Pink Chia Pudding

It’s been a while since I’ve posted. We moved on February 27th so my life has literally been a bit topsy turvy. I have not been feeling like myself AT ALL and in these times find it hard to do more. This blog would be considered my more. But today is the first day of spring and I don’t know about you, I am BEYOND READY for some warmth, growth and longer days.  

For the past week I have been dealing with major discomfort in my jaw. I have not shared here on the blog about my trials and tribulations when it comes to my dental history. Who wants to read about that?! It’s a long arduous story, but the coles notes of this current situation is that my left lower implant seems to be failing. Or to be more specific, the bone graft surgery that I have endured not once but twice seems to be failing. To be honest I still don’t have a proper diagnosis. Went to the dentist on Monday and she confirmed what I already feared. Diagnosis is happening today at the periodontist. It started as discomfort when I bit down on something chewy, then it morphed into a full blown TMJ flare (haven’t suffered from that since I was in my early 20’s) and severe headaches. Sounds fun right? I know what you’re thinking... WHAT in the world does this have to do with chia freaking pudding?? Soft food people, soft food. With my mouth and jaw collapse this week I have been forced to slow down, chew S L O W L Y, and predominantly on my right side. Chewing it seems, exasperates the TMJ so I try to avoid that at all costs. Enter in this mornings inspiration for pink chia pudding. Definitely not my first time making in but first time on the blog so here you go! And ps, THANK YOU for listening💓💞

 PINK CHIA PUDDING  

  • 2c cashew milk (homemade rules) 
  • 1/2c chia seeds
  • 1tsp vanilla
  • 2tbsp @organika pinkmylk latte
  • 1/2tbsp @flora beetroot crystals  

>>combine milk with powder and crystals and whisk until fully combined. Add in vanilla and whisk again. Add chia seeds and whisk up to a full minute (will speed up gelling process and cut down wait time like crazy💗). Transfer to bowls, let set in fridge for a minimum 30 minutes. Top as you wish💞

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Pink chia in all its glory  

It has been a while since I have been here and for that, I am very sorry!  This last summer was a busy one... I have been going through some emotional turmoil in the past 6 months and didn't really know what to say. Instead, I worked. I said yes to everything. I subbed and taught as many classes as I could possibly jam in as well as manage a restaurant 4 nights a week. To say it was exhausting is a bit of an understatement but it was exactly what I needed. Truth is, I'm still doing it. My schedule is still nuts and will probably be more so as we near Christmas. That's ok. It's self-induced and happening as it should. 

Today is a good day. They have all been good days. Even when I feel like I'm having a not- so-great-day it's way better than when I was drinking. I'm coming up on a 5 year anniversary and it literally blows my mind. I haven't had a drink in almost 5 years. How unbelievably amazing is that? On top of all the work this summer I also attended a step-study. We are nearing the end of it. I am so grateful for the opportunity to work my program with some awesome women. It has helped me beyond measure with my current situation. I am trying. Really hard. But I know I am also avoiding the inevitable to avoid hurt, pain and suffering for all parties. Breaks my heart.. but such is life.  So, my friends this is where I'm at. Over-working, over-tired, but loving life. Staying true to my path and staying sober one day at a time. 

Part of staying healthy in my mind, body and spirit is maintaining a healthy diet. Over night Chia pudding is da bomb!!!! 

recipe below: 

 

Over-night Chia Pudding
  • Over-night Chia Pudding

  chia pudding 

  •   1c hemp seed milk (I make all my own milks... recipes on website)
  • 1/4c chia seeds
  • 2 tsp pure maple syrup
  • 1/4tsp vanilla
  • Pinch sea salt   

method

stir all ingredients in a bowl, wait 5 minutes, then stir again. Wrap with Saran Wrap and refrigerate over night. Top with berries, granola, seeds and the like! Enjoy💗 

  

 

Mason Jars and Oats

I just love mason jars, don't you? They are great for just about everything. Around Christmas last year I picked up a case of 12 with the intention of filling them all with my delicious homemade granola to give away as gifts and while I DID bake a batch only 3 mason jars got filled and given away..the rest went into my belly, I'm not going to lie😜 Now, all those spare jars house all my nuts, seeds, grains and flours. My next step is to put up another shelf and organize them a bit better but this will come in time. Of that I'm rather limited right now☺️.. SO, in the meantime I thought I'd share a recipe that I adapted from the Green Kitchen Travels cookbook. It's the perfect way to start your day or as a post workout (in my case yoga) snack. 

Over Night Oats

~1/2c gf oats

~1 tbsp chia seeds

~1/2 tsp pure vanilla

~1 tbsp maple syrup or sweeter of choice

~ handful blueberries

 ~3/4c nut milk (or seed!!)

~pinch of sea salt

*mix thoroughly and put lid on jar to sit overnight. When ready to devour, top with anything you have on hand..granola, seeds, nuts, more fruit..the options are endless!  

 

Blueberry oat and chia pudding! 

Blueberry oat and chia pudding!