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Cranberry Sauce Chia Seed Pudding Recipe for Thanksgiving Food Remains



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Photo: Natalie Rizzo, MS, RD

How many times a year do you actually eat cranberry sauce? Let me guess: It's the perfect mix of turkey, mashed potatoes and Turkey Day stuffing, and then it goes to waste, never to be seen again until the next Thanksgiving: The holidays are a time of massive amounts of food, but not only on your dining table. With that amount of food coming in unbelievable amounts According to the National Resources Defense Council (NRDC), over $ 282 million of unleavened turkey ends up on Thanksgiving night. While the statistics on cranberry sauce are not known, one can say with certainty that it starts next week, a lot of cranberry sauce will be on landfills.

If that is not reason enough to make good use of these remnants, then this will be the case. Delicious, healthy vanilla and cranberry chia seed pudding.

This creation not only allows you to enjoy the taste of Thanksgiving for a while, but is also a much needed light meal after a very heavy dinner. Cranberries are loaded with anti-inflammatory antioxidants, vitamin C and folic acid, and chia seeds are an excellent source of healthy fats. This recipe combines the sweet and sparkling quality of cranberry sauce with a hint of orange zest for a nice twist of classic flavor. Instead of putting the cranberry sauce in an ordinary storage container and throwing it in the back refrigerator, you can take this quick and easy breakfast in a glass that you can enjoy on the black Friday morning when you really need your energy.

Other Thanksgiving Recipes: Kale salad with leftover Thanksgiving filling + Thanksgiving remnants & chickpea baskets

Cranberry sauce Chia seed pudding

Makes 2 servings

1

/2 granules] 1 1 / 2 cups unsweetened vanilla nut or soy milk
  • 2 1/2 tablespoons chia seeds
  • 1 teaspoon orange peel
  • 1 clementine, peeled and segmented (optional)
  • directions

    1. directions

      1. In a storage box like a Mason jar, combine cranberry sauce, vanilla milk, chia seeds and orange peel. Stir well until well blended.
      2. Store in the refrigerator for at least two hours.
      3. Press clementine slices onto the sides of a jar before pouring chia seed pudding on top.

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