Sorry about the delay in posting but I have some good news. Exams are done, I repeat, exams are done! Isn’t that just the best feeling?

After my exam, I came home to Mark, who had a sandwich and coffee ready for me, hooray! Also the cookbooks I ordered, My New Roots: Inspired Plant-Based Recipes for Every Season and The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share had arrived, double hooray! Unfortunately, all I wanted to do was sleep. My brain needed a little R&R.

The next day, I couldn’t shake these feelings of anxiety and guilt. I paced around my kitchen and checked my calendar to make sure I wasn’t missing an appointment but I did not have anything planned. I puttered around the house, sorted laundry and scrubbed the tub but I still felt anxious, almost sick to my stomach. I texted my friend Kristen telling her I was really living it up on my first day off school and told her I thought I was coming down with something. She explained that the anxiety I felt was brought on by not studying for class. She said my brain is in the routine of worrying about studying and when I am not hitting the books, my brain is in panic mode.

I wandered around my apartment, disoriented by not knowing what to do and far too distracted to actually sit down and do anything productive. I put on my jacket, laced up my shoes and headed out of the door. I went for a long walk, something I haven’t done in months since it has been so cold out. The cool air, the empty streets, my music coming through my headphones and the steady pace of my legs helped me clear my head and left me feeling refreshed.

I know I have a hard time relaxing; to truly enjoy doing nothing productive except maybe read a non-food related book or to drink a cup of coffee without looking at my phone. My mind tends to race when I “try” to relax, I feel like I should be doing laundry, cleaning, editing my photos or literally anything on my to-do list for that day but I need the time to unplug. Mark can clear his mind and relax so quickly while my mind is like a live wire, whipping around and shooting sparks in all directions. I asked him for some advice and he told me to just concentrate on my breathing, thinking of nothing else but the air travelling in and out of my lungs. Telling me to “not think of anything” seems to trigger my brain into thinking of EVERYTHING like remembering that time I embarrassed myself at that party when I was 21, running through my recipe checklist and the groceries I need to get for them and anything else that comes to mind. Mark, being the nice boyfriend that he is, let me use his Mala beads to help me concentrate on nothing. I placed the sandalwood beads in my hand, counted them all along its string and concentrated on my breathing. It honestly helped with my fidgety hands and busy mind. Everyone’s method to relax is different and I strongly urge you to find out your own, whether it is running, yoga, meditating, walking or reading a book, find it! I thanked Mark for his help by making him this pudding.

What do you do to relax? Leave comments below with your suggestions.

This recipe is vegan, gluten-free and tree-nut free. The FDA classifies coconut as a nut, even though it is technically a fruit. This recipe is adapted from Oh She Glows: {Almost} Instant Chocolate Chia Pudding. Not crazy about chocolate? Check out my Raspberry-Lemon Chia Seed Pudding.

*Disclaimer:  I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program which means I do earn a small commission on the affiliated links.* Something I am trying out and if it works out, great  but if not I will take it down. 

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Yum

Coconut-Chai Chocolate Pudding

Prep Time: 10 minutes

Serving Size: 1-2

Ingredients

• 1 cup coconut milk
• ¼ cup chia seeds
• 3-4 tablespoons pure maple syrup
• 2 tablespoons cocoa powder
• ½ teaspoon pure vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• Pinch of ground cloves
• Pinch of ground cardamom

Instructions

1. Add all the ingredients to a high power blender and blend until completely smooth. At this point, the pudding may be warmed. Transfer to a serving bowl or cup, cover and refrigerate until the pudding is set and cool. Top with coconut, mulberries, granola or fresh fruit.

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Coming back from vacation can be bittersweet: bitter from having to go back to work and school but sweet to prepare a homemade meal. I certainly did miss that aspect of going on vacation especially my morning green smoothie. Trying to find a non-dairy based smoothie was a little more difficult than I imagined and when I did find one, it had not one green vegetable in it.

When I got home from eating a lot of restaurant made meals, I was craving this smoothie because I needed some serious vitamins! Thankfully this bright green drink is loaded with them and a bunch of other amazing things your body needs.

Ingredients Breakdown: 

Kale: tons of vitamin K,A,C, manganese and of course fibre!

Spinach: vitamin K, A, manganese, folate, magnesium and iron.

Banana: vitamin B6, manganese, vitamin C and potassium.

Strawberry: vitamin C, manganese and fiber

Hemp hearts: omega 6, omega 3, protein, iron, magnesium, zinc and manganese (seriously super good for you!)

Chai seeds: omega 3, omega 6, protein, magnesium and calcium

Spirulina: protein, vitamin B12, potassium, magnesium, iron and phosphorus

This is my go-to smoothie since I usually have these ingredients on hand and it is quick to make. I usually have the blender going while I am putting on my shoes, split the drink with Mark and we are out the door for school. It puts more pep in your step than a morning brew and is a million times better for you (I didn’t mean for that to rhyme). This drink is good in the morning, after a run or pre-mega study session while you stress over molecular bonds. Not that I do that or anything….

I plugged in the ingredients onto MyFitnessPal and this smoothie has only 229 calories and 10 grams of protein (per serving), just in case anyone asks you where you get your protein from I find this smoothie perfectly sweetened with the help of the banana but in case you don’t, add a pitted date to the blend. If spirulina isn’t in your diet currently, go easy on it to start. Just add ¼ teaspoon at a time as your body adjusts to it. My maximum spirulina intake per day is 3/4 teaspoon so don’t over overboard on it.

When feeling sluggish or sleepy, remember to drink your greens!

My Fruity Green Smoothie

Makes 2 serving (2 cups each serving)

•  1 cup frozen strawberries (if using fresh, just add some ice to your blender)
• 1 frozen banana, peeled and chopped
• 1 cup packed chopped kale leaves, about 5-6 leaves
• 2 cups packed baby spinach
• 3 tablespoons raw shelled hemp hearts
• 3 tablespoons white or black chia seeds
• ½ teaspoon spirulina
• ½ cup unsweetened almond milk
• 1 ½ cups water

Toss all the ingredients in a high power blender and blend until completely smooth.

P.S Stay tuned for the next post: I have some exciting news!!

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I just love Instagram (I am on Instagram here)

Now I can imagine what you are thinking, “You want me to drink that swamp water with all those teeny black bugs in it? Yeah right.” Mark had a very similar expression when I handed him a glass of this odd looking drink.

Recently I have been kind of obsessed with Synergy Chia Drinks. They are light, refreshing and give me tons of energy from all those little chia seeds. However they range from $3-$5 a bottle depending on where you buy them so I cannot make it a daily purchase. I wondered if I could make their juice versions at home and did some digging around. Turns out they are super easy to make on your own. Love when that happens

Cucumbers are one of those great foods to snack on since they are filling, low in calories and high in nutrients and though in this recipe I used only the juices it is still high in vitamins and minerals. Everyone knows cucumbers are great for your skin (cucumber eye patches anyone?) and in this frigidly cold winter we could all use a hand in keeping our skin looking good. Cucumbers have a diuretic property to them as well which helps to flush out all those toxins we are exposed to everyday. When buying cucumbers organic is always preferred since conventionally grown cucumber can have a waxy coating on their peels. If you cannot purchase organic, just peel the cucumber before you blend it up.

I used a milk nut bag to juice the cucumber and mint leaves. I bought 2, one for nut milk and the other for non-milk drinks. It is cheaper than buying a juicer if you already own a high power blender however if you own a juicer, you can juice the cucumber and mint leaves instead.

Though this drink does look weird, it is cool, refreshing and kind of taste like springtime, which I know we are all dreaming of right now. The expanded chia seeds take a little bit to get use to but once you feel all the awesome plant based energy they give you, you will want them in every drink.

Now to unpack….I am never moving again!

 Cucumber Chia Mojito

Serves 2-1 cup servings

•  ½ cucumber, peeled if not organic
• 5-6 mint leaves
• 1 ½ cups water
• ½ tablespoon pure maple syrup
• 1-tablespoon lime juice
• 2 tablespoons black or white chia seeds

1. Chop the cucumber into slices and add it, the mint leaves, water, lime juice and syrup to a blender, blend until smooth.
2. Add contents to a milk nut bag and gently squeeze the pulp until most of the juices have been extracted, you should have about 2 cups (if not just add a little more water).
3. Add the chia seeds to the juice and let sit for about 10 minutes so the seeds can expand. Serve with a wheel of lime.

This drink is best served cold so keep refrigerated when possible. The seeds will sink so give the drink a shake or a stir every now and then. Enjoy! Here’s hoping springtime is just around the corner.

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