Hello, hello!
Happy summer everyone! I can’t believe that I have another semester under my belt and that I’m OFFICIALLY an upperclassman and halfway done with college…? During finals, all I wanted to do was get my #foodie on and cook all day and blog all night but I had to focus on my accounting and physiology final. BLECH! Now that the semester is over, I’m excited to start up again!
Before I go back to Madison to work at the Badger Alley Bistro and take some classes, I am spending time at home with the fam bam then helping my brother move to Philly. I’ve got a week and a half to catch up with my high school friends, go to a Cubbies game, spend quality time with the fam, and fit in doctors and haircut appointments. Yet, the first thing I did was a Whole Foods haul with my mama. Tbh, if I die young, just bury me in Whole Foods. That place is heaven on Earth.
While I was roaming the aisles of Heaven, I spotted a bag of Chia Seeds. These seeds are SO much fun to work with. Chia seeds are one of the “superfoods” ya got to know about.
These seeds are a source of Omega-3 fatty acids. Our body doesn’t naturally produce this fatty acid, so we must consume them! Chia seeds are great for your nail, hair, and skin health. My nails get so brittle from nail polish so I make an effort to eat foods that are good for my nails. Chia seeds also are one of the highest plant-based protein and are a source of soluble fiber, magnesium, potassium, and calcium.
These babies are SO versatile – you can add them to anything. I love adding Chia Seeds to salads, cereals ( especially oatmeal 😛 ), smoothies, and my all time favorite, chia seed pudding.
The coolest thing about Chia Seeds? They can soak up to 10x their weight in liquid. This creates a gel texture that can thicken smoothies and makes a healthier pudding. The rule of thumb is to use 3 Tablespoons of Chia Seeds for every cup of liquid.
I whipped up this recipe the night before my 9AM haircut so I would have a quick breakfast on the go. Pudding sounds pretty nice for breakfast, eh! 😉
My current sleep schedule wanted me to sleep in until ~noon, so I wanted to get every extra moment of sleep and not have to think of preparing a healthy breakfast in the morning.
Here is what I whipped up:
Recipe:
1/2 cup coconut milk
1/2 cup almond milk
1/4 cup fage ( 0% fat greek yogurt )
2 T + 2 t chia seeds
1/4 t vanilla extract
Toppings:
banana
berries
cacao nibs
coconut shavings
… get creative!! 😛
Directions:
Add milk, chia seeds, and vanilla extract to a bowl. Optional to add Stevia. Mix, cover, and store in refrigerator for at least 8 hours, or overnight. Layer with greek yogurt and add desired toppings. Dig in!!
Pudding for breakfast has never been this guiltless! I triple dog dare you to find a pudding with less sugar and that is more filling than this.
Whats your favorite on the go breakfast??!