Coconut Chia Pudding with Blood Orange

Hello, weekend! Today is a special day.

IMG_6600.jpg

Not only are we kicking off a beautiful Saturday in Colorado, but it's my husband's birthday. We're (both) officially that much closer to 30 — eek! ;) While my childhood and high school years feel like forever ago, I still can't believe we're already in our late 20s. Time truly flies. But, I'm one of those people who actually enjoys the process of getting older. I think it's a beautiful thing. And yes, I realize that doesn't make me the most popular person in the room. Because even with its nuances, the aging process is something I've grown quite fond of. Every year brings a slew of new challenges, opportunities, learning experiences, and unforgettable memories. They're all things I wouldn't trade for the world. Even the hardships. I'm also so relieved that time has allowed me to mend certain struggles in my life, like my relationship with food and my body — this new relationship is one I will never take for granted. Lastly, time has guided me through necessary career changes and more personal growth than I ever thought possible. So, yes, I welcome aging with open arms.

Anyway, back to my husband's birthday. Unfortunately, he's feeling a bit under the weather, so we'll be laying low the rest of the day. But, we'll just chalk this up as an excuse to continue his birthday celebrations next week. If you're reading this, C, know that there aren't enough words to describe how grateful I am that you were born on this day, 28 years ago. You're my best friend, my confidant, my food taste-tester, my relentless support, my shoulder to lean on, my jack-of-all-trades, and the love of my life. We've now celebrated five birthdays together! But, in many ways, it feels like I've known you my whole life. In our time together, you've helped me step outside of my comfort zone, have given me the confidence to make ambitious choices, and have readily encouraged me to follow my dreams. Feeling thankful hardly does it justice. I can't wait to watch our next 28 years unfold. 

Coconut Chia Pudding with Blood Orange

Onto this breakfast / snack / dessert. I love how simple this recipe is, and it's very customizable. Instead of full-fat coconut milk, feel free to use lite coconut milk or any other milk of your choice. You can also add in slivered almonds, cacao nibs, chocolate chips, a dash of maple syrup, or swap the blood orange for berries, sliced bananas, mango chunks, etc. Make this ahead of time for a grab-and-go breakfast during the week. Enjoy!

Ingredients

  • 1/2 cup chia seeds

  • 2 cups lite coconut milk

  • 1 tablespoon maple syrup (or honey)

  • 1/2 teaspoon vanilla extract

  • 1 blood orange, juiced

  • 1 blood orange, peeled and sliced into rounds

  • Toppings: granola, coconut yogurt, shredded coconut, etc.

Instructions

1. Add all ingredients to a large bowl (or mason jar), and whisk vigorously. The chia seeds and liquid should be well-combined. Make sure there are no chia seed clumps at the bottom of the bowl / mason jar.

2. Store in the fridge for at least an hour.

3. At the base of four ramekins (or glasses), layer one orange slice. Top with a few spoonfuls of chia pudding, evenly distributing the mixture across each glass.

4. Optional - sprinkle granola, a dollop of yogurt, or shredded coconut, etc. on top. Dig in!

5. The chia pudding will last, covered in the fridge, for up to five days.

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations.