This strawberry coconut chia pudding is an easy summer snack or dessert made with just 5 simple ingredients! Naturally gluten free, nut free, and easily made vegan.
Things I’ve learned about having a broken wrist:
I can use a can opener by using it to punch 50 holes along the rim of its lid.
My fingers on my cast hand really smell (TMI? I swear I’m not unhygienic… I think the cast material gives them a weird odour).
Sports bras are a (one handed) girl’s best friend.
My armpit makes an awesome grip in lieu of my left hand.
A girls shopping day with your mom sucks when you struggle to try anything on.
Meals and snacks that only require one hand are my go to right now.
Enter this strawberry coconut chia pudding. Is it just me or is pudding the ultimate I’m-sick/injured/sad-and-I-feel-sorry-for-myself food? It reminds me of that scene in The Devil Wears Prada when Emily Blunt is in the hospital and ranting while shoveling chocolate pudding in her face.
I’ve done chocolate chia pudding before, but I wanted to go a more fruity route with this strawberry coconut chia pudding, Made with creamy coconut milk and fresh strawberries, it’s a luscious treat that tastes just like summer! It’s also nut free and gluten free, and easily made vegan with a few swaps. And lucky for me, it’s easy to whip up too… once I’ve gotten through punching 50 holes on the rim of the coconut milk can, that is.
Strawberry Coconut Chia Pudding
- 1 cup full fat canned coconut milk
- ½ cup milk or non-dairy milk of your choice
- ⅔ cup fresh ripe strawberries
- 2 tsp honey (sub maple syrup if vegan)
- 3 tbsp chia seeds
- Strawberries, shredded coconut, and cacao nibs for topping
- In a blender combine the coconut milk, milk, strawberries, and honey. Blend until combined then transfer to a container with a lid.
- Stir in the chia seeds then let sit in the fridge for at least 6 hours until it is thickened up.
- After 6 hours, remove from the fridge and add more milk if needed. Divide among 4 bowls and add toppings before serving.
Have you ever struggled in the kitchen due to an injury?
Life has a funny way of handing you what you need.
Earlier this week I had a little accident. While I was brushing the snow off my car (yes, SNOW – in April!!), I slipped and broke my wrist. And the first thing I thought when I realized I’d hurt it was: “This is so inconvenient!” Followed of course by a string of relentless cursing at the pain.
And inconvenient, is it ever. I had my whole week planned out before it happened: my workouts, our meals, my social plans… And at first I stubbornly tried to stick to them. An hour after I got out of the hospital I went out to lunch with my friend as planned (mind you I was still feeling A+ from the hospital pain meds at that point). Then I was determined to still make the dinner on our menu plan for that night: apricot citrus quinoa salad with BBQ pork chops and roasted carrots. I surprisingly did it, although it took me about 2x as long as usual! I even planned on going to work the next day as usual. But then the meds wore off and the pain set in… along with a sleepless night. So with sigh I gave in to the circumstances and took a sick day.
As for my other plans for dinners this week, workouts, blog posts… I’m starting to accept that those may need to be put on hold too. And that’s okay. Or at least I’m trying to believe that. I’ve always been a planner – it’s like a security blanket for me – but sometimes we just need to give in and be flexible. I’ve always wished I could be a more go-with-the-flow kind of person and, well, maybe here’s my chance.
But I’ll still always be prepared with some handy snacks!
The day before my slip, I made these tropical mango coconut energy balls and luckily photographed them while I still had 2 working hands! With only 6 ingredients, they whip up quickly in a food processor (or by hand) to make a healthy grab-and-go snack that’s easily made gluten free or vegan – and best of all, only takes one hand to eat!
Are you a planner? Have you ever broken any bones?
Tropical Mango Coconut Energy Balls
- ½ cup dried mango, chopped into small pieces
- ½ cup unsweetened shredded coconut
- ¾ cup quick oats
- 2 tbsp ground flaxseed
- ¼ cup natural almond butter
- ¼ cup honey
- Pinch of salt
- Combine all ingredients in a food processor and process until it is well mixed but still chunky.
- Use wet hands to roll into about 12-15 balls.
- Store in an air tight container in the fridge for up to 2 weeks.
Use certified gluten free oats to make the balls gluten free. Use agave instead of honey to make them vegan.
My dad makes the most beautiful lasagna you’ll ever lay your eyes on. With layers of noodles, ground beef, homemade marinara, homemade bechamel, and cheese, it’s a sight to behold. It’s also usually a multi-day process to make. Maybe if I was newly retired like he is or a full time food blogger I’d make it myself, but as a working woman trying to stay active, have a social life, and somehow keep up with this blog, ain’t got no time for that.
Enter my easy peasy healthy vegetarian lasagna rolls that can be whipped up in under an hour! I skip the homemade bechamel in lieu of ricotta and cottage cheese. You could use entirely ricotta cheese, but I like swapping in some cottage cheese to beef up the protein in this meatless meal. I also use (gasp) jarred marinara sauce. I know I often advocate for cooking from scratch, but sometimes convenience trumps that. Look for a jarred sauce with no added sugar in the ingredients and as little sodium as possible. Under 5% DV for sodium per serving is the ideal, but the lowest I’ve been able to find is 7% DV. Still not too shabby when them norm for pasta sauce is often double that!
The result is a fast dinner that’s as convenient as it is healthy. I’ve made this numerous times for John and recently for a class on family meals at work, where it got the thumbs up from parents and kids alike. Pair it with a side salad to make half your plate vegetables and enjoy its cheesy goodness!
Healthy Vegetarian Lasagna Rolls
- 9 whole wheat lasagna noodles
- 10 oz ricotta cheese
- 6 oz cottage cheese (or ricotta cheese)
- 2 oz shredded Mozzarella cheese
- 6 oz frozen spinach, defrosted with excess water squeezed out
- 1 large egg
- ¼ tsp salt
- ⅛ tsp pepper
- 2 cups marinara sauce
- 4 oz mozzarella cheese
- Preheat the oven to 350F.
- Bring a large pot of water to a boil and cook your lasagna noodles according to the package directions (note: you may need to cook them in two batches).
- Meanwhile, combine the ricotta, cottage cheese, 2 oz mozzarella cheese, spinach, egg, salt, and pepper in a bowl and mix thoroughly.
- Once your noodles are finished cooking, lay them out on a wire rack. Once cool enough to touch, divide the cheese mixture amongst the noodles, spreading it across their entire length.
- Roll up the noodles and place in a baking dish (I used a 9x9 dish and managed to squeeze them all in) with ½ cup marinara sauce spread over the bottom. Spoon the other 1.5 cups marinara on top of the rolls then top with the shredded mozzarella.
- Bake for 15-20 minutes and finish them off for 1-2 minutes under the broiler to brown the cheese (keep a close eye on them when broiling!).
What are your best tricks for making speedy weeknight dinners?