Happy weekend, friends! I haven’t posted a blog post since Monday so I’m here with another weekend post. That’s the second time in two weeks and I’m the type of person who gets annoyed when things don’t go as planned, so that basically sums up how my month is going. To be fair, it’s been a pretty busy week for me and I’ve had an assignment due or an exam to write every single day. Again, something that could have been avoided had I planned better.
Anyways, I decided to do a recipe post for today because I’m all about trying out new things. I’m just going to begin by saying that I am not a good cook. In fact, yesterday I sprinkled an absurd amount of salt and pepper on my scrambled eggs and poured enough water in my rice cooker to make my fried rice into congee. However, I’m decent when it comes to simple things like chia seed pudding.
If you haven’t heard of chia seed pudding, don’t worry, because I didn’t know what it was before either. Chia seeds are full of fibre, so it’s a decently healthy breakfast idea (or dessert idea if that’s what you’re feeling). My mom found a recipe for it on Pinterest and passed it onto me, and I kinda just made it my own.
Here’s what you’ll need:
- Chia seeds (1/2 cup)
- Unsweetened almond milk (2 cups)
- Matcha powder (2 teaspoons)
- Vanilla extract (1/2 teaspoon)
- Agave syrup (or maple syrup) (3 tablespoons)
- Shredded coconut (optional)
Combine and mix the chia seeds, almond milk, matcha powder, vanilla extract, and agave syrup in a bowl. Fun fact: the last time I tried out this recipe, I added one tablespoon of matcha instead of two teaspoons, and it turned out disgusting. Please don’t do that to yourself.
After you’ve mixed it well, you can seal it and store it in the fridge overnight or for a minimum of an hour. I usually make this right before going to bed, so I can serve it for breakfast right when I wake up. Once it’s ready, stir the mixture again before serving, and embellish it with some shredded coconut, fruits, or nuts.
Chia seed pudding isn’t everyone’s cup of tea (my mom stopped making it and my boyfriend refuses to eat it), but it’s definitely something you’ll enjoy if you like oatmeal, because it’s got a similar texture. If you don’t have matcha powder, you can totally make this without it, but be sure to only use two tablespoons of agave instead of three.
I hope you all enjoyed this little recipe post. If you did, I’ll definitely make more (only with my successful recipes, obvs). For more posts like this, be sure to follow me on Bloglovin or like my page on Facebook. Have a lovely rest of your weekend!
Latest posts by Jessica Lam (see all)
- Lash Lift and Tint: Are They Worth It? - September 22, 2017
- Transitioning from Summer to Fall with Knit Sweaters - September 17, 2017
- 12 Fall Wardrobe Essentials - September 11, 2017