Raspberry Jasmine Chia Pudding

I’ve been so bad at meal prepping my breakfasts lately. (Hell, lunches, too! Ha!) After a summer full of packing, moving, and cleaning, I was beat. Needless to say, Gregorys Coffee and Sweetgreen got a lot of business from me; in turn, I got a lot of points on my apps. 😏

Now that I’m – at least temporarily – settled again, I’ve got no excuse not to start prepping my meals. I know my wallet and waistline will both be extremely happier.

Chia pudding is, literally, one of the easiest breakfasts to prepare! Prepping overnight oats seems like preparing a 3-course meal in comparison. Chia seeds + liquid + bowl or jar x at least 3 hours = breakfast, baby!

I am a huge fan of jasmine tea, by the by. Admittedly, I’m a bit picky about floral flavors. Chamomile and jasmine are always on the good list. Rose? HARD PASS. Lavender? Eh. It depends on the dish and my mood at the time. Ha! But yes, there is always a welcomed place in my mouth and stomach when it comes to jasmine. I was so excited to see Runamok Maple release a jasmine tea-infused flavor, and the notes in it are perfect. The maple doesn’t overpower the jasmine, and the jasmine doesn’t overpower the maple. They work hand in hand so well! I couldn’t be more delighted to have two of my favorite flavors marry!

Originally, adding fruit into the pudding was NOT a part of the original recipe. However – speaking of marrying flavors – I had some raspberries in the fridge and an impulsive spark in my belly. I did a quick Google search of whether raspberries and jasmine are compatible. TRUST ME. They work together VERY well!

The basis to making a chia pudding is very easy – as I’ve stated in my previous recipe for Dirty Chai Chia Pudding – and if you remember that 3 tablespoons of chia seeds mix with one cup of liquid, you’ll be good as gold!

This chia pudding recipe is a winner. Good thing, since one bowl will give me breakfast for quite a few days! Ha!

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NOTE: Thanks to Runamok Maple for this opportunity to do another collaboration. Please support small business! Please visit their website and check out their amazing line of syrups. Want your own bottle of the jasmine flavor? Use promo code SEEKSATIATION20 to get 20% off at checkout!

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Raspberry Jasmine Chia Pudding
(Makes roughly 24 oz. in total)

– 6 tablespoons chia seeds
– 1/2 cup raspberries, rinsed
– 1 & 1/2 cups milk of choice (dairy or plant-based)
– 1/2 cup water
– 1 bag jasmine tea (optional for a stronger jasmine flavor; see Step #3a)
– 2 tablespoons Runamok Jasmine Tea-Infused Maple Syrup (or sweetener of choice)

Before We Get Started…

– If not able to use jasmine tea-infused maple syrup, use Step #3a for a jasmine-flavored chia pudding.


1.) Place chia seeds in a large bowl and set aside.

2.) Roughly chop raspberries and set aside.

3a.) For a stronger jasmine flavor: Over medium heat, bring milk and water to a slow simmer; it should not be brought to a boil. Turn off heat, add tea bag, and allow to steep for 5 minutes. Allow milk tea mixture to cool down for 15 minutes. Add milk tea mixture to chia seeds and gently whisk until thoroughly combined. Add raspberries and maple syrup; whisk again until combined.


3b.) For a lighter jasmine flavor: Add milk and water to chia seeds and gently whisk until thoroughly combined. Add raspberries and jasmine-infused maple syrup; whisk again until combined.

4.) Place plastic wrap over bowl and place in fridge for no less than 3 hours, preferably overnight. This pudding, refrigerated, will remain fresh for up to five days.

Peanut Butter Banana Oatmeal Bites

Peanut Butter Banana Oatmeal Bites

Another month, another new recipe up on Yoga By Candace!

I recently developed these Peanut Butter Banana Oatmeal Bites for her blog. Packed with nutrient-dense items and an extra kick of Vital Proteins Collagen Peptides, these bites will have you looking like Jennifer Aniston in no time!*

While it’s definitely easy to one, snack on something less healthy, and two, eat a breakfast that is less healthy, these bites definitely have your bases covered. Make them ahead of time! You…and your stomach…will be thankful that you did.

Head over to Yoga By Candace for the full post and recipe!

* – Perhaps a slight hyperbole, but a girl can dream…

Peanut Butter Banana Oatmeal Bites

Peanut Butter Banana Oatmeal Bites

Peanut Butter Banana Oatmeal Bites

Watermelon Agua Fresca

TRUTH: It can be really hard to maintain a burgeoning food blog when your work load has increased at the office. (Ahem…) My post-work social calendar has been full, and I also traveled up to Vermont a couple of weekends ago for an aunt’s wedding reception. When I get home on any average weeknight, I’m a tired panda. The spirit is willing, yet I only have the energy to make the same cucumber-Greek yogurt salad with sliced avocado, followed by a copious amount of Cabot cheddar cheese.

Girl, get it together!

Luckily, I can say that my aforementioned trip to Vermont provided me some unlikely inspiration for this new recipe, and there isn’t a lick of maple syrup in it.


