We’re almost at the end of 2017! It’s been a very dramatic year for me, I can only hope 2018 will be a lot calmer. Still, I am very thankful to be ending the year on a high, and with my beautiful Mum by my side.
The past week has been super indulgent for me, and I’m sure it has been a lot of you too. As my Mum likes to say: “It’s Christmastime! Eat what you want!” And I have been. I’ve been making up for lost time since my surgery. After suffering with horrendous pain for 5 years (and being misdiagnosed previously), I had my gallbladder removed at the beginning of the month. I had no idea what I was in for with my recovery. Imagine feeling like you ate a huge 3 course meal, every second of the day! That was me. My stomach was totally bloated from swelling and I had no appetite whatsoever. After a couple days of feeling like this, I actually got quite worried. What would happen if I never felt hungry again? Would I ever be able to enjoy my meals again? Of course, it was just part of my body healing itself, and I just needed to be more patient. For the first week I was in a lot of pain and all I wanted to do was be in bed or lay on the couch. After the first week, I began to get my appetite back and I started slowly introducing foods back into my diet. After having their gallbladder removed, some people can be sensitive to rich foods, alcohol and fried/fatty foods. I was a bit worried I may have to cut ice cream out, but thankfully my body was fine with it. Score! I was also fine with a glass of bubbly on Christmas Day. Yay! I cannot tell you how amazing it is to be able to enjoy a meal now and not have awful, crippling pain afterwards.
I wanted to end 2017 on a slightly more healthy note though, to make room for all my indulgences that I know I won’t be skimping on. So what better than a healthy breakfast to line the stomach for the morning? I’ve been a fan of chia puddings for a long time; I quite often take one to work to curb those ‘3 o’clock slump’ cravings. They’re also excellent for breakfast as the chia seeds keep you full, thanks to them being rich in fibre. This time around, I gave the puddings a tropical twist with shredded coconut and mango, and added some fresh blueberries on top. I suggest making the chia layer the night before so your breakfast is almost ready to go in the morning.
I hope everyone has a wonderful 2018, filled with fun, love and good health. Cheers!
Coconut & Mango Chia Pudding
Serves: 2
Ingredients:
Chia Layer:
1/2 cup chia seeds
2 tablespoons unsweetened shredded coconut
1 & 1/2 cups of your choice of milk (almond, coconut, cow’s milk)
1 tablespoon maple syrup (can substitute honey)
1/2 teaspoon vanilla extract
Puree Layer:
2 large mangoes, diced
1 to 4 tablespoons water (as needed)
To Garnish:
Blueberries (or any fresh fruit you like)
Coconut chips (unsweetened)
Method:
- In a medium bowl, place the chia seeds, shredded coconut, milk, maple syrup and vanilla extract. Stir well to combine. Cover and place in the fridge for at least 2 hours or overnight. Stir the mixture after the first 10-15 minutes to prevent clumping.
- Place the diced mango in a blender, along with 1 tablespoon of water. Blend until smooth. If needed, add more water a tablespoon at a time.
- Divide chia mixture between two glasses. Pour the mango puree on top. Add fruit garnish and coconut chips. Enjoy!
Notes:
The chia mixture should be nice and thick, not too thin. If it is too thin, the mango will sink and won’t layer properly. If you feel the chia mixture is too thin, add another tablespoon of chia seeds and let it sit for a few minutes until desired consistency is reached.
Leave a Reply