Can you believe it’s already been 4 weeks?!? I know I was just as shocked, if not more so, than you, when I heard the news. But, now the baby is just under 1mm long! And busy setting up house….hopefully similar to you. Getting settled. Cozying up. Also, like what I’ve been doing in reclaiming my l’atelier!
The size of a poppy seed they say… But, since that reminds me of those Costco muffins and bagels I don’t wish to eat (ugh, I get a stomach ache just thinking about it), I have dedicated week 4 to the all mighty Chia seed. I say they’re roughly the same size and you can do so much more with a Chia seed, practically a science experiment every time.
I am rather fascinated by how they start off so flat and dry, but give it some moisture and boy do they plump up and get rather gelatinous. That makes me giggle because now I’m remembering back to when Bailie was born and I first experienced my milk coming in, but honestly it was more than plump…those were the days 😂. And if we’re thinking in food terms, pancakes now come to mind!
In the Mayan culture, Chia means strength and since that is what we need to get through this pregnancy, all hail the great and powerful Chia. Did you know that the combination of its’ nutrients is perfect for regulating blood sugar and sustaining energy? Ancient warriors attributed their stamina to this little, tiny seed, while I attribute my energy to my #twister. It’s like a quote I read recently, “Best friends, when separated are normal, adequate people. But, when together, it’s a total madhouse.” This sums us up pretty perfectly and I believe our families will attest to this. Likely we’ll both need some help during the pregnancy, since the Twisters are way farther than 1.5 miles apart, bring on the Chia!!
Now, what you’ve been waiting for. And because the pregnancy calculation is weird/confusing, it counts the first two weeks even though you’re not pregnant yet. But, I digress, sonographer brain popping in. So, without further ado, the first of 37 recipes for our pregnancy. Cue the drum roll please!
Chocolate Chia Pudding
That is the recipe I followed. But, as you know, since you are the queen of developing recipes ❤️ you can really make it your own and add in whatever ingredients you like. As long as you get the ratio of Chia seeds to liquid correct, it’s really a blank slate. But, this turned out great! And knowing me, you know I made it with less sugar, I used 1/2 Tbsp instead of the 2 listed in the recipe.
This takes virtually no time at all to put together, just requires some patience while waiting for the Chia seeds to do their thing in the refrigerator overnight.
1 cup full fat coconut milk
1/2 Tbsp Monk Fruit Sugar
2 Tbsp Cocoa Powder
1/2 tsp vanilla
3 Tbsp Chia Seeds
1/8 tsp salt
Shredded, unsweetened coconut, for topping
Pecans, for topping
Let sit on counter for 30 minutes, then portion out and place in fridge overnight. When you’re ready to eat, top with shredded coconut, pecans, or whatever your heart desires!
Oh, and I know you will appreciate the package the Chia seeds came in, from Grocery Outlet, of course! 😊
And because I can’t help myself. Just for giggles. Oh, and I may have dropped the first one. Oops! 😂