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.
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!
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
Combine all ingredients
Serve and enjoy
Optional Toppings: granola, yogurt, pumpkin seeds, toasted nuts, whipped cream, and fruit.