Having a sleep schedule has always been a challenge. With social life and work going on, there never seems to be a constant pattern. The last two months I started doing my internship, I've been waking up quite early (at 6:30), which seems to have affected my other days of sleeping. I can't seem to sleep more than 6 to 7 hours. Despite being a big creature of habit, this is a habit I don't quite fancy.
Natural remedies such as Magnesium supplements, calming no caffeine teas and good old warm cup of milk seem to help the situation a bit, but not the level of my satisfaction. However, I don't give up or give into quick fixes. Challenge is accepted!
On other news, I am as of this Thursday on Greek grounds. I have come for a quick vacation back home, in a desperate need of some vitamin D. I am also planning to do a small roadtrip to the south of Greece and to a small island called, Elafonisos. The beach there is so magical as if you were in the most virgin, untouched place on Earth. Crystal blue waters, white sand and only the ocean ahead. If I manage to go, I will for sure take a lot of photos and show you one of the most magical places in Greece.
Now that summer is here, I thought of a chia pudding could save me from having to think what to eat every day for breakfast when I am working for my internship and keep me full, but not too full. Coconut water is also full of electrolytes that can save you from all the sweat you've been shedding. Cantaloupe melon is the star in this one, as it contains a lot of Vitamin A in the form of carotenoids, which are crucial for summer glowy skin as well as the protection from harmful sun rays. Prep this pudding on Sunday and enjoy it all week long.
Coconut water, Oat milk and maple syrup chia pudding with cantaloupe melon and cacao nibs
ingredients (for 4 persons)
1 cup coconut water
1 cup oat milk
1/2 cup chia seeds
1/4 cup maple syrup (or honey)
2 cups cantaloupe melon
4 teaspoons cacao nibs
4 teaspoons chopped almonds
2 tablespoons mesquite meal
more melon to serve
how do I make it?
1. In a large mixing bowl add the coconut water, oat milk, chia seeds and maple syrup. Mix roughly all the ingredients together and let the mixture sit for 20 minutes. After time has passed, the mixture will have become quite thick. Transfer into individual pots or in one large jar or container you wish. Let them in the fridge for up to 2 hours or overnight.
2. When it's time to serve your chia pudding, put in a food processor 2 cups of cantaloupe melon and the mesquite meal. It has a somewhat cacao and sweet flavour. If you don't have any, you can skip it and just pulse the melon. Pulse on high speed until you have a pulp.
3. Top the pots or bowls you serve the chia pudding with the melon pulp in the previous step. Continue with a teaspoon of cacao nibs in each one and chopped almonds. If you wish, add more melon chunks and maple syrup on top.
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