First thing’s first….I recreated the Spicy Peanut Noodles yesterday using spiralized zucchini instead of brown rice pasta. It was so unbelievably delicious and still incredibly filling. Also, I think this instagram picture is awesome. You should try it (you can always use a vegetable peeler to get thicker slices of zucchini).
Now moving onto a new “recipe” for you. This is so simple that I really don’t think it deserves the distinction of a recipe…maybe I’ll just call it a really good idea. I love chia puddings because they are so versatile and easy to make. Chia is also a great pre-workout fuel choice for me because it fills me up without weighing me down. Give it a try and let me know what you think!
Tropical Chia Pudding
- 2 tbsp chia seeds
- 1/2 cup milk
- 1/2 mango, diced
- 1/4 cup pineapple, diced
- 1/2 banana, diced
- Shredded coconut, to taste
- Whisk chia and almond milk together and place in fridge. Give the mixture a stir every 10 minutes for about half an hour (this isn’t absolutely necessary but it does make a “fluffy” pudding).
- Once the liquid is soaked in, add the fruit and garnish with coconut. Simple as that!
***Check it Out***
According to twitter it’s Melanoma Month this May. As you know, my mother-in-law is currently battling stage 4 melanoma so I want to urge everyone to please be careful in the sun and please stop using tanning beds. Here are 7 Ways to Prevent Melanoma from Self Magazine. Read it and start being smart about your skin health!