Eating a well balance diet without sacrifice is how I've been successful with managing my weight loss for the past five years. Convenience is key when you want to adhere to proper nutrition and making sure your body is getting everything it needs. I love matcha for its antioxidants and caffeine boost. The flavor is bitter but also grassy and slightly astringent tasting. It pairs well with sweet flavors and I've had a lot of success adding it to desserts. A few weeks ago a company called MotionMatcha was brought to my attention. Their product makes transporting matcha very convenient. They sell single serving packets of matcha in flavors like strawberry lemonade, pomegranate berry, orange vanilla and just matcha. Each packet contains anywhere from 2-6 grams of matcha powder depending on the flavor. All the flavors are low in sugar and calories making them a nice addition to your afternoon routine. Out of all the flavors I tasted I was partial to the original matcha and the pomegranate berry. You can purchase the packets direct from their website in single flavors or a sample pouch of all four flavors.
None of the flavors were very strong so they worked nicely in the various recipes I experimented with. My first instinct was to add the matcha to smoothies. I developed a coconut matcha cooler that I'll post later this week. Matcha and chocolate go well together so I opted to make a chocolate matcha chia pudding. The bitter notes of the matcha are still present but mellow out when you add the honey and coconut. I created this easy chia pudding as a way to satisfy my sweet tooth and punch up the nutrition factor. It works great for dessert but can also serve as an alternative to your morning oatmeal. Feel free to change-up the toppings and make it your own. I went with shredded coconut and almonds since they are such a great compliment to chocolate.
4 grams matcha powder (2 packets of MotionMatcha's "Just Matcha")
26 grams chia seeds
1.5 tbsp cocoa powder (use a good quality since your not cooking)
2 1/2 tbsp honey
1/2 cup light coconut milk
1/4 cup of almond milk (or dairy/non-dairy of choice)
2 tsp shredded unsweetened coconut
1 tbsp slivered almonds
- Add the matcha, chia, cocoa, honey, coconut and almond milks to a bowl.
- Whisk until combined, making sure matcha and cocoa are fully dissolved.
- Pour into two smaller bowls or ramekins and let set in fridge for at least 2 hours or overnight until thick.
- When ready to serve top with shredded coconut and almonds.
I'm always looking for new ways to incorporate matcha and I'd love to hear from you. What's your favorite way to cook with it. Do you add it to pancake batter, oatmeal or baked goods? Share your ideas with me and the Inspired by Tea readers.