Lemon “Meringue” Chia Seed Pudding recipe
Hey guys! How have you been? Lately, I find myself in turbo nesting mode since baby #2 is on the way, and due December 23rd! I’m 15 weeks and we found out by doing an early blood test that we are having a GIRL! An IgniteGIRL! I can’t believe it. I am so so soo excited.
Here is something I painted for her room, her name starts with a “T” and there were LOTS of guesses for Taylor on Instagram. I will tell you this: it’s not Taylor. I’ll reveal the name, and the full painted series, soon! I love painting.
I also really want to put together an ebook for those of you that are newly pregnant trying to navigate your way through this prenatal journey, and want to do it safely while staying fit and healthy. I need to sit down and start collecting my thoughts, but is this something you are interested in? If so, leave a comment below on a few questions you might have or topics you’d like me to cover. Pregnancy is a wild adventure, and now I can truly say that no two pregnancies are alike. My first was a miscarriage, my second was “by the book” and my third.. well, this one I keep on waiting for the second trimester burst of energy, and I’m still waiting. I’ve had continued on and off queasiness throughout too, and even had to get comfy in the ER one day when I just could NOT stop throwing up. Like, I couldn’t even keep water down so I had to get a couple bags of IV fluid and some Zofran to help with the nausea. So not fun, but I survived and baby girl is just showing me how sassy she already is.
With pregnancy, comes cravings, and mine this time around include almost anything sweet or cheesy. Not a good combo when you are trying to keep your diet lean and clean, but hey, you do the best you can and have those treats now and again. Maybe you’ll enjoy this sweet, lightly tart Lemon “Meringue” Chia Seed Pudding I whipped up. I tried to thicken it without the cornstarch, using oat flour, but that didn’t work so stick with the cornstarch, or arrowroot (which I was out of).
Have a great rest of your weekend and enjoy the recipe below, or pin it for later!
- ¾ cup organic turbinado sugar or coconut sugar
- ¼ cup cornstarch (or arrowroot)
- 2 ½ cups organic milk
- 3 organic cage-free egg yolks, beaten
- sprinkling of sea salt or table salt
- ½ cup fresh squeezed lemon juice (strain out the seeds)
- 2-3 tablespoons chia seeds
- 2 tablespoons organic, grass-fed butter
- lemon zest
- In a bowl, mix the sugar, cornstarch and oat flour together. In a cup set to the side, add the chia seeds to the lemon juice and let soak.
- Then in a saucepan or medium-szied pot, over medium-low heat, slowly whisk in the milk and warm for 2-3 minutes or until slightly thickened.
- Place about one cup of the hot mixture into a small bowl with the egg yolks and whisk together.
- Pour egg/pudding mixture back into the pan and continue to cook over medium heat until completely thickened, stirring constantly.
- Remove from heat and add chia lemon juice and butter until the butter melts and everything is mixed well to ensure minimal lumps.
- Serve warm or cover with plastic wrap (unless you like the pudding skin like me!) in individual ramekins and store in the refrigerator.
- When you’re ready to serve, top with fresh lemon zest.
- Optional: finish with whipped cream or a small meringue dollop (prepared ahead of time).
- 4 egg whites
- 1/2 tablespoon coconut sugar
- Preheat the oven to 375 degrees F.
- Prepare the egg whites by with a hand-mixer (or manually) on medium-low until foam starts to form. Sprinkle 1/2 tablespoon of coconut sugar, then continue to mix until soft peaks form.
- Scoop the egg whites over each jar and bake for about 7-10 minutes (or until golden).
- Let it cool completely before topping your puddings.
Recipe modified from lynnskitchenadventures.com
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