CHICAGO (WLS) --Healthy food doesn't have to taste bad. Food blogger Erica Eckman visited ABC 7's State Street Studios to cook-up some delicious meals for breakfast, lunch, and dinner.
Name of dish: Chia Seed Pudding
3 tablespoons of chia seeds
1 cup vanilla almond milk
1) An hour before you go to bed, combine the chia seeds and vanilla almond milk in a cup. Stir and place in the fridge.
2) Wait 10 minutes, go back to the fridge and give the pudding a little stir to break the seeds up from sticking together. Do it again twice more before bed.
3) Wake up and enjoy your healthy and delicious breakfast! Feel free to top with berries for added natural sweetness (although I don't think it needs it).
Name of dish: Zucchini Noodle "Pasta" with Raw Tropical Marinara
1 3/4 pound green zucchini
3/4 pound heirloom or campari tomatoes
1/2 cup sun dried tomatoes
2 tablespoons green onions, chopped
1/2 cup ripe cantaloupe or honeydew, cubed
2 tablespoons soy sauce or tamari sauce (gluten free)
2 tablespoons extra virgin olive oil
1 tablespoon tomato paste
2 cloves of roasted garlic
1/4 cup fresh basil, chopped
1 tablespoon fresh thyme, chopped
1/2 teaspoon freshly cracked pepper
1/4 cup red bell pepper, chopped
Zest of 1 lemon
Juice of 1 lemon
1/4 teaspoon red chili flakes
1 tablespoon honey
Juice of 1/2 orange
1) Use the Chelsy Dale Peeler to make your zucchini noodles. Put zucchini noodles in a strainer ad toss with 1 teaspoon of salt. Let the excess water drain while you make the sauce.
2) Add all the remaining ingredients to a blender, and puree until smooth. Check for seasoning, you may need more lemon juice or soy sauce, you want the sauce to pop and be aggressively seasoned since it's raw.
3) Add the zucchini noodles to a large bowl and toss to combine. Add enough of the marinara sauce to coat the noodles and toss well (you will have extra). Plate the noodles and garnish with a good drizzle of extra virgin olive oil and some fresh chopped basil. Sauce can be made one day ahead and stored in the fridge.