I owe you a follow-up on last month’s farmers’ market bowl. When I shared that I have been struggling this winter, I received so many thoughtful responses and heard from a lot of you who have been in the same boat. On your urging, I made an appointment with my doctor to check my iron, thyroid, vitamin B levels and so on—fortunately, all the results turned out normal.
It seems I am just seasonally affected. Solar-powered, if you will. My doctor said that most American women are low or deficient in vitamin D3, so I’ve started taking supplements (she recommended 2,000 IU/day). What has helped the most, though, is sleeping with my blinds partially open, so I get a blast of sunlight every morning. I’m not a morning person, and this new apartment’s black-out blinds are just too effective!
chia pudding ingredients
If you’ve been feeling sluggish this winter, I recommend getting a good dose of sunlight right when you wake up. Whether that’s by opening the bedroom blinds or eating breakfast next to a sunny window, I think it’ll help. I’m also trying to accept that different seasons offer different energies. Maybe I just operate a little slower in the winter, and that’s ok. Maybe you can relate.
I wanted to share my new go-to breakfast recipe today—chia pudding. I’ve not been a fan of chia puddings in the past (this creamy blended treat being the sole exception), but I crave this vanilla-orange chia pudding. It tastes like sunshine in a bowl. The best part is that you can make individual servings today, and enjoy them all week long.
Continue to the recipe…
The post My Favorite Chia Seed Pudding appeared first on Cookie and Kate.


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