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.
Ingredients:
- 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.