I’m a Yelp Elite, and when I know I’m going to a new city, I research restauant options with more passion and vigor than I put into my entire two years of grad school. (Slightly tongue in cheek, but…there is an iota of truth to that…) Burlington was where I was setting my sites, and The Penny Cluse was on the top of my list; I was drawn in by their online menu boasting Bucket – O – Spuds, which was their take on nachos, swapping out tortilla chips for scalloped potatoes. It…was an experience. I’m currently conjuring up a way to convince them to open a second restaurant in Manhattan. In the mean time, I can fantasize about that breakfast and look at Instagram whenever I’m feeling nostalgic. That morning, lo and behold, they had Watermelon Agua Fresca as a breakfast special.

Watermelon Agua Fresca from The Penny Cluse in Burlington, Vermont, Instagrammed to death.

Watermelon Agua Fresca from The Penny Cluse in Burlington, Vermont, Instagrammed to death.

My love of this goes back many years. A former roommate used to make fresh watermelon juice, rind and all, back in our old Washington Heights apartment in 2009. The former Rockaway Taco made a kick-ass Watermelon Agua Fresca as well; it was so good, it was usually sold out whenever I got to the front of that well-known hour+ line. (Oh, I would settle for tacos instead…heh…)

Watermelon Agua Fresca from the old Rockaway Taco, May 26th, 2014. Perfect juice. Perfect hair. That was a good day.

Watermelon Juice from the old Rockaway Taco, May 26th, 2014. Perfect juice. Perfect beach hair. That was a good day.

At the Penny Cluse, I threw back that pint of cold dark pink refreshment and thought to myself, “Hey! I can make this at home!”

Sho’ ’nuff.

watermelon agua fresca

Watermelon Agua Fresca
(Adapted from The New York Times recipe for Watermelon or Cantaloupe Agua Fresca)
(Makes approximately 40 oz.)


– 4 cups of fresh watermelon, cubed
– 3 cups of cold water, separated into two 1 & 1/2 cup servings
– 1 teaspoon sugar
– Juice of one half lemon

Before We Get Started:

– This recipe requires straining, so be sure to have a fine to medium mesh strainer and a bowl in which to drain the juice into. The bowl should hold at least 1.5 liters (48 ounces). A rubber spatula works well to press any excess water out of the remaining watermelon pulp. No spatula? Use the heel of your hand. (Just be sure to wash your hands, first! I work in infection control. I’d be a traitor to my profession if I did not mention that. 😉 )

watermelon agua fresca


1.) Add cubed watermelon, lemon juice, sugar, and one 1 & 1/2 cup serving of cold water into a blender or food processor. Blend until smooth, approximately one minute.

2.) Place stainer over bowl, and pour watermelon mixture into strainer, allowing juice to collect in bowl. Press down on watermelon pulp to remove excess juice.

3.) Combine the second serving of cold water with the watermelon juice and stir.

4.) Place Watermelon Agua Fresca into container; refrigerate for at least one hour before serving. Serve over ice.

watermelon agua fresca

It’s important to garnish your Watermelon Agua Fresca with a piece of watermelon the same height as your glass.

Strawberry Pineapple Kale Smoothie

Those of you in New York City are well aware that this was one of the coldest Februarys since 1869. (I can only assume NBC 4’s fact-checking was correct on that one…) February was brutal and never-ending, despite it being the shortest month of the year. March came in like a lion, but there was some hope with random 50 degree days popping up every now and then. The first day of spring was March 20th, and…


…cold white stuff fell on the ground in Fort Tryon Park. NO.

I needed some artificial spring, if only in drinkable form.

I had some kale handy in the fridge, and I recall a former roommate of yesteryear making me an amazing glass of kale and pineapple juice once upon a time. Mixed with some organic strawberries on sale at Westside Market at three for $5 (…YES!), the three combined to make a surprisingly creamy and fresh creation. I was lucky to have one of my roommates, Liz, at home when I was whipping it up; it was her 26th birthday, and what better way to start a new year off right than with pulverized Vitamins A, C, and B-12?

green smoothie

 Liz, the Birthday Girl, throwing her Birthday Smoothie up on The Instagrams.

This smoothie truly is as easy as prepping a few fruits and veggies and blending them in your blender. Even the laziest of us can muster up the energy, I assure you. This makes for a great breakfast accompaniment or a light afternoon snack.

green smoothie

 Strawberry Pineapple Kale Smoothie
(Serves Two)

– 1 cup coconut milk (or milk of choice)
– 1 tablespoon chia seeds, plus an additional 1/2 teaspoon for topping
– 2 cups kale, washed and roughly torn
– 2 cups pineapple, cubed
– 8 large strawberries, hulled and quartered


Add all ingredients to blender; blend for three minutes or until mixture has reached desired smoothness. Add to two small glasses. Top with remaining 1/2 teaspoon of chia seeds.


P.S.: This is Ellie, Liz’s beautiful brindle and resident kitchen activity overseer. Glad she was there to make sure I made the smoothies right! Though, I’m sure she was disappointed I didn’t add her favorite vegetable to the smoothie: carrot. Elle Belle ain’t a fan of kale. Haaa.