It's good to be back! I know it's been a while since my last post, but I have exciting news. About a month ago, I was offered a job at Airbnb as a Creative Producer on their Design team. I'm so excited to be working for a company that is making a difference in the travel industry as well as standing for inclusiveness and connection.
Because of this change, though, I have been absent from The City Skillet for the last three months. 🙈 Part of it was busyness and getting used to this new life change. Another part was not having access to any of my photos. One weird/spoiled/interesting thing about working in tech is that you are usually provided a laptop by your employer. I keep my personal documents on an external hard drive, but when I left VSCO, I left my laptop. My external hard drive sat there, taunting me. A piece of plastic filled with things I wanted, but no way to get to them.
After all that context and excuse-making, this post is going to be very short, because this recipe is one of the easiest things I've ever learned to make. If you're a fan of chia pudding, but have never made it yourself, get ready for a laugh. You'll be delighted and probably a little embarrassed that you've ever purchased something so easy to do at home. If you can pour milk over some seeds, stir them around, and wait a while, you'll have a tasty breakfast pudding just like that.
makes one serving
- 1/2 cup almond milk
- 2 Tbsp chia seeds
- 1 tsp maple syrup
- Toppings! Pictured above: banana slices, dried raspberries, & coconut chips
In a bowl, whisk almond milk, chia seeds, and maple syrup. Cover and chill overnight.
Top with whatever sounds good to you! I used banana dried raspberries, and coconut chips. Other ideas include any type of fruit, granola, lime or lemon zest, sliced almonds, chopped pistachios... be creative!
That's it. No really, that's all the directions.