I never know how to begin a blog post with a post date that marks an embarrassingly long absence since my last one. Should I make excuses? (Not my thing…) Apologize? (Life happens.) Make amends with a ridiculously simple, delicious and more importantly energizing recipe? Ah, now that I can always do.
Life as of late has been a whirlwind of events and exciting changes. I think I mentioned in the last post that we added a new member to our family, Lincoln, who is a snuggly, energetic, bundle-of-wagging-cuteness black labrador puppy. Apparently, since we got him, my new favorite phrase is “I can’t even…” and seriously, to describe the unconditional joy this little fella brings us on the reg, I can’t even! Along with that, last week I accepted a new (teaching) job in Houston which will start next fall when we make our big move. While these have all been positive changes, they have still been changes, and with change comes stress and inevitably, exhaustion.
Whenever I find myself in these particularly busy seasons, maintaining energy levels can feel like an impossible balancing act. When my body is exhausted, all I crave are carbs, processed foods and sugar, (and naps!) and sure enough, these “foods” zap every ounce of precious energy and, over time, can cause a whole slew of health problems that I have zero interest in acquiring. Let me guess, you either?
So, while it can take a little more time and yes, energy to eat wholesomely, the benefits are 100% worth it. This chia seed pudding is an extremely simple and delicious step in the right direction when speaking of health and wellness. The combination of tropical fruits, crunchy toasted coconut and hazelnuts and sweet agave combine with the creamy pudding for an especially satisfying breakfast or late-afternoon snack.
Buen provecho and happy April!
- ½ cup chia seeds
- 2 cups unsweetened nut milk (such as almond or coconut)
- 2 teaspoons+ 2 teaspoons agave nectar or honey
- ½ avocado, diced
- ½ grapefruit, segmented
- ½ mango, diced
- ¼ cup hazelnuts, roughly chopped
- ¼ cup shredded coconut
- sprinkle of chile (i.e. Tajin)
- Heat oven to 350 degrees.
- Divide chia seeds into 2 mason jars or serving glasses. Pour one cup of nut milk into each mason jar. Add a teaspoon of agave or honey to each jar, stir and refrigerate for at least 1 hour until the mixture thickens to a pudding consistency.
- While the pudding is thickening, make topping. Cut up avocado, grapefruit and mango and toss together in a bowl with 2 teaspoons agave or honey. Mix together chopped hazelnuts and coconut on a baking sheet. Toast for about 2 minutes until golden.
- Pour fruit topping over chia pudding and sprinkle coconut and hazelnut mixture on top. Sprinkle a little chile (i.e. Tajin) for a little kick.
- Enjoy cold!
Leave a Reply