Tropical Chia Pudding

Delicious dessert packed with 16g fiber and 5g protein!

Ingredients

• 1/2 banana
• 1/4 cup plain coconut milk yogurt
• 1/4 cup unsweetened coconut milk 
• 2 Tbs chia seeds
• 1 tsp steevia
• 1/4 cup frozen mango
• 1/4 cup frozen strawberries 
• 1 Tbs coconut shreds 

Instructions 

• Combine the banana, coconut milk yogurt, coconut milk, chia seeds and steevia in a bowl/mason jar

• Top with your mango, strawberries and coconut shreds

• Pop in the fridge for 45 minutes (or overnight) then enjoy!

Nutrition

At 305 calories, this tropical chia pudding has a whopping 16g of fiber, 5g of protein and only 6.5g of fat. 

This fiber and protein-packed chia pudding makes the perfect  nutritious breakfast, snack or dessert! 

Healthy Snacks for College Students

Get Your Snack On!

As a busy college students, it often seems like there's just not enough time in the day to do all the things I'd like to do. But with proper time management, at least I can usually do all the things that I need to do. And eating a couple of small snacks throughout the day is one of those things. 

It may be tempting to skip the snacks, and if you're busy enough sometimes even meals, but trust me, taking two minutes to have a snack now will save you later when you hit the dining hall. Most dining halls are all-you-can-eat style buffets, and most college students are ravenous, sleep-deprived zombies by the time lunch and dinner roll around. 

But if you have a couple of healthy snacks throughout the day, you are much less likely to overeat during meals, and much more likely to make healthier choices. Healthy snacks not only help to keep your blood sugar levels in check, but they also allow your metabolism to run more efficiently. In short, eat healthy snacks because they're good for you! 

Here are my current 3 favorite healthy snacks for the busy college student

Gourmet Roasted Veggie Pizza and Sweet Potato Fries

And it's vegan? You bet!

Whoever says eating healthy can't be absolutely mouthwateringly delicious needs to try this dinner. For serious. Not only did I enjoy it, but since I'm home for spring break the rest of my family got to try it and they loved it. And they're meat eaters! Okay. That's enough tooting my own horn for one day. On to the recipe!

To make the pizza crust, I simply followed this recipe but added my own twist by adding to the dough:

• 3 Tbs  finely chopped fresh rosemary
• 1 Tbs fresh lemon juice
• 2 cloves finely chopped garlic
• 1 tsp sea salt

Once my pizza dough was prepared, I threw

• 1 cup of baby carrots and 1 cup of asparagus into the oven at 400 degrees F with a drizzle of balsamic vinegar and extra virgin olive oil
• After 12 minutes they were nicely brown, so I took them out