CHIA SEED PUDDING

I have some exciting news! My wrist is back in action. If you didn't already know I sprained it pretty bad doing a heavy clean about two months ago and it was devastating. I wasn't able to lift weights, most gymnastics moves were out of the picture and my drive to perform was suffering. I managed to push through it though and I found some modified movements I could do. I also worked really hard on my endurance, ie. running and rowing, and I spent a lot of precious time with the airdyne. When it comes to weaknesses those are mine, so pushing myself mentally through that was really good for me. Now I'm faster than before and my strength has only been sacrificed slightly. With the CrossFit regionals 3 weeks out I think I have just enough time to get back to where I need to be and I'm excited to get after it. My teammates have been awesome and supportive and I'm so glad I'm able to compete with them. It's going to be an experience I really didn't want to miss out on. If you're a fitness enthusiast yourself or an avid crossfitter you should definitely find out where regionals in your area are happening and get out for a weekend of fun. If that's already on the agenda then enjoy. And if you're competing good luck! I'll be competing with my team at the NorCal regionals Memorial Day weekend in Santa Rosa. Maybe I'll see you there!

Chia Seed Pudding
Prep 5 mins plus 4 hours for chilling
Servings 4

INGREDIENTS

  • 2 & 1/2 cups almond milk
  • 3 tbsp agave nectar
  • 1/2 cup chia seeds

INSTRUCTIONS

  1. Place all ingredients in a jar with a lid
  2. Seal the lid and shake until everything's combined
  3. Place in the fridge for at least 4 hours and up to 2 days
  4. Remove and top with whatever you like; fresh fruit, dried fruit, nuts, etc.