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How Has Your Grocery Shopping Changed?

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Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Chia Pudding with Strawberries



INGREDIENTS:



  • 4 tbsp white chia seeds
  • 1 cup almond milk
  • 1 cup sliced strawberries
  • 2 tbsp sliced almonds
  • ½ tsp cinnamon
Preparation:


In 2 separate bowls, combine 2 tbsp chia seeds with ½ cup almond milk,

stir and allow them to sit for 20 minutes, stirring every few minutes to
prevent the mixture from clumping.

Once the chia seed mixture has thickened, add half of the strawberries, sliced almonds and cinnamon to each bowl and stir to combine. Add sweetener, if desired.
  


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