Even though I have only one other Canada Day recipe on my site, I am super proud to call myself a Canadian.
Canada is such a multicultural and diverse country. The stereotype holds true: we are all super polite, and welcome people from all backgrounds and walks of life.
If you were wondering, I was not born in Canada. I am originally from England (Plymouth to be exact), but Canada is where I now call home. While I loved England, I love living here so much that I wouldn’t think of going back.
Luckily England and Canada have the exact same colours on their flags. So I’m actually honouring my England background while also celebrating Canada on this momentous occasion.
So, in my typical fashion, I will celebrate Canada with breakfast. Because breakfast is the most important meal of the day. And I think 150 years is dang important.
I had a vision of what I wanted to make as my first Canada Day recipe. Smoothie and Chia Seed Pudding. Red smoothie obvi, and raspberries came immediately to mind.
I started by making the chia seed pudding the night before. If you have been following me on Instagram, you will have seen how obsessed I am about chia seed pudding these past few weeks. I honestly can’t get enough. So I have a container of chia seed pudding in my fridge at all times, refilling it often.
Now that the chia seed pudding is made and ready to go, all you need to do is make the raspberry smoothie in the morning. Which basically consists of raspberries and milk. If you want it a little sweeter, feel free to add some maple syrup or honey. Personally, I think the chia seed pudding is sweet enough as it is. I don’t want to overdo it with sweetness.
Then garnish with fresh raspberries, because tis the season!!! Seriously, I don’t want berry season to end.
This recipe is perfect for two people, or just eat both for yourself. Because you deserve it!
Another reason I love the colours for Canada Day is because the recipes can double as Valentine’s Day recipes. Two holidays in one! Cheers to that.
Raspberry Chia Seed Pudding makes the perfect breakfast. Made with coconut milk it is vegan, paleo and gluten free.
- 1/2 cup coconut milk
- 1/2 cup milk of choice
- 8 tsp chia seeds
- 8 tsp unsweetened shredded coconut
- 1 Tbsp maple syrup
- 2 cups frozen raspberries
- 1 cup milk of choice
In a small bowl, mix together the coconut milk, 1/2 cup milk, chia seeds, coconut and maple syrup. Place in the refrigerator for 2 hours or overnight.
Blend the raspberries and 1 cup milk in a blender until smooth.
Layer the raspberry mixture and the chia seed pudding in small cups. Top with extra raspberries and coconut.