Instagram Series: 3 Ingredient Pink Chia Pudding with Sweet Beets is a quick breakfast or snack on the go. Prepare the night before for a stress free morning with a delicious breakfast in-tow.
*Photo via my Instagram @8thandlake*
Waking up in the coziest foam bed imaginable, one that near vanquished my jet lag, I slipped out of bed and tiptoed downstairs to the dim-lit kitchen. Tripping over unfamiliar chair legs and fumbling to find the kitchen light, I made my way to the refrigerator doors. I pulled back the doors and not to my surprise (I mean, I am staying with a man who is tied for time in graduate school) the shelves were empty with only one sad egg, a nob of ginger, one last shake in the salt-shaker and leftover Thai takeout.
Closing the refrigerator and opening up my laptop, it was pretty obvious how I would spend one of my days in DC - at an organic market. Not that I dislike grocery shopping while traveling, I actually very much enjoy it, but I am in DC and still hadn't made it to the White House, Lincoln’s Memorial or to the infamous Ben’s Chili Bowl (update: still never made it to Ben's).
So my Wednesday was lined with things that would bring me in the direction of the organic market - early morning I stopped by the trendy coffee shop Filter in DuPont Circle and walked along the Samuel Adams neighborhood for a banana pie at Cake-Room (I travel by way of Lonely Planet suggestions). After a few hours of sauntering in the blistering 80F heat, I called an uber. The uber arrived and drove around the block to the organic market. I stopped in a moment of confusion, not leaving the car - wait we’re here? I didn’t realize that the organic market I researched was actually a chain and the one I intended to go to wasn't the one I punched into the uber address. So there I was, one block away from where I was just standing and now with $7 less in my wallet.
Aside from my mishap the Yes-Organic! market was just what I imagined - chia seeds, almond milk, beets, honey and even a papaya were all there for the taking. And I did just that. I bought nearly everything I would as if I were eating back home in SF. So this chia pudding was one I made in SF and now in DC. It's beautiful, vibrant, filling and I'm sure you’ll take a liking to the sweet note offered by the beets. A delicious take on an already simple breakfast. Enjoy it at home, at work or even in an uber :)
Wishing you a lovely weekend all the way from the West Coast!
PS: If you'd like to see clips of my life in San Francisco, come join me on Snapchat! My username is: marie8thandlake
Prep Time: 5 minutes | Cook Time: 5 minutes
Ingredients for the Chia Pudding:
- 2 cups almond milk or any milk (I use this recipe for homemade nut milk)
- 6 tablespoons chia seeds
- 1 small raw beet (Shave the skin off and roughly chop. You can also use a cooked beet - it will just be a little sweeter.)
- 1 1/2 tablespoons of honey or maple syrup
- 1/2 teaspoon of vanilla powder (optional)
In a blender on high speed, blend the chopped beet with the almond milk until the beet is completely pulverized into tiny pieces. My blender does a good job at breaking down the beet but if yours leaves you with pieces of beet just strain the almond/beet mixture to remove the pieces so you're just left with pink milk. Then mix in the chia seeds, honey and vanilla. Let it sit overnight (or for at least 3 hours) and enjoy!
Happy week you guys! I'm about to make this tonight for tomorrow to help adjust back into my daily routine from a few weeks of travel.
And thank you for sharing your creations on instagram! Its been so fun seeing your take on a few classics from the blog :) You can find me at #8thandlake. You can also find me on Snapchat with my username: marie8thandlake
Lots of love from the West Coast,