Ahh… it’s hump day… finally!
This post is brought to you by my couch, from which I haven’t moved all day (except to make the recipe). It’s head cold season and boy, do I have a bad one. Luckily my class this evening was cancelled, opening up a whole new window of time to recuperate, do some homework, and update the blog. And with the Philly Half-Marathon coming up this Sunday and the end of my first quarter of graduate school drawing near, I’m definitely in need of an immune system boost. Cue the Emergen-C, green tea, and vegan soup…
Ever since I posted about my Strawberry Chia Seed Jam this summer, I’ve been testing out new ways to take advantage of chia seeds and their gelatinous ways. After much experimentation, I finally settled on creating a gooey pudding with the last of autumn’s pears. It’s tasty, nutritious, and SUPER easy. Enjoy!
Ginger and Pear Chia Seed Pudding
- 1 cup coconut milk or non-dairy milk of choice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 2 pinches fresh ginger grated
- 3 tablespoons chia seeds
- 1 ripe pear peeled and cubed
In a small bowl, whisk together coconut milk, vanilla, cinnamon, and ginger. Pour in chia seeds and stir.
Let sit for 30 minutes or longer (overnight is okay).
Stir in cubed pears, top with a dash of cinnamon, and enjoy!
As always, have a happy and healthy week! Stay warm 🙂