It’s my last day of my practicum today, and it’s one of the saddest days of the year.
I mean, it’s great that I won’t be AS busy now. Actually that’s not true. Now I will be going to school from 8AM-8PM.. But I am going to miss the students a lot. I know this is the most cheesy thing to say ever, but I think I have learned more from them than they have from me.
So it’s going to be a partying day today. Cupcakes, cookies, potato chips…indulgence at it’s finest.
In which case, I think I need a healthy breakfast. You know, to balance out the intense amount of unhealthy food that I am going to consume today.
And I know that I am going a little nuts with the chia seeds, but I really can’t help myself. At least this time it’s a healthy addiction.
Even though I usually top my chia seed puddings with granola, the most raisin and apricot granola that I just made is long gone. So I had to make do with blueberries. And since blueberry season is fast approaching, I see the summer being filled with more puddings like this.
And yours should be to. If you are into this kind of thing.
Super simple Vanilla Chia Pudding made with milk and sweetened with maple syrup. Gluten free and can be made vegan, this is one of my favourite breakfasts.
- 1 1/2 cups milk of choice
- 1/4 cup chia seeds
- 1 tsp pure vanilla extract
- 1 tsp maple syrup
In a medium bowl, mix together all the ingredients, and refrigerate. Over the course of the next half hour, whisk the pudding every 10 minutes as it begins to thicken. This prevents the chia seeds from clumping. After the half hour is up, keep refrigerated for 3 hours or overnight.
Total time does not include time in fridge.