As far as breakfast is concerned, I typically have the same thing almost every day. Two eggs and spinach, scrambled with an ezekiel english muffin and a cup of green tea. But the past three weeks have been really rough for me, and it has absolutely messed with my meals.
This may be too personal to some, and if so – just skip this paragraph. I’m fairly open when it comes to discussing my personal battles with anxiety and depression, and it is helpful to acknowledge them and to reach out to others who experience this as a part of their lives – as well as those who do not to raise awareness about them. A few weeks ago, my doctor changed my medication, which, as my body adjusts to it, has turned me into a zombie – a nauseous, sleepy zombie. I went from sleeping about 4 hours a night (I know – not healthy) to sleeping about 9 hours a night and napping about 5-8 hours during the day. This left me with no appetite, no motivation to workout, nothing to give – I would come home and immediately fall asleep. Why am I bringing this up?? Because there will ALWAYS be something that throws you off your routine – physically or mentally – there will always be something. There will be things that are completely out of your control, and it’s up to you to see how you can work through it, sometimes in the simplest forms. For me, it was about finding smaller breakfasts that still pack a punch, that aren’t too filling, but that will wake me up and keep me going through my morning sessions. Was I forcing workouts to happen and making myself eat meals to hit a caloric intake goal? No. I was eating healthy with what my body would allow at the time. I was moving when my body was feeling up to it – which meant a lot of mobility work and short workouts over the past few weeks. The important thing is to listen to your body, but to set yourself up for small successes for when life is trying to get you down.
It sounds so silly, but these chia puddings gave me some meal stability in weeks where I felt not at all myself. They were simple to prepare, tasted great, and were the perfect breakfast for my early morning starts! I have been cycling through three different flavors, vanilla, coffee, and peanut butter banana. I know the texture takes some getting used to (and they absolutely do not photograph very well lol) – trust me – but honestly, give them a try. I tried one brand from a store before and it was repulsive, but homemade is delicious, and these flavors are so so good. Below are the VERY easy recipes for all three flavors.
(Also…I found these adorable little jars at Marshalls – 3 for $5.99. I was using small 8oz. mason jars, which also work so great – really easy to just shake it all up – these little ones are more of a snack size)
- 3/4 cup unsweetened almond milk
- 1T real maple syrup
- 1t vanilla extract, pure
- 3 tbsp Chia seeds
*I top this one with fruit if I’m feeling fancy lol
- 1/2 c. iced coffee (I use cold brew concentrate)
- 1/2c. unsweetened almond milk
- 1 T real maple syrup
- 4T chia seeds
- 1t vanilla extract
PEANUT BUTTER BANANA
- 1/2 banana, very ripe
- 1/2 Almond milk
- 2T Almond butter, or all natural peanut butter (smooth)
- 1/2t cinnamon
- 1/2t vanilla extract
- 2.5T chia seeds
*I top this one with the other half of the banana and an extra sprinkle of cinnamon. yummmm.
GENERAL INSTRUCTIONS (pb banana has a couple extra steps)
- Add liquid ingredients to jar
- Add chia seeds, and stir until well mixed (I think a fork works better than a spoon)
- Let sit for 10 minutes, then stir again with a fork to prevent lumps from forming.
- Seal it up with a tight lid and let it sit overnight in the refrigerator.
Before you do the steps listed above…add the almond milk, nut butter, banana, cinnamon & vanilla (basically everything except chia seeds) into a blender and blend until smooth. Add to your glass jar, then add the chia seeds, stir it up, wait 10 minutes, stir again as directed above, then refrigerate overnight.