This mango chia pudding is nothing short of versatile. It’s a perfect make-ahead breakfast or a dessert to cap off your evening meal.
I just took a gander at my calendar. Yikes! I’m running a half-marathon in less than 2 months! Am I ready? Not in the slightest. I haven’t been keeping up with my training schedule, though I do a long run once a week. Last week: 8 miles. This week: ??? I was actually quite proud of myself when I finished and that I managed to average less than 10 minutes per mile. I’ve never run such a long distance before. Ever. And, yet, I still have 5.1 more miles to go!
So, I’m back to my make-ahead breakfast kick, hoping that this will encourage me to wake up and exercise. With the sun coming up later now, morning workouts have been a losing battle for me. But in the words of Tim Gunn, it’s time to “make it work!”
I love having chia pudding in the morning because it makes for a very light breakfast. I usually make vanilla chia pudding, but this time, I added some pureed mango to switch up the flavors. I used frozen mangoes, which I thawed in warm to hot water for 10 minutes. I just haven’t found any great sweet mangoes lately!
I am much too disorganized with my life to post any sort of workout schedule on here, but here are my goals for the coming week:
- Finish a long run (9 miles)
- Run for pace once
- Go for a casual, short run before boot camp class
- Attend 2 yoga classes (one being the 6:30am class)
- Get to bed by 11:30pm (this is going to be difficult)
- Eat well and be mindful of late-night snacking (quite difficult considering all the free See’s Candy I acquired recently)
Who knows whether I’ll be able to accomplish these goals, but I’ll try!