A healthy lifestyle blog.
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.
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Om nom nom.
I’ve been loving this almond butter banana chia seed pudding as a make-ahead breakfast option! This might sound weird, but I go through phases where I’m completely disgusted by eggs—can’t even smell them cooking without gagging—and I’m in one now. My mom says it’s because of a heightening consciousness (veganism is part of her faith), and that makes me sound super cool so let’s go with that. 😉
Regardless of reasoning, I’ve been in need of easy eggless breakfast options lately. Chia seed pudding is awesome because you prepare it the night before and then in the morning have it ready to go. This almond butter banana chia seed pudding recipe is SO GOOD. It makes for a great breakfast but could also satisfy a sweet tooth craving at night if you’re looking for healthy dessert options.
I have a blueberry mint chia seed pudding recipe on the blog as well. And if you’re looking for other make-ahead breakfast options, I have some delicious overnight oats recipes you’ll love:
Prep this banana chia seed pudding tonight and kick your week off right by enjoying it for breakfast tomorrow morning! If you prepare it in a mason jar, it makes it easy to bring with you to work or to school.
Are you a chia seed pudding fan? What are some of your favorite flavor combos? And anyone else get weird temporary food revulsions? Happens to me with eggs, melted cheese and fish. Maybe my body is telling me to be a vegan …
xo Nicole
As I mentioned when I posted that sweet potato veggie burger recipe, I’ve been on a kitchen mission lately to recreate things I regularly buy. It saves money, and it means I know exactly what is in everything I’m eating—always a nice bonus. I try to eat as little pre-packaged food as possible, but it can be tough to avoid the convenience of granola and protein bars when I’m running around in between teaching classes, getting in my own workout, and working on the blog. There are some wholesome, real-food bars out there, but for the most part, reading the ingredient labels on those things is like reading a chemistry equation. Why not just make my own? Can’t be that hard, right? Right! These are super easy. 
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As you’ve probably noticed, I’m not a huge animal-product consumer. The protein powder I used in these bars was introduced to me by a BTone client—Healthy Skoop is plant-based, and I’m really liking it! I admittedly don’t supplement my diet very often, but when I do make a morning smoothie or a recipe like this, the vanilla Healthy Skoop has been great. If you want to try it out, you can use the code PUMPS15 to get 15% off any purchase through 2/28/15 (excludes the super sampler).
Do you use plant-based protein powder or stick to whey? What’s your go-to brand? How about protein bars—what brands do you like?
Hope all you Northeast readers are staying warm and enjoyed the snow day yesterday!
