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Chia Pudding

11.03.14

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I’m pretty sure that if I write one more post about how I’m going to be a better blogger/human/everything someday, the Internet will actually just explode. I know I sound like a broken record, but this time I mean it. I promise promise one more strong attempt at coming back to this place with some dose of regularity and bringing actual posts to life, rather than booming off about my content creation dreams.

This has legitimately been one of the busiest months of my life. I didn’t even have the emotional capacity to text people back within a 3 day period (or at all) over the past few weeks. I started my new job and a few weeks later got thrown to the wolves and I’m lucky I’m not sitting off in a dimly lit corner somewhere rocking back and forth muttering “label text” over and over to myself.

The new exhibition that just opened at the MCA Denver is truly stunning and I’m incredibly grateful to have been a part of making it all come to life. BUT. But, wow. My coworkers are all in a sort of blank stupor where those who haven’t taken days off to recover are passing one another and giving the faintest smiles before hugging themselves and glancing around anxiously, as if another piece of art might leap out in front of them and demand to be hung on the wall. *shudder* I ate pizza 4 times last week. I also only spent 4 hours in my home in a 24 hour period. I also earned myself an extra week of time off from work. I think I have a chemical addiction to coffee now and I used to hate the stuff. Anyway, enough of my Art Museum Woes for today.

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It’s been a long time coming but I climbed right back onto the horse today and am ready to start a new diet and exercise routine and honestly, I need to start new routines for just about everything in my life, but I am not going to tell you how bad my tooth-brushing routine has been lately. Actually, I’m going to tell you about… CHIA PUDDING.

What to say. Let’s start with the fact that the first time I made chia pudding, it was just downright awful. It was just chia, almond milk and vanilla and it turned out like frog eyes in a bath of no flavor. But I went back to the drawing board and came up with this recipe that’s totally amazeballs and will maybe even make a believer out of your boyfriend.

 

    CHIA PUDDING

Ingredients:
– .5 cups chia seeds
– 2 cups unsweetened vanilla almond milk
– 1.5 teaspoons agave nectar
– .5 cup vanilla yogurt (whichever kind you prefer)

Mix all of the ingredients together in a medium tupperware. Make sure that they are mixed quite well, the yogurt will take a bit to become blended in. Refrigerate overnight and enjoy in the morning.

To serve like I did, put chia pudding in the bottom of a jar, layer a thick serving if muesli above it and then create a small mixed berry smoothie out of almond milk, blueberries, strawberries and raspberries for the top layer. This breakfast will give you great sustained energy all day and will definitely keep you full until lunch.

1 comment on “Chia Pudding”

  1. Oh man. You made it through the fire! So proud of you. Also, thank you for this chia recipe! I want to like this stuff, but the texture makes me bug out. Maybe yours will be the one ;)

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