I don’t know about you, but whenever Labour day rolls around I think to myself:
“I guess it’s time to put those white pants away. Who made this rule anyway?” or ” Summer’s ending. It’s time to get back to my usual routine.”
Because as much as we all love summer, most of us are now aching to reclaim some schedule consistency. After all, this does play a HUGE part in healthy living.
To accomplish this back-to-work routine healthfully and seamlessly, I can’t think of a better strategy than banking on nutritious, make-ahead meals.
In today’s episode of Balanced Bowls, I prepare a ridiculously easy chia pudding recipe that takes minutes to make AND can be prepared in advance.
I like to make this recipe and then split it into small jelly jars and layer colourful toppings. This makes for a quick, portable (and pretty) breakfast any day of the week.
How easy was THAT? As always, you’ll find the recipe and details below so you can give it a go.
And don’t stop sharing your beautiful creations with me on Instagram, I’m loving all of those #BalancedBowls.
Are you aching to get back to your routine? What strategies will you be using? Please share below.
Easy Chia Pudding Bowl
- 1 3/4 cups milk or almond milk (unsweetened)
- 1/2 vanilla bean, scraped or 1/2 teaspoon pure vanilla extract
- Zest of 1/2 lemon
- 1/8 teaspoon cinnamon
- 2 tablespoons honey
- 1/2 cup chia seeds
- 1/2 cup greek yogurt
- Fresh blueberries
- Sliced almonds
- In a large bowl, whisk together milk, vanilla, lemon zest, cinnamon and honey. Add the chia seeds and whisk to combine. Let the mixture sit 10 minutes at room temperature and then stir again.
- Cover the bowl the bowl with plastic wrap and place in the fridge overnight (you may also divide the mixture evenly into jelly jars at this point for easy grab and go!)
- Once the pudding has set, stir-in the greek yogurt, divide among individual bowls and sprinkle with the toppings of your choice.