Toasted Coconut-Almond Crunch Chia Pudding with Maca + The FMP Facelift!

Hello world! What do you think of my virtual facelift? Is my neck shockingly taut? My crow’s feet like that of a lithe 23-year-old? Do I qualify for the new Bravo series, The Real Housewives of Dumbo??

Seriously, I’m so excited about today’s big site design reveal. It’s been in the works for almost a year, and things have been quiet in these parts as I worked out some of the kinks. You know, the blog equivalent of letting the under-eye bruises heal before showing my face in public again.

The new site is bright, clean and dare I say, contrary to most facelifts, slightly more “mature” than the virtual Phoebe of years past. More importantly, it gave me an opportunity to do some major spring cleaning of the code. So in addition to being prettier, the site will more importantly be FASTER.

Some shiny new things to check out: the homepage is much more dynamic and less cluttered, and there’s a cool new way to explore some of my favorite recipes at the bottom. There are easy “jump to recipe” and “print” buttons now on each post. And I added a SHOP!

You can access it on the far right of the navigation bar and click-through to browse my favorite wellness and kitchen products of the moment. I have a long list of items that I have yet to add, so consider it a work in progress, especially as I’m constantly discovering new and exciting brands in the naturals space. But I’m just psyched to have a central place to house all the recommendations I’ve posted about over the years.

Okay, okay. I’ve had this weekly newsletter for years. But I realize I don’t talk about it enough, and haven’t given you guys any sexy exclusives for joining. This Sunday email is where I share behind-the-scenes happenings from my week, special subscriber-only giveaways, wellness pep talks, upcoming events, new books I’m digging, and a top-level recap of everything that happened on the blog.

For example, if you are a current subscriber, you would have known that there was going to be a big reveal this week. This is it, folks.

To sweeten the deal even further, I created a brand spankin’ new FREE e-book. The Better Breakfast Starter Guide contains all sorts of tools, recipes and strategies for a new kind of morning—one that will curb your cravings before they start, keep your hormones in check throughout the day, and pave a path for better choices beyond just what’s on your plate.

As I sit here writing this, I’m shoveling (I mean… mindfully eating?) coconut oil fried eggs with sliced avocado into my mouth and sipping green tea. This morning is not unusual: I’m eating something before 10am. What is unusual is that I actually spent 10 minutes cooking. Most of the time, like the rest of you, I’m way too harried to clock any time at the stove in the morning. Which is why I rely so heavily on make and bake-ahead breakfast recipes.

Chia pudding, overnight oats and frittata bites are all things you are probably well-versed in by now, as the internets seem to go nuts over them. But there’s a good reason for that: these breakfasts take 10 minutes to throw together over the weekend, and you can enjoy them all week long. I’m sharing a simple formula for all three, plus more ways you can vary them from week to week during your batch cooking session.

None of the recipes have been on the site, with the exception (as of today), of this Toasted Coconut-Almond Crunch Chia Pudding with Maca.

I talked a little bit about why maca is such a thyroid super food in this post. It was one of my food resolutions to experiment with it more, so I’ve been folding it into all sorts of dishes in the morning. The flavor is earthy, nutty and full of umami, which means it tastes great combined with cocoa or toasted nuts. I’ve also been loving it mixed with this as a latte.

You can certainly leave out the maca if you don’t have any and aren’t feeling like buying it. The toasted coconut and almond lends plenty of flavor and crunch to this chia pudding as is.

And please let me know what you think of the new site! There may still be some kinks that crop up (the recipe plugin transfer resulted in some formatting issues that I’m still working my way through), so let me know if you have any problems. And new requests always still embraced!

xoxo
Phoebe

Toasted Coconut-Almond Crunch Chia Pudding with Maca

5 from 4 votes

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This chia pudding recipe is minimally sweetened and packed with fiber: almond butter, toasted coconut, and of course, the chia seeds themselves. Maca is a power food for regulating hormone imbalances, so it’s an especially handy thing to add to your meals at the beginning of the day. 

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Total Time 3 hours hours 13 minutes minutes

Servings 3

Author Phoebe Lapine

Ingredients

• 1/3 cup chia seeds
• 1 tablespoon maca powder
• 2 cups unsweetened coconut milk (from one 14.5 ounce can)
• 1 tablespoon maple syrup
• 1/4 cup almond butter, plus more for serving
• 2 tablespoons roughly chopped almonds
• 2 tablespoons unsweetened finely grated coconut

Instructions

• In a medium mixing bowl, whisk together chia seeds and maca until combined. Pour in the coconut milk, maple syrup and almond butter; whisk to incorporate. Set aside for 10 minutes. Stir to prevent any clumps from forming, then divide between 4 small mason jars, glasses or bowls. Cover and refrigerate until the seeds have plumped, at least 3 hours, or overnight. 
• In a small skillet, toast the coconut and almonds over medium-low heat until golden brown, about 3 minutes. 
• Cover and refrigerate until ready to eat, then top the chia pudding with a small spoonful the toasted almonds and coconut. The pudding cups and coconut mixture will keep for up to 4 days stored separately. 

If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!

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