On Chia Pudding

And all of its wonderful, wild possibilities

Welcome to the Friday post for paid subscribers, a recipe for an easy, do-ahead breakfast. On Tuesday, all subscribers will another essay on AI in photography. As always, thanks for being here. You can learn more about my work here.

I used to be a breakfast skeptic. I wouldn’t go so far as to say that I’ve been completely converted, but I would say that I am now breakfast curious. I’m still vehemently opposed to eating anything before I’ve had my coffee, but now, I’ll snack on something alongside my second cup as opposed to waiting until I feel the caffeine about to burn a hole in my stomach lining to frantically shove food into my system. This is growth, people.

We went through an overnight oats phase, then dabbled briefly in the world of pancakes before landing in yogurt bowl-ville. I would be happy to stay there forever, but recently, we’ve also ventured out into the wonderful wilderness of chia puddings.

I like chia puddings because of the strange texture and the willingness with which the chia seeds present themselves as a blank canvas. Feel like something indulgent? Use cocoa powder, chocolate shavings, and sliced strawberries. Feel like something bright and acidic? Use lemon zest, almond extract, and fresh raspberries. Feel like something tropical? May I humbly submit this mango and coconut chia pudding for your consideration.

Mango and Coconut Chia Pudding