Plum Strawberry Chia Pudding

I love traveling. It's something that has always been a need for me, not just a want. My first international trip was to the Bahamas when I was 16, thanks to my mom. Since then, I've circumnavigated the globe. To date, I've visited 26 countries and counting. I love the adventure of it, exploring new places, trying new foods, meeting new people. Now I love taking our girls on those adventures, seeing them make sense of the world and the things they encounter. 

What does that have to do with chia pudding? Well, when you're traveling, you make modifications. You probably eat out a lot more. We ate out a lot in England, especially in London. Being out and about most of the day meant looking for easy to access options that our girls would actually eat, and were relatively healthy. Now, our chickadees aren't super picky, but some of our choices didn't go over as well as planned. That's ok. They don't have to like, but they do have to try it! 

Usually when you're traveling you don't have a kitchen, let alone your regular staples. There is something absolutely lovely about coming back home, especially to my kitchen. We spend a lot of time there. Whenever people are over or we have some sort of get together, it seems we always end up there. It's probably my favorite part of our home. I suppose it helps that I love to cook and create new tasty things. Now that we are back to our own kitchen, I get to be creative again. I also get to eat a bit more healthy. So, now that I'm somewhat back to my own timezone, it's time for chia pudding!

This recipe is super easy to adapt based on seasonally available fruit, what you prefer for nut butters, and other mix-ins. 

Simple Chia Pudding

• 1 can coconut milk (full fat vesion)
• 5 Tbsp chia seeds 
• 3 drops Lemon essential oil or lemon zest 

Plum, strawberry and coconut compote

• 1 plum, chopped
• 5-6 strawberries, chopped
• 1/4 cup unsweetened dried coconut
• 1/2-1 Tbsp coconut oil
• 1 drop Ginger essential oil or fresh ginger
• 1/4 tsp turmeric
• pinch sea salt 

Optional add-ins

• sunflower seeds
• pumpkin seeds
• hemp hearts
• nut butter
• nuts (almond, cashew, pecan, hazelnut or walnut)
• bee pollen 
• granola
• yogurt
• pumpkin puree

Prepare your chia pudding: 

• Combine coconut milk, chia seeds and Lemon essential oil or zest in a bowl. Set aside for 30 minutes or more. Stir every now and then. You can make in the evening and leave it over night to set. It will be ready when it is thick and the chia seeds are plump.

Prepare plum strawberry compote: 

• Chop plum and strawberries. Heat coconut oil in a pan. Sautee fruit and dried coconut until soft, 5-6 minutes. Stir in ginger oil and turmeric.

Prepare your breakfast (or snack...or dessert!): 

• Place a few spoonfuls of chia pudding to your container of choice. Add a dallop of nut butter, some the fruit compote, and any other add-ins you like. Repeat. Top with a drizzle of honey or maple syrup for a bit of extra sweetness. 

Seriously, I could eat this all day. It's that good. It's filling enough to tide me over until lunch. A smaller version would be great for a healthy snack, or even a dessert! How do you like your chia? Comment and share with us!