This recipe really makes my heart BEET fast. Okay, sorry, had to do it…
I totally meant to post this in time for Valentine’s Day. I mean, just look at that color! But while I was taking a week-long break from blogging and social media, the last thing I wanted to do was take pictures for the blog. Just being real with you guys.
Now I’m back to cooking/photographing/writing/creating/social media-ing and better than ever! Which means this beet strawberry chia pudding can finally come to life on the blog. Beautiful hot pink sweet healthy goodness!
Something that is super trendy right now on Instagram is putting vegetables into everything. I’m not talking about just a handful of spinach in your morning smoothie. I’m talking cauliflower, zucchini, and kale in your smoothie, zucchini and carrots in your oatmeal, butternut squash in your muffins, and leafy greens sautéed with everything.
Obviously I am over-the-moon excited about alllllll the vegetables, but as Alexis from Hummusapien and I were texting about this the other day, we touched on the fact that some people may take this a bit too far. Just eating vegetables all day cannot sustain you in the slightest if you’ve restricted everything else to basically nothing.
There’s this whole “fruit-free” thing going around as well, and I am just not a fan. There are many people on Instagram who are declaring carbs and sugar (from fruit) the enemy – it feels like we’re back in the early 2000s.