I’m still having trouble believing it’s September, and the incredibly summer-y hot and stormy weather we’ve been having lately isn’t helping things one bit. But somehow it is, and the days keep creeping by so I’m just going to roll with it. From this point on, it’s warm and comforting Fall food all day every day, people. Get pumped!
So I’d like to introduce you to this here thing called chia seed pudding.
Well, chances are you’ve already heard of chia seed pudding. It’s been making rounds around the internet for a few years now. But like with all healthy food trends, I can be a little skeptical and a little late to the game. I’m always like, “IT CAN’T BE AS GOOD” and immediately dismiss said healthy food craze as a lame version of the real thing. But after baking up this incredible vegan zucchini bread earlier this summer, I decided I needed to start being a little more open-minded. (A little. I still draw the line at substituting spaghetti squash for pasta, though.)
Phew. I don’t know about you guys, but this weekend was a BIG eating weekend. And a big beer-drinking weekend. And a big happy-times-outside-not-too-productive weekend. It was totally awesome and exactly how a holiday weekend is supposed to be, but as always after a vacation or holiday, I am feeling greatly in need of a few days that don’t involve stuffing my face with enormous oatmeal chocolate chip cookies. We all need a few of those days every now and then, even those of us (ahem) who write food blogs about bacon. It’s all about the balance here.
This, my friends, is the light and veggie-licious and insanely delicious recipe I denied you last week. The kind of recipe that makes you forget that you’re eating vitamins and nutrients and all that good stuff because you’re so distracted by all the incredible flavors and colors and textures and amazingness.
It’s basically the Best Thing Ever and I can’t stop eating it.