It's April! And is it just me, or does everyone have a bit more pep in their step?
And everyone is definitely taking more photos of flowers. Trees filled with pink, white and red flowers line the blocks around my neighborhood and for some reason, this spring, the trees seem more beautiful than ever.
With colors springing up everywhere, it inspires me to use more fresh fruits in the kitchen... and I'm keeping it simple!
I mix up this chia seed pudding after work and set it in the fridge so it's ready after dinner. It's simple, healthy and reminds me that I need to buy strawberries more often! Sauteing the berries on the stove top enhances the flavor which in turn enhances this dish.
Strawberry Chia Pudding
(Makes 2 servings)
- 1 cup unsweetened almond milk (or coconut milk)
- 4-6 whole strawberries, diced (plus 2 sliced strawberries for topping)
- 1/4 cup chia seeds
- 1 teaspoon pure vanilla extract
- few dashes of ground cinnamon
- dash of salt
- Place the diced strawberries in a small skillet on the stove over medium heat until they start to release juices, soften and begin to caramelize, about 5 minutes or so. Remove from heat.
- In a large mason jar, place all of the ingredients, including the strawberries and mix.
- Store the jar in the refrigerator until thickened, about an hour or overnight.
- Scoop the chia pudding into two small jars or glasses and top with sliced fresh strawberries. Enjoy for breakfast, a snack or dessert!
Let's all have a happy and healthy April!