My Sunday was well spent.
I slept late, went to work and made some yummy food for the family, came home and figured out dinner for myself! (Quiche Loraine, no crust, with a fresh crunchy salad!)
I normally wake up in the morning in rush (as most do) and always find myself scrambling or poaching an egg, toasting some rye and swallowing a coffee, before dashing out the door.
Tonight I decided to make some chia pudding jars and let them settle in the fridge, so that tomorrow I can grab one and start munching while I’m getting ready and then take it with me in the car to finish will sitting in traffic.
So here, a quick – no, really quick recipe for a chia jar.
3 TBSP of chia
1 TBSP of gluten free oats
250ml of almond milk (regular or soy milk are also fine, I like my pudding thick, so see the consistency in the morning and you can stir through some more milk to suit you)
1 TBSP of honey or a preferred sweetener
1/2 an apple chopped
1 tsp of cinnamon
1 TBSP of pumpkin seeds
1 TBSP of almonds (flaked or whole)
Place in a jar or bowl and leave in the refrigerator overnight