Monday Morning Breakfast

Last weekend maay have be a little rainy here in Vancouver (again), but since it wasn’t too nice outside I was able to spend some time in the kitchen for some meal preppin’ at its best! I usually pack 3 days worth of lunches on Sundays, as well as different foods that I can later use for dinner too (like quinoa, yam butternut squash, broccoli, or asparagus). This Sunday, however, I was especially inspired to make something a little different for my Monday breakfast the next day. I had been having oats literally every morning because yes, they are so good, but lately I’ve become so fed up with them that I urgently needed a change in my breakfast routine. That’s why I decided to make ‘Overnight Chia Seed Pudding’ and it soon became a new favourite of mine! I prepared the Pudding over night so all I had to do on Monday was chop some fruit and add it to the cup. It was quick, easy, and so delicious! {Check out the recipe below!}

‘Overnight Chia Seed Pudding’

1/4 cup of Chia Seeds

1 cup of unsweetened almond milk

1/2 tsp of vanilla extract

Fruit to top it all off

Preparation: 

Simply mix everything together in a jar (without the fruit) and leave it over night or up to 5 hours in the fridge. After that you’ll be ready to add any fruit or toppings like nuts, shredded coconut, and much more!

Lazy Sunday Mornings

I woke up today to a cloudy and rainy Vancouver. It’s Sunday, and all I really wanted to do was make breakfast and stay in my pjs all day long. Today is simply one of those lazy Sunday mornings when you literally don’t want to do anything (let’s just no think about the piles of school work I have to go through at some point…)

Lucky for us Vancouverites it hasn’t been too rainy this winter season, which gives us no right to whine about how “we never see the sun,” and “we must always leave the house in rain boots.” This weekend, however, we weren’t as lucky.

As I’m a lover of all things food related, I couldn’t wait to get out of bed for: breakfast! I planned everything in advance so that today I would be able to treat myself to a yummy homemade brunch at home. Since it’s cloudy and raining today it couldn’t have been a better day to stay in and enjoy the quite hours of the morning while having a bite to eat.

I’ve been inspired by all the lovely bloggers who I vicariously follow on Instagram for a while now. While I do love all their Instagram videos of Fashion Weeks and their daily outfit posts, I cherish their foodie adventures in New York, Paris, Australia, and even when they’re at home just as much! With that being said, I introduced to you the simply yet over-the-top relish dish I’ve been wanting to make for a long time: Avocado toast!

My take on the now infamous avocado toast included: Emmergluten-free bread, cherry tomatoes, one soft-boiled egg, salt and pepper, and of course, avocado. On one slice of bread I kept it simple by  pairing the avocado and the cherry tomatoes, while on the other one I chose to add the soft-boiled on top as well. The experience was beyond amazing, seriously drooling amazing. I love how something so simple and easy to make can be so flavourful and delicious, and quite enjoyable to eat. I can now say I know why everyone seems to be only eating avocado on toast. Who wouldn’t? 

{My homemade brunch for one also included: a fresh cut grapefruit, blueberries, some granola, and green tea.}