapple Chia Seeds Pudding I decided to upgrade the pudding (kid-wise) and use my favorite ingredient in the whole wide world – chocolate. Yeah yeah, it’s not so healthy right? but really, the pudding is so healthy that a tiny thing like chocolate won’t get in […]

Read More
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