Time for breakfast
It’s been a wild ride these last 2 months, which I am thankful for because it made the darkest days of winter go by quickly!
The boys both finished up their sports this last week and it’s been a bit emotional to start to feel the end of a life phase. Avery ended his high school hockey career with an impressive 50 point season. We’re now waiting for the scouting/recruiting/tryout process for junior hockey to know where he’ll end up next year.
I missed senior day for Avery while in Iowa for Alec’s swim championships. It was an exciting weekend for the Lake Forest women to defeat perennial powerhouse Grinnell. Alec swam great, including winning the mile in a school record time and NCAA D3 cut. It’s joyful to watch his hard work payoff!
During the hockey season breakfast is often the only meal we eat together and I have found joy in getting up early to prep it, knowing it’s only a few more months of Avery at home and our nest is empty!
While I usually prep “regular” breakfast for him, I have simplified my breakfast routine by using one of the daily featured menu items from our recent Baja wellness vacation. Coconut Chia pudding with granola and fruit is ready ahead and provides enough whole grains and fiber to keep me sated. And yes, while this is a breakfast item, it is great later in the day too!
I kind of think of eating the same healthy breakfast every day like one of the Jedi efficiency hacks people like Mark Zuckerberg tout (he wears the same thing every day).
The logic is to not spend brain energy on “easy” decisions so that you can focus on the more challenging ones. It’s also the same approach as the one decision that eliminates 100 decisions. Ie, Opting out of social media means hundreds of notifications eliminated daily.
I mention these efficiency hacks because life is truly a whirlwind right now between family and work, as the new business is getting its legs. I have had to make some choices about where to spend my time. My creative energies have been invested in work vs blogging, and I am ok with that for now even though I miss it and interacting with all of you 😊
Coconut Chia pudding with granola and berries (vegan)
Chef Efrain’s recipe from Prana del Mar.
- 1/2 cup of chia seeds
- 500 ml of coconut milk
- 500 ml of rice milk
- 1 tablespoon of vanilla
- 1 pinch of cinnamon
- 1/2 cup of chopped dry dates (prefer Medjool)
- 50 ml of coconut cream (the solid part on the top of a coconut milk can)
- 1/4 cup of dry coconut
- 1/4 cup of pumpkin seeds
– Soak chia seeds in soy and rice milk, stir gently.
– Add vanilla, cinnamon, coconut cream, and dry dates. Cover and store in the fridge for 3 hours or overnight to thicken.
– Make sure your pudding looks thick and the chia seeds have gelled. Sprinkle with dry coconut and pumpkin seeds, granola and berries.