This Matcha pudding bowl is topped with bright tropical fruit and sprinkled with coconut.
TGIF! And happy Cinco de Mayo, my friends!
I’m going to be honest with you guys- I may not be entirely sober. The story is short (total shocker, I know). Basically, when a friend texts you at 330 PM asking if you want a margarita, you say yes. Or, you can totally say no. But I said, YES! (high five) and practically ran over to her house. The week has been long, my schedule off, workouts short and tequila sounded really good.
Plus, I needed some adult interaction other than my husbands. It had been over two weeks (it’s tough for us work-from-home moms whose kids are in preschool during their prime playtime hours).
Did I mention said friend lives just one block from my house and has a little boy around O’s age who is also totally crazy about gardeners and lawnmowers? I know, I wouldn’t believe it either.
Anywho, considering all the not-so-healthy foods I have eaten this week and the more-than-one margarita I inhaled earlier, I think it’s time for a little reset coming up. Less crap, more whole food. More vegetables, less heavy cheesy deliciousness. My body needs it.
This Matcha Chia Pudding Fruit Bowl is a great place to start.
Matcha is all the rage these days due to its high antioxidants and (supposed) handful of other heath benefits. Whether you believe in all of that or not is entirely up to you. For me, I really truly enjoy the taste. All the other stuff would just be a bonus.
Chia pudding of all shapes and flavors is a big favorite over at my house. It’s a terrific pre-prepared breakfast or healthy dessert and I simply love the slimy texture (weirdo). In the case of this Matcha pudding bowl, I decided to top it with all sorts of bright and tropical fruit. The mango and orange was especially delicious mixed in with the chia pudding and the sprinkled coconut was just icing on the cake.
Matcha Chia Pudding Fruit Bowl
- 1 Oranges
- 1 Mango
- 1 Kiwi
- Shredded coconut
- Mixed nuts + seeds
- Add the milk, dates and vanilla extract to the bowl of a blender and process until dates are completely blended.
- Add the matcha powder and chia seeds to a large mason jar and mix together with a butter knife.
- Carefully pour the blended milk mixture into the mason jar and stir well to combine with the chia seeds and matcha powder.
- Cover jar with a lid and allow it to thicken in the refrigerator for at least 4 hours to overnight before serving. Top with your favorite fruits, nuts and seeds.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)