Hi Happy Home Fairy Readers!
Winter is coming to an end and we are so excited about the promise of green grass, flowers, and shorts! Everything in me is ready for warm weather and although we still have freezing temperatures and are shoveling snow off our driveway, we are hopeful that the sunshine and flowers are right around the corner.
For behold, the winter is past; the rain is over and gone. The flowers appear on the earth, the time of singing has come, and the voice of the turtledove is heard in our land. Song of Solomon 2:12
Today I’m sharing with you a super simple recipe that is perfect for welcoming spring. It’s a chia seed pudding that our whole family loves and if you’re into the Whole 30 or Paleo lifestyle, this recipe is both compliant and delicious!
This is also a great make-ahead breakfast perfect for Sunday mornings or busy weekdays.
Coconut Milk Chia Seed Pudding
2 cups of coconut milk (or almond milk)
4 tablespoons of chia seeds
1 teaspoon of vanilla
1 tablespoons almond butter
2 tablespoons blackberries or berry of your choice
1 tablespoon chopped walnuts
1/4 banana sliced
1 tablespoon of coconut chips
1 tablespoon of honey (or applesauce if Paleo or Whole 30)
Mix the coconut milk and chia seeds in an airproof container and let it sit overnight. When you’re ready to serve, give the chia mixture a good mix and divide into two bowls. Top with the toppings of your choice and serve.
Interested in going Whole 30? Check out a few tips here.
Happy cooking friends!