Spring flowers and chia pudding

Vancouver is blooming and I just can’t get enough of all of the beautiful blossoms and their sweet scents.

My current favourite activity is leashing up my dog, hitting the beach and breathing in the floral wonderland around me. Nature’s aromatherapy has opened up shop in my hood. The light pink cherry blossoms that were lining our streets have loosened from their stems and glided down to cover the ground in sweet little pink petals. Luckily fushia Azaleas have taken their place, as well as a plethora of other blooms.

I am fully in flower-loving glory.

And what is the perfect food to snack on when admiring the explosion of pink petals?

Chia pudding. Here is a quick and easy recipe:

Banana Peanut Butter Pudding

  • 2 bananas
  • 2 T. peanut butter
  • ΒΌ cup chia seeds
  • 1 T. flax seeds (optional)
  • 2 cups almond milk (or non-dairy milk of your choice)

Blend ingredients together. Let still overnight. Enjoy.