Review: Trader Joe's Pumpkin Spice Chai Latte Mix

Do you LOVE Starbuck's PSL (Pumpkin Spice Latte)? Trader Joe's started offering an instant powdered form of Pumpkin Spice Chai Latte.

At $3.99 for 10oz, this tub makes around 8 servings. All you have to do is add boiling water! It can be served iced as well.

Now the flavor is definitely pumpkin but I'm not sure how well it goes with the chai. I am not a fan of the flavor at all.
The main ingredient is sugar and a serving has a 140 drinkable calories. Horrible nutritional value. There is a couple of grams of protien and fiber but so much sugar it's not worth it.

This stuff also does not dissolve well.  It takes FOREVER to mix in. Also if you wanted to use milk instead of water its even worse. I wish TJ would come out with a pumpkin latte without the chai! I would not repurchase this again, however if you like the flavor then its way cheaper than getting a latte from Starbucks! Plus you can have it all year long.

Overall:

Price: 7/10

Taste: 4/10

Nutrition: 1/10

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Chocolate Chia Pudding

"Chia seeds are full of antioxidants, omega 3 fatty acids and fiber. They also are a great complete protein source. Most people wonder how to incorporate this super food into their diet. Chia seeds expand, and cause a tapioca like affect, making pudding overnight. There are many other flavors as well"

Vegan - Lactose Free - Gluten Free

Prep: 10min. Refridgerate: 6 hours.

Serves 2

Ingredients:

• 1 1/4 cup unsweetened non-dairy milk (almond or coconut are my personal favs)
• 1/4 cup chia seeds
• 3 tablespoons raw cacao powder (baking cocoa will also work)
• 1 tablespoon  honey or agave syrup
• Chocolate scrapings for garnish 

• Directions:

  
  

  1. Add all of the ingredients to a large glass jar with a lid, give it a quick stir, then put the lid on. Shake it like crazy to mix it all up. Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally. Serve the pudding chilled with whatever topping you’d like. See my suggestions below.
  2. Optional add ins/toppings: crystallized ginger, goji berries, nut butter, coconut, fresh citrus, bananas, nuts, pomegranate seeds, whipped coconut cream.

  
  You can find Chia seeds at your local health food store. I use Bob's Red Mill, which is carried by most mass grocers. Let me know what variations you try!
  
  Source: http://blog.freepeople.com/2014/02/chocolate-chia-seed-superfood-pudding-glutenfree-vegan/#comments

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4 Great Oil Substitutes!

Here are 4 great oil substitutes! Switching out vegetable oil in your favorite baked good recipes can be beneficial for health!

• Switching to these can significantly lower the fat and calorie content of your baked good.
• Adding pureed prunes or zucchini can add a fiber boost to your diet!
• Switching to these options should not alter the taste or texture of your baked good significantly

In the future I plan on testing out these different options on brownies and cake recipes! I will let you guys know how it goes! I have tried applesauce before and I could not taste the difference! Zucchini bread is also very tasty, and there is no way you can really taste its a vegetable.

Let me know if you guys try any of these and how it goes!

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Red Beans and Rice Burgers

These veggie burgers are tasty, and are packed with fiber! Beans and rice also make a complete protein for all those vegetarians out there! 

Total time: Prep: 20 min. Cook: 10-12 min.
Makes: 4 servings (4 burgers)








Ingredients:

• 1 15 ounce can no-salt-added red kidney beans, rinsed and drained or 1-3/4 cooked red kidney beans
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1/4 cup soft whole wheat bread crumbs
• 2 tablespoons snipped fresh cilantro
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup cooked brown rice
• 4 whole grain hamburger buns, split and toasted.
• Light mayonnaise, fresh spinach leaves, tomato slices, and/ onion slices (optional)

Directions:   

1. In a medium bowl coarsely mash beans with a potato masher or fork. Stir in onion, celery, bread crumbs, cilantro, garlic, oregano, cumin, salt, and black pepper. Stir in rice.
2. Shape the bean mixture into four 1/2-inch-thick patties.
3. Preheat a grill pan or large skillet over medium heat. Add patties to pan or skillet. Cook for 10 to 12 minutes or until heated through, turning patties once.
4. Serve burgers on toasted hamburger buns with light mayonnaise, spinach, tomato, and/or red onion, if desired.

Nutrition Facts:

Per serving: 
• 253 kcal cal., 
• 2 g fat
 
• 392 mg sodium, 
• 48 g carb., 
• 12 g fiber,
• 5 g sugar, 
• 12 g pro.

Source: http://www.bhg.com/recipe/sandwiches/red-beans-and-rice-burgers/

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