Fast Summer Recipe: Vanilla Coconut Chia Seed Pudding

My newest obsession: Coconut Vanilla Chia Seed Pudding


If you read my updates from last week you may be aware that I have had some unexpected technology snafus placed in my path recently....aka... my domain name is gone, and therefore, so is my work email. 

When stuff like this happens we get the opportunity to put all our personal development tools and knowledge to good use. Yes, I could have freaked out and had a tantrum (not saying that didn't happen, at first), or I could have gone into shock and just parked myself on the couch for a couple days in freeze mode. Or I could have talked non stop about it to anyone and everyone that would listen, bad mouthing GoDaddy and the unfortunateness of my situation. 

However, I had my freak out. I expressed my frustration, and then I went on a hike. I spent the weekend celebrating the union of two of my good friends, and on Monday I got right back to dealing with the situation at hand, without being attached to the outcome. Trusting that all of this is happening for a good reason and being grateful for the sense of perspective it's brought me. 

That being said, this week has been unexpectedly busy because of all the things that need to changed, updated, poked, prodded, and when this level of busyness comes into my life it can be difficult to make sure I am eating a well-balanced diet. That being coupled with the heat of summer and not really feeling like eating anything that is cooked, I've re-found a beautifully simple, fast, and summery dish: Chia Seed Pudding. I've been eating this for a fast breakfast or snack.

I wanted to share with you all because I know you are all dealing with your own version of my technology mishap, emotional turmoil, overwhelming to-do lists, etc, etc. We can all use a sweet little something in our lives that's good for us and easy to make. 

Ingredients: 


- 1 can of full fat, organic coconut milk (Native Forest is a good brand) 
- 1/3 cup chia seeds
- 1 tsp vanila
- 1/4 cup or less of raw, local honey or maple syrup
- dash of cinnamon


Directions: 


1. In blender all ingredients but the chia seeds
2. Blend
3. Pour blended liquid into mason jar
4. Add chia seeds and shake
5. Place jar in fridge for 4 or more hours. 
6. Enjoy!

Clara Wisner

Clara Wisner is a Certified Nutrition Therapy Practitioner. She attended school at the Nutrition Therapy Institute in Denver, CO from 2012 to 2015. Clara Wisner is also a Certified Primal Expert and a Certified Sugar Detox Coach. She has a BS in Resource Conservation and Economics from the University of Montana. She is a world traveler and is working on cookbook tentatively called Paleo Around the World: A modern Take on Traditional Recipes. Clara organizes the Paleo Pop Events in Denver, helping to create a healthier, stronger, more connected community. She currently lives in Denver, CO with her husband and the paleo puggle, Ooli. In her free time she crossfits, cooks, writes poetry, walks dogs (other peoples’ and her own), listens to A LOT of podcasts, reads fantasy novels and also loves to read about biology, neurology, and marketing.