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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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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Tropical Turmeric Carrot Juice & Smoothie

Tropical Turmeric Carrot Juice & Smoothie

In my mind, summer runs from Memorial Day weekend to Labor Day weekend so it’s officially smoothie season. Not that I don’t slurp smoothies all year long, but it’s now finally warm enough to enjoy them. 😉 I’ve got a yummy citrus turmeric concoction for you today but first …

I’m excited to announce I’ll be working with MegaFood over the next several months! Based just north of me in New Hampshire, they make supplements delivered in whole foods (vitamins, nutrient powders, etc.) from ingredients grown on farms they’re partnered with around the country. As in their Vitamin C is made from oranges grown on an organic farm in Florida. What?? That is so rare in the supplement industry! As I was reading up on the company and browsing their website, I kept thinking it seemed like they produced food, not supplements. But wait … isn’t that the basic idea of a supplement? A concentrated amount of nutrients from a food source? Food science shouldn’t be villainized–it’s not all bad by any means–but I couldn’t help but be excited to see how close to food’s literal roots MegaFood has stayed.

In a few weeks I’ll be heading up for an on-site visit to get an even deeper understanding of how they operate–so I’ll save the details about the company for that post–but for now here are a few of the highlights that got me excited about this brand:

  • They have traceability from ingredient suppliers all the way to finished product–“farm to tablet.”
  • They’re dedicated to transparency.
  • They use Non-GMO ingredients. Many of their products are also gluten-free, vegan, kosher–the list goes on.

Tropical Turmeric Carrot Juice & Smoothie

MegaFood has a wide range of products, but I wanted to focus on their Daily Turmeric Nutrient Booster Powder today. I’m no nutrition expert, so to explain it on par with my basic level of knowledge: our body can absorb and utilize nutrients more readily when said nutrients are in the presence of certain other nutrients. One pairing you hear a lot about is Iron and Vitamin C. Taken together, your body is going to be able to utilize a larger portion of the iron*.

Turmeric and black pepper extract are another such pair. If you’re thinking “Black pepper extract in my smoothie?? No thanks!” then you’re not alone (haha). I was like hmmm how the hell am I going to make a blog-worthy juice if this stuff has pepper in it?! Don’t worry! Its presence is a small enough portion that you don’t even taste it–I promise it won’t throw off the smoothie or juice.

Tropical Turmeric Carrot Juice & Smoothie

The first question I get asked in the comments when I post a juice recipe is: “Can I use a blender?” So I went ahead and made this tropical turmeric drink two ways: juicer and blender. Both are delicious and pack a nutritional punch, but if you’re looking for the more filling option, obviously go with the smoothie. Personally, I like to go the juice route with turmeric so let’s start with that recipe!

Citrus Turmeric Juice

Tropical Turmeric Carrot Juice & Smoothie

Tropical Turmeric Carrot Juice

Tropical Turmeric Carrot Juice

Ingredients

Instructions

  1. Wash and prepare the ingredients. Cut off the root ends of the carrots. Remove the orange and lemon peels (but keep as much of the white pith on there as you can--it’s nutrient-dense). I personally don’t peel the ginger root before juicing since it’s such a small amount.
  2. Push everything except the turmeric through your juicer.
  3. Stir in the turmeric thoroughly and enjoy!
http://pumpsandiron.com/2016/06/01/tropical-turmeric-carrot-juice-smoothie/

Tropical Carrot Turmeric Smoothie

Tropical Turmeric Carrot Juice & Smoothie

Ingredients

  • ⅓ c orange juice
  • 2 carrots
  • Juice from ½ lemon
  • ½” ginger root
  • 1 frozen banana
  • 1 heaping cup pineapple chunks
  • ¼ – ½ tsp turmeric (I used a scoop of Daily Turmeric Nutrient Booster Powder)

Directions

  1. Wash and prepare the ingredients. If you have a heavy-duty blender, you may be able to just toss the carrots (chopped) and ginger root in as-is. If not, use a grater to shred the carrots and ginger before adding to the blender.
  2. Put everything in a blender until smooth. Enjoy!

Tropical Turmeric Carrot Juice & Smoothie

Are you Team Juice or Team Smoothie? (I’m both–depends on the ingredients!)

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Disclosure: This post was created in partnership with MegaFood. All opinions–as always!–are my own. I appreciate your support of the brands that make this blog possible! 🙂

*These statements have not been evaluated by the Food and Drug Administration, and this product is not intended to diagnose, treat, cure or prevent any disease.