It’s Thursday. You know what that means? I leave for vacatioooooooon tomorrow. Not just me, me AND my husband. Time to officially celebrate turning 30, celebrate our 2 year wedding anniversary and celebrate a full week of unplugging and relaxing. My goal is to not get on my computer the entire week and to not workout the entire week. It’s time to calm TF down and let my brain shut off for a while. And time to make out with my husband a lot.
But before I leave, I’m trying some new workouts! Today I’m going to try out the Versa Climber class at Transform through Class Pass and I’m pretty damn scared for it. It’s a 30 minute workout of complete cardio and I can’t remember the last time I did cardio for 30 minutes straight. Maybe back in my college days when I use to do the stair climber for 2 hours at a time. Gross. We will see…
Soooooo I think I’m in vacation mode because I’m having trouble concentrating right now and creating a full sentences. So I’ll just leave you with the recipe instead! This recipe is a delicious treat and it’s super freaking easy to make! Instead of listening to my normal BS, just go back this recipe. It’s a good time!
For the chia pudding
- 1 cup almond milk
- 1 heaping tablespoon almond butter (or other nut or seed butter)
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons honey
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup chia seeds
- 6-8 mint leaves
For the parfait
- Blend all ingredients for the chia pudding, except for the chia seeds, in a blender until combine. Strain through a sieve to remove any excess mint leaves. Place the blended mixture into a resealable large jar then add chia seeds. Seal jar and shake extremely well.*
- Place in refrigerator overnight or for at least 3+ hours.
- The next morning, whisk together greek yogurt and honey.
- Layer the parfaits in a glass or jar with a little chia seed mixture, then yogurt, then cacao nibs, coconut and sliced almonds and repeat!
*I find that if I shake the chia seeds very well, put them in the fridge for 20-30 minutes then shake once more, this keeps the chia seeds from congealing.
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