Lemon Coconut Chia Seed Pudding with Strawberry Compote & Oat Crumble

& relinquishing control feels so nice

Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes, musings, and faves in your inbox every Wednesday! Paid subscribers get even more on Fridays — right now I’m doing a 30-minute budget meal series! Learn more about the paid tier of my newsletter here. You can also try a week for free!

CATCH UP!

Hi my friends! Apologies for being a day late on everything this week — the transition back home after a long trip is always jarring. But I’m happy to be back home, the weather is beautiful, and I’m ready to start preparing for baby by finally getting together the nursery, reading books and taking classes about labor and newborns, and creating content ahead of my “maternity leave,” the concept of which is still a bit of a mystery to me.

There are so many perks of working for yourself, but one downside is that I don’t get a paid maternity leave. My plan is to create as much content as I can ahead of time, and then ~wing it~ from there. So fun (slight sarcasm). I am so proud of myself at how much I am letting go of trying to control and plan during this process. I feel like I’ve struck a good balance of getting myself prepared while also releasing any and all expectations. It has been freeing and an unexpected perk of this journey. I feel calm and equipped to tackle what’s ahead, despite so much uncertainty.

That being said, I cannot believe how quickly time is passing. How is it almost summer already?! Not that I’m complaining because I’m thriving with all this daylight, and I am itching for beach days, outdoor dinner parties, and fresh peaches and tomatoes, I’m just stunned — I guess time flies when you’re having fun! And I really am having fun with life right now.

THINGS I’M LOVING!

I’m not a big bag gal. I usually buy one purse and make it my sole bag for years until it gets worn down completely. This system works great for me, except for when I’m getting ready for a wedding and realize I don’t have a nice bag to complement my outfit. I found this Pearly Shell-Shaped Clutch on Amazon and got it for Justine’s wedding, and I got a lot of compliments! It was fun and summery, and extremely affordable.

If you follow my recipes closely, you’ll see how often I use Greek yogurt. I recently discovered Maple Hill Creamery Yogurt, and my world has changed. It’s so creamy and delicious. I don’t know how to explain it, but the texture is just perfect. I recommend using the store locator on their website to see where you can find it by you.

I actually struggle to find good workout rompers that fit me properly, but I LOVE this maternity romper from Crz Yoga on Amazon. It’s buttery soft and surprisingly holds up the girls? There’s also ample room for a growing belly, and it’s just so comfortable. I wore it hiking in Hawaii, and I wear it to do yoga/lounge in the house all the time. If I go out, I also like to throw my Aerie striped button down over it as well!

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RECIPE!

I go through breakfast phases, and chia seed pudding is a big one for me right now. I’ll be a die-hard egg girly forever, but at this stage in my pregnancy, I’m getting full really quickly, and I also need that fiber to keep things moving. I’ve found chia seed pudding to be perfect for all my needs!

I actually think this might be my most favorite chia seed pudding I’ve ever made. It’s like a lemony custard combined with a strawberry pie. The base of the chia seed pudding is half Greek yogurt half plant milk — I like to use the Greek yogurt for some extra protein and a little tang — and it’s mixed with coconut and lemon for extra flavor. I leave it unsweetened because the toppings are sweetened enough.

The jam layer is a strawberry compote made with maple syrup and fresh strawberries, although you can use any berry (or fruit) you’d like here! And finally, the crumbly oat layer is made with oats, walnuts, pistachios, Medjool dates, and pumpkin spice for more protein and fiber (shoutout to Plant Based RD for her inspiration for this topping). Feel free to experiment with nut combinations as well.

I shot this chia pudding in a jar because it looked pretty, but I actually recommend serving it in a bowl! It’s easier to mix everything together, and you can layer on way more of that crumbly topping.

This chia pudding is also great for meal prep! You can prep and store everything ahead of time separately, and then assemble in the morning.

Lemon Coconut Chia Seed Pudding with Strawberry Compote & Oat Crumble

Ingredients (serves 2-3)

Chia Pudding

• 2/3 cup Greek yogurt

• 2/3 cup milk of choice (I like oat or macadamia)

• 1/3 cup chia seeds

• 2 tbsp unsweetened shredded coconut

• Zest of 1 lemon

• 2 tbsp lemon juice

Strawberry Compote

• 2 cups quartered strawberries

• 1 tbsp maple syrup

Oat Crumble

• 3 tbsp old fashioned oats

• 2 tbsp walnuts

• 2 tbsp pistachios

• 2 Medjool dates

• 1/2 tsp pumpkin pie spice

1. Prepare your chia pudding base the night before. In a medium bowl, combine the Greek yogurt, milk, chia seeds, coconut, lemon zest, and lemon juice. Cover and refrigerate for 30 minutes. Give it one more stir, and then put it back in the fridge. Let sit overnight or for at least 8 hours.

2. In the morning, prepare your strawberry compote. Add the strawberries and maple syrup to a small saucepan, and turn the heat to medium low. Simmer for 10-15 minutes until soft and juices have released. Remove from heat, and let sit while you make your crumble.

3. To make the crumble, add oats, walnuts, pistachios, dates, and pumpkin pie spice to a food processor. Pulse until texture is crumbly.

4. Add your chia pudding to a bowl or jar, and top with compote and crumble.

IN CASE YOU MISSED IT

Last week’s 30-minute meal was a refreshing and protein-filled Lemon Parmesan Salad with Chickpeas & Chicken. Think of those really refreshing and bright crisp romaine salads, but with some extra ingredients to make it a full meal!

Just a reminder that anytime you become a paid subscriber, you get access to ALL of the past recipes in the archive, plus one exclusive recipe a week! You can always do a free 7-day trial as well!