Chai Rice Pudding with Fig and Ginger

1 fruit, 1 grain, 1/2 protein

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Happy Belated International Woman’s Day!!! In many countries this is a highly celebrated holiday. Everyone gives thanks to the women in their lives with gifts and flowers (woohoo!).

To celebrate, we hosted a dinner with a few of our family friends. We tried a few new recipes, but because of the recipe testing, I made twice the amount of food we needed.

Talk about leftovers….

This morning I started “cleaning” the fridge. I started with the leftovers from yesterday’s lunch, a blend of quinoa and brown rice.

20140309-105645.jpgI really debated making my apple raisin breakfast quinoa with this, but decided to try something new.

This dish has just the right about of chai flavor. I incorporated ginger and figs to enhance the flavors, and I love it!

1/2 cup cooked brown rice & quinoa blend [1 grain]

1/4 cup unsweetened almond milk

1/3 cup water

1 chai tea bag *

3 dried figlets [1 fruit]

1.5 tbs egg whites (optional) [1/2 protein]

1/2 tsp fresh ginger

1/2 tsp cinnamon

1/2 tsp vanilla

1 packet stevia or 1/2 tbsp sugar

>>Steep tea bag in 1/3 cup of water. Chop, or blend figlets. Bring everything (but the egg whites) to a boil. Add cooked grains. Once most of the water has evaporated, add the egg whites to give the pudding a thicker consistency.

Top with coconut flakes, chopped almonds, or more figs.

* I used Tazo Organic Chai 

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