I’ve been really feeling breakfast lately. Like give me a big plate of everything delicious first thing in the morning and I’m a happy camper. I’ve been really into eggs and hashes lately, a couple smoothies here and there when I’m in a bit of a rush, and totally digging huge cups of tea. Honestly, I’m just team food all day erryday.
One thing I’ve noticed over this last month is that my invigoration and excitement for food and preparing it seems to be back. Not that I ever dreaded cooking things, but my enthusiasm to try new things and experiment with ingredients and methods was just somewhere below average. But I think with the new year, my excitement for that kind of stuff has just re-ignited and I’m having so much fun mixing things and trying new ingredients.That’s kind of how this recipe came about – I’ve obviously made chia pudding before, and my go-to method is pretty basic. I toss everything into a mason jar the night before, and then top it with berries in the morning for breakfast. Pretty simple, right? But then I started wondering if there was a way to step up my chia pudding game, and alas we arrived at a layered pudding with fruit purée. It meant trying something new and working with fruit in a way I hadn’t yet. I’m usually a chop and go fruit gal, not really messing around with them too much, and my only baking with fruit being at Thanksgiving with apple pie. So to go and chop up a tropical fruit, roast it, and then puree with spices was a total switcharoo. A good switcharoo, but still an interesting undertaking. I think you could easily swap out the fruit purée for whatever you might have on hand like some kind of berry, so keep me updated if you experiment there!
In other news, I’m heading down to San Jose for a wedding this weekend – and that means I’m taking tomorrow night semi-off from whole30. Look, I’m all for making it through the 30 days, but I’m not going to go to a wedding and bring my own food or just not eat anything. My whole thought process with this round of whole30 was just to create a sustainable lifestyle for the rest of the year, and sometimes that means that you have special events where there is more indulgent food, and to feel like you can’t indulge every once in a while is not something I believe in. I’ll steer clear of naan and rice, and skip over the samosas, but I’m not going to fret if there is heavy cream in a daal or sabji because tbh, there probably is – and if I stick to mostly veggies and lentils I’ll be fine and able to move on with my life. I am packing whole30 approved snacks and a mason jar of this chia pudding to take on the go, so we should be good there for the rest of the weekend. What are y’all up to this weekend? I hope you have a wonderful one – all the love!
chia pudding parfait with mango fruit purée
servings – makes 3 large parfaits time – 30 minutes cook, overnight chill
for the fruit puree –
1 1/2 cups cubed fresh mango
1 tbsp ghee
1/8 tsp cardamom seeds, slightly crushed
2 stones of crushed Himalayan Pink Salt
2 tbsp milk of choice
for the chia pudding –
3/4 cup of chia seeds
1 3/4 cup milk of choice
splash of vanilla
- preheat the oven to 375 degrees F.
- line a sheet tray with parchment paper and add the mango cubes, ghee, cardamom, and salt to the tray and toss together. spread into one even layer and bake for about 30 minutes until the mango is tender.
- while the mango is baking, prep the chia pudding. add the chia seeds, milk, and vanilla into a large glass container and mix together. seal, and set in the fridge to firm up.
- remove the mango from the oven and add into a food processor. begin to pulse until it starts to form a puree. add the milk 1 tablespoon at a time to help smooth out the puree.
- to serve, layer the mango puree and chia pudding into a serving glass or bowl, top with berries, granola, etc. enjoy.