When 3 pm hits, I try to be prepared with healthy snacks. But finding ways to switch them up can be a challenge. I always reach for a handful of nuts or a spoonful of almond butter. But if I remember to prep chia pudding, you know I’ll be grabbing that before the nutty alternatives.
This pumpkin coconut chia pudding is dairy free, grain free, nut free, and most importantly, Whole 30 approved. I promise, once I’m done with this reset I’ll be sharing more recipes that aren’t so diet restrictive. To those who aren’t doing any sort of cleanse or reset, don’t let that keep you from trying this recipe! The coconut milk and banana make it rich and creamy, you won’t even realize there isn’t any maple syrup or honey like many other chia pudding recipes call for.
You may have seen my post earlier this week talking about connecting your new habits to your why. For me, reminding myself that I’m doing this Whole 30-inspired reset is how I stay focused. I’m doing this to find out what irritates my stomach, & move forward stronger and happier in 2017. Today marks the halfway point, and while the first two weeks were filled with headaches, mood swings, and a whole lot of sugar cravings, I can honestly say I’m starting to feel better!
After working on kipping pull-ups for a while, I hit my groove on Friday! I ripped my hand open because I was on the bar longer than usual (WHOOPS), but I’m so proud of myself for pushing myself to continuously improve. When you notice yourself getting stronger, it’s so motivating. That intrinsic motivation, that drive that comes from within, is what’s going to keep you going in the long run.
So plan your healthy snacks, like this chia pudding, write down how much weight you can bench press in your journal, and keep showing up for yourself. If you’re consistent, if you push through those mental and physical barriers, you’ll come out on the other side stronger. I promise.
And fueling yourself with nutrient rich foods, like this Pumpkin Coconut Chia pudding? Well that doesn’t hurt either. But tell me, what are you favorite afternoon snacks?? Do you need something salty or sweet? Tell me in the comments!
Pumpkin Coconut Chia Pudding
Makes 4 servings
- 2 cups unsweetened coconut milk
- 1/2 cup pumpkin puree
- 1/2 cup chia seeds
- 1 ripe banana
- 1 tablespoon cinnamon
- Add all ingredients to your food processor.
- Blend on high until fully combined.
- Pour into one big jar or 4 smaller jars.
- Let sit on the counter for 10 minutes, give it a big shake, and then place in the refrigerator for at least 8 hours.
- Chia pudding will last up to one week. ((The longer it sits, the more the flavors develop!))