Hi guys! Between attending an epic wedding in Scotland & turning 26, this week has been pretty amazing. Although I didn’t do much sightseeing at all in Scotland, I was so enamored by whatever little I did see. Given the crisp blue skies and bright greenery, I felt like I was in a postcard over there. The clouds actually look like pillows in this picture:
And for all of you who enjoy smoked salmon, just wait till you try Scottish smoked salmon…no words! But today’s not about salmon…or weddings…or birthdays. Today I’m talking about chia seeds. Each season, at least one particular food starts to trend. Everyone’s talking about it, restaurants incorporate it into their menus and apparently you’re not healthy till it’s part of your diet. One year it was acai berry, then quinoa, then kale, and most recently: chia seeds. Given their countless benefits, I can’t say I’m too surprised chia seeds have made the cut. Some of my favorites include:
- Hydration: Due to their hydrophilic properties, chia seeds can absorb up to 12 times their volume in water
- An array of nutrients including omega 3 fatty acids, fiber, calcium & phosphorous
- Cholesterol, blood sugar & insulin level management
Clearly chia seeds are THE food to eat this summer. I’ve been eating them in my oats for a while now, but lately I’ve been embracing them in the form of Chia Puddings. Apparently restaurants have caught on too, as I’ve seen Chia Puddings listed on menus about thrice since I’ve been in London. I made a delicious Blueberry, Banana & Almond Chia Pudding to eat at the airport before our early flight to Scotland on Sunday.
Aside from being a great travel breakfast, it’s also perfect for those mornings when you are short on time – all the prep work can be done the night before.
Blueberry, Banana & Almond Chia Pudding – Serves 2
- 1 cup unsweetened almond milk
- 1/3 cup chia seeds
- ½ teaspoon vanilla essence
- 1 large ripe banana, mashed + 2 tablespoons banana slices
- ¾ cup fresh (or frozen) blueberries
- 2-3 tablespoons chopped roasted almonds
- Add the milk, chia seeds, vanilla essence & mashed banana to a large bowl or container. Sir ingredients to incorporate. Cover and refrigerate for at least 3 hours, or overnight.
- Divide into 2 bowls/Tupperware containers & top with banana slices, blueberries & almonds
What’s your go-to travel breakfast?
What’s your favorite food trend (past or current)?