Blueberry Mint Chia Seed Pudding

Blueberry Mint Chia Seed Pudding

If you follow me on Instagram, this recipe probably looks familiar. It’s become a go-to for me as the weather has warmed up so I think it’s worth sharing on the blog as well!

This blueberry mint chia seed pudding only requires five ingredients and is the perfect warm-weather breakfast or snack. Think light and refreshing–just enough sweetness without feeling like dessert.

Blueberry Mint Chia Seed Pudding

Serving Size: 2 modest servings or 1 big 'ol bowl

Blueberry Mint Chia Seed Pudding

This light, refreshing blueberry mint chia seed pudding is the perfect summertime breakfast or snack.

Ingredients

  • 1 cup coconut milk (NOT canned)
  • 1/2 cup fresh blueberries + more for topping
  • 1 banana
  • 3 tbsp chia seeds
  • 1 heaping tbsp fresh mint leaves (packed)
  • Optional: 1 tbsp natural sweetener (honey, agave, maple syrup)*

Instructions

  1. Put all the ingredients except the chia seeds into a blender.
  2. Stir in the chia seeds (you can either put the blender speed setting on super slow or just mix in with a spoon).
  3. Refrigerate in a sealed container overnight or at least 8 hours.**
  4. Top with blueberries and enjoy!

Notes

*I add the optional tbsp of sweetener (honey is my favorite if you're not vegan) if I use unsweetened coconut milk. Otherwise, I don't feel it's necessary. **Because of the banana in this recipe, you might notice the outer layer of your pudding is slightly darkened when you go to get your pudding out of the fridge the next morning. It's just the banana browning slightly. Stir it up and there won't be any negative taste consequences. That being said, I wouldn't save this in your refrigerator for more than a few days.

http://pumpsandiron.com/2016/06/26/blueberry-mint-chia-seed-pudding/

Blueberry Mint Chia Seed Pudding

Om nom nom.

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Golden Beet Salad with Avocado and Feta

Golden Beet Salad with Avocado & Feta

Disclosure: This is a sponsored conversation written by me on behalf of PEOPLE®, Real Simple®, InStyle®, CookingLight® and Sunset®. The opinions and text are all mine.

Food pics and dog pics?? You guys are really striking internet gold with today’s blog post. 😉 I recently started walking my friend’s dog a few days a week, and it’s become an hour of “me time” I look forward to each afternoon. Headphones on, away from the computer, getting my daily dose of Vitamin D–I love it! And just look at this little cutie … cooking-light-1

I switch up where we go each day, and with the warm weather in full swing, these dog walks are the perfect excuse to get out of the apartment and soak in this beautiful city that I all too often take for granted. If we’re going to be crossing streets and weaving around crowds, I’ll pick out a podcast to listen to, but if I take the little fluff ball to the Public Garden, he spends so much time sniffing around trees that I can actually do some reading while we “walk” (aka stop to sniff and pee on every single bush in Boston).

For today’s post, I stopped by Shaw’s (<– you can get $1 off PEOPLE, InStyle, Real Simple, Cooking Light or Sunset magazine with that link) and picked up a Cooking Light for my trip to the park. Flipping through magazines is so relaxing to me, and food magazines in particular are perfect for blog recipe inspiration. Golden Beet Salad with Avocado & Feta

One of the pages I dogeared on my walk was a beet salad. Inspired by the recipe, I threw together this variation of arugula, golden beets, feta and avocado when I got home. So delicious! For the full recipe, check out the June issues of Cooking Light.Golden Beet Salad with Avocado & Feta

Golden Beet Salad with Avocado & Feta

I made this light and refreshing salad for dinner the other night along with some pan-cooked cod and quinoa and it was perfection.

You can visit your local participating  Safeway, Jewel-Osco, Vons, Pavilions, Tom Thumb, Randall’s, Shaw’s or Acme Market and get $1 off PEOPLE, InStyle, Real Simple, Cooking Light or Sunset magazine using the Just for U or MyMixx links.

What are your favorite magazines with which to unwind?

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This is a sponsored conversation written by me on behalf of PEOPLE®, Real Simple®, InStyle®, CookingLight® and Sunset®. The opinions and text are all mine.

Pesto Breakfast Skillet with Spiralized Sweet Potatoes

Pesto Breakfast Skillet with Spiralized Sweet Potatoes

Happy Monday! I started today off with a Burn and Flow class at BFX, a bootcamp-yoga hybrid that I found on ClassPass. The Burn part of it was really challenging and broken up into four 4-minute high-intensity pushes of bodyweight and weighted exercises. The Flow part wasn’t really yoga like I expected–it was more a mix of high-rep low-weight arm moves and then some dynamic stretches. Not my favorite class at BFX (I’d recommend Box and Bell instead), but a great way to kick off the week nonetheless! Pesto Breakfast Skillet with Spiralized Sweet Potatoes

Recently I mentioned on the blog how I go through phases of being grossed out by eggs. Clearly with today’s post, my most recent ewww episode has passed. 😉 It is bizarre though how I can go from being nauseated by the smell of them to craving eggs in the morning (no I’m not pregnant so don’t even go there haha).

This pesto breakfast skillet with spiralized sweet potatoes is an egg go-to for me because it combines things I typically prepare in bulk at the start of each week: pesto, quinoa, sweet potato noodles. Since I have them on hand in my refrigerator, it’s super easy to toss them all together on the stovetop. I’ve included ingredient portions below, but this is one of those dishes you can totally eyeball. Toss in however much you want!meal-prep-breakfast-skilletPesto Breakfast Skillet with Spiralized Sweet Potatoes

Pesto Breakfast Skillet with Spiralized Sweet Potatoes

Pesto Breakfast Skillet with Spiralized Sweet Potatoes

Ingredients

  • 1 cup spiralized sweet potatoes (about 1/2 medium potato)
  • 1/2 small red onion, diced
  • 1/3 cup cooked quinoa
  • 1 handful baby spinach
  • 2 eggs
  • 2 tbsp pesto (I used this recipe)
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare your ingredients: Spiralize the sweet potato (remove skin first), dice the onion, mix the pesto into the quinoa.
  2. Heat oil in the skillet on medium-high heat. Add in the onion and sweet potato, seasoning with salt and pepper and stirring occasionally until onion starts to turn soft and translucent (4-5 minutes).
  3. Add in the spinach and quinoa-pesto. Mix together until spinach softens (1-2 minutes).
  4. Press everything to the corners of the skillet into a sort of nest and reduce the heat to low-medium. You may need to add a little extra oil to the center of the skillet. Crack the eggs into the middle of the skillet. Cook until whites are opaque (I usually cover the pan to speed up this process).*
  5. Enjoy right from the skillet (careful--it's hot!) or transfer to a plate. Optional to sprinkle with cheese, hot sauce or additional salt and pepper.

Notes

*If you prefer scrambled eggs, use a fork to scramble 'em up and mix the eggs into the rest of the skillet!

http://pumpsandiron.com/2016/06/06/pesto-breakfast-skillet-with-spiralized-sweet-potatoes/

Pesto Breakfast Skillet with Spiralized Sweet PotatoesPesto Breakfast Skillet with Spiralized Sweet Potatoes

Not only do I have a delicious breakfast skillet recipe for you today, but also a KICKASS giveaway …

Giveaway! YogaFest in Portland, ME

Nicole Perry Giveaway

One lucky reader is going to win a three-workshop pass to YogaFest in Portland, ME July 8-10th! The festival looks awesome with workshops ranging from Stand Up Paddleboard Yoga and Aerial Yoga to Yoga Bootcamp and Ayurveda. When they graciously invited me to go, I was so bummed to pass it up (we’ll be in New Jersey that weekend for our nephew’s 9th birthday). Portland is a really cool city and I’ve wanted to attend a yoga retreat or festival for a while now. I’m adding it to my summer 2017 to-do list, and in the meantime, whichever one of you wins is going to have to tell me all about it! 🙂

For your chance to win, visit THIS ENTRY PAGEYou’ll just be asked to enter your name and email address. Winner will be randomly selected Wednesday night. Good luck!

Did you start your week off with a workout? What’d you do?
Eggs for breakfast: yay or nay?
Are you going to enter the YogaFest giveaway?? If you can’t make it, share with friends in the Portland area–they’ll thank you! 🙂

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