tired girl's chia pudding.

Friday, August 1, 2014

Babyshower mary
roasting marshmellows with my best at dave's and my baby celebration | 31 weeks
I bought my first bag of chia seeds the other day, packaged in the cutest, matte lilac pouch in the Trader Joe’s breakfast food aisle. I didn’t know that chia seeds had 6g of fiber, 2.9g of Omega-3 fatty acids, and 3g of protein in just one tablespoon, which makes it an amazing addition to a late-pregnancy diet. I just knew that the cool food bloggers I follow on Insta consume chia seeds on the regular on top of their homemade acai bowls and what not.

I’m too freaking tired for much of anything homemade these days. I could eat take-out every night if I didn’t feel so guilty about the organic vegetables from our CSA basket going limp in the fridge. I had no idea that at 33 weeks, I could feel this kind of tired - the kind of tired where 9 hours of sleep a night feels like I pulled an all-nighter, and I have to nap at 10am so that I have enough energy to eat lunch. I’m sure this bodes well for my postpartum experience.

I’m not whipping up any peach-blackberry cobblers this summer (although that does sound amazing, and I would love to know where I could get a good one around here) because that sounds like a lot of effort. But 3-5 ingredient pudding I can do.

  • 1 can coconut milk or coconut cream (I used coconut cream, because I love cream and because that’s what we had in the pantry)
  • 1/2 cup chia seeds (1/4 cup at a time)
  • 1/2 cup honey or agave nectar (1/4 cup at a time - I used honey)
  • Add-ins: I used the juice of half a tiny  orange, 4 large Thai basil leaves, chopped (both were in our CSA basket), and a large teaspoon (loosely measured) of vanilla bean paste.
Split the can of coconut cream between two small-medium bowls. Add 1/4 cup chia seeds and 1/4 cup honey to each bowl, and mix. I made an orange-basil version and a vanilla bean version. Refrigerate for 2-3 hours. Perfect with a glass of iced coconut green tea.


Hollyanne Fricke said...

yum! We make overnight oats almost every night for breakfast the next morning, and usually add chia seeds for the extra nutrient and protein boost. We do 1/2 cup oats in an 8 oz. mason jar, cover with almond milk, then add chia seeds and honey/agave, shake up, and put in the fridge! In the morning, add more milk if needed, and either heat in the microwave or eat cold (my fave). It's delicious with fruit on top, too, especially pomegranate seeds or raspberries!

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