Morning my lovely lot. Hope you all had a lush weekend, I did! Friday afternoon my bestie came round for a quick cocktail as it was her 21st birthday and she was going away for the weekend but we still wanted to see one another. I made her a cheeky yet nourishing cocktail, made by blending frozen blueberries, raspberries and Malibu to create a berry like daiquiri come pina colada drink. Then we had a quick catch up before she headed off. That evening me and my boyfriend went to go see a band and for a few drinks. I love a bit of live music. Saturday morning we had a sleep in and then Saturday afternoon was a busy one as I first met my friend from the gym for a coffee and a scone and a natter, then I met my Dad for a few rounds of cocktails and a catch up and then I met back up with Rob and his parents as we were going out for a nice meal to celebrate his Mum’s birthday. Sunday was Mothers day. We got up, I gave her cards and presents off of my brother and I and then we had breakfast, got dressed and ready and headed of to Manchester for the poshest and prettiest afternoon tea at Australasia. We got a complimentary glass of champagne each and a pineapple and coconut mojito to start and then we had 3 tiers of sushi, followed by a tier of cakes such as ganache, carrot, lemon curd, meringue and a pana cotta. Then we had the fanciest coffees that came with smarties, followed by another tropical punch cocktail with guava and mango to finish the lovely meal. Mum got some gorgeous flowers and then we trotted off back to the station to head home. That evening we just chilled, ate marmite and peanut butter on toast with hot chocolates and watched Peter Kay.
Monday was back to prepping everything for my LeitchyCreates stall at Nether Edge market this Sunday coming. I made all my solid chocolates last week so this week is bars and pralines, labels and packing.
Today I’m sharing a super delicious and bright chia pudding dish. Packed with protein and vitamins. Super delicious and sweet. One you’ll just love.
Ingredients – serves one
Chia pudding – make the night before
1.5 tbsp chia seeds
1 scoop vanilla whey powder or vegan alternative
100g super ripe mango, mashed
1 banana, sliced
1 tsp toasted almonds, chopped
1 tsp toasted coconut flakes
1 tbsp crunchy peanut butter/almond butter
1 tsp cacao nibs
a small handful of frozen raspberries, crumbled
The night before –
Whsik the chia, whey and water together in a bowl until smooth.
Cover and pop in the fridge overnight.
In the morning –
In the monring, take the chia out the fridge, give it a stir and add a splash of milk if to thick and then stir to combine.
Top with the mashed mango, sliced banana, chopped almonds, coocnut flakes, a dollop of peanut butter, a sprinkle of cacao nibs and a scattering of raspberries.