“Faith, I’m worried. “
I was thinking through what clothes I wanted to bring with me on our trip to Taiwan and had clothes laid out on our bed when Brett walked into our room with a sad look on his face. He had been in the family room trying to figure out how to update my Mac so that I could have access to a language app before we left for Taiwan the next morning. The night before I had been up later than usual working on my laptop, trying to set up some Mandarin flash cards that I would transfer to my phone before our trip.
Sometimes Brett and I will jokingly talk about things using dramatic language, but I could tell that something bad had happened and that Brett was really worried.
When I asked what was up, Brett quietly explained that he may have misunderstood the directions when trying to install the new update and that my computer was currently being wiped clean.
“There’s no way to cancel or stop what’s happening?” I asked.
Nope. No, there wasn’t.
And yes, my computer was wiped clean.
Brett felt so bad about what happened. “All your photos. All the work you just did for language is gone.” Yeah, they were. But to be honest, I didn’t really care. I hadn’t backed up my laptop ever since I got it two years ago (I know, I know. Not good.), but thankfully our wedding photos were safe and a few other things I had transferred to an external hard drive. It was kind of like getting a clean slate; a way to start fresh and be more organized.
“Well, at least my computer will be super fast now!” I said to Brett, trying to cheer him up.
Yes, it was definitely a nuisance to have to re-set up my laptop and lose so many photos and documents, but I mainly felt bad that Brett was being so hard on himself. I tried to explain to him that laptops are kind of like ginormous sticky notes in my mind. Just like I write reminders and lists on sticky notes and barely look at them a day later, I store things on my laptop, expecting that I’ll refer back to them often, but in reality I rarely do. I cared more about making sure Brett knew I loved him more than the “things” on my laptop.
Plus, my laptop really is super fast now.
So yeah. That happened right before our trip to Taiwan. I had quite a few photos ready to include in this post for Carrot Cake Chia Seed Pudding, but as you can guess, they too were deleted. Thankfully I had one in my e-mail so I have as least one picture to share with you!
I put vegetables in everything, sweet things included. If I make a smoothie in the morning it will either be a green smoothie with spinach or romaine, or a chocolate smoothie with raw zucchini in it for creaminess. If I make oatmeal, I usually add shredded carrot or zucchini and at dinner, unless I’m making breakfast for dinner, vegetables are always present. So it’s no surprise to you that I’m incorporating vegetables into this Carrot Cake Chia Seed Pudding…especially since there’s the word “carrot” in the title. Yeah, I’m not good at surprises.
To make this Carrot Cake Chia Seed Pudding, I blended a carrot into my non-dairy milk before soaking the chia seeds and it gives this filling breakfast a beautiful orange color and some added nutrition. Dates give this pudding sweetness and spices make it nice and warming. Make this Carrot Cake Chia Seed Pudding right before you go to bed and you’ll have a delicious breakfast waiting for you in the morning!
If you end up trying out this Carrot Cake Chia Seed Pudding, I’d love to hear about it! Leave a comment or take a picture and post it on Instagram with the hashtag #theconscientiouseater!
- Blend the milk, carrots, dates, vanilla bean, and spices in a high speed blender until smooth.
- Pour the carrot mixture into a bowl or glass and stir in the chia seeds. Allow the mixture to sit for about 5 minutes and then stir again to keep any lumps from forming.
- Cover the bowl with plastic wrap and let it sit overnight in the fridge to thicken.
- In the morning stir again, adding more almond milk if desired, and top with optional toppings.
*You can use 1/2 teaspoon pure vanilla extract instead of the vanilla bean.
OPTIONAL TOPPINGS: sautéed cinnamon apples, chopped pecans, coconut milk whipped cream
I don't include the overnight soaking time in the preparation time.
Nutrition InformationYield 1 Serving Size 1
Amount Per Serving Calories 57Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 17mgCarbohydrates 4gNet Carbohydrates 0gFiber 2gSugar 1gSugar Alcohols 0gProtein 2g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.