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Sweet Potato Chia Pudding

January 17, 2018

FREEZING TEMPS = CREATIVITY

 

We are iced in and it is causing a lot of creativity around here. Cleaning closets, cabinets and wondering how to make good food from what we have in the house. I know the ice won’t last for long in South Louisiana. These icy conditions are a rarity we don’t often see. For goodness sake, it’s supposed to be 70 degrees on Saturday. I have lived here almost all my 41 years and I don’t recall 2 snow days in one year. Maybe 2 hurricane days, but ice? It’s strange and fun.

 

I love the cold weather and at the same time, I can see how dealing with ice and snow could get old. I’ll have to remember this day in August when I sweat just taking the trash out to the road. For that maybe once a year, South Louisianan’s are taking out UGG boots and puffer’s jackets with the temperatures being low enough to support the effort.

 

NEW YEAR, NEW YOU, BOO! 

 

I am hosting a NEW YEAR, NEW YOU, BOO! group of ladies who are striving to get clean in 2018. I made Sweet Potato Smoothies for the ladies last week and had some left over baked sweet potatoes. From these left-over potatoes, I created Sweet Potato Chia Pudding.

 

 

CHIA PUDDING

 

I have made various flavors of chia pudding and this was by far one of my favorite. It’s just sweet enough without being overly sweet. It is a super GREAT option for dessert. There is ZERO regret with this recipe.

 

I topped the Sweet Potato Chia Pudding with Kite Hill's plain Greek yogurt, a sprig of rosemary and a kumquat I got from my mom. Kumquats are so interesting as they resemble tiny oranges. My grandmother had a kumquat tree right by her driveway and we would eat from that tree all winter long. Now that’s another idea for fast food, HA!

 

 

THE RECIPE

 

Sweet Potato Chia Pudding

 

1 ½ cups of skinned baked sweet potato

1 ½ cup of nondairy milk

2 tbs of chia seeds

¼ tsp of cinnamon

1 tsp of honey

 

  1. Combine all ingredients

  2. Blend well

  3. Refrigerate overnight

  4. Serve and enjoy 

 

Optional Toppings: granola, yogurt, pumpkin seeds, toasted nuts, whipped cream, and fruit.

 

 

 

 

 

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Welcome to Savoring Presence! 

Hi, I'm Alison.  I am a gluten and dairy free home chef, fit foodie and a yoga teacher. Savoring Presence is a journey simplify the relationship between food, fitness, happiness and overall wellness. Join me as I explore the best tasting healthy foods, clean products, staying active and living a balanced lifestyle. 

 

Eat well, live well, be well savoring the precious present. 

click here to learn more about me

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