I’m finally back in my kitchen after 1st trimester nausea and 6 weeks of traveling and it feels so good. It feels good to be creative again and it feels good to put so many colorful, whole plant foods in my body. I feel like I’m at the best point in my pregnancy so far. I have lots of energy and I don’t have any serious food aversions. Although there definitely are certain foods that I don’t really crave. Chinese food being one of them.
It’s also been fun to start doing more photography again for the blog and for Instagram. I still am so perplexed as to why I find making food look pretty so fun…but I do! I guess it’s just another creative outlet that keeps me sane living in such a different culture.
Yet another thing I’m loving since getting back to China is reconnecting with all my market vendor friends. It’s been so fun to go to my usual vendors and see how surprised they are that I came back. “OOOHHH! You’re back! I haven’t seen you in so long. You haven’t bought vegetables in so long. Where did you go?” My favorite reaction was when the old man who I usually buy onions and pumpkin from just kept giggling saying, “You came back, you came back!”
Gosh I love these people.
And to be honest, sometimes the striking differences in our cultures makes me forget that. After a few weeks, what I initially found cute or unique just becomes annoying. Hence why I think leaving China every once in a while for “fresh air” is so good for Brett and I if we want to thrive here long term.
Reconnecting with my “internet friends” has also been fun since starting to post more on Instagram. I love hearing what recipes you guys are enjoying or want to try. I recently posted a photo of the 4 Ingredient Chocolate Chia Pudding I’ve been obsessed with this week and a bunch of people said they wanted the recipe.
Ask and you shall receive!
This 4 Ingredient Chocolate Chia Pudding has been such a game changer for me this week. It’s full of fiber, protein and healthy fats to keep me full during the 2nd trimester insatiable hunger I’ve started to experience. I love topping mine with banana and cacao nibs and usually just add those two add-ins. But sometimes I make my breakfast extra special with frozen berries, granola and even some mini dairy-free chocolate chips. Yum!
I hope you guys give this simple recipe a try and that it makes your mornings that much more enjoyable…and easy!
- 3 tablespoons chia seeds
- 1 tablespoon cocoa powder
- 2 teaspoons maple syrup
- 1 cup non-dairy milk
- In a bowl or large jar, mix together the chia seeds and cocoa powder until a uniform mixture comes together.
- Add in the maple syrup and non-dairy milk and mix well, adding in more maple syrup if you want a sweeter chocolate pudding.
- Allow the mixture to sit for 5 minutes and then mix well again.
- Place the chia seed pudding in the refrigerator for a couple of hours or overnight.
- Once it has thickened you can eat it as is or add any toppings you desire, such as fresh or dried fruit, cacao nibs, granola, nut butter, etc.