Life around the Melton house is changing fast. First, Savannah graduated Georgia Southern last week with her master’s degree. We will be moving her to Atlanta this week to start a job on June 3rd. I will miss her like crazy but I know she will do great things.
Then on June 1st Greg and I will gain a daughter. Wes and Ashley have dated for almost six years, and we love her so. The wedding will take place here, in our yard. As long as the weather cooperates, I think it’s going to be lovely.
I’m not sure if others are like me, but I seem to lose my zeal for cooking on hot days. Especially hot days that I have spent outside working. Greg and I have spent countless hours in the yard trying to prepare for the wedding, and my kitchen is getting very little use these days.
I have discovered a great treat though. Coconut Milk Chia Pudding is super easy and topped with fresh berries; it’s a great spring/summer treat. Chia seeds are from the mint family. The seeds do not taste minty, but when soaked in liquid they become gel-like. They are high in omega-3 fatty acids, have high levels of antioxidants, fiber, and minerals.
Coconut Milk Chia Pudding (Keto/Low-Carb/Gluten-Free)
Ingredients
- 1 (13.5-oz.) can unsweetened coconut milk
- 2 Tbsp. chia seeds
- 1/2 tsp. vanilla extract
- 10 drops liquid Stevia
- pinch Himalayan pink salt
Instructions
- In a bowl, or jar, combine the coconut milk, chia seeds, vanilla extract, stevia and salt.
- Cover and refrigerate overnight.
- Stir before serving.
- Top with berries, nut butter, or sprinkle with cinnamon, if desired.
Notes