Here in Grand County, there is still plenty of snow on the ground. Despite a March that felt like August, winter returned with its usual April storms for us.
So, in a place that is still in the throws of winteryness, the sight of a perfectly ripe, silky mango- reminding me of balmy places- was practically like discovering heaven on the grocery store shelf.
Even if it did set me back $2.50.
I found this treasure on Sunday, and spent all week waiting for just the right moment to truly savor it.
My mulling over this mango manifested in the form of totally tropical breakfast pudding, complete with almond milk, chia seeds, pineapple, kiwi, toasted coconut, and, of course, the coveted mango.
Chia seed “pudding” has become a favorite breakfast for me lately. Because of my tragic allergy to dairy I can’t eat yogurt (or pudding for that matter). But mix some chia seeds with almond milk, let them sit, and I’ve got a thick “creamy” treat. When you let chia seeds soak in liquid, they absorb the liquid and a gel forms around each seed, creating something like a tapioca pearl texture. You can mix anything with chia pudding that you would normally put with yogurt: granola, fruit, nuts, dried fruit, cereal. You can get creative with combos: chocolate banana chia pudding, berry chia pudding, maple chia pudding. You can pretty much do anything with it and it’s yummy. Among their many health benefits, chia seeds are packed with protein, and Alex and I have found these puddings to be a super filling breakfast that doesn’t bog down our bellies.
So, without further ado, our most recent chia pudding creation:
1/2 cup milk of your choice (regular, almond, soy,etc.)
2 heaping tablespoons of chia seeds
1/2 of a mango, cut into chunks
1 kiwi, cut into chunks
1/4 cup pineapple chunks
Toasted coconut, however much you prefer
Makes 1 chia pudding bowl
Step 1: Mix the milk and chia seeds thoroughly in a bowl. Refrigerate overnight.
Step 2: In the morning, stir the your pudding to remix. Add fruit and coconut and enjoy!