Blueberry Avocado and Chia Breakfast Pudding
This week we’ve learned that weather forecasting is not an exact science. The predicted two to three feet of snow ended up being less than 10 inches of slush.
It’s not the first time (and it’s not going to be the last) that an anticipated snowstorm either does not happen or ends up being far less than advertised — the exact path of a storm is very hard to predict (though nowhere in the news was that point made!)
Perhaps the lesson is not to call something “the biggest snowstorm in the history” and hit the panic button, before it materializes.
Don’t get me wrong, I understand and appreciate the precautions for the worst case scenario.
The response of city officials was determined by the information they were being given by the National Weather Service. Which was that this was going to be a huge storm.
However, next time I suggest using caveats such as “it’s likely to”, “it seems like” or “there’s a chance that” when declaring a natural disaster, before it actually happens.
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Anyways, I have never seen such hysteria over an impending snowstorm.
Residents rushed to stock up on food and water before the worst of Juno was set to hit.
However, since it’s 2015 no one was worried about having enough blankets, TP, candles, and basic food staples (such as sugar, wheat, rice, oats, beans, powdered milk, etc.)
No, we are health-conscious citizens of the new millennia, and we care about having kale, blueberries, chia seeds, coconut oil, and goji berries in our fridge/pantry.
We want our nutrient dense, antioxidant packed, vitamin jammed, powerfoods. No snowstorm will deny our bodies of all of that goodness. Am I right?
For real though, on Saturday there was a shortage of kale at branches of Whole Foods from Brooklyn to Bowery. On Twitter some even joked of an impending ‘Kale-pocalypse’, with not a trace of the close cousin of wild cabbage to be found.
I, for one, stocked up on avocados, and blueberries. Well, to be honest, I didn’t really stock up on anything, let’s just say that I bought more avocados and blueberries than I usually do.
As catastrophe was avoided I was left with all that extra produce, so I whipped up this incredible Blueberry Avocado and Chia Breakfast Pudding.
It tastes like blueberries with just a hint of vanilla and a touch of sweetness from the maple syrup. It's velvety, rich, oh-so-good and a snap to make.
I call it breakfast pudding because if you're going to eat it in the morning, certainly that's a good start to your day. However, it's also a great dessert at any other time of day.
Don’t wait for the next snowstorm to hit to make this pudding, go make it now!
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Inspired by OatmealWithAFork
Ingredients
Serves 2
1 very ripe avocado, peeled and pitted
1 cup blueberries (fresh or frozen)
2 tablespoons coconut milk (or any other milk of your choice)
2 tablespoons maple syrup (or mild-tasting honey)
½ teaspoon vanilla extract
1 teaspoon ground chia seeds (or whole chia seeds)
Directions
Combine all ingredients in a blender and blend until smooth and silky. You might need to stop the blender every now and then and mix with a spoon to make the blending easier.
Divide pudding among ramekins/cups and refrigerate for at least 30 minutes before serving (this allows the chia to thicken).
Nutrition facts
One serving yields 296 calories, 19 grams of fat, 34 grams of carbs, and 3 grams of protein.
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