This is the last ‘official’ day of summer for me. Technically these past two days have been my grad school orientation so I can look at the labs, get my books, meet the professors, etc. etc., but I don’t officially start classes until tomorrow. Even though it is graduate school, I feel as though I’m going through freshman year of high school all over again. It’s going to be an insane three years. And I just know it already. There are going to be a lot of mornings where I get up and have to run out the door with no time for breakfast or anything. Isn’t that what college is all about?
That being said I am definitely going to have to start doing some meal prep, for breakfast, lunch, and probably even a several dinners. Ah, the life of a student. But for right now, I am mainly concerned with breakfast. If desperate times hit, there is a cafeteria and restaurants near the school. But no place is open at seven in the morning on a Monday. And if they are, it isn’t the highest quality of food to start out a full day of memorizing herbs and Mandarin.
Chia pots were something that were perfect for any time during my undergraduate days. Whether I needed a full meal or just a snack, they had the perfect balance of fats, carbs, and protein to fill me up. They also are one of the most portable and quick to make meals I know. Simply add all of the ingredients into a jar, put it in the fridge, and grab it in the morning.
Since the weather has yet to take a sharp turn into freezing cold territories I was hoping I would be able to mourn the loss of summer slowly with some of these summery flavors while still bringing in some of my school day favorites.
The tropical jar was actually the first jar I made that really inspired this post. While I was looking around the Internet for some new inspiring recipes to make this school year, I saw a piña colada chia jar. Now I am all for using tropical flavors to help fight the school day blues, but I wasn’t feeling completely obsessed by the pineapple flavors. I still wanted to stick with the lighter more tropical flavors for my first pot, so I switched it up a little bit and it is absolutely perfect.
PEANUT BUTTER AND JELLY
If you have learned anything about me at all it is that I have a bit of an intense love where peanut butter and jelly sandwiches are concerned. Not even just with the sandwiches, anything that has that nutty fruit combo from smoothies to energy balls. If it has that mixture, instant favorite for me. I have never mixed peanut butter with chia seeds before because in my mind they were very different tastes and textures, but I managed to get past this with a little bit of good old peanut butter powder mixed in with the almond milk. And WHOOP! There it is!
RASPBERRY KEY LIME PIE
Out of the three I came up with, the key lime pie was my most daring and out-there recipe. When I first started to come up with my third recipe, I had no idea what I really wanted make except that I wanted another summery citrus kind of pot. I had tons of raspberries in the fridge at the time and kind of ended up on limes simply by chance. I have seen raspberry key lime pies before so I figured they would be a great mixture, and I was so correct. I did add extra lime slices inside the chia jar and this simply helped to keep the raspberries from being crushed by the chia seeds and added a little extra limeness to the pot.
All of these recipes are a great way to keep the summer feelings alive because I am getting the Minnesota sense next week or even tomorrow the weather is going to hit a cold spurt and it will be all jackets and snow boots and bye bye sun.
But I want to make a quick note here: if I am not going to be eating my chia seeds for a while, I do prefer to keep the fruit and chia mixture in separate jars until I eat them. Especially with softer fruits like raspberries, this helps prevent them from turning into mush too quickly. It also allows for you to slowly mix in the fruit so that you are not left with tons of plain chia seeds at the bottom with no fruit.
- 3 tablespoons chia seeds
- ¾ cup coconut milk
- 1 ½ kiwi
- ½ banana
- ½ mango
- Coconut flakes
- 3 tablespoons chia seeds
- ¾ cup almond milk, unsweetened (use original if you want the peanut butter to have a stronger flavor)
- 2 -3 tablespoons peanut butter powder
- 1 cup strawberries
- ½ cup blueberries
- 3 tablespoons chia seeds
- ½ cup vanilla almond milk
- ¼ cup limejuice
- 1 cup raspberries
- Lime slices
- In a jar, add chia seeds and coconut milk. Seal the container and give the mixture a quick shake to combine the ingredients. Set the jar aside while you chop up all of the fruits to your desired size. Place the fruit on top of the chia seeds and top with coconut flakes before resealing the container. Place the jar into the fridge for a minimum 30 minutes or overnight. Remove from the fridge, stir, and enjoy~
- In a jar, add chia seeds, almond milk, and peanut butter powder. Seal the container and give the mixture a quick shake to combine the ingredients. Set the jar aside while you chop your strawberries to your desired size. Add both berries on top of the chia seeds and top with additional peanut butter powder before resealing the container. Place the jar into the fridge for a minimum 30 minutes or overnight. Remove from the fridge, stir, and enjoy~
- In a jar, add chia seeds, almond milk, and lime juice. Seal the container and give the mixture a quick shake to combine the ingredients. Add the raspberries and lime slices on top of the chia seeds before resealing the container. Place the jar into the fridge for a minimum 30 minutes or overnight. Remove from the fridge, stir, and enjoy~