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Peanut Butter Chia Breakfast Pudding

February 10, 2014


Let’s talk about breakfast. It is, after all, the most important meal of the day, but you already know that, don’t you? I’m always amazed at how many people don’t eat breakfast. Maybe that’s because I go to bed each night thinking about what I’m going to eat each morning for breakfast.

Breakfast gets your ready for the day and prepares you for whatever challenges you may face. Take, for example, when I put too much shredded beef down the disposal all at once on Saturday and it led to a major clog in our basement drain when all the beef tried to go down the pipe at once. Yeah, can you imagine how happy my husband was about that? I imagine he’ll be even less pleased when we get the plumber’s bill today. Thankfully. I had a large, healthy breakfast to keep the hangry (hangry = hungry + angry) at bay while dealing with said plumbing issues.

Since we haven’t been able to use the sink in our kitchen, cooking has been reduced to zero this weekend. We’ve been eating down leftovers from our fridge and freezer and using paper plates, bowls and silverware. This chia pudding has also been on rotation since it doesn’t require a pot/pan to prepare and is incredibly filling. It makes you feel like you can take on the world and fix all the plumbing issues. Okay, maybe that’s an overstatement, but you get the idea.


If you’re new to the chia pudding game, don’t be afraid of their less than stellar appearance. The chia seeds plump up as they sit in liquid like milk, water or yogurt, taking on a gel-like consistency similar to tapioca. Chia seeds are packed with fiber, omega-3s and calcium, among other things. Plus, when you’re eating them you just feel super healthy. That’s got to count for something, right?

Since a lot of people (including me) are interested in nutrition when it comes to breakfast recipes, I did a rough calculation of the nutrition information in this recipe, not including the bananas or dark chocolate chips and assuming you’re using stevia instead of brown sugar.

Peanut Butter Chia Breakfast Pudding
Recipe type: Breakfast
Prep time: 
Total time: 
Serves: 1
Creamy chia pudding made with almond milk and peanut butter is the perfect breakfast when topped with sliced bananas and dark chocolate chips for a bit of decadence.
  • ½ cup unsweetened almond milk
  • 2 tablespoons chia seeds
  • 1 tablespoon creamy natural peanut butter
  • 1 packet stevia or 1 teaspoon brown sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • Toppings such as sliced bananas or dark chocolate chips
  1. In small bowl, stir together the almond milk, chia seeds, peanut butter, stevia, vanilla and cinnamon until well combined. Continue to stir for 1 minute longer.
  2. Refrigerate at least 30 minutes (or overnight) until the chia seeds are plumped and mixture is thick. Top with banana slices and dark chocolate chips before serving.

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Banana Pudding Trifle

May 7, 2010

Before getting to regular posting news, I have an exciting announcement…. Espresso and Cream is losing and switching to a .com! All that basically means for you all is that when you are searching, typing, or sharing how to find Espresso and Cream you can save yourself the extra effort and type in Readers who go to the old address will automatically be re-directed to the new one, and for the next couple of days if some things aren’t functioning properly, you know the reason. By the end of the weekend, everything should be fixed! Thanks in advance for your patience.

Now back to regular posting:

I’m not entirely sure what has come over me lately, but for the past two months I have been waking up craving the most unusual foods. Maybe not unusual to most people, but certainly unusual to me, since most of the foods I suddenly find myself wanting to eat are things I have previously sworn off as foods I hate. But before you get all hot and bothered, I can 100% assure you these cravings have nothing to do with possible impending motherhood (amen!) and a lot more to do with my life as a food editor. 

Growing up there was a whole list of things I wouldn’t eat, but as the years passed and I matured, so did my taste buds. What was once a picky eater turned into an adventurous one, and up until college graduation, only a few foods remained on the no-eat list, like pickles, coleslaw, mayonnaise, bananas, gravy, and watermelon.

Unfortunately, I still don’t have a taste for watermelon or gravy, but a slow trickle of cravings over the past couple weeks led me to discover that I do, in fact, love pickles and coleslaw, and mayonnaise. Strange but true. And today, at work, I suddenly couldn’t figure out why I’ve gone 22 years without eating banana pudding. With half of my family being southern and having been born in the South, I felt shame and confusion creep over me along with an intense desire to make banana pudding.

Within five minutes of returning home after work this afternoon I was barefoot, in my kitchen, stirring a saucepan of what would be the pudding for my banana pudding trifle. Since I had never made banana pudding, I was shocked to realize that after some intense research on that most ‘banana puddings’ are really just vanilla puddings with banana slices, which really suited me just fine. And once the whole trifle was assembled and photographed, I dug out two heaping bites, bananas and all, and basked in the deliciousness and satisfaction of being right: I love bananas and above all, banana pudding. 

Banana Pudding Trifle
Courtesy of Southern Living magazine
*3 cups milk (2% or whole)
*3 large eggs
*3/4 cup sugar
*1/3 cup all-purpose flour
*2 Tbsp. butter
*2 tsp. vanilla extract 

*4 medium bananas, sliced
*1 (1-lb.) pkg. peanut butter sandwich cookies (Nutter Butters), coarsely crumbled
*2 cups sweetened whipped cream

*Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened. (make sure you really do whisk/stir constantly) Remove from heat; stir in butter and vanilla until butter is melted. 
*Pour into a bowl, place a sheet of plastic wrap directly on top of pudding, and refrigerate until cool. 
*When pudding is cooled, in a bowl or trifle dish, pour half of the pudding in the bottom of the dish, followed by half the bananas and half the cookies. Repeat with remaining pudding, bananas, and cookies. Top with the whipped cream and additional cookies, if desired. 

Happy Cooking!