The school year is really winding down now: the kiddos are in the final week. And the final week, of course, isn’t really school. It’s field day and parties and read-ins and such. We just have to get through it.
I’m sticking with lunches that are heavy on the fruit this week. On Monday, I made tuna salad sandwiches and a nice fruit salad loaded with strawberries and all manner of stone fruit.
Lunch today was a tin of decadent strawberries and cream chia pudding. It’s decadent, because—hold onto your horses—I made it with full fat coconut milk. Mmm, crazy delicious. I also packed the last of yesterday’s tuna salad with some Trader Joe’s Everything Crackers. Each lunch also contains a gorgeous apricot and a fresh fig (courtesy of my neighbor’s tree, which is packed with figs at the moment).
Decadent Strawberries and Cream Chia Pudding
- 1 can coconut milk
- 2 cups strawberries
- 1 teaspoon lemon zest
- 1/4 cup honey
- 1/4 cup chia seeds
Combine all ingredients except chia seeds in a blender. Stir in chia seeds and let thicken in the fridge several hours or overnight. This pudding is thick and rich—perfect for dessert. But, if you throw caution to the wind, you can eat it for breakfast like I did today. Strawberries and cream chia pudding: breakfast of champions.