It’s funny how life works sometimes.
When I started my vacation from school in July, I was filled with optimism about the time I would have to devote to my blog. All the time I would have to dream up recipes and bring them to life in the kitchen! I would read and comment on all my favourite blogs more regularly than I had been (and I am so sorry I slacked!). Basically- I would be a better blogger.
But when I had all this time on my hands, cooking and blogging were suddenly the last things I wanted to do. The thought of sitting down to type a post or standing over my food processor was extremely unappealing. I got lazy at reading other blogs (even though I love all of my fellow bloggers so!) and just in general let the whole blogging thing slide.
I was uninspired and was experiencing blogger (and basically life) burnout. Instead I wanted to have other people cook for me so I indulged in my desire to try many of Toronto’s finest vegetarian establishments. I spent time interacting in the real world instead of the virtual blog world. It felt GOOD to not blog so much, to have that pressure relieved.
This was insanely concerning as a food blogger. I mean when the recipe developer, taste tester and writer of a blog loses their passion, there’s not much left of a blog is there?
This last week though, it has been as though a flip switched in my brain. While my desire to experience the Toronto food scene and spend time with my friends has not dwindled, my passion for creating in the kitchen and sharing it with you all has returned. So even though I envisioned a summer of blogging, the exact opposite turned out to be exactly what I needed. My soul feels fuller and lighter and ready to immerse myself in my little nook of the internet once more :) I missed you all so!
And with that, I bring you a simple breakfast idea. Chia seeds are wonderful sources of omega-3 essential fats and fibre. Combined with antioxidant-rich blueberries, this makes for a satisfying, light and seasonal breakfast!
Blueberries and Cream Chia Pudding (Vegan, Gluten-free, Sugar-free, Raw, Paleo)
Ingredients (1 bowl)
- 1 cup almond milk (I used homemade, unsweetened, unflavoured)
- 1/3 cup + 1/4 cup blueberries, separated
- 1/2 tsp vanilla bean powder (or ~1 tsp vanilla extract)
- 1 tsp coconut oil
- 2 tbsp + 1 tbsp chia seeds, divided
- optional: 1/2 tsp mesquite powder and 1/4 tsp lucuma powder
- Preferred sweetener to taste (I used a combination of honey and vanilla stevia)
Blend almond milk, 1/3 cup blueberries, vanilla, coconut oil, 2 tbsp chia seeds, mesquite and lucuma if using and chosen sweetener in a blender until smooth. Stir in the other 1 tbsp of chia seeds, cover and put in the fridge for at least 20 min or overnight to thicken. Stir it occasionally so the chia seeds are evenly distributed.
When ready to eat top with remaining 1/4 cup blueberries and garnish with coconut if desired